生物学杂志

生物学杂志

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厚壳贻贝人工促熟与自然成熟亲贝的肥满度与营养成分比较

  

  1. 1. 宁波大学 海洋学院， 宁波 315211； 2. 宁波大学 应用海洋生物技术教育部重点实验室， 宁波 315211
  • 出版日期:2017-10-18 发布日期:2017-10-18
  • 通讯作者: 徐善良,教授,从事海洋鱼类繁育理论与技术研究，E-mail:xushanliang@nbu.edu.cn
  • 作者简介:毛江静,研究方向为水产养殖学，E-mail:670888589@qq.com
  • 基金资助:
    国家星火计划项目（2015GA701003）；宁波市科技专项（2015C10006）；浙江省贻贝产业科技特派员服务团队项目

Differences of fatness and nutrient content in artificially and naturally ripened Mytilus coruscus

  1. 1. School of Marine Sciences; 2. Key Laboratory of Applied Marine Biotechnology Ministry of Education, Ningbo University， Ningbo 315211, China
  • Online:2017-10-18 Published:2017-10-18

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摘要： 为了比较厚壳贻贝在人工促熟与自然成熟条件下亲贝性腺发育过程中的肥满度与营养成分的差异，分别取样分析了3个不同发育期的肥满度与营养成分。结果表明：1）厚壳贻贝肥满度与粗蛋白、粗脂肪的变化规律相同，均在成熟期达到峰值；2）人工促熟的亲贝在成熟期的肥满度为18.80%、粗蛋白含量62.57%，粗脂肪含量21.05%，均高于自然成熟亲贝；3）自然成熟亲贝在生长期的矿物质含量为32.18%，成熟期为18.27%，均远高于人工促熟亲贝；4）两种成熟方法对亲贝的含水量影响不明显。研究认为与自然成熟亲贝相比，人工促熟的厚壳贻贝亲贝的肥满度及营养成分呈明显优势。

关键词: 厚壳贻贝, 人工促熟, 肥满度, 营养成分

Abstract: To study the differences of fatness and nutrient content of gonad between naturally and artificially ripened Mytilus coruscus, fatness and nutrient contents in three developmental periods were sampled and analyzed. The results showed that the fatness changed consistently with the content of crude protein and crude fat, and achieved the peak in mature period. The fatness was 18.80% and the crude protein and crude fat was 62.57% and 21.05%, respectively, in the artificially ripened Mytilus coruscus, which were higher than those in the natural ripened shells. The contents of mineral substance in growing period and mature period of natural ripened Mytilus coruscus were 32.18% and 18.27%, respectively, which were comparatively higher than those in the artificially ripened Mytilus coruscus. The moisture content showed little difference between the two ways of maturity. These findings suggested that the artificially ripened Mytilus coruscus showed obvious advantages in fastness and moisture content.

Key words: Mytilus coruscus, artificially ripened, fatness, nutrition content