Proximate content of wild and cultured eel (Anguilla bicolor) in different part of body

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Wijayanti, I.^1 ; Susilo, E.S.^2

Department of Fisheries Product Technology, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang

50275, Indonesia^1

Department of Marine Sciences, Faculty of Fisheries and Marine Sciences, Diponegoro University, Jl. Prof Soedarto, SH, Tembalang, Semarang

50275, Indonesia^2

关键词: Anguilla sp;    Carbohydrate content;    Completely randomized designs;    Extrinsic factors;    Intrinsic factors;    part of body;    Protein contents;    proximate;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012091/pdf
DOI  :  10.1088/1755-1315/116/1/012091

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Proximate content in fish varies depends on intrinsic and extrinsic factors. Intrinsic factors include species, sexual maturity, size and body parts. Extrinsic factors include habitat, season and type of food (diet). This study aimed to know the effect of fish body parts (intrinsic factor) on proximate levels in wild and cultured eel (extrinsic). The experimental design used factorial completely randomized design with two factors 2x3. The first factor is the habitat of eel (wild and cultured) and the second factor is the part of the body (head, body and tail) with five replications. The result of statistical analysis showed that there was interaction between fish habitat and body part on moisture, protein, ash and carbohydrate content (P0.05). The highest water content (67.02%) was found in head of wild and the lowest one (59.44%) in the tail of wild eel; The highest protein content (18.09%) was found in the body of cultured eel and the lowest one (15.72%) was in the body of wild eel; The highest ash content (3.73%) was the head of wild eel and the lowest (1.32%) was in the body of cultured eel; The highest carbohydrate (3.73%) was found in the head of cultured eel and the lowest one (0.16%) was in the body of cultured. The wild eel had higher fat content and energy than cultured one, while the fat content and energy in body and tail were higher than in head.