Zhu Tingting, Jin Min, Peng Hongyu, Zhao Wenli, Shen Yuedong, Xie Shichao, Zhou Qicun
Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, Ningbo 315211, China.
Key Laboratory of Aquaculture Biotechnology Ministry of Education, Ningbo University, Ningbo 315211, China.
Aquac Nutr. 2024 Mar 7;2024:7067588. doi: 10.1155/2024/7067588. eCollection 2024.
The quality of crustacean aquatic products is affected by feed. Cholesterol (CHO), an essential element for crustacean growth, has been widely supplemented in diet, but its food quality regulation remains unclear. The study aimed to investigate the effects of different dietary CHO levels (0.12%, 1.00%, and 2.50%) on the nutritional value and flavor quality in the edible parts of female swimming crabs (). Results showed that dietary CHO levels significantly increased lipid content in the hepatopancreas and promoted the accumulation of n-3 long-chain polyunsaturated fatty acids (LC-PUFA) in the hepatopancreas and muscle by activating the gene expression related to biosynthesis pathways. However, with dietary CHO levels increased, protein content in muscle decreased significantly. This may be related to dietary CHO supplementation (especially 2.50% CHO level) suppressed amino acid accumulation in the hepatopancreas and muscle by downregulating the target of the rapamycin pathway and upregulating amino acid catabolism-related genes. Moreover, 1.00% CHO treatment had higher relative levels of volatiles, producing grassy, fruity, and fatty odors in muscle, which may be due to the upregulation of the branched-chain amino acid transaminase () expression level. Dietary CHO weakened nucleotide and free amino acid accumulation in hepatopancreas and muscle. Overall, this study suggests that dietary 1.00% CHO level had higher LC-PUFA and pleasing flavor substances in muscle but was not conducive to hepatopancreatic protein and flavor nucleotide deposition of swimming crab.
甲壳类水产品的品质受饲料影响。胆固醇（CHO）是甲壳类动物生长的必需元素，已在饲料中广泛添加，但其对食品品质的调控仍不清楚。本研究旨在探讨不同日粮CHO水平（0.12%、1.00%和2.50%）对雌性梭子蟹可食部位营养价值和风味品质的影响。结果表明，日粮CHO水平显著增加了肝胰腺中的脂质含量，并通过激活与生物合成途径相关的基因表达，促进了肝胰腺和肌肉中n-3长链多不饱和脂肪酸（LC-PUFA）的积累。然而，随着日粮CHO水平的增加，肌肉中的蛋白质含量显著降低。这可能与日粮添加CHO（尤其是2.50%CHO水平）通过下调雷帕霉素靶蛋白途径和上调氨基酸分解代谢相关基因，抑制了肝胰腺和肌肉中氨基酸的积累有关。此外，1.00%CHO处理组的挥发性物质相对含量较高，肌肉中产生青草味、果味和脂肪味，这可能是由于支链氨基酸转氨酶（）表达水平上调所致。日粮CHO削弱了肝胰腺和肌肉中核苷酸和游离氨基酸的积累。总体而言，本研究表明，日粮1.00%CHO水平使肌肉中LC-PUFA和风味物质含量较高，但不利于梭子蟹肝胰腺蛋白质和风味核苷酸的沉积。
