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| Comparative analysis on nutrients and antioxidant capacity of wild and cultured crucian carp |
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| DOI：10.16768/j.issn.1004-874X.2017.06.020 |
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| Abstract: |
| To compare the meat quality and antioxidant capacity of wild and cultured crucian carp，and to
provide reference for high quality crucian carp，water，protein，fat and ash in muscle of crucian carp and antioxidant
indexes in serum and hepatopancreas were analyzed，respectively. Results showed that the yellow muscle powder of
cultured crucian carp was obvious smell，and the white muscle powder of wild crucian carp had strong fish flavor.
The crude protein，crude ash and nitrogen-free extract of wild crucian carp were significantly higher than those of
cultured fish（ P <0.05），but crude fat was significantly lower than that of cultured fish（ P <0.05） . No significant
difference in water content was found. The activities of T-AOC，GST，SOD，CAT and GSH-Px in the serum of
wild crucian carp were 10.05 U/mL，18.68 U/mL，71.34 U/mL，8.78 U/mL，646.42 U/mL，respectively，higher
than those in cultured fish，while the content of MDA in the serum of wild crucian carp was 8.18 U/mL，lower
than that in cultured fish. The activities of T-AOC，GST，SOD，CAT and GSH-Px in hepatopancreas of wild crucian carp were 2.75 U/mL，9.68 U/mL，126.34 U/mL，15.78 U/mL and 86.42 U/mL，respectively，higher than
those in cultured fish. The content of MDA in pancreas of wild crucian carp was 1.13 U/mL，lower than that of
cultured carp. |
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