Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Nutritional Characteristics of Eels (Auguilla japonica) Fed a Diet of Yuza (Citrus junos Sieb ex Tanaka)

유자 첨가 사료로 사육한 뱀장어의 영양학적 특성

  • Hwang, Jae-Ho (Division of Food Science & Nutrition and Marine Technology, Chonnam National University) ;
  • Lee, Si-Woo (Division of Food Science & Nutrition and Marine Technology, Chonnam National University) ;
  • Rha, Sung-Ju (Division of Food Science & Nutrition and Marine Technology, Chonnam National University) ;
  • Jeong, Dong-Hee (Division of Food Science & Nutrition and Marine Technology, Chonnam National University) ;
  • Han, Kyeong-Ho (Division of Food Science & Nutrition and Marine Technology, Chonnam National University) ;
  • Shin, Tai-Sun (Division of Food Science & Nutrition and Marine Technology, Chonnam National University)
  • 황재호 (전남대학교 식품공학영양학부 및 해양기술학부) ;
  • 이시우 (전남대학교 식품공학영양학부 및 해양기술학부) ;
  • 라성주 (전남대학교 식품공학영양학부 및 해양기술학부) ;
  • 정동희 (전남대학교 식품공학영양학부 및 해양기술학부) ;
  • 한경호 (전남대학교 식품공학영양학부 및 해양기술학부) ;
  • 신태선 (전남대학교 식품공학영양학부 및 해양기술학부)
  • Received : 2010.09.29
  • Accepted : 2010.12.03
  • Published : 2010.12.31
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Abstract

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 ($9.8{\pm}1.3g$) 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.

Keywords

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