为研究盐度对脊尾白虾（Exopalaemon carinicauda）生长及肌肉营养品质的影响，对不同盐度（0～30）环境下养殖的脊尾白虾存活率、特定生长率及肌肉营养成分进行了分析比较。结果显示，各盐度组脊尾白虾存活率差异不显著（P ＜0．05）；15、20盐度组脊尾白虾特定生长率显著高于其它各组（P＜0．05）；肌肉的水分和粗脂肪随环境盐度升高出现显著下降（P＜0．05），而粗蛋白含量随环境盐度升高而升高（P＜0．05）；粗灰分含量随盐度升高有一定的上升趋势；脊尾白虾肌肉粗蛋白含量在盐度15时为18．02，显著高于0～10盐度组（ P＜0．05），与盐度20组差异不显著（ P＞0．05）。肌肉氨基酸总量和必需氨基酸总量，各盐度组差异不显著（ P＞0．05），而风味氨基酸总量，15～30盐度组显著高于0～10盐度组（ P＜0．05），且盐度组15～30之间均没有明显差异（ P＞0．05）。因此，脊尾白虾淡化养殖最低盐度应该保持在15以上，以保证其风味。%The effect of salinity on growth and muscle nutritional quality of the Exopalaemon carinicauda was studied through testing the survival rate, specific growth rate, muscle nutrientional composition and content by culturing in different salinities(0-30).The results showed that there is no significantly difference (P>0.05) for survival rate under different salinity (0-30) conditions. The specific growth rate at salinity 15 and salinity 20 were significantly higher than that at other groups ( P>0.05) . The moisture content and the crude fat content in the muscle significantly decreased( P<0.05) as the salinity increased, while the crude protein content in the muscle significantly increased as the salinity increased (P<0.05).There was a slight increase trend with the increase of salinity for the crude ash content. The crude protein content (18.2) in the muscle at salinity 15 was significantly higher than that at salinity 0, 5, or 10 ( P<0. 05 ) , but there was no significantly difference between salinity 15 and salinity 20 (P>0.05).No significant difference was found for the total amino acid content and total essential amino acid content in the muscle from salinity 0 to 30(P>0.05).Both total flavour amino acid content at salinity 15-30 were significantly higher than those at salinity 0-10( P<0.05) ,while there was no significant difference from salinity 15 to 30( P>0.05) . The results suggest that the suitable salinity rang for muscle nutritive value and the flavour of the Exopalaemon carinicauda is above salinity 15.
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