Biological Characteristics and Chemical Composition of Crayfish () Reared in Two Different Culture Modes in Cold Regions of China.

In this study, we aimed to explore the biological characteristics and quality of crayfish () reared in different modes and fill in the research gap regarding assessments of quality in the cold regions of China. To achieve this, typical rice-crayfish coculture (RCCC) and pond culture (PC) modes were established in Northeast China to evaluate the chelae proportion (CP), hepatosomatic index (HSI), abdominal meat yield (MY), proximate composition, fatty acids, free amino acids, and mineral elements of . Extremely significantly higher CP (32.50%) but lower HSI (6.22%) and MY (9.54%) were observed in reared in the RCCC compared with those reared in the PC. The RCCC contained higher levels of total lipids, ∑MUFA, ∑EFA, h/H, ∑EFAA, ∑FAA, ∑TUV, ∑TBV, and ∑TME but lower levels of crude protein, ∑SFA, DHA + EPA, DHA/EPA, AI, and ∑TSV in the hepatopancreas. In addition, the RCCC had higher levels of ∑SFA, ∑EFA, AI, TI, ∑EFAA, ∑FAA, ∑TUV, and ∑TBV but lower levels of ∑HUFA, ∑n-6 PUFA, DHA/EPA, h/H, ∑TSV, and ∑TME in muscle. In summary, the culture modes of reared in the cold regions of China have an influence on the biological characteristics and quality of this species.