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为研究盐度对脊尾白虾(Exopalaemon carinicauda)生长及肌肉营养品质的影响,对不同盐度(0~30)环境下养殖的脊尾白虾存活率、特定生长率及肌肉营养成分进行了分析比较。结果显示,各盐度组脊尾白虾存活率差异不显著(P<0.05);15、20盐度组脊尾白虾特定生长率显著高于其它各组(P<0.05);肌肉的水分和粗脂肪随环境盐度升高出现显著下降(P<0.05),而粗蛋白含量随环境盐度升高而升高(P<0.05);粗灰分含量随盐度升高有一定的上升趋势;脊尾白虾肌肉粗蛋白含量在盐度15时为18.02,显著高于0~10盐度组(P<0.05),与盐度20组差异不显著(P>0.05)。肌肉氨基酸总量和必需氨基酸总量,各盐度组差异不显著(P>0.05),而风味氨基酸总量,15~30盐度组显著高于0~10盐度组(P<0.05),且盐度组15~30之间均没有明显差异(P>0.05)。因此,脊尾白虾淡化养殖最低盐度应该保持在15以上,以保证其风味。
In order to study the effect of salinity on the growth and muscle nutritional quality of Exopalaemon carinicauda, the survival rate, specific growth rate and muscle nutrition of Brood stock were analyzed in different salinities (0-30) . The results showed that there was no significant difference (P <0.05) in the survival rate of Pleurotus intermedius between each salinity group; the specific growth rate of P. mirabilis was significantly higher than that of other groups in 15 and 20 salinity groups (P <0.05) Fat decreased significantly with increasing salinity (P <0.05), while crude protein content increased with the increase of salinity (P <0.05). Crude ash content increased with salinity increasing. The crude muscle protein content in white shrimp was 18.02 at salinity 15, significantly higher than that in salinity 0-10 (P <0.05), but not significantly different from salinity 20 (P> 0.05). The total amount of amino acids in muscle and total essential amino acids were not significantly different among all salinity groups (P> 0.05), while the total amounts of flavor amino acids in 15 ~ 30 salinity group were significantly higher than those in 0 ~ 10 salinity group (P <0.05) There was no significant difference between salinity group 15-30 (P> 0.05). Therefore, the minimum brine saltwater prawn desalination should be maintained at 15 above to ensure its flavor.