Aquafeed fermentation improves dietary nutritional quality and benefits feeding behavior, meat flavor, and intestinal microbiota of Chinese mitten crab (Eriocheir sinensis)

Weibo, Jiang; Jia, Xiaoyan; Xie, Ningjun; Wen, Chiu-Ming; Ma, Shuo; Jiang, Guangzhen; Li, Xiangfei; Chi, Cheng; Zhang, Dingdong; Liu, Wenbin

doi:10.1016/j.aninu.2023.04.002

Cited by 18 publications

(2 citation statements)

References 112 publications

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“…The flavor and nutritional composition of aquatic animals are not only influenced by salinity but also by many other factors, such as temperature, pH, and feed . Compared to lower temperature (19 or 23 °C), higher temperature (27 °C) significantly decreased the growth, body moisture, n-3 polyunsaturated fatty acids, hardness, collagen fiber ratio, and collagen content but increased the contents of DAA, TAA, alcohols, acids, and aromatic compounds in adult hybrid abalone (Haliotis discus hannai ♀ × Haliotis fulgens ♂) meat.…”

Section: Discussionmentioning

confidence: 99%

Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

Qin,

Feng,

et al. 2024

J. Agric. Food Chem.

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The advantages of Litopenaeus vannamei farming in saline−alkali water have gradually attracted attention, but few studies have focused on its flavor. In this study, L. vannamei cultured in saline−alkali water (SS) and ordinary seawater (CS) (both have a breeding time of 120 days) were selected for analysis (n = 5). High-performance liquid chromatography (HPLC) was used to measure free amino acids and flavoring nucleotides in the muscles of L. vannamei, while the taste activity value (TAV) and equivalent umami concentration (EUC) were used to analyze the degree of umami. The total essential amino acids (TEAA) in the SS group were 238.41 ± 46.24 mg/mL, significantly higher than that in the CS group (107.06 ± 15.65 mg/mL). The total amount of flavor nucleotides in the SS group was 2948.51 ± 233.66 μg/mL, significantly higher than those in the CS group (2530.37 ± 114.67 μg/ mL). The content and TAV of some free amino acids (Glu, Cys-s) in the SS group were significantly higher. Meanwhile, due to the significant increase in IMP, the synergistic effect of free amino acids and flavored nucleotides leads to higher EUC. The significant separation of SS and CS samples in principal component analysis (PCA) indicates a significant difference between the two groups.Our results indicate that shrimp cultured in saline−alkali water has a stronger umami. This study enriches the basic theories related to the flavor of salt−alkali water crustaceans.

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Section: Discussionmentioning

confidence: 99%

Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

Qin,

Feng,

et al. 2024

J. Agric. Food Chem.

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“…However, there were differences in Chinese mitten crab intestinal microbiota in some regions. For example, in samples of Chinese mitten crab juveniles collected from four locations (Jintan City in Jiangsu Province, the Teaching and Research Base of Nanjing Agricultural University, Nanjing Gucheng Lake, and overwintering ponds in Liaoning Province), the predominant phyla of the intestinal microbiota were Firmicutes, Proteobacteria, Bacteroidetes, and Tenericutes ( Yu et al., 2021 ; Jiang et al., 2023 ).…”

Section: Discussionmentioning

confidence: 99%

Seasonal dynamics of intestinal microbiota in juvenile Chinese mitten crab (Eriocheir sinensis) in the Yangtze Estuary

Qin,

Wang,

et al. 2024

Front. Cell. Infect. Microbiol.

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IntroductionIn this study, the seasonal differences in the intestinal microbiota of Chinese mitten crab (Eriocheir sinensis) larvae were investigated at different sites in the intertidal zone of the Yangtze River Estuary.Methods16S rRNA high-throughput sequencing technology was used to compare and analyze the microbial community structure in the intestines of juvenile crab from different seasons.ResultsThe results showed that the main microbial phyla in all seasons and sites were Proteobacteria, Bacteroidetes, Firmicutes, and Actinobacteria, which accounted for 97.1% of the total microbiota. Composition analysis revealed that the relative abundance of Proteobacteria decreased from summer to winter at each station, whereas Bacteroidetes showed the opposite trend. Alpha diversity analysis showed that species richness increased from summer to winter at the upstream site (P < 0.05), but decreased at the downstream site (P < 0.05), with no significant differences observed in other comparisons. Biomarker species analysis showed that juvenile crab exhibited a more specialized microbial community in summer compared with autumn and winter. Co-occurrence network analysis revealed that microbial interaction network complexity was lower in autumn compared with summer and autumn. Functional prediction analysis showed that the microbial community only exhibited seasonal differences in amino acid biosynthesis, cofactor, prosthetic group, electron carrier, and vitamin biosynthesis, aromatic compound degradation, nucleotide and nucleoside degradation, and tricarboxylic acid cycle pathways.DiscussionThe results indicated that the microbiota did not significantly differ among sites, and seasonal variation was a main factor influencing the differences in intestinal microbiota of Chinese mitten juvenile crab. Moreover, the microbial community was more complex in summer compared with autumn and winter.

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Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

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Aquafeed fermentation improves dietary nutritional quality and benefits feeding behavior, meat flavor, and intestinal microbiota of Chinese mitten crab (Eriocheir sinensis)

Cited by 18 publications

References 112 publications

Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

Seasonal dynamics of intestinal microbiota in juvenile Chinese mitten crab (Eriocheir sinensis) in the Yangtze Estuary

Research progress of probiotics and fermented feed effects on pork quality

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