Abstract: Litopenaeus vannamei is a high-quality variety and belongs to euryhaline shrimp, and salinity can affect its nutrient composition, quality and taste. In order to find a suitable cultured salinity from the nutritional view, this study investigated the effects of different salinities on muscle quality of Litopenaeus vannameiby testing the muscle nutrient composition, amino acid and fat acid composition as well as content under different salinities（5,26,30,50） for 90 d. The results showed that: (1) The muscle moisture decreased significantly, while the protein content increased significantly with an increase in environmental salinity from 5 to 50. No significant difference in muscle crude fat content was observed with salinity variance. (2) The content of TAA and EAA at salinity 26 was the highest. The content of DAA increased while salinity increased. Among the 18 amino acids detected in the muscle, the content of 3 amino acids（Ser, Glu and His） decreased significantly with salinity increased. The content of 10 amino acids at salinity 26 was highest. (3)The content of main SFA in the muscle was from 14.5% to 23.2%，while the content of main MUFA was from 15.3% to 27.1% and the content of main PUFA was from 9% to 24.6%. The content of flavor precursor fatty acid was higher at salinity 26 and 30 than that of other salinities. The results suggested that there were some differences in the nutritional composition of Litopenaeus vannamei in different salinity groups, but these salinities were suitable for the cultivation of Litopenaeus vannamei.

Key words: salinity, Litopenaeus vannamei, muscle, nutritional composition

摘要： 凡纳滨对虾是一种优质对虾，隶属于广盐虾类，盐度会影响其营养成分、质量和味道。为了研究盐度对养殖凡纳滨对虾（Litopenaeus vannamei）肌肉基本营养成分、氨基酸和脂肪酸组成与含量的影响，选取盐度5、26、30、50 环境下养殖90 d的凡纳滨对虾进行营养成分分析。结果显示：（1）肌肉的水分随盐度升高而呈下降趋势，粗蛋白和灰分含量随盐度升高而升高，而不同盐度组中肌肉粗脂肪含量无显著性差异（P>0.05）。（2）氨基酸总量（TAA）和必需氨基酸含量（EAA）在盐度26时最高，呈味氨基酸含量随着盐度的升高而呈下降趋势。18种常见氨基酸中有3种氨基酸（Ser、 Glu 和 His）的含量随着盐度的升高而下降，有10种氨基酸含量在盐度26时含量最高。（3）肌肉中主要饱和脂肪酸（SFA）含量为14.5%~23.2%，单不饱和脂肪酸(MUFA)含量为15.3%～27.1%，多不饱和脂肪酸（PUFA）含量为9.0%~24.6%；凡纳滨对虾的气味前体脂肪酸含量在盐度26或30时略高于其他其他盐度组（P>0.05）。不同盐度条件下养殖的凡纳滨对虾体内的水分、蛋白质、氨基酸、脂肪酸等生化成分有所变化。

关键词: 盐度, 凡纳滨对虾, 肌肉, 营养成分