摘要
从转基因鲤的食用安全角度出发,研究了转基因鲤与正常鲤的营养成分和细菌致突变实验及对食用动物的影响。研究结果表明,转基因鲤与正常鲤肌肉中粗蛋白质含量分别为17.52%和17.45%、粗脂肪含量分别为2.55%和2.83%、灰分分别为1.29%和1.23%、水分分别为78.85%和78.27%,氨基酸总量分别为16.54%和16.77%,经统计分析,二者均无显著差别;其抗病能力虽稍弱于正常鲤鱼,经t值检验,无显著差别。而用转生长激素基因鲤作为食物,食用它的动物的各组织的重金属含量经过检测与对照组动物也没有显著差异(P>0.05),说明外源基因的插入没有引起作为食物的蛋白质、脂肪、氨基酸等组成的变化。
The study focused on the effects of the nutritional ingredients between the transgenic carps and common carps to the security concerns for consumption animals. The results Indicate that no insignificant differences between the transgenic carp and natural ones on most economic characters by t-test. The content of crude protein was 17.52% and 17.45%, crude fat 2.55% and 2.83%, ash l. 29% and 1.23%, water 78.85% and 78.27%. Transgenic carps expressed slightly lower in disease resistance than common carps, but the difference is not insignificant by t -test. Heavy metal content in different tissues were also detected no distinct differences whether the animals took the transgenic carps as food or not （ P 〉 0.05）. In conclusion, there were no distinct influences on nutritional ingredients, resistance and consumption animals in common carps which introduced foreign genes.
出处
《水产学杂志》
CAS
2007年第2期29-34,共6页
Chinese Journal of Fisheries
基金
国家863计划资助项目(863-101-05-02-01)
关键词
转基因鲤
营养成分
食用动物
transgenic carp
nutritional ingredients
consumption animals
