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분야
수해양 > 수산생물학
저자
황재호 ( Jae Ho Hwang ) , 이시우 ( Si Woo Lee ) , 라성주 ( Sung Ju Rha ) , 정동희 ( Dong Hee Jeong ) , 한경호 ( Kyeong Ho Han ) , 신태선 ( Tai Sun Shin )
발행기관
한국수산과학회(구 한국수산학회)
간행물정보
한국수산과학회지 2010년, 제43권 제6호, 573~580페이지(총8페이지)
파일형식
05907051.pdf [무료 PDF 뷰어 다운로드]
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    영문초록
    The study investigated the effect of diets supplemented with different levels (0 and 2.5%) of yuza (Citrus junos Sieb ex Tanaka) on the nutritional characteristics of eels (Auguilla japonica). Fish (9.8±1.3g) was fed to apparent satiation twice daily for 8 months. There were no significant differences in proximate composition among the treatment groups, except for the ash and carbohydrate contents (P<0.05). The vitamin C content of eel muscle in the yuza-added group was two-times higher than in non-added groups (P<0.05). Among eight organic acids in eel muscle, lactic acid was predominant, followed by citric acid, oxalic acid, malic acid, and acetic acid. Eels fed a 2.5% yuza diet had the highest lactic acid content in all groups. Six sugars were found in all groups and glucose was the major sugar. Glucose and maltose were the dominant sugars in the yuza-added group. The abundant fatty acids in the yuza-added group were C18:1 n-9, C16:0, and C16:1 n-7, which comprised over 80% of the total fatty acids. The major amino acids in samples were glutamic acid, aspartic acid, lysine, and leucine. There were few differences in the free amino acid compositions among the groups. However, histidine was the predominant amino acid and constituted over 53% of the total free amino acids.
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