Comparative Analysis of the Nutrient Composition of Caulerpa lentillifera from Various Cultivation Sites
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The nutrient, amino acid and fatty acid compositions of Caulerpa lentillifera from various aquaculture regions were assessed to analyze their nutritional characteristics and potential for aquaculture development. The nutrient composition of C. lentillifera was determined according to standard national nutrient determination methods, and the following data were revealed. 1) The basic nutritional components of C. lentillifera were relatively more abundant in the three aquaculture areas in Guangdong Province. The crude protein content was significantly greater in C. lentillifera from the Dapeng and Daya areas of Guangdong Province than those from the Beihai, Dongshan and Nha Trang areas ( P < 0.05). Additionally, the crude lipid content of C. lentillifera from the Daya population was significantly greater than those in the samples from the Beihai, Dongshan, and Nha Trang areas ( P < 0.05). Furthermore, the total sugar contents in the Daya and Shanwei populations were significantly greater ( P < 0.05) than those in the other four populations. 2) The total amino acid (TAA) content of C. lentillifera ranged from 7.05–12.37%, with notable concentrations of the fresh amino acids aspartic acid (Asp) and glutamic acid (Glu). Significant variations in the TAA and essential amino acid (EAA) levels were observed among the cultivation regions (P < 0.05), with the Shanwei population exhibiting the highest TAA content of 12.37% and EAA content of 4.65%, surpassing all other populations except for Guangdong Province ( P < 0.05). 3) The fatty acid composition analysis revealed that the total fatty acid (TFA) and unsaturated fatty acid (UFA) levels in the long-stemmed grape fern alga from Daya were 2.400% and 1.048%, respectively, and significantly greater than those in the other populations except for Dapeng ( P < 0.05). These results imply that the nutritional quality of the Daya population of C. lentillifera is relatively high.
