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

文献类型： 外文期刊

作者： Yi, Xiangyu 1 ; Gao, Jiancao 2 ; Li, Le 1 ; Du, Jinliang 2 ; Nie, Zhijuan 2 ; Zhang, Xing 1 ; Xu, Gangchun 1 ;

作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Jiangsu, Peoples R China

2.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Key Lab Freshwater Fisheries & Germplasm Resources, Minist Agr & Rural Affairs, Wuxi 214081, Peoples R China

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

期刊名称：AQUACULTURE REPORTS （ 影响因子：3.385； 五年影响因子：3.645 ）

ISSN： 2352-5134

年卷期： 2022 年 25 卷

页码：

收录情况： SCI

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 sup-plementary 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.

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