Effects of Salinity on Muscle Nutrition, Fatty Acid Composition, and Substance Anabolic Metabolism of Blue Tilapia Oreochromis aureus

Table 3

Nutritional evaluation of essential amino acids in muscle of Oreochromis aurea after 60 days of culture under different salinities (mg/g).

Groups	Item	Thr	Val^#	Met + Cys	Ile	Leu	Phe + Tyr	Lys	EAAI
0	CS	1.23 ± 0.01	0.89 ± 0.02	0.55 ± 0.01	0.94 ± 0.02	1.01 ± 0.00	0.86 ± 0.01	1.59 ± 0.02	89.78 ± 4.34
	AAS	0.96 ± 0.01	0.84 ± 0.02	0.71 ± 0.01	0.91 ± 0.02	0.94 ± 0.00	1.05 ± 0.02	1.47 ± 0.02
3	CS	1.22 ± 0.01	0.91 ± 0.01	0.54 ± 0.01	0.97 ± 0.01	1.01 ± 0.00	0.87 ± 0.01	1.57 ± 0.01	90.58 ± 2.13
	AAS	0.95 ± 0.01	0.85 ± 0.01	0.7 ± 0.01	0.94 ± 0.01	0.93 ± 0.00	1.05 ± 0.01	1.45 ± 0.00
5	CS	1.21 ± 0.01	0.89 ± 0.02	0.55 ± 0.01	0.96 ± 0.03	1 ± 0.00	0.88 ± 0.01	1.58 ± 0.00	93.01 ± 0.86
	AAS	0.94 ± 0.01	0.83 ± 0.02	0.71 ± 0.02	0.93 ± 0.03	0.93 ± 0.00	1.06 ± 0.01	1.46 ± 0.00
7	CS	1.2 ± 0.01	0.91 ± 0.02	0.56 ± 0.02	1 ± 0.01	1 ± 0.01	0.85 ± 0.00	1.56 ± 0.01	92.24 ± 1.23
	AAS	0.93 ± 0.01	0.85 ± 0.02	0.71 ± 0.03	0.96 ± 0.01	0.93 ± 0.01	1.04 ± 0.00	1.44 ± 0.01
9	CS	1.24 ± 0.01	0.9 ± 0.01	0.54 ± 0.01	0.97 ± 0.01	1.01 ± 0.00	0.85 ± 0.00	1.58 ± 0.00	90.84 ± 4.09
	AAS	0.96 ± 0.01	0.84 ± 0.01	0.7 ± 0.01	0.93 ± 0.01	0.94 ± 0.00	1.04 ± 0.00	1.45 ± 0.00
11	CS	1.24 ± 0.01	0.89 ± 0.01	0.54 ± 0.01	0.95 ± 0.01	1.01 ± 0.00	0.86 ± 0.00	1.6 ± 0.02	89.56 ± 0.17
	AAS	0.96 ± 0.01	0.83 ± 0.01	0.69 ± 0.01	0.91 ± 0.01	0.94 ± 0.00	1.04 ± 0.01	1.48 ± 0.02
Egg protein		404	603	587	501	848	960	653	—
FAO/WHO		250	310	220	250	440	380	340

Note. 0 : 0 ppt salinity; 3 : 3 ppt salinity; 5 : 5 ppt salinity; 7 : 7 ppt salinity; 9 : 9 ppt salinity; 11 : 11 ppt salinity; CS: the chemical content of muscle protein; AAS: the amino acid content of muscle protein; EAAI: the essential amino acid index of muscle protein; Thr: threonine; Val: valine; Met: methionine; Cys: cysteine; Ile: isoleucine; Leu: leucine; Phe: phenylalanine; Tyr: tyrosine; Lys: lysine; : the first restricted amino acid; ^#: the second restricted amino acid.