Analysis of Nutrition Composition of Hemibarbus Hybrid
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Abstract:
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.
