Effects of different dietary lipid levels on physiological metabolism and odor quality of hepatopancreas in adult female Chinese mitten crab(Eriocheir sinensis)

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外文摘要：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.

外文关键词：

Eriocheir sinensisdietary lipidphysiological metabolismheadspace gas chromatography ion mobility spectrometry(HSGC-IMS)odor quality

作者：

吴菁菁、张龙、姜晓东、吴旭干、王锡昌

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作者单位：

College of Food Science and Technology,Shanghai Ocean University,Shanghai,China

Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,Shanghai,China

Shanghai Collaborative Innovation Center for Cultivating Elite Breeds and Green-culture of Aquaculture animals,Shanghai Ocean University,Shanghai,China

National Demonstration Centre for Experimental Fisheries Science Education,Shanghai Ocean University,Shanghai,China

Centre for Research on Fish Nutrition and Environmental Ecology of the Ministry of Agriculture,Shanghai Ocean University,Shanghai,China

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出版年：

2024

DOI：

10.1093/fqsafe/fyae013

食品品质与安全研究(英文版)

ISSN：

年,卷(期)：2024.8(3)