Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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The Nutritional Components of Olive Flounder (Paralichthys olivaceus) Fed Diets with Yuza (Citrus junos Sieb ex Tanaka)

유자 첨가 사료로 사육된 넙치의 영양성분

  • Kim, Heung-Yun (Division of Food Science and Aqualife Medicine, Chonnam National University) ;
  • Kim, Eun-Heui (Division of Food Science and Aqualife Medicine, Chonnam National University) ;
  • Kim, Do-Hyung (Division of Food Science and Aqualife Medicine, Chonnam National University) ;
  • Oh, Myung-Joo (Division of Food Science and Aqualife Medicine, Chonnam National University) ;
  • Shin, Tai-Sun (Division of Food Science and Aqualife Medicine, Chonnam National University)
  • 김흥윤 (전남대학교 식품.수산생명의학과) ;
  • 김은희 (전남대학교 식품.수산생명의학과) ;
  • 김도형 (전남대학교 식품.수산생명의학과) ;
  • 오명주 (전남대학교 식품.수산생명의학과) ;
  • 신태선 (전남대학교 식품.수산생명의학과)
  • Published : 2009.06.30
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Abstract

This study was conducted to investigate the effect of diets supplemented with different levels (0, 2.5, 5.0, and 7.5%) of yuza (Citrus junas Sieb ex Tanaka) on nutritional composition of olive flounder. Four groups of fish (242.2$\pm$14.2 g) were fed to apparent satiation twice daily for 4 months. There were no significant differences in proximate composition among the treatment groups (P<0.05). Vitamin C content in flounder muscle was higher in the yuza-added groups than in the control group, and the content among the treatment groups increased as amount of yuza added to diets increased (P<0.05). Of the eight organic acids in flounder muscle, lactic acid was predominant, followed by oxalic acid, succinic-acid, tartaric acid, and acetic acid. Flounders fed 2.5% yuza diet had the highest lactic acid content of all treatments. Four sugars were found in all groups and glucose was the major sugar. Glucose and ribose were detected as the highest sugars in the 2.5% treatment, while maltose and galactose were the dominant sugars in the 5.0% treatment. The abundant fatty acids in fed flounders were 22:6n-3 (DHA), 16:0, and l8:1n-9, which were composed of over 60% of total fatty acids. The control and the 7.5% treatment group had higher 22:6n-3 (DHA) content than the other groups. Major amino acids in samples were glutamic acid, aspartic acid, lysine, leucine, valine, arginine, and alanine. The 2.5% yuza treatment had the highest content of total amino acids and essential amino acids. There were little differences in the free amino acid compositions among the treatments. However, taurine was the predominant amino acid and made up over 47% of total free amino acids. The 2.5% added yuza group contained higher amount of sweet amino acids such as alanine, serine, proline, glycine than the other groups. The addition of yuza to diet of olive flounder had no or little effect on the nutritional components of olive flounder except for vitamin C. However, the 2.5% yuza added group had the highest nutritional values of the treatment groups.

Keywords

References

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