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Yao M, Chang L, Xu S, Zhang J, Li P, Tian B, Luo L, Yang D, Long Q, Zou X. Comparison of production performance and meat quality characteristics between Guizhou Black goats and F4 generation hybrids of South African Kalahari Goats. Sci Rep 2024; 14:18608. [PMID: 39127724 PMCID: PMC11316849 DOI: 10.1038/s41598-024-69174-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024] Open
Abstract
This study spanned 6 years and 4 generations, involving the progressive crossbreeding of South African Kalahari Goat (SK) and Guizhou Black Goat (GB) over three generations, followed by cross fixation F3 with F1 in the fourth generation, accompanied by the use of molecular markers technology to select a high fertility population, resulting in the creation of a hybrid goat, BKF4 (11/16 SK lineage and 5/16 GB lineage). A comparative evaluation of the BKF4 hybrid breed and its parental breeds was conducted. Reproductive and production parameters of GB, SK, and BKF4 goat groups were monitored, including lambing rate (LR), survival rate (SR), daily weight gain at 3 months of age (DWG), and adult body weight (ABW) (n = 110, 106, 112 per group). In addition, dressing percentage (DP) (n = 12 per group) and analyses of amino acids (n = 8, 6, 10 per group) and fatty acids (n = 6 per group) were conducted to evaluate meat quality indicators. Results: (1) Reproductive and production performance: The index of LR reached 199%, significantly higher than GB and SK (p ≤ 0.001), with a SR of 95.0%, markedly higher than SK (p ≤ 0.001); DWG was 276.5 g, ABW reached 56.6 kg and with a dressing percentage (DP) of 54.5%, they are significantly surpassing GB (p ≤ 0.001). (2) Regarding meat quality: pH45-value and crude protein content (CP) increased, while intramuscular fat content increased compared to GB and ash content decreased. The amino acid composition was similar to GB, but the taste was more similar to SK. However, there were some negative impacts on fatty acid composition and functionality. (3) PCA analysis revealed that: BKF4 exhibited superior meat quality compared to GB and SK, influenced by two key factors contributing 83.49% and 16.51% to the explained variance, respectively. The key factors affecting meat quality include intramuscular fat (IMF), nutrient index (NI), PUFAs/MUFAs, n-6FAs, and drip loss (DL).
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Affiliation(s)
- Min Yao
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China
| | - Lingle Chang
- Institute of Agro-Bioengineering/Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region and Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region (Ministry of Education), College of Life Sciences and College of Animal Science, Guizhou University, Guiyang, 500025, Guizhou Province, China
| | - Suyun Xu
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China
| | - Jing Zhang
- Institute of Animal Husbandry and Veterinary Sciences, Guiyang, 550005, Guizhou Province, China
| | - Ping Li
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China
| | - Bing Tian
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China
| | - Li Luo
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China
| | - Danpin Yang
- Guizhou Kalahari Goat Breeding Company, Qianxinan, 562400, Guizhou Province, China
| | - Qingmeng Long
- Guizhou Testing Center for Livestock and Poultry Germplasm, Guiyang, 550018, Guizhou Province, China.
| | - Xiao Zou
- Institute of Fungus Resources, College of Life Sciences, Guizhou University, Guiyang, 550025, Guizhou Province, China.
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Zhou Y, Yu Y, Gong X, Tan Z, Guo M, Geng Q, Li F. Effects of perfluorooctanoic acid on the nutritional quality of Mytilus edulis. MARINE POLLUTION BULLETIN 2024; 203:116427. [PMID: 38735169 DOI: 10.1016/j.marpolbul.2024.116427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 04/22/2024] [Accepted: 04/25/2024] [Indexed: 05/14/2024]
Abstract
Perfluorooctanoic acid (PFOA), which widely presents in marine environment, may produce some adverse effects to aquatic organism. Mytilus edulis are popular due to their high protein and low fat content in China. However, few studies have investigated the effects of PFOA on the quality of aquatic products. Here, PFOA effects on basic nutritional indices in M. edulis were measured, and possible mechanisms were explored. PFOA caused clear variation in physiological and biochemical indices of M. edulis. The contents of some important proteins, nutrients, and amino acids etc. dropped. Integrating metabolomics data, we speculate PFOA exposure triggered inflammation and oxidative stress in mussels, interfered with the metabolic pathways related to the quality and the transport and absorption pathways of metal ions, and affected the levels of some important elements and metabolites, thus decreasing the nutritional quality of M. edulis. The study provides new insights into PFOA adverse effects to marine organism, and may offer some references for some researchers to assess food quality and ecological risk to pollutants.
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Affiliation(s)
- Yang Zhou
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China; College of Fisheries and life Science, Shanghai Ocean University, Shanghai, People's Republic of China
| | - Yongxing Yu
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China
| | - Xiuqiong Gong
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China; College of Fisheries and life Science, Shanghai Ocean University, Shanghai, People's Republic of China
| | - Zhijun Tan
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China
| | - Mengmeng Guo
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China
| | - Qianqian Geng
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China
| | - Fengling Li
- Key Laboratory of Testing and Evaluation for Aquatic Product Safety and Quality, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, People's Republic of China.
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Song Y, Sun G, Wei F, Wu Z, Tian H, Meng Y, Ma R. Replacing Fishmeal and Fish Oil with Complex Protein and Canola Oil: Effect on Organoleptic and Nutritional Quality of Triploid Rainbow Trout ( Oncorhynchus mykiss). Foods 2024; 13:1591. [PMID: 38890820 PMCID: PMC11171545 DOI: 10.3390/foods13111591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 05/15/2024] [Accepted: 05/18/2024] [Indexed: 06/20/2024] Open
Abstract
A twelve-week feeding experiment was undertaken to explore the impact of substituting dietary fish meal (FM) and fish oil (FO) with complex protein (CP) and canola oil (CO) in the diet of triploid rainbow trout on the quality of their fillets. The control diet (F100) contained FM (60%) and FO (18.6%) as the main protein and lipid sources. Based on this, 50% and 100% of FM and FO were substituted by CP and CO and they were named as F50 and F0, respectively. The results showed that there were no significant differences in the specific growth rates, condition factors, gutted yields, fillet yields and yellowness values as the substitution levels increased (p > 0.05). The F50 treatment obtained the highest values of fillet springiness and chewiness, improved the umami and bitter taste of the fillets by increasing the contents of inosine-5'-monophosphate and histidine, and increased lipid, protein, C18: 1n-9 and C18: 2n-6 contents (p < 0.05). The F0 treatment obtained the highest values of fillet hardness and pH, attenuated the sweet taste of the fillets by decreasing the content of glycine, and decreased the contents of EPA and DHA (p < 0.05). Both F50 and F0 treatments could increase the redness value, decrease the lightness and hue values of fillets, and increase the odor intensity, resulting in the typical fillet odors of green, fatty, orange and fishy (p < 0.05). In general, 50% and 100% of FM and FO substitution did not affect the growth of trout, but it did affect quality. Compared to the F100 treatment, the fillet quality of the F0 treatment was similar to the F50 treatment and could improve the appearance and odor intensity of the fillets. However, the difference was that the F50 treatment increased the springiness, umami, bitterness and lipid nutritional value of the fillets, but the F0 treatment increased the hardness, decreased the sweetness, and decreased the lipid, EPA and DHA contents of the fillets.
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Affiliation(s)
- Yongna Song
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China;
- Cold-Water Fish Research Center, State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China; (G.S.); (Z.W.)
- Key Laboratory of Plateau Cold-Water Fish Culture and Eco-Environmental Conservation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Xining 810016, China; (F.W.); (H.T.)
| | - Guoliang Sun
- Cold-Water Fish Research Center, State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China; (G.S.); (Z.W.)
- Key Laboratory of Plateau Cold-Water Fish Culture and Eco-Environmental Conservation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Xining 810016, China; (F.W.); (H.T.)
| | - Fulei Wei
- Key Laboratory of Plateau Cold-Water Fish Culture and Eco-Environmental Conservation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Xining 810016, China; (F.W.); (H.T.)
- College of Eco-Environmental Engineering, Qinghai University, Xining 810016, China
| | - Zezhong Wu
- Cold-Water Fish Research Center, State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China; (G.S.); (Z.W.)
- Key Laboratory of Plateau Cold-Water Fish Culture and Eco-Environmental Conservation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Xining 810016, China; (F.W.); (H.T.)
| | - Haining Tian
- Key Laboratory of Plateau Cold-Water Fish Culture and Eco-Environmental Conservation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Xining 810016, China; (F.W.); (H.T.)
- College of Eco-Environmental Engineering, Qinghai University, Xining 810016, China
| | - Yuqiong Meng
- College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China;
- Key Laboratory of Plateau Cold-Water Fish Culture and Eco-Environmental Conservation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Xining 810016, China; (F.W.); (H.T.)
- College of Eco-Environmental Engineering, Qinghai University, Xining 810016, China
| | - Rui Ma
- Cold-Water Fish Research Center, State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China; (G.S.); (Z.W.)
- Key Laboratory of Plateau Cold-Water Fish Culture and Eco-Environmental Conservation (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Xining 810016, China; (F.W.); (H.T.)
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Berber S, Acarlı S, Bayraklı B, Kale S, Kızılkaya B, Vural P, Acarlı D. Monthly variation of fatty acids, lipid quality index and metal content of Pontastacus leptodactylus (Eschscholtz, 1823) in Atikhisar Dam Lake (Çanakkale, Türkiye). ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:27014-27036. [PMID: 38499927 PMCID: PMC11052787 DOI: 10.1007/s11356-024-32858-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 03/07/2024] [Indexed: 03/20/2024]
Abstract
This study aims to investigate the metal content, fatty acid composition, lipid quality, and potential health risks of Pontastacus leptodactylus crayfish inhabiting Atikhisar Dam Lake. The research covers a 12-month period and includes both male and female individuals. The study investigated the metal content of crayfish specimens. In female individuals, the metal concentrations were ranked as Fe > Zn > Al > Cu > Mn > Se > As > Hg > Cd > Pb, while in male individuals, the ranking was Fe > Al > Zn > Cu > Mn > Se > As > Hg > Pb > Cd. The results demonstrate that Atherogenicity Index (AI) values for both genders range between 0.21 and 0.31, and Thrombogenicity Index (TI) values fall within 0.14 and 0.20. This indicates that crayfish meat is composed of healthy and high-quality fatty acids. In male individuals, omega-3 values range from 25.28 ± 0.380% to 28.34 ± 0.430%, and in female individuals, they vary from 22.98 ± 0.195% to 28.73 ± 0.871%. These findings underscore the absence of significant health risks associated with mercury levels in crayfish meat. Monthly meal calculations reveal that consuming female crayfish at an average of 4.35 servings per month for adults and 2.24 servings per month for children presents no health hazards. Similarly, the consumption of crayfish meat at an average of 5.29 servings per month for adult males and 2.72 servings per month for male children is deemed safe for health. Based on these results, the lipid quality of both male and female individuals from this species is found to be beneficial, as confirmed by risk-benefit assessments.
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Affiliation(s)
- Selçuk Berber
- Department of Marine and Inland Water Sciences, Faculty of Marine Sciences and Technology, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Türkiye
| | - Sefa Acarlı
- Department of Aquaculture, Faculty of Marine Sciences and Technology, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Türkiye
| | - Barış Bayraklı
- Department of Fisheries, Vocational School, Sinop University, Sinop, 57000, Türkiye.
| | - Semih Kale
- Department of Fishing and Fish Processing Technology, Faculty of Marine Sciences and Technology, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Türkiye
| | - Bayram Kızılkaya
- Department of Fishing and Fish Processing Technology, Faculty of Marine Sciences and Technology, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Türkiye
| | - Pervin Vural
- Department of Aquaculture, Bayramiç Vocational School, Çanakkale Onsekiz Mart University, 17700, Çanakkale, Türkiye
| | - Deniz Acarlı
- Department of Motor Vehicles and Transportation Technologies, Underwater Technology Program, Vocational School of Maritime Technologies, Çanakkale Onsekiz Mart University, 17020, Çanakkale, Türkiye
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Wang S, Luo L, Zhang R, Guo K, Zhao Z. The Biochemical Composition and Quality of Adult Chinese Mitten Crab Eriocheir sinensis Reared in Carbonate-Alkalinity Water. Foods 2024; 13:362. [PMID: 38338498 PMCID: PMC10855105 DOI: 10.3390/foods13030362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
Saline-alkaline aquaculture has become an important breakthrough in expanding the space available for aquaculture in China. However, the biochemical composition and quality of Eriocheir sinensis reared in carbonate alkalinity water are still unclear. Therefore, this study investigated the edible yield, coloration, and nutritional and flavor quality of Eriocheir sinensis. A significantly lower gonadosomatic index (GSI), meat yield (MY), and total edible yield (TEY) were detected in intensive pond (IP) samples than those in semi-intensive reed wetland (SIWR) (p < 0.05). Six color parameters in the hepatopancreas (p < 0.05) differed between IP and SIRW. The contents of crude protein and fat in the female hepatopancreas of IP were significantly higher than those in SIRW (p < 0.05). The concentrations of total monounsaturated fatty acids (∑MUFA), total essential fatty acids (∑EFA), and hypocholesterolaemic/hypercholesterolaemic ratio (h/H) in the female edible tissues checked were higher in IP than those in SIRW, with significant differences including ∑MUFA in the hepatopancreas and ovary, ∑EFA in the muscle, and h/H in the ovary (p < 0.05). Higher total free amino acid (∑FAA) contents of muscle were detected in SIRW than that in IP samples. Significantly higher K, Ca, Mg, Fe, and Zn contents in the ovary were detected in SIRW samples compared to IP (p < 0.05). Overall, Eriocheir sinensis reared in carbonate-alkalinity water is an important source of nutrients.
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Affiliation(s)
- Shihui Wang
- Key Open Laboratory of Cold Water Fish Germplasm Resources and Breeding of Heilongjiang Province, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China; (S.W.); (L.L.); (R.Z.); (K.G.)
- Engineering Technology Research Center of Saline-alkaline Water Fisheries (Harbin), Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Liang Luo
- Key Open Laboratory of Cold Water Fish Germplasm Resources and Breeding of Heilongjiang Province, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China; (S.W.); (L.L.); (R.Z.); (K.G.)
- Engineering Technology Research Center of Saline-alkaline Water Fisheries (Harbin), Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Rui Zhang
- Key Open Laboratory of Cold Water Fish Germplasm Resources and Breeding of Heilongjiang Province, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China; (S.W.); (L.L.); (R.Z.); (K.G.)
- Engineering Technology Research Center of Saline-alkaline Water Fisheries (Harbin), Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Kun Guo
- Key Open Laboratory of Cold Water Fish Germplasm Resources and Breeding of Heilongjiang Province, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China; (S.W.); (L.L.); (R.Z.); (K.G.)
- Engineering Technology Research Center of Saline-alkaline Water Fisheries (Harbin), Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Zhigang Zhao
- Key Open Laboratory of Cold Water Fish Germplasm Resources and Breeding of Heilongjiang Province, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China; (S.W.); (L.L.); (R.Z.); (K.G.)
- Engineering Technology Research Center of Saline-alkaline Water Fisheries (Harbin), Chinese Academy of Fishery Sciences, Harbin 150070, China
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Wang S, Tian J, Jiang X, Li C, Ge Y, Hu X, Cheng L, Shi X, Shi L, Jia Z. Effects of Different Dietary Protein Levels on the Growth Performance, Physicochemical Indexes, Quality, and Molecular Expression of Yellow River Carp (Cyprinus carpio haematopterus). Animals (Basel) 2023; 13:ani13071237. [PMID: 37048493 PMCID: PMC10093604 DOI: 10.3390/ani13071237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/14/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023] Open
Abstract
A 12-week rearing trial was carried out to estimate effects on the growth performance, physicochemical indexes, quality, and the molecular expression of Yellow River Carp (Cyprinus carpio haematopterus) using five practical diets, including dietary protein levels of 220, 250, 280, 310, and 340 g/kg. The results illustrated that the fish’s weight gain (WG) and specific growth rate (SGR) were significantly influenced, with an ascending dietary protein level of up to 250 g/kg (p < 0.05). The carp muscle contents of total saturated fatty acids (∑SFA), monounsaturated fatty acids (∑MUFA), polyunsaturated fatty acids (∑PUFA), and fatty acids (∑FA) decreased significantly with the ascending dietary protein levels, except for the 250 g/kg protein diet (p < 0.05). Only the glutamic acid and total essential amino acid (∑EAA) contents were significantly influenced by the ascending dietary protein levels (p < 0.05). The relative GH expression of the carp muscle significantly decreased with the increase in the dietary protein level up to 310 g/kg, and then it significantly increased (p < 0.05). In the intestines, the peak relative TOR expression was observed on the 220 g/kg protein diet, while the relative 4EBP1 expression was significantly influenced by the dietary protein level up to 250 g/kg (p < 0.05). In the muscle, the peak relative TOR and 4EBP1 expression levels were observed on the 250 g/kg protein diet. In gills, the lowest relative Rhag, Rhbg, and Rhcg1 expression levels were observed on the 250 g/kg protein diet. Based on all of the aforementioned results, the optimal dietary protein level for Cyprinus carpio haematopterus (160.24 ± 15.56 g) is 250–280 g/kg.
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Affiliation(s)
- Shihui Wang
- National and Local Joint Engineering Laboratory for Freshwater Fish Breeding, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
- Key Open Laboratory of Cold Water Fish Germplasm Resources and Breeding of Heilongjiang Province, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Jingwen Tian
- National and Local Joint Engineering Laboratory for Freshwater Fish Breeding, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
- Key Laboratory of Freshwater Aquatic Biotechnology and Breeding, Ministry of Agriculture and Rural Affairs, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Xiaona Jiang
- National and Local Joint Engineering Laboratory for Freshwater Fish Breeding, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
- Key Laboratory of Freshwater Aquatic Biotechnology and Breeding, Ministry of Agriculture and Rural Affairs, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Chitao Li
- National and Local Joint Engineering Laboratory for Freshwater Fish Breeding, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
- Key Laboratory of Freshwater Aquatic Biotechnology and Breeding, Ministry of Agriculture and Rural Affairs, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Yanlong Ge
- National and Local Joint Engineering Laboratory for Freshwater Fish Breeding, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
- Key Laboratory of Freshwater Aquatic Biotechnology and Breeding, Ministry of Agriculture and Rural Affairs, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Xuesong Hu
- National and Local Joint Engineering Laboratory for Freshwater Fish Breeding, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
- Key Laboratory of Freshwater Aquatic Biotechnology and Breeding, Ministry of Agriculture and Rural Affairs, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Lei Cheng
- National and Local Joint Engineering Laboratory for Freshwater Fish Breeding, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
- Key Laboratory of Freshwater Aquatic Biotechnology and Breeding, Ministry of Agriculture and Rural Affairs, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Xiaodan Shi
- National and Local Joint Engineering Laboratory for Freshwater Fish Breeding, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
- Key Laboratory of Freshwater Aquatic Biotechnology and Breeding, Ministry of Agriculture and Rural Affairs, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Lianyu Shi
- National and Local Joint Engineering Laboratory for Freshwater Fish Breeding, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
- Key Laboratory of Freshwater Aquatic Biotechnology and Breeding, Ministry of Agriculture and Rural Affairs, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
| | - Zhiying Jia
- National and Local Joint Engineering Laboratory for Freshwater Fish Breeding, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
- Key Laboratory of Freshwater Aquatic Biotechnology and Breeding, Ministry of Agriculture and Rural Affairs, Heilongjiang River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Harbin 150070, China
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Stanek M, Chachaj B, Różański SŁ. Factors influencing accumulation of Zn, Cu, and Ca in the tissues of spiny-cheek crayfish (Faxonius limosus, Rafinesque, 1817). ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:44161-44172. [PMID: 36689108 PMCID: PMC10076379 DOI: 10.1007/s11356-023-25318-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
Both physicochemical and biological factors affect the degree of metal accumulation in crayfish tissues. The content of metals and correlations between the metal concentrations in different tissues and the total length of crayfish is suitable indicators of contamination of the aquatic environment. The aim of the study was to analyse the effect of age and sex of crayfish on the degree of accumulation of Ca, Cu, and Zn in the muscle and exoskeleton. A total of 100 individuals of the spiny-cheek crayfish (Faxonius limosus, Rafinesque, 1817) were caught from Głowińsk reservoir (Poland) in October 2019 using fyke nets. Metal concentrations were determined in freeze-dried samples of the abdominal muscle, exoskeleton, bottom sediment, and water using atomic absorption spectroscopy (AAS). Here, we show that the highest concentrations of Zn were found in the muscle of 4-year-old females, Cu in 3-year-old males, and Ca in 4-year-old males. Sex was a significant factor affecting the content of Ca in the muscle and Zn in the exoskeleton. Age was a significant factor affecting the content of Zn, Cu, and Ca in the muscle and Zn and Cu in the exoskeleton. The bioconcentration factor (BCF) of Zn and Cu in the muscle and exoskeleton of spiny-cheek crayfish was much higher from water than from sediments, unlike Ca. Furthermore, we found significant correlation for muscle between Zn and total length in 3-year-old females and 4-year-old males and between Cu and TL in 3-year-old males. Analysing the recommended daily intake (RDI) for the investigated minerals confirmed that the consumption of 100 g of spiny-cheek crayfish muscle could meet daily requirement for Zn up to 27.5%, for Ca in 12.4%, and over 100% for Cu. The conducted analyses confirmed that the consumption of crayfish meat was safe for the health of potential consumers in terms of the analysed metal content.
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Affiliation(s)
- Magdalena Stanek
- Department of Animal Physiology and Physiotherapy, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland.
| | - Bogusław Chachaj
- Department of Animal Biology and Environment, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland
| | - Szymon Ł Różański
- Laboratory of Chemical Research and Instrumental Analysis, Faculty of Animal Breeding and Biology, Bydgoszcz University of Science and Technology, Mazowiecka 28, 85-084, Bydgoszcz, Poland
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The Influence of Lactic Acid Bacteria Fermentation on the Bioactivity of Crayfish (Faxonius limosus) Meat. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9010066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
In recent years, new raw materials have been sought for use in processing. This category certainly includes invasive crayfish Faxonius limosus. One of the problems associated with their use is their short microbiological shelf life. Therefore, in the research presented here, an attempt was made to ferment crayfish meat with strains of Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, Lactobacillus casei, and yogurt culture. The analyses included an evaluation of changes in the microbial quality of the material, the content of free amino acids, reducing sugars, ascorbic acid, and the antioxidant properties of the fermented meat. Changes in the canthaxanthin content and the number of sulfhydryl groups and disulfide bridges were also evaluated. The study showed that carrying out lactic fermentation resulted in a decrease in meat pH (8.00 to 7.35–6.94, depending on the starter culture). Moreover, the meat was characterized by an increase in FRAP (2.99 to 3.60–4.06 mg AAE/g), ABTS (2.15 to 2.85–3.50 μmol Trolox/g), and reducing power (5.53 to 6.28–14.25 μmol Trolox/g). In addition, the study showed a favorable effect of fermentation on the content of sulfhydryl groups in the meat as well as for ascorbic acid content. The results obtained can serve as a starting point for the further development of fermented products based on crayfish meat.
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Lazarević J, Čabarkapa I, Rakita S, Banjac M, Tomičić Z, Škrobot D, Radivojević G, Kalenjuk Pivarski B, Tešanović D. Invasive Crayfish Faxonius limosus: Meat Safety, Nutritional Quality and Sensory Profile. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:16819. [PMID: 36554699 PMCID: PMC9779498 DOI: 10.3390/ijerph192416819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/07/2022] [Accepted: 12/11/2022] [Indexed: 06/17/2023]
Abstract
The aim of the present study was to evaluate the safety parameters, nutritional value and sensory profile of the meat from spiny-cheek crayfish (Faxonius limosus), captured from the Danube River in Serbia. To achieve this, we determined their microbiological safety, chemical composition, minerals and heavy metals, fatty acid and amino acid profile, as well as a sensory profile of the meat. The obtained results showed that the meat from crayfish was microbiologically safe. Crayfish meat has a high nutritional quality, high protein content (18.12%) and a total of 17 detected amino acids, of which essential amino acids constituted 6.96 g/100 g sample. Additionally, the crayfish meat was characterized by high levels of essential polyunsaturated fatty acids (PUFA), particularly n-3 PUFA, at an optimal ratio of n-3/n-6 and with low values of atherogenic and thrombogenic indices. Predominant macrominerals in the meat are K, followed by Na, Ca, P and Mg, whereas the content of microminerals was in the following order: Zn > Cu > Fe > Mn. The concentrations of accumulated toxic metals (Cd, Pb, As and Hg) did not exceed the maximum allowed levels. Sensory analysis confirmed that the meat from spiny-cheek crayfish has the potential to become a new food source of essential nutrients.
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Affiliation(s)
- Jasmina Lazarević
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Ivana Čabarkapa
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Maja Banjac
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Zorica Tomičić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Goran Radivojević
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Bojana Kalenjuk Pivarski
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Dragan Tešanović
- Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
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Li J, Du H, Peng F, Manyande A, Xiong S. Evaluation of the Effect of Different Cooking Methods on the Heavy Metal Levels in Crayfish Muscle. Biol Trace Elem Res 2022:10.1007/s12011-022-03476-0. [PMID: 36418635 DOI: 10.1007/s12011-022-03476-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/05/2022] [Indexed: 11/25/2022]
Abstract
The current study investigated the effects of various cooking styles (boiling, frying, and steaming) and seasoning methods (home cooking and ready-to-eat commodity) on levels of nine heavy metals in the crayfish (Procambarus clarkii) muscle. The estimated daily intake (EDI), target hazard quotients (THQ), and target cancer risk (TCR) were used to assess the health risk in the crayfish muscle. The results showed that cooking processes significantly increased the concentration of Cu, which raises a potential risk for children (the THQ values > 1). The levels of toxic heavy metals in the ready-to-eat crayfish muscle were significantly higher than those in household cooking. Especially for As, the THQ values rose to 7.1 and 13.2 for adults and children respectively. Therefore, home cooking is safer than ready-to-eat crayfish, and children should consume crayfish within a limited range. The recommended consumption of the cooked abdominal muscle of crayfish should be 257 and 58 g/day, for children (16 kg) and adults (70 kg), respectively.
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Affiliation(s)
- Jing Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, People's Republic of China
| | - Hongying Du
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, People's Republic of China.
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China.
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei, 430070, People's Republic of China.
| | - Fangjun Peng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, People's Republic of China
| | - Anne Manyande
- School of Human and Social Sciences, University of West London, Middlesex, TW8 9GA, UK
| | - Shanbai Xiong
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, People's Republic of China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei, 430070, People's Republic of China
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Nędzarek A, Czerniejewski P. Impact of polyaluminum chloride on the bioaccumulation of selected elements in the tissues of invasive spiny-cheek crayfish (Faxonius limosus) - Potential risks to consumers. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 828:154435. [PMID: 35278552 DOI: 10.1016/j.scitotenv.2022.154435] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 03/04/2022] [Accepted: 03/05/2022] [Indexed: 06/14/2023]
Abstract
The effect of coagulants used in lake reclamation on crayfish is poorly understood. Therefore, the aim of this study was to evaluate changes in the bioaccumulation of Al, Ca, Cu, Fe, K, Mg, Na and Zn in the gills, exoskeleton, muscle and hepatopancreas of spiny-cheek crayfish (Faxonius limosus) as a result of exposure to PAX®18 coagulant, containing polyaluminum chloride. The study also evaluated the risk to human health from the consumption of crayfish muscle. Metal levels, determined using atomic absorption spectrometry, differed between metals (the highest concentrations for Ca, K, Na, Mg) and the body part. Calcium was most abundant in the exoskeleton, K in the muscles, while Cu and Al in the hepatopancreas. The bioaccumulation of metals was affected by exposure to the coagulant, with a statistically significant (p < 0.05) increase in muscle concentration of Al and Na and a decrease in Ca and Fe. The concentrations of elements (in μg g-1) in the muscle of the control group crayfish and those in contact with the coagulant were, respectively: K (2150; 2090), Na (1540; 2020), Ca (749; 602), Mg (207; 174), Al (103; 164), Zn (21.1; 19.1), Fe (7.6; 3.8) and Cu (8.4; 7.6). Most elements were below 12% of the Dietary Reference Values (DRV). The Al concentration in the muscle exceeded the tolerable weekly intake (TWI) (maximum 164% TWI for muscle of crayfish exposed to polyaluminum chloride). In conclusion, the studied F. limosus had typical elemental bioaccumulation for a crayfish, but the contact with the coagulant increased Al concentration and decreased Fe, Ca, Mg, Zn and Cu concentrations. The muscle of crayfish can be used as a supplementary source of essential elements in the human diet, but it seems necessary to introduce obligatory control of Al levels due to the use of polyaluminum chloride in lake restoration.
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Affiliation(s)
- Arkadiusz Nędzarek
- West Pomeranian University of Technology in Szczecin, Faculty of Food Sciences and Fisheries, Department of Aquatic Bioengineering and Aquaculture, Kazimierza Królewicza Street 4, 71-550 Szczecin, Poland.
| | - Przemysław Czerniejewski
- West Pomeranian University of Technology in Szczecin, Faculty of Food Sciences and Fisheries, Department of Commodity, Quality Assessment, Process Engineering and Human Nutrition, Kazimierza Królewicza Street 4, 71-550 Szczecin, Poland.
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