Body color selection of domesticated carp (Cyprinus carpio) in traditional agricultural systems: Insight provided by growth performance, nutritional quality, and genetic diversity

He, Xumeng; Wen, Yuanlin; Li, Zhili; Zhou, Yan; Hu, Wenjing; Sun, Jiamin; Liu, Qigen

doi:10.1016/j.aquaculture.2023.739528

Cited by 4 publications

(1 citation statement)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The surface colour of organisms is the most visual feature, and the difference in color often represents important differences in material composition and information (Bolechováet al, 2019). As the most important high-quality protein source for human beings, the quality and nutritional values of aquatic products is significantly linked to the color, based on experience, tradition and customs (Cai and Leung, 2022;He et al, 2023;Wang et al, 2024), and the color of aquatic products significantly affects their purchasing decisions (Steine et al, 2007). Therefore, the body or muscle of most farmed aquatic animals are indirect or direct involving in coloration (Sun et al, 2023;Ding et al, 2024).…”

Section: Introductionmentioning

confidence: 99%

Nutrient comparisons among the noble scallops Chlamys nobilis with three different shell colours to provide advices for consumers to choose high-quality food

He,

Ye,

Zeng

et al. 2024

Front. Mar. Sci.

View full text Add to dashboard Cite

IntroductionIn aquatic animals, colors not only reflect their sensory qualities but also affect their nutritional components and market price. Noble scallop Chlamys nobilis is an importantly economical bivalve cultured in the south sea of China and renowned for its various shell colors.MethodsIn this study, the nutrient compositions were compared among golden, yellow, and brown shell colour noble scallops originating from the same population for breeding new varieties.ResultsAmong three colour scallops, there is no significant difference in the content of moisture, ash, and total protein content (TPC) but significant differences in total carotenoid content (TCC), total lipid content (TLC), and amino acids (AAs) (P < 0.05), with the TCC of the brown scallop being about 2 times lower. The yellow scallop contained the same nutrients as TCC, TLC, ∑PUFAs (including EPA and DHA), and n-3/n-6 as the golden scallop, and both were significantly higher than the brown scallop (P < 0.05), but they had significantly lower ∑SFAs than the latter (P < 0.05). The correlation between the nutrient indices and the shell color of scallops was 67.5%. There is a significantly positive correlation between TCC and ∑PUFAs (P < 0.05), while a significantly negative correlation exists between TCC and ∑SFAs (P < 0.05). More importantly, the yellow scallop had significantly higher EAAs and FAAs than the golden scallop (P < 0.05).DiscussionThis study showed that the yellow noble scallop not only enriched in carotenoids and PUFAs but also enriched in amino acids. Therefore, the yellow scallop is more benefit to human health, which can provide high-quality food for customers.

show abstract