为了了解培育新品种杂交䱻鱼与父母代营养价值的差异，本文以罗非鱼对参照，比较了花䱻、唇䱻和杂交䱻鱼的基本营养成分、氨基酸和脂肪酸的营养价值。结果表明：与罗非鱼相比，三种䱻鱼具有高灰分低脂肪的特点，但基本营养成分差异不大；三种䱻鱼的甜味氨基酸Gly含量依次为杂交䱻（5.48%）＞唇䱻（5.41%）＞花䱻（5.05%）＞罗非鱼（4.50%），但三种䱻鱼的Gly含量及必需氨基酸含量之间无显著性差异（p＞0.05）；三种䱻鱼的脂肪酸种类基本相同，但多不饱和脂肪酸（PUFA）含量更高，PUFA唇䱻（47.24%）显著性高于（p＜0.05）PUFA杂交䱻（42.24%）和PUFA花䱻（35.02%），PUFA杂交䱻（42.24%）显著性高于（p＜0.05）PUFA花䱻（35.02%），其中二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）总含量依次为唇䱻（18.39%）＞杂交䱻（13.71%）＞罗非鱼（11.90%）＞花䱻（8.90%）。总之，花䱻鱼的氨基酸营养价值更高，是优质蛋白源；唇䱻鱼的脂肪酸营养价值更优；杂交䱻鱼的营养更全面。

To evaluate the difference of nutritional value between the new breed hybrid fish and its parents, the basic nutrients, amino acids and fatty acids of the three Hemibarbus and tilapia were compared. Results showed that the three Hemibarbus fish had the characteristics of high ash content and low fat, the basic nutrition composition of the three Hemibarbus fish was similar; the content of flavor amino acids and essential amino acid of the three Hemibarbus fish were higher than those of tilapia. There was no significant difference (p>0.05) in content of glycine and essential amino acids among the three Hemibarbus fish. The fatty acid type of the three Hemibarbus fish was similar to that of tilapia, but the content of polyunsaturated fatty acids (PUFA) were higher than that of tilapia. PUFAHemibarbus labeo (47.24%) was significantly higher (p<0.05) than that of PUFAHemibarbus hybrid (42.24%) and PUFAHemibarbus maculates (35.02%), PUFAHemibarbus hybrid (42.24%) was significantly higher (p<0.05) than that of PUFAHemibarbus maculates (35.02%). The order of the content of total eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were as follows: Hemibarbus labeo (18.39%)> Hemibarbus hybrid (13.71%)> tilapia (11.90%) > Hemibarbus maculates (8.90%). In conclusion, comparing to the other two Hemibarbus fish, the protein nutritional value of the Hemibarbus maculatus was higher, the fatty acid nutritional value of the Hemibarbus labeo was higher, the nutritional value of the Hemibarbus hybrid was more comprehensive.

国家现代农业产业技术体系四川创新团队项目（sccxtd-2020-15）；成都市技术创新研发项目（2019-YFYF-00023-SN）