Effects of Low-salinity Water Cultivation on Nutrient Components of Black Porgy(Acanthopagrus schlegelii)

This paper aimed to study the effects of nutritional components on low-salinity water cultured black porgy Acanthopagrus schlegelii.In order to provide theoretical reference for it's cultivation and quality improvement,the common nutrition components,fatty acids and amino acids of black porgy cultured in low-salinity water(3‰~5‰)and seawater(20‰~21‰)ponds were analyzed in this study.The results showed that the crude fat content of black porgy cultured in low-salinity water was significantly higher than seawater fish(P<0.01),and there were no significant differences in crude protein,moisture and ash contents between them.In the meanwhile,the fatty acids compositions of the muscle were similar except content of certain fatty acid showing significant difference. The essential amino acids contents and proportions of low-salinity black porgy were significantly higher than seawater fish(P<0.05),but the delicious amino acids were significantly lower than that of seawater(P<0.05). These results indicated that the black porgy was a source of high quality fat and protein.Low-salinity water cultured black porgy showed better mouthfeel and higher quality of protein than that of seawater,but the flavor could be slightly worse than it.