Effects of different low-temperature circulating water culture durations on muscle quality and health status of Procambarus clarkii
In order to investigate the effects of low-temperature(5-6℃)circulating water culture durations on the muscle quality and health status of crayfish,20 crayfish with an initial body weight of(25.28±1.56)g were randomly selected from each treatment group for low-temperature culture,and the muscle nutrient composi-tion,muscle amino acid composition and content,muscle centrifugal loss rate and cooking loss rate,muscle texture char-acteristics and hepatopancreas antioxidant indexes of Procambarus clarkii at the initial stage of the experiment(control)and low temperature culture for 15 d and 30 d were analyzed.The results showed that compared with the initial stage of the experiment,the muscle fat content of Procambarus clarkii cultured at low temperature for 30 days decreased signifi-cantly(P＜0.05).Themuscleproteincontentof Procambarus clarkii cultured at low temperature for 15 days and 30 days decreased significantly(P＜0.05).Compared with the initial stage of the experiment,there were no significant changes in methionine content,arginine content,glutamic acid content,aspartic acid content,alanine content,glycine content and tyrosine content in the muscle of Procambarus clarkii cultured at low temperature for 15 days and 30 days,while the content of histidine decreased,and the content of other amino acids began to increase significantly at 15 days or 30 days of low temperature culture(P＜0.05).The contents of essential amino acids,umami amino acids and total amino acids were relatively stable(P＞0.05).Compared with the initial stage of the experiment,there were no significant changes in the centrifugal loss rate and cooking loss rate of the muscle of Procambarus clarkii cultured at low temperature for 15 days and 30 days(P＞0.05).The hardness of the muscle began to decrease significantly from 15 days of low temperature cul-ture,and the recovery of the muscle decreased significantly at 30 days of low temperature culture(P＜0.05).Moreover,there were no significant changes in muscle chewiness and elasticity(P＞0.05).Compared with the initial stage of the ex-periment,the activity of glutathione peroxidase in the hepatopancreas of Procambarus clarkii cultured at low temperature for 15 days and 30 days showed a significant downward trend(P＜0.05),and decreased to the lowest value at 30 days of low temperature culture.The results of this study showed that culture at low temperature for 30 days did not significantly affect the muscle quality and health status of Procambarus clarkii,and the culture parameters could be adjusted at the lat-er stage to improve the culture technology.
Procambarus clarkiilow temperature circulating water culturenutrient compositionamino acid con-tentantioxidant index
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