辽河品系和长江品系中华鹅膏菌在稻田养殖环境下的生长性能和营养质量比较研究

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-07 DOI:10.1016/j.jfca.2024.106942

Baoyuan Zhang , Yuelin Hou , Rui Zhu , Wenjin Wang , Hongjian Liu , Zhinan Yang , Min Wu , Qiuju Wang

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引用次数: 0

摘要

本研究探讨了长江蟹和辽河蟹在中国北方稻田养殖系统中的捕获率、生长性能、近似物组成、氨基酸含量和脂肪酸谱的异同。在位于东经 124.82°、北纬 43.50°的稻田中，对长江蟹和辽河蟹进行了为期三个月的养殖试验。结果表明，辽河蟹的捕获率和生长速度均高于长江蟹，且雌蟹卵巢发育较早。辽河蟹可食组织中粗蛋白和脂肪含量较高，氨基酸组成和结构更合理。同时，雌雄长江蟹性腺中的 PUFA 含量较高。总之，在本实验条件下，辽河蟹表现出明显的生长优势。

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Comparative study on growth performance and nutritional quality of Eriocheir sinensis between Liaohe River strain and Yangtze River strain under rice field culture environment

This study investigated the similarities and differences in catch rates, growth performance, proximate composition, amino acid content, and fatty acid profiles between the Yangtze River crab and the Liaohe River crab in rice aquaculture systems in northern China. A three-month culture experiment was conducted for the Yangtze River crab and the Liaohe River crab in a rice located at longitude 124.82° and latitude 43.50°. The results revealed that Liaohe River crab had higher catch rate and faster growth rates than Yangtze River crab, and the female crab had earlier ovaries. The edible tissues of Liaohe River crabs contain higher crude protein and fat contents, featuring a more reasonable amino acid composition and structure. Meanwhile, the gonads of male and female Yangtze River crabs had higher PUFA content. In conclusion, under the conditions of this experiment, the Liaohe River crab demonstrated a significant growth advantage.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.