Proximate Composition and Profiles of Amino Acids and Fatty Acids in the Muscle of Adult Males and Females of Commercially Viable Prawn Species Macrobrachium rosenbergii Collected from Natural Culture Environments

Abstract

The proximate composition of biochemical constituents was analyzed in the muscle of adult male and female prawns of Macrobrachium rosenbergii collected from two different natural culture sites. This was in the order of moisture > protein > amino acids > carbohydrate > nucleic acids (RNA > DNA) > lipid > fatty acids > ash. The prawns collected from both natural culture sites showed reasonably good proximate composition. This indicates that the wild has provided adequate food source to the prawns. The proportion of total protein, amino acids, lipid, fatty acids, carbohydrate and RNA were found to be higher in female prawns than in the males. In contrast, the proportions of moisture and ash contents were higher in male prawns when compared with females. The level of DNA was found to be unchanged in both male and female prawns. HPTLC analysis of amino acids revealed higher levels of essential amino acids, such as phenylalanine, leucine, tyrosine, isoleucine, tryptophan, methionine, valine, threonine, arginine, histidine, lysine in female prawns when compared to the male prawns. Similarly, GC analysis of fatty acids showed both polyunsaturated and saturated fatty acids levels were found to be higher in female prawns when compared to the males. The variation in muscle constituents between male and female prawn reflects the differences in sex development and their energy requirements for body maintenance during the adult stage. In the present study, nutrition wise, the adult female prawn was as good or better

Evaluation of Nutritional Quality of Commercially Cultured Indian White Shrimp Penaeus indicus

“…They are utilized to form various cell structures, of which they are key components and they serve as source of energy [7]. The recorded data in the present study indicate the presence of 9 essential amino acids (arginine, histidine, lysine, threonine, methionine, leucine, isoleucine, valine and phenylalanine) and 7 non-essential amino acids (proline, tyrosine, glycine, alanine, serine, glutamic acid and aspartic acid).…”

“…Protein is essential for normal function, growth and maintenance of body tissues. Its content is considered to be an important tool for the evaluation of physiological standards [7]. The high protein level in edible muscles of P indicus in the present study indicates their high nutritive value.…”

“…The recorded data in the present study indicate the presence of 9 essential amino acids (arginine, histidine, lysine, threonine, methionine, leucine, isoleucine, valine and phenylalanine) and 7 non-essential amino acids (proline, tyrosine, glycine, alanine, serine, glutamic acid and aspartic acid). In aquaculture prawn Macrobrachium rosenbergii, nineteen amino acids were detected, among these eleven are essential and, eight are non-essential amino acids [7], while nine essential amino acids and nine non-essential were detected by [35] in edible muscles of Procambarus clarkii and Erugosquilla massavensis. The different amino acids in flesh of crustaceans species might be associated with the varying tastes as well as textural properties of meat of the crustaceans species [10].…”

“…The nutritive values of crustaceans depend upon their biochemical composition, such as protein, amino acids, lipid, fatty acids, carbohydrate, vitamins and minerals. Among seafood, shrimps contribute about 20% by volume of the world seafood market [7]. They have great importance in food consumed by human and other organisms.…”

Influence of drying method and location on amino acids and mineral elements of Sternocera orissa Buguet 1836 (Coleoptera: Buprestidae) in South Africa

“…Amino acids are the building units of protein (Erasmus, 2001;Ihokoronye and Ngoddy, 1985) and serve as body builders (Bhavan et al, 2010). The biological value of food protein is dependent upon its amino acid composition (Finar, 1975;Oyenuga et al, 1974;Pant and Tulsiram, 1969;Williams, 1960).…”