Objectives:This study aimed to investigate the impact of different dietary lipid levels on the physiological metabolism and odor quality of adult female Eriocheir sinensis during the fattening phase.Materials and Meth...Objectives:This study aimed to investigate the impact of different dietary lipid levels on the physiological metabolism and odor quality of adult female Eriocheir sinensis during the fattening phase.Materials and Methods:Five dietary schemes,each containing different total lipid levels(4%,7%,10%,13%,and 16%),were administered over a 60-d fattening period for adult female crab(approximately 50 g,n=60).Chromatography and spectroscopy techniques were used for the detection of aroma and key aroma precursors.Results:Dietary lipids had no significant effect on growth performance and hepatopancreas index(P<0.05).The carotenoid content showed an increasing and then decreasing trend,with a significant increase to 1312.51 mg/kg(P<0.05)at 7%lipid content of the diet.In contrast,a diet with a 13%lipid level led to a significant increase in total unsaturated fatty acids(115.3 mg/g,P<0.05),which maximized the contents of major fatty acids(oleic,linoleic,and linolenic,among others),and presented a fluctuating trend.A diet with higher lipid levels(16%)inhibited fatty acid accumulation.Moreover,a 13%dietary lipid level enhanced characteristic aroma compounds(for example,nonanal,octanal,hexanal,3-methylbutanal,and 2-heptanone)in E.sinensis cooked hepatopancreas.Through an orthogonal partial least squares discriminant analysis model,it becomes evident that lipids and carotenoids together promote aroma formation in hepatopancreas.Conclusions:Based on the current findings,the optimal dietary lipid level for enhancing the odor quality of hepatopancreas in adult female E.sinensis during the fattening phase was 13%.This study provides more precise options for the high-quality cultivation of E.sinensis.展开更多
基金supported by the Shanghai Agricultural Science and Technology Innovation Project from the Shanghai Municipal Commission of Agriculture(No.T2023329)the Startup Foundation for Young Teachers from Shanghai Ocean University(No.A2-2006-23-200311)+2 种基金the Project for Shanghai Collaborative Innovation Center for Cultivating Elite Breeds and Green-culture of Aquaculture Animals from Shanghai Education Committee(No.2021-KJ-02-12)the Leading Talent Project in Yellow River Delta from Dongying Municipal Government of Shandong Province(No.DYRC202100215)the Agriculture Research System from the Shanghai Municipal Commission of Agriculture(No.202304),China.
文摘Objectives:This study aimed to investigate the impact of different dietary lipid levels on the physiological metabolism and odor quality of adult female Eriocheir sinensis during the fattening phase.Materials and Methods:Five dietary schemes,each containing different total lipid levels(4%,7%,10%,13%,and 16%),were administered over a 60-d fattening period for adult female crab(approximately 50 g,n=60).Chromatography and spectroscopy techniques were used for the detection of aroma and key aroma precursors.Results:Dietary lipids had no significant effect on growth performance and hepatopancreas index(P<0.05).The carotenoid content showed an increasing and then decreasing trend,with a significant increase to 1312.51 mg/kg(P<0.05)at 7%lipid content of the diet.In contrast,a diet with a 13%lipid level led to a significant increase in total unsaturated fatty acids(115.3 mg/g,P<0.05),which maximized the contents of major fatty acids(oleic,linoleic,and linolenic,among others),and presented a fluctuating trend.A diet with higher lipid levels(16%)inhibited fatty acid accumulation.Moreover,a 13%dietary lipid level enhanced characteristic aroma compounds(for example,nonanal,octanal,hexanal,3-methylbutanal,and 2-heptanone)in E.sinensis cooked hepatopancreas.Through an orthogonal partial least squares discriminant analysis model,it becomes evident that lipids and carotenoids together promote aroma formation in hepatopancreas.Conclusions:Based on the current findings,the optimal dietary lipid level for enhancing the odor quality of hepatopancreas in adult female E.sinensis during the fattening phase was 13%.This study provides more precise options for the high-quality cultivation of E.sinensis.
