Evaluation of Nutritional Quality of Commercially Cultured Indian White Shrimp Penaeus indicus
International Journal of Nutrition and Food Sciences
Volume 2, Issue 4, July 2013, Pages: 160-166
Received: May 19, 2013; Published: Jun. 20, 2013
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Hala Ali Abdel-Salam, Department of Zoology, Faculty of Science, Cairo University, Egypt
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Penaeus indicus is a valued crustacean species. Currently P. indicus is mainly cultured in many areas of the world to overcome the increase of population consumption. Yet, the biochemical composition of this species is still inadequately understood. So, the purpose of the present work was, therefore, to assess the protein, carbohydrates, lipid , vitamins B1 , B2, amino acids, minerals and protein electrophoresis to evaluate the nutritive quality of this cultured prawn. In the present study, nutritional analysis of muscle of both sexes indicated that the presence of a high amount of protein, 9 essential amino acids and 7 non-essential amino acid. Furthermore, the edible portion of females had the highest levels of vitamin B1 and B2 compared with their males. While, mineral contents of muscles of male indicate this decreasing arrangement S > P > Ca > Zn > K > Na >Se and females had this order S > P > Zn> Ca > K > Na >Se. From the electrophoretic analysis of protein, 13 bands were identified around molecular weight 10.42 to121.07 KD, while the electrophoretic analysis of muscle of females showed 14 bands with molecular weight ranged from 10.09 to 198.7 KD. Regarding the results obtained in the present study in light of nutritional point of view commercial culture P. indicus is considered to be very good crustaceans species and can be very well used as food for human consumption .
Penaeus Indicus, Proximate Composition, Amino Acids, Minerals, Protein Electrophoresis
To cite this article
Hala Ali Abdel-Salam, Evaluation of Nutritional Quality of Commercially Cultured Indian White Shrimp Penaeus indicus, International Journal of Nutrition and Food Sciences. Vol. 2, No. 4, 2013, pp. 160-166. doi: 10.11648/j.ijnfs.20130204.11
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