Comparison of nutrient components in muscles and hepatopancreas of pond- and paddy field-cultured Procambarus clarkia

Abstract:

To evaluate the quality characteristics of red swamp crayfish, Procambarus clarkii, crayfish from pond and paddy field cultures were used to compare the muscle, amino acid, and fatty acid compositions between the two culture models. The results showed that there was no significant difference in crude protein and crude fat between the two culture models (P>0.05). The muscle moisture content of crayfish in the pond culture was significantly higher than that in the paddy field culture (P>0.05), while the total ash content was significantly lower than that in the paddy field culture (P<0.05). Seventeen amino acids, including seven essential amino acids and four flavor amino acids, were detected in the muscle and hepatopancreas of the crayfish in the two culture models. There was no significant difference in the muscle WEAA/WTAA values between the two culture models (P>0.05), while the hepatopancreatine WEAA/WTAA values in the pond culture model were significantly higher than those in the paddy field model (P<0.05). According to the amino acid and chemistry score, the first limiting amino acids in the muscle and hepatopancreas were sulfur-containing amino acid (methionine and cysteine), while the second limiting amino acid in the muscle was valine and that in the hepatopancreas was leucine. In addition, 20 and 24 fatty acids were detected in the muscle and hepatopancreas of crayfish, respectively. Palmitic acid (C16:0) was the highest saturated fatty acid in the muscle and hepatopancreas, and oleic acid (C18:1n9c) was the highest monounsaturated fatty acid. The muscle and hepatopancreas of crayfish in the pond and paddy field models have higher edible and nutritional values.