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随着对虾养殖业的迅速发展,我省加工出口对虾摘下的虾头量日益增多。如按鲜虾重量的40％计,全省每年可产虾头1.5万吨,是一项不可忽视的饲料蛋白质资源。一、虾头的营养价值虾头实际上是对虾的头胸部。它的背面及两侧由一片坚硬的甲壳覆盖着,前端有一额角,两侧有一对眼睛,整个头胸部有十三对附肢。胸甲内包含的器官有胃、肝、心、脑和性腺。虾头的组成比例如下:位于虾头眼柄基部和步足基部共有三块肌肉,占虾头总重的22.6％～26.4％;内脏器官占35.3％～36.3％;外裸器官占23.3％～35.3％;脑及体液占5.6％～13.0％。
With the rapid development of prawn aquaculture, the amount of shrimp picked and processed by our province for processing and exporting shrimp is increasing day by day. According to 40% of the weight of shrimp, the province can produce shrimp head 15,000 tons per year, which is a feed protein resource that can not be ignored. First, the nutritional value of shrimp head Shrimp head is actually shrimp head and chest. Its back and sides are covered by a hard carapace with a forehead with a pair of eyes on each side and thirteen pairs of appendages throughout the head and chest. Breastplate contains organ organs stomach, liver, heart, brain and gonads. The composition ratio of shrimp head is as follows: There are three muscles located at the base of the shrimp head and the foot step base, accounting for 22.6% -26.4% of the total head weight of the shrimp head, 35.3% -36.3% of the internal organ, and 23.3% 35.3%; brain and body fluids accounted for 5.6% ~ 13.0%.