Nutritional compositions in different parts of muscle in the longfin batfish, Platax teira (Forsskal, 1775)
文献类型： 外文期刊
作者： Liu, Bo 1 ; Guo, Hua-Yang 1 ; Zhu, Ke-Cheng 1 ; Liu, Bao-Suo 1 ; Guo, Liang 1 ; Zhang, Nan 1 ; Jiang, Shi-Gui 1 ; Zhang, 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou, Guangdong, Peoples R China
2.Minist Agr & Rural Affrfairs, Key Lab South China Sea Fishery Resources Exploit, Guangzhou 510300, Guangdong, Peoples R China
3.Shanghai Ocean Univ, Coll Fisheries & Life Sci, Shanghai, Peoples R China
4.Guangdong Prov Engineer Technol Res Ctr Marine Bi, Guangzhou, Guangdong, Peoples R China
5.Guangdong Prov Key Lab Fishery Ecol & Environm, Guangzhou, Guangdong, Peoples R China
关键词： Platax teira; fatty acid; amino acid
期刊名称：JOURNAL OF APPLIED ANIMAL RESEARCH （ 影响因子：1.63； 五年影响因子：1.727 ）
ISSN： 0971-2119
年卷期： 2019 年 47 卷 1 期
页码：
收录情况： SCI
摘要： Longfin batfish (Platax teira) is a coastal marine fish life. The aims of this study are to investigate the compositions and content of amino acid and fatty acid in three parts of P. teira. The results showed that P. teira muscle protein content was as high as 21.00%. For amino acid composition, seventeen kinds of amino acids were detected in three parts. The essential amino acid score (EAAS) and essential amino acids (EAA) / total amino acids (TAA) ratio of P. teira were both above 70 and 0.4. EAAS in the upper part of the abdominal muscle showed higher than those two parts. The content of saturated fatty acids (SFA) and the polyunsaturated fatty acids (PUFA) in the upper part of the abdominal muscle was higher than that in other groups. No significant differences in monounsaturated fatty acids (MUFA) and n-3/n- 6 were detected among three parts. Overall, the upper part of the abdominal muscle was thought to have a higher nutritious value. These results showed P. teira is a high quality marine fish with high protein content and low fat, abundant amino acids with proper proportion, however, it was regarded as an excellent breeding varieties.
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