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Introduction of giant salamander

date: 2018-12-04
Browse times: 25

Giant salamander

       The protein content in muscle and skin of cultured giant salamander was 92.60% and 96.46% (dry weight), respectively, and the fat content was low (6.24% and 4.02% respectively). Amino acid composition in salamander meat protein is comprehensive: there are 18 kinds of amino acids, of which 6 kinds of flavor amino acids account for 42.77% of the total amino acids, 8 kinds of essential amino acids account for 40.72% of the total amino acids, salamander skin protein contains rich sulfur amino acids, in addition, salamander muscle and salamander skin contain abundant mineral elements, of which potassium content is the highest, 1184.96, 391.24mg/100g respectively (accounting for 40.72%). The contents of zinc and iron are higher in trace elements. Therefore, the cultured giant salamander has high nutritional value and should be developed and utilized reasonably.

      Protein is the material basis of life. Without protein, there would be no life. Therefore, it is closely related to life and various forms of life activities. Proteins are involved in every cell and all important components of the body. Protein accounts for 16.3% of the body weight, that is, a 60 kg adult has about 9.8 kg of protein. There are many kinds of proteins in human body with different properties and functions, but they are composed of more than 20 kinds of amino acids in different proportions and are constantly metabolized and renewed in vivo, including essential amino acids (lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine) and non-essential amino acids (glycine hydrophilic alanine). Tryptophan tyrosine aspartate histidine aspartate glutamate glutamate arginine serine cysteine proline. Proteins are digested and decomposed into amino acids in the body. After being absorbed, they are mainly used to reassemble human proteins in a certain proportion. At the same time, new proteins are constantly metabolized and decomposed, and are in a dynamic balance at all times. The basic unit of protein is amino acid, which forms a peptide chain by dehydration and condensation. Protein is a biological macromolecule consisting of one or more polypeptide chains, each polypeptide chain has 20 to hundreds of amino acid residues, and various amino acid residues are arranged in a certain order. The organelles that produce proteins are ribosomes. Therefore, the quality and quantity of food protein and the proportion of various amino acids are closely related to the amount of protein synthesis in human body, especially the growth and development of adolescents, the birth of pregnant and lying-in women, and the health and longevity of the elderly.

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2018 - 12 - 04
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