Comparative analysis of muscle nutrient in two types of hybrid bream and native bream
Shengnan Li | Xiangqiong Yang | Siyu Fan | Zhifeng Zhou | Rong Zhou | Chang Wu | Dingbin Gong | Ming Wen | Yuequn Wang | Min Tao | Shaojun Liu
Distant hybridization can integrate parental advantages to produce new varieties, which may also improve the fish meat quality. Fish is considered to be one of the healthiest meats because it can provide rich protein sources and high levels of omega-3 long-chain polyunsaturated fatty acids. Two types of hybrid bream (BBTB and BTBB) were obtained by the two rounds of backcrossing with an established hybrid lineage of blunt snout bream (Megalobrama amblycephala, BSB, ♀) × topmouth culter (Culter alburnus, TC, ♂). In the present study, the muscle nutrients, including moisture, fat, protein and ash contents, as well as amino acid and fatty acid compositions, in BBTB, BTBB and their parent BSB with the age of four months were investigated and analyzed by biochemical methods. The results showed that the moisture content of BTBB (76.6%) was lower than that of BSB (77.4%) and BBTB (77.3%), while the protein content of BBTB (17.1%) and BTBB (17.6%) was higher than that of BSB (16.3%). Seventeen amino acids were detected in the muscles from three kinds of fish, among which total amino acids, essential amino acids and delicious amino acids in BTBB and BBTB were all to different degrees higher than those of BSB. Further analysis of fatty acids revealed that BTBB and BBTB exhibited higher levels of unsaturated fatty acids (UFAs) content and the sum content of eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) in muscle than BSB. Taken together, the results showed the advantages of BBTB and BTBB in nutritional value and taste, which provided theoretical support for their production application.
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