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Multi-mineral fingerprinting analysis of the Chinese mitten crab (Eriocheir sinensis) in Yangcheng Lake during the year-round culture period

SCI

机构:

来源:FOOD CHEMISTRY年份:2022

关键词: Yangcheng Lake; Eriocheir sinensis; Year-round culture period; Mineral elements; Multi-statistical analysis

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Evaluating ecological mechanisms and optimization strategy of rice-fish co-culture system by ecosystem approach

SCI

机构:

来源:AQUACULTURE年份:2022

关键词: Rice; Fish co; Culture; Ecosystem approach; Mechanisms; Ecosystem; Based management

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Effects of dietary tea tree oil on the growth, physiological and non-specific immunity response in the giant freshwater prawn (Macrobrachium rosenbergii) under high ammonia stress

SCI

机构:

来源:FISH & SHELLFISH IMMUNOLOGY年份:2022

关键词: Tea tree oil; M. rosenbergii; Ammonia stress; Antioxidant; Non-specific immunity; NF-kappa B pathway

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Nutrient dynamics and balance of zero-water exchange ponds of grass carp, crucian carp and bighead carp

SCI

机构:

来源:AQUACULTURE年份:2022

关键词: Bighead carp; Carbon; nitrogen; and phosphorus balance; Crucian carp; Grass carp; Zero-water exchange

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Molecular and functional analysis of the microphthalmia-associated transcription factor (mitf) gene duplicates in red tilapia

SCI

机构:

来源:COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR & INTEGRATIVE PHYSIOLOGY年份:2022

关键词: Mitf gene duplicates; Red tilapia; Expression; Function; Skin color differentiation and variation

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Dietary chlorella (Chlorella vulgaris) supplementation effectively improves body color, alleviates muscle inflammation and inhibits apoptosis in largemouth bass (Micropterus salmoides)

SCI

机构:

来源:FISH & SHELLFISH IMMUNOLOGY年份:2022

关键词: Chlorella; Largemouth bass; Muscle; Inflammatory; Apoptosis; Body color

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Effects of BBR on growth performance, serum and hepatic biochemistry parameters, hepatic morphology and gene expression levels related to glucose metabolism in largemouth bass, Micropterus salmoides

SCI

机构:

来源:AQUACULTURE RESEARCH年份:2022

关键词: berberine; glucose metabolism; Micropterus salmoides; serum glucose

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Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein

SCI

机构:

来源:FOOD CHEMISTRY年份:2022

关键词: Red swamp crayfish; Protein sources; Taste flavor; Volatile compounds; Nucleotide

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Transcriptome analysis provides novel insights into the immune mechanisms of Macrobrachium nipponense during molting

SCI

机构:

来源:FISH & SHELLFISH IMMUNOLOGY年份:2022

关键词: Transcriptome; Molting; Immune response; RNA interference; Hepatopancreas; Macrobrachium nipponense

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Geographical Origin Traceability of Procambarus clarkii Based on Mineral Elements and Stable Isotopes

SCI

机构:

来源:FOODS年份:2022

关键词: Procambarus clarkii; geographical origin traceability; mineral elements; stable isotope

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