１０種の天然魚および養殖魚の一般成分の比較

DOI 日本農学文献記事索引 Web Site 被引用文献5件

書誌事項

タイトル別名
  • Chemical components in ten kinds of wild and cultured fishes.
  • 10シュ ノ テンネンギョ オヨビ ヨウショクギョ ノ イッパン セイブン ノ

この論文をさがす

抄録

This investigation was carried out in order to elucidate the characteristic of cultured fishes compared with wild fishes. The contents of chemical components such as moisture, protein, lipid, and ash were determined for the muscles of ten kinds of wild and cultured fishes. The cultured fishes were taken from the Senzaki culture farm in Yamaguchi Prefecture and the wild fishes were caught in coastal waters of Hagi near Senzaki in March, 1978.<br> The fishes studied have been found to be classified into three groups in terms of the relative contents of the nutritive components of the cultured fishes to contents of the wild fishes. In the first group which include rock fish, common nibbler, oval filefish, and fringed filefish, the lipid content is richer, while the moistrue content is poorer in the cultured fishes. In the second group to which horse mackerel, black sea bream, and scorpionfish belong, the lipid content is richer and the moisture content is not significantly poorer than in the cultured fishes. For the fishes of the last group: parrot bass, grey mullet, and puffer, there is no appreciable adfference in the contents of all the nutritive components between cultured and wild fishes.<br> The results elucidated that the cultured fishes are not always richer in the lipid content than the wild fishes, which is not consistent with the current findings that the cultured fishes are richer in the lipid content as compared with the wild fishes.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 50 (9), 1551-1554, 1984

    公益社団法人 日本水産学会

被引用文献 (5)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ