| 杂色鲍黄壳色突变体的形态学参数及营养成分分析; Studies of Morphological Parameters and Nutritional Compositions for Yellow Shell Color Variant of Haliotis diversicolor | |
| 王波 ; 柯才焕 ; 李卫东 ; 游伟伟 | |
| 2015-07-28 | |
| 关键词 | 杂色鲍 壳色 形态学参数 营养成分 Haliotis diversicolor shell color morphological parameters nutritional components |
| 英文摘要 | 以杂色鲍(HAlIOTIS dIVErSICOlOr)正常壳色个体与黄壳色突变个体为研究对象,对二者的形态学参数及营养成分进行了比较.结果表明,二种壳色的杂色鲍在体型、质量等主要的表型指标和壳型及密度相关的参数上并无显著差异,颜色的突变并未造成二者形态学上的差异.两个壳色群体足肌组织中水分、灰分、粗蛋白和粗脂肪等一般营养成分的含量以及氨基酸和脂肪酸的种类和含量也基本一致.但足肌、内脏团与鲍壳的矿物质元素含量比较结果显示,黄壳色个体鲍壳中Cu元素的含量是正常壳色的4倍,这或是引起壳色变化的一个主要因素.; Small abalone Haliotis diversicoloris an economically important shellfish species in southern China.In this research,morphological traits and nutritional compositions were compared between normal shell color and yellow shell color variant groups.No significant differences were observed on basic morphological traits and parameters related to shell shape and density between these two groups.The results indicated that morphological parameters were not changed because of differences in shell color.The contents of moisture,crude ash,crude protein,crude fat,and the compositions of fatty acids,amino acids in edible part also maintained similar between them.But results on mineral element contents in muscle,visceral mass and abalone shell showed that Cu content in shell of yellow color variant group is 4times as in normal color group.It indicated that distinction on Cu content in shell may be one important factor for difference in shell color.; 国家自然科学基金(31101896;31160528); 福建省自然科学基金(2011J05095); 福建省海洋高新产业发展专项(闽海洋高新[2013]16号); 福建省种业创新与产业化工程项目(2014S1477-8); 厦门市海洋经济发展专项(14CZY036HJ10) |
| 语种 | zh_CN |
| 内容类型 | 期刊论文 |
| 源URL | [http://dspace.xmu.edu.cn/handle/2288/104871]  |
| 专题 | 海洋环境－已发表论文 |
| 推荐引用方式 GB/T 7714 | 王波,柯才焕,李卫东,等. 杂色鲍黄壳色突变体的形态学参数及营养成分分析, Studies of Morphological Parameters and Nutritional Compositions for Yellow Shell Color Variant of Haliotis diversicolor[J],2015. |
| APA | 王波,柯才焕,李卫东,&游伟伟.(2015).杂色鲍黄壳色突变体的形态学参数及营养成分分析.. |
| MLA | 王波,et al."杂色鲍黄壳色突变体的形态学参数及营养成分分析".(2015). |
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