Zhang Ping, Jiang Zian, Zhang Yuwei, Leng Lele, Yin Ziyi, He Weining, Zeng Xiaoqun, Pan Daodong
State Key Laboratory for Quality and Safety of Agro-Products, Ningbo University, Ningbo 315211, China.
College of Food Science and Engineering, Ningbo University, Ningbo 315800, China.
Animals (Basel). 2025 May 15;15(10):1431. doi: 10.3390/ani15101431.
During farm-to-consumer transport, a live supply chain can aid in maintaining the quality of whiteleg shrimp (). However, the changes in muscle quality and gut microbiota of shrimp in the live supply chain and their interactions are poorly understood. Here, we investigated the dynamics of cumulative survival, muscle quality, and gut microbiota in the key phases of the live shrimp supply chain: post-harvest, post-transport, post-respite, and simulated sales [ambient temperature (AT; 29 °C ± 0.3 °C); low temperature (LT; 23 °C ± 0.3 °C)]. The results suggest that among the various stages, the highest mortality (12%) occurred after transport, while the respite process was associated with enhanced gut-mediated stress resilience. Notably, the transport, 24 h sales, and 40 h sales stages were identified as three potential critical control points. Furthermore, the LT group exhibited an 8% higher survival rate, better quality parameters (34.9% higher hardness), increased abundance of Bacteroidetes (from 3.63% to 7.39%), and a reduced F: B ratio. Correlation analysis identified and as potential biomarkers for maintaining quality, positively linked to survival, muscle hardness, and brightness. Our findings provide valuable insights into optimizing control strategies and microbial biomarkers for enhancing muscle quality in live supply chains and aquaculture.
在从农场到消费者的运输过程中，鲜活供应链有助于维持凡纳滨对虾的品质。然而，人们对鲜活供应链中虾的肌肉品质和肠道微生物群的变化及其相互作用了解甚少。在此，我们研究了鲜活虾供应链关键阶段（收获后、运输后、暂养后和模拟销售 [环境温度 (AT; 29 °C ± 0.3 °C); 低温 (LT; 23 °C ± 0.3 °C)]）中累积存活率、肌肉品质和肠道微生物群的动态变化。结果表明，在各个阶段中，运输后死亡率最高（12%），而暂养过程与肠道介导的应激恢复能力增强有关。值得注意的是，运输、24小时销售和40小时销售阶段被确定为三个潜在的关键控制点。此外，低温组的存活率高出8%，品质参数更好（硬度高34.9%），拟杆菌门丰度增加（从3.63%增至7.39%），F:B比值降低。相关性分析确定 和 为维持品质以及与存活率、肌肉硬度和亮度呈正相关的潜在生物标志物。我们的研究结果为优化控制策略和微生物生物标志物以提高鲜活供应链和水产养殖中的肌肉品质提供了有价值的见解。
