Enhancement of protein deposition and meat quality of male Chinese mitten crab (Eriocheir sinensis): Application of myo-inositol in crustacean nutrition

Xianyong Bu, Ying Song, Xinyu Cai, Liting Tang, Qincheng Huang, Xiaodan Wang, Zhenyu Du, Chuanjie Qin, Jian G. Qin, Liqiao Chen

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Abstract

The nutritional value and meat quality influence the consumer preference for crab. Dietary nutrition manipulation is a practical way to regulate flesh quality. This study evaluates the effects of dietary myo-inositol on the nutritional value and meat flavor of male Chinese mitten crab (Eriocheir sinensis). Three diets supplemented with different myo-inositol levels (0, 1600 and 3200 mg/kg) were fed to the crabs for 12 weeks. Dietary myo-inositol supplementation significantly increased the content of highly unsaturated fatty acids in the muscle and enhanced muscle protein deposition by up-regulating the expression of genes related to protein synthesis in the crab muscle. Metabolome analysis showed that the differential metabolites were enriched in the amino acid metabolic process in the groups with myo-inositol supplementation. Moreover, the content of total umami-free amino acids increased when crabs were fed diets with myo-inositol supplementation, which may relate to the production of umami flavor in crabs. Therefore, myo-inositol supplementation may be a practical approach to improving the meat quality of male E. sinensis.

Original languageEnglish
Article number113922
Number of pages8
JournalLWT
Volume168
DOIs
Publication statusPublished - 1 Oct 2022

Keywords

  • Eriocheir sinensis
  • Flavor quality
  • Myo-inositol
  • Protein deposition

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