Analysis and Evaluation of Nutritional Components in Muscle of Triplophysa minxianensis

The composition and content of the nutritional components of the muscle of the Triplophysa minxianensis were measured by routine biochemical analysis, and the nutritional value was evaluated synthetically. It was showed that the content of moisture, crude protein, crude fat, crude ash, cholesterol, taurine and vitamin E in the muscle of the Triplophysa minxianensis (wet weight) were 75.43%±0.32%, 17.87%±0.14%, 1.72%±0.01%, 1.57%±0.06%, (114.2±0.8) mg/100 g, (2738.4±50.6) mg/kg and (915.1±3.7) μg/100 g, respectively. There were eighteen amino acids in the muscle of the Triplophysa minxianensis, with the content of total amino acids (TAA) of 15.04% and the content of essential amino acids (EAA) of 5.98%. The EAA/TAA was found to be 39.76% and EAA/NEAA 81.47%, which completely conformed to the high-quality protein standard of the Food and Agriculture Organization/Word Health Organization (FAO/WHO). The essential amino acid index (EAAI) and the ratio of branched chain amino acid to aromatic amino acid (F value) were 75.40 and 2.97, respectively. The delicious amino acids (DAA) accounted for 5.21% with the DAA/TAA was 34.64%. Sixteen fatty acids were detected in the muscle of the Triplophysa minxianensis, with the monounsaturated fatty acid (MUFA) and the polyunsaturated fatty acid (PUFA) content of 26.79% and 40.79, respectively. The content of EPA and DHA was 28.77% and the content of the essential fatty acid (EFA) was 10.40%. The results showed that the Triplophysa minxianensis had a reasonable composition of amino acids and fatty acids. It was a famous indigenous fishes with a balanced nutritional composition, higher nutritional value and great market potential.