Premium
Biochemical composition of the wild and cultured seahorses, Hippocampus kuda Bleeker and Hippocampus trimaculatus Leach
Author(s) -
Lin Qiang,
Lin Junda,
Wang Chao
Publication year - 2009
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/j.1365-2109.2008.02149.x
Subject(s) - seahorse , biology , food science , amino acid , fatty acid , polyunsaturated fatty acid , dry weight , biochemistry , botany , zoology
The biochemical composition of wild and cultured seahorses Hippocampus kuda Bleeker and Hippocampus trimaculatus Leach was analysed in this study. The crude protein contents (% dry weight) of wild seahorses were high: 72.7±2.5% in H. kuda and 78.5±4.2% in H. trimaculatus . The crude lipid contents (% dry weight) of wild and cultured seahorses (1.1±0.1 vs. 1.4±0.2 for H. kuda and 1.2±0.1 vs. 1.2±0.2 for H. trimaculatus ) were low and did not differ significantly ( F 3, 12 =1.461, P =0.12). The essential amino acids and flavour‐enhancing amino acids in wild seahorses were higher than those in cultured seahorses, although the essential amino acid index in wild and cultured H. kuda and H. trimaculatus were generally low. The total amino acid content decreased with growth in cultured H. trimaculatus ( F 3, 12 =14.927, P <0.05). The poly‐unsaturated fatty acid (PUFA) contents in wild and cultured H. kuda and H. trimaculatus were 21.69%, 37.72%, 21.39% and 33.89% respectively. The fatty acid content in seahorses first decreased and then increased with growth both in wild and in cultured H. trimaculatus . The PUFA/saturated fatty acid ratio was 1.31 in cultured H. kuda and 0.87 in cultured H. trimaculatus . The trace metal concentrations in the wild seahorses were relatively low. The results presented in this study provide biochemical information necessary for understanding the medicinal value of H. kuda and H. trimaculatus and for elucidating the potential dietary requirements for their culture.