Search

An 8‐week feeding trial was conducted to evaluate the effects of replacement of fish oil (FO) with blending vegetable oils (VOs) on growth performance, antioxidant enzyme activities and fatty acid composition in tissue of swimming crab Portunustrituberculatus. Five isonitrogenous and isolipidic diets were formulated to contain VOs (colza oil: palm oil: linseed oil = 4:2:1) to replace 0 (the control diet), 250, 500, 750 and 1000 g/kg of FO (defined D0, D25, D50, D75, D100). Three hundred juvenile swimming crabs (initial weight 2.34 ± 0.08 g) were randomly stocked and sorted into 300 individual rectangle plastic baskets in three cement pools. Each treatment has three replicates, one replicate has 20 swimming crabs, and each diet fed 60 crabs distributed in 60 baskets. The results indicated that crabs fed the control diet showed significantly higher survival, final body weight, per cent weight gain (PWG), specific growth rate and moulting frequency, crude protein and crude lipid contents in muscles than those fed the D75 and D100 VO diets (p <.05). Crabs fed the D25 VO diet showed significantly higher concentration of triglyceride, low‐density lipoprotein cholesterol and total protein, activities of superoxide dismutase, catalase and glutathione peroxidase (GSH‐Px) in haemolymph than those fed the control diet (p <.05). Fatty acid composition in hepatopancreas was positively correlated with dietary composition. In summary, based on the PWG, the optimal replacement of FO with VOs was estimated to be 250 g/kg. These findings demonstrated that swimming crabs make better use of FO than VOs. [ABSTRACT FROM AUTHOR]

An 8‐week feeding trial was conducted to evaluate the effects of dietary lipid sources on growth performance, antioxidant enzyme activities and biochemical composition of juvenile swimming crab Portunus trituberculatus of initial weight 2.34 ± 0.08 g. Four different diets were formulated to contain fish oil (FO), soybean oil (SO), linseed oil (LO) or palm oil (PO). The highest final body weight, weight gain, specific growth rate and molting frequency were observed in crabs fed the FO diet. Crabs fed the SO diet showed higher glutathione peroxidase, superoxide dismutase (SOD) and catalase (CAT) activities in both serum and hepatopancreas than those fed the FO diet. The lowest malondialdehyde concentration in hepatopancreas and serum were occurred at crabs fed the SO diet. Crabs fed the LO diet had significantly higher SOD and CAT activities in hepatopancreas compared with those fed the FO diet. Crabs fed the PO diet had the highest activities of fatty acid synthase and carnitine palmitoyltransferase 1 activities in hepatopancreas among all treatments. Fatty acid compositions both in hepatopancreas and muscle reflected those of diets. Overall, these findings demonstrated that physiological–biochemical characteristics and lipid metabolism were significantly regulated by different dietary lipid sources. Moreover, dietary SO and LO supplementation could improve antioxidant ability. [ABSTRACT FROM AUTHOR]

• Low salinity is new used in mud crab culture to expand the inland saline aquaculture. • Dietary lipid source, but not salinity, influenced nutritional values of flesh of mud crab. • Low salinity changed the myofiber structure and provided new texture for consumers. • Low salinity and dietary soybean oil weakened the umami taste and aroma of crab flesh. The quality of crustaceans' flesh has direct impact on consumers' purchase choices, with water environment and dietary nutrition being effective ways to regulate flesh quality. The aim of present study was to investigate the impacts of water salinity (low, 4 and medium, 23) and dietary lipid source (fish oil and soybean oil) on nutritional values, texture, taste and odor of flesh of mud crab. While water salinity had no significant influence on nutritional values of crab flesh, crabs fed soybean oil displayed significantly lower contents of amino acids and n-3 PUFAs in muscle. However, crabs reared at low salinity showed reduced flesh hardness, chewiness and gumminess likely related to altered myofiber structure, that impacted muscle texture. Furthermore, low salinity and dietary soybean oil weakened umami taste and aroma characteristics of crab flesh associated with decreased contents of free amino acids, flavor nucleotides, inorganic ions and odor active compounds in flesh. [ABSTRACT FROM AUTHOR]

Salinity is one of the important factors affecting the physiological state of crustaceans in marine environments. Lipid plays major roles in energy supply and is main sources of essential fatty acids for membrane integrity, which is critical in adaptations to changes in salinity. Here we evaluated the effects of salinity (medium, 23 ppt and low, 4 ppt) and dietary lipid source (fish oil, FO and soybean oil, SO) on intestinal health of the marine crustacean mud crab Scylla paramamosain. The results indicated that low salinity and dietary SO (LSO group) significantly affected intestinal histomorphology, with a significant decrease of intestinal fold height and width as well as down-regulation of intestinal mRNA levels of tight junction genes compared to crab reared at medium salinity and fed FO diets (MFO group). Crabs reared at low salinity and fed SO showed an increased inflammatory response in intestine, which stimulated a physiological detoxification response together with apoptosis compared to crab in the MFO group. Low salinity and SO diets also could be responsible for multiply the pathogenic bacteria of Photobacterium and inhibit the beneficial bacteria of Firmicutes and Rhodobacteraceae in intestine, and act on a crucial impact on the development of intestinal microbial barrier disorders. The results of microbial function predictive analysis also support these inferences. The findings of the present study demonstrated that soybean oil as the main dietary lipid source could exacerbate the adverse effects of low salinity on intestinal health of mud crab, and provided evidence suggesting that dietary lipid source and fatty acid composition may play vital roles in intestinal health and the process of adaptation to environmental salinity in marine crustaceans. [Display omitted] • Low salinity induced intestinal structure damage, inflammation and microflora dysbiosis in mud crab. • Dietary soybean oil exacerbates the adverse effects of low salinity on intestinal health. • Low salinity and dietary soybean oil enhanced pathogenic bacteria and reduced beneficial bacteria. [ABSTRACT FROM AUTHOR]

An eight-week feeding trial was conducted to evaluate the influence of an alternating linseed oil (LO) and fish oil (FO) feeding strategy in black seabream A. schlegelii (initial weight, 8.49 ± 0.01 g). Two isonitrogenous and isolipidic feeds were formulated to contain FO or LO, and used to enable three feeding strategy treatments termed FO (feeding the FO diet for 8 weeks), LO (feeding the LO diet for 8 weeks) and FO re-feeding (feeding LO for 4 weeks then FO for 4 weeks). Fish in the FO re-feeding and FO groups had significantly higher final body weights (FBW), weight gains (WG), specific growth rates (SGR) but lower muscle lipid content than fish in the LO group. In muscle, the FO re-feeding strategy restored eicosapentaenoic and docosahexaenoic acid contents to 82.67% and 83.84%, respectively, of those in fish fed the FO treatment. In addition, the FO re-feeding strategy significantly down-regulated the expression levels of genes related to long-chain polyunsaturated fatty acid (LC-PUFA) biosynthesis and lipogenesis, including fatty acyl desaturase (fads2), elongase of very long-chain fatty acids 4a (elovl4a) and sterol regulatory element-binding protein-1 (srebp-1) compared to fish fed the LO treatment. Similarly, the hepatic Srebp-1c concentration in fish in the FO re-feeding group was markedly lower than in fish in the LO treatment group. Expression of the lipid catabolism gene adipose triglyceride lipase (atgl) was up-regulated in fish in the FO re-feeding group compared with fish in the LO group. Overall, the present study indicated that a strategy of re-feeding FO following feeding LO for four-week promoted growth, mitigated lipid accumulation in muscle, and effectively restored muscle n-3 LC-PUFA levels in A. schlegelii. • Dietary LO had an adverse effect on growth in A. schlegelii. • Growth and feed utilization were recovered by FO re-feeding in A. schlegelii. • FO re-feeding could effectively restore DHA and EPA contents in muscle. • After FO re-feeding, DHA and EPA were better retained in muscle than in liver. • FO-refeeding reduced lipid accumulation by regulating gene expression. [ABSTRACT FROM AUTHOR]

• Dietary oils affect the composition of lipid molecules in hepatopancreas of crab. • Dietary oils affect stereospecific position of fatty acids in glycerolipids in crab. • Dietary krill oil raises deposition of 20:5n-3 and 22:6n-3 at sn-2 in phospholipids. • Fish oil intake promotes deposition of EPA and DHA at sn-1,2,3 in triglyceride. • LC-PUFA biosynthesis and dietary oils could affect the distribution of fatty acids. While tissue fatty acid compositions reflect that of the dietary lipid source, little information is available on how dietary oils modify lipid class and molecular species profiles in hepatopancreas of crustacean. Herein, an 8-week nutritional trial and untargeted lipidomic analysis were used to investigate the impacts of dietary n-3 PUFA lipid sources including fish oil, krill oil and linseed oil on the lipidomic characteristics of hepatopancreas of swimming crab (Portunus trituberculatus). Dietary krill oil significantly increased distribution of 20:5n-3 and 22:6n-3 at sn-2 in phosphatidylcholine and phosphatidylethanolamine compared to fish oil. Fish oil intake promoted the deposition of 20:5n-3 and 22:6n-3 at sn-1,2,3 in triglyceride compared to linseed oil, which significantly increased the specific accumulation of 18:3n-3 at sn-1,3 in triglyceride and sn-2 in phosphatidylcholine and phosphatidylethanolamine. The study revealed metabolic responses to different dietary n-3 PUFA in swimming crab, which provided novel insight into the lipid nutrition of crustacean. [ABSTRACT FROM AUTHOR]