Effects of fattening diets on the nutritional quality and flavor of the adult female Chinese mitten crab (Eriocheir sinensis)

Aquaculture Reports

Jinliang Du¹  Zhijuan Nie¹  Jiancao Gao¹  Xing Zhang²  Xiangyu Yi²  Gangchun Xu²  Le Li² 

[1] Key Laboratory of Freshwater Fisheries and Germplasm Resources Utilization, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi 214081, China;School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China;

关键词: Eriocheir sinensis;    Fattening period;    Diet combinations;    Nutritional quality;    Flavor-enhancing nucleotides;   

DOI  :  

来源: DOAJ

【 摘 要 】

The effects of different fattening diet combinations on the growth, nutritional value, and flavor of Eriocheir sinensis were compared. Four different fattening diet combinations were evaluated: A1, consisting of 80% iced trash fish (ITF) + 20% formulated diet (FD); A2, consisting of 80% ITF + 20% soybean and corn (SC); B1, consisting of 80% Cipangopaludina cathayensis (CC) + 20% FD; and B2, consisting of 80% CC + 20% SC. After 28 days of fattening, the relevant indices were analyzed to identify the best fattening diet combination. There was no significant difference in the growth indices of E. sinensis among the four groups. Interestingly, crabs fed the ITF diets had higher crude protein contents in edible tissues than those fed the CC diets. Crabs fattened with the A2 diet combination had the best yellowness index of the hepatopancreas, while those in the B1 group had greater fatty acid (FA) compositions and higher contents of polyunsaturated FAs. Crabs fattened with the B2 diet combination had the highest amino acid (AA) scores and chemical scores. Meanwhile, the total content of free AAs, sweet and umami AAs, and equivalent umami concentration were highest in the B1 group, indicating better flavor. In conclusion, ITF and SC improved the color of the hepatopancreas of E. sinensis, while CC with supplementary FD or SC improved the nutritional value and flavor of edible parts of E. sinensis. These results provide strategies for fattening of E. sinensis to meet consumer demands.

【 授权许可】

Unknown