Quality Evaluation and Influence Analysis of Meteorological Conditions of Crayfish (Procambarus clarkii) at Different Cultivation Stages

doi:10.11923/j.issn.2095-4050.cjas2023-0247

Abstract

Abstract:

Through comparative experiments in different breeding periods of crayfish from April to October, 34 quality factors such as conventional nutritional components, texture properties, amino acid composition and content of 25-30 g crayfish meat were analyzed and compared. The results showed that 32 quality factors of crayfish in different breeding periods were significantly different (P<0.05, the same below). The conventional nutritional components and texture properties of crayfish increased first and then decreased, and those of shrimp from June to August were significantly higher than those in other months. The total amino acid (TAA) was 16.57%-19.72%, the highest was in April, followed by July, and the lowest was in October, showing an overall downward trend. The ratio of essential amino acids (EAA) to TAA was 32.63%-36.58%, and the ratio of EAA to non-essential amino acids (NEAA) was 59.67%-73.51%, which was the highest in shrimp from September to October, showing an upward trend. The essential amino acid index (EAAI) was 68.34-90.14, with the highest in April and the lowest in August, showing a downward trend. The correlation analysis between 32 quality factors and meteorological factors in breeding period showed that 23 quality factors were significantly correlated with meteorological factors in breeding period, among which the most quality factors were significantly correlated with the number of cloudy days, sunshine hours and temperature suitability index. They were mostly positively correlated with the number of cloudy days, mostly negatively correlated with the number of sunshine hours, and positively correlated with the temperature suitability index. The optimum temperature of the temperature suitability index related to the conventional nutrients were 22℃, the texture properties were 24-26℃, and the amino acids were 20℃. Therefore, under the appropriate temperature, the appropriate shade was conducive to improving the quality of crayfish. Analyzing the correlation between meteorological factors and quality factors in different periods, the results showed that the early stage of breeding was the critical impact period of meteorological factors on conventional nutrients and amino acids, and the middle and late stages of breeding was the critical impact period of meteorological factors on texture properties.

Key words: Procambarus clarkii (crayfish), nutrients, meteorological conditions, appraise, texture characteristics, amino acids, meteorological factors, correlation analysis

HUANG Yongping, FANG Mingdan, LIU Kaiwen, LIU Zhixiong, YANG Qingqing. Quality Evaluation and Influence Analysis of Meteorological Conditions of Crayfish (Procambarus clarkii) at Different Cultivation Stages[J]. Journal of Agriculture, 2024, 14(12): 62-69.

Figures/Tables 5

References 37

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养殖期/%	4月虾	5月虾	6月虾	7月虾	8月虾	9月虾	10月虾
水分	79.04±0.41^b	80.32±0.12^a	79.01±0.06^b	78.86±0.55^b	78.54±0.20^b	78.69±0.12^b	79.89±0.06^a
粗蛋白	16.05±0.37^c	16.01±0.82^c	16.22±0.26^c	16.36±0.58^c	19.58±0.14^a	18.76±0.02^a	17.58±0.06^b
粗脂肪	0.38±0.02^ab	0.36±0.04^b	0.32±0.05^b	0.45±0.02^a	0.35±0.01^b	0.12±0.06^d	0.22±0.02^c
灰分	1.39±0.01^c	1.39±0.01^c	1.47±0.00^a	1.46±0.01^ab	1.42±0.03^b	1.44±0.01^b	1.34±0.00^d

养殖期/%	4月虾	5月虾	6月虾	7月虾	8月虾	9月虾	10月虾
水分	79.04±0.41^b	80.32±0.12^a	79.01±0.06^b	78.86±0.55^b	78.54±0.20^b	78.69±0.12^b	79.89±0.06^a
粗蛋白	16.05±0.37^c	16.01±0.82^c	16.22±0.26^c	16.36±0.58^c	19.58±0.14^a	18.76±0.02^a	17.58±0.06^b
粗脂肪	0.38±0.02^ab	0.36±0.04^b	0.32±0.05^b	0.45±0.02^a	0.35±0.01^b	0.12±0.06^d	0.22±0.02^c
灰分	1.39±0.01^c	1.39±0.01^c	1.47±0.00^a	1.46±0.01^ab	1.42±0.03^b	1.44±0.01^b	1.34±0.00^d

养殖期	4月虾	5月虾	6月虾	7月虾	8月虾	9月虾	10月虾
硬度/g	466.84±30.30^ab	478.95±49.74^ab	539.25±40.66^a	524.20±142.55^ab	466.84±67.69^ab	385.64±71.74^b	483.63±11.49^ab
弹性/mm	0.44±0.02^b	0.47±0.02^b	0.52±0.01^a	0.54±0.01^a	0.50±0.04^ab	0.53±0.04^a	0.47±0.02^b
凝聚性	0.41±0.01^b	0.47±0.02^ab	0.50±0.00^a	0.48±0.02^ab	0.42±0.03^b	0.47±0.01^ab	0.45±0.01^b
黏性/g	194.46±15.46^b	222.83±14.98^ab	270.66±18.10^a	260.35±90.79^ab	202.81±36.67^ab	179.48±28.66^b	217.11±1.17^ab
咀嚼性/g	86.36±6.91^b	107.43±21.00^ab	137.08±11.48^a	134.49±32.22^a	100.47±24.00^ab	96.37±22.51^ab	104.05±8.15^ab
粘连性	1.94±0.07^a	1.79±0.10^a	1.62±0.04^b	1.57±0.01^b	1.93±0.12^a	1.87±0.07^a	1.96±0.04^a
粘性	10.99±0.43^a	6.40±1.64^b	6.50±0.11^b	6.71±0.59^b	10.61±0.12^a	9.12±1.83^a	7.75±0.95^b
回复性	0.22±0.01^c	0.27±0.01^b	0.30±0.01^a	0.28±0.03^ab	0.22±0.02^c	0.25±0.00^bc	0.27±0.00^ab

养殖期	4月虾	5月虾	6月虾	7月虾	8月虾	9月虾	10月虾
硬度/g	466.84±30.30^ab	478.95±49.74^ab	539.25±40.66^a	524.20±142.55^ab	466.84±67.69^ab	385.64±71.74^b	483.63±11.49^ab
弹性/mm	0.44±0.02^b	0.47±0.02^b	0.52±0.01^a	0.54±0.01^a	0.50±0.04^ab	0.53±0.04^a	0.47±0.02^b
凝聚性	0.41±0.01^b	0.47±0.02^ab	0.50±0.00^a	0.48±0.02^ab	0.42±0.03^b	0.47±0.01^ab	0.45±0.01^b
黏性/g	194.46±15.46^b	222.83±14.98^ab	270.66±18.10^a	260.35±90.79^ab	202.81±36.67^ab	179.48±28.66^b	217.11±1.17^ab
咀嚼性/g	86.36±6.91^b	107.43±21.00^ab	137.08±11.48^a	134.49±32.22^a	100.47±24.00^ab	96.37±22.51^ab	104.05±8.15^ab
粘连性	1.94±0.07^a	1.79±0.10^a	1.62±0.04^b	1.57±0.01^b	1.93±0.12^a	1.87±0.07^a	1.96±0.04^a
粘性	10.99±0.43^a	6.40±1.64^b	6.50±0.11^b	6.71±0.59^b	10.61±0.12^a	9.12±1.83^a	7.75±0.95^b
回复性	0.22±0.01^c	0.27±0.01^b	0.30±0.01^a	0.28±0.03^ab	0.22±0.02^c	0.25±0.00^bc	0.27±0.00^ab

氨基酸名称	4月虾	5月虾	6月虾	7月虾	8月虾	9月虾	10月虾
亮氨酸(Leu)^m	1.45±0.06^ab	1.39±0.03^b	1.42±0.03^ab	1.48±0.04^ab	1.50±0.08^a	1.40±0.04^ab	1.38±0.01^b
蛋氨酸(Met)^m	0.33±0.01^a	0.28±0.04^a	0.32±0.05^a	0.18±0.03^b	0.07±0.03^c	0.30±0.05^a	0.16±0.03^b
缬氨酸(Val)^m	0.79±0.02^a	0.73±0.01^ab	0.79±0.01^a	0.79±0.05^a	0.67±0.07^b	0.73±0.02^ab	0.75±0.08^ab
异亮氨酸(Ile)^m	0.80±0.03^a	0.79±0.01^a	0.76±0.08^a	0.80±0.06^a	0.77±0.04^a	0.74±0.04^a	0.74±0.01^a
苯丙氨酸(Phe)^m	0.81±0.05^a	0.84±0.03^a	0.79±0.03^a	0.83±0.07^a	0.84±0.04^a	0.82±0.01^a	0.78±0.04^a
苏氨酸(Thr)^m	0.75±0.03^a	0.65±0.01^b	0.72±0.01^ab	0.72±0.02^ab	0.77±0.09^a	0.70±0.01^ab	0.74±0.07^ab
赖氨酸(Lys)^m	1.59±0.08^a	1.47±0.03^b	1.51±0.03^ab	1.50±0.11^ab	1.34±0.04^b	1.43±0.01^b	1.53±0.16^ab
精氨酸(Arg)ⁿ	1.99±0.07^b	1.89±0.02^c	2.00±0.00^b	2.03±0.03^b	2.13±0.05^a	1.88±0.01^c	1.87±0.03^c
组氨酸(His)ⁿ	0.50±0.03^a	0.41±0.01^b	0.42±0.02^b	0.42±0.02^b	0.41±0.02^b	0.40±0.01^b	0.39±0.00^b
天门冬氨酸(Asp)^p,q	1.97±0.07^a	1.68±0.02^b	1.82±0.01^ab	1.79±0.05^ab	1.78±0.14^b	1.79±0.01^b	1.86±0.17^ab
丙氨酸(Ala)^p,q	0.86±0.02^c	0.80±0.01^cd	0.77±0.02^d	0.73±0.05^d	1.10±0.06^a	0.95±0.01^b	0.94±0.05^b
谷氨酸(Glu)^p,q	2.92±0.11^ab	2.78±0.06^b	2.94±0.02^ab	3.07±0.19^a	2.83±0.18^b	2.73±0.01^bc	2.53±0.04^c
甘氨酸(Gly)^p,q	2.77±0.08^a	2.63±0.09^a	2.76±0.02^a	2.76±0.23^a	0.77±0.06^b	0.77±0.01^b	0.84±0.06^b
丝氨酸(Ser)^p	0.76±0.03^a	0.70±0.02^b	0.78±0.00^a	0.77±0.00^a	0.75±0.04^a	0.73±0.00^ab	0.73±0.01^ab
胱氨酸(Cys)^p	0.16±0.01^c	0.04±0.04^e	0.09±0.00^d	0.10±0.03^d	0.30±0.01^a	0.27±0.02^ab	0.26±0.01^b
脯氨酸(Pro)^p	0.72±0.02^ab	0.64±0.02^b	0.72±0.01^ab	0.75±0.10^ab	0.87±0.24^a	0.66±0.01^ab	0.57±0.01^b
酪氨酸(Tyr)^p	0.55±0.06^a	0.57±0.01^a	0.51±0.03^a	0.59±0.03^a	0.57±0.08^a	0.60±0.02^a	0.53±0.01^a
TAA	19.72±0.73^a	18.27±0.38^ab	19.11±0.05^a	19.32±0.73^a	17.47±0.10^b	16.84±0.15^c	16.57±0.08^c
EAA	6.52±0.29^a	6.14±0.12^ab	6.30±0.01^a	6.31±0.33^a	5.97±0.04^b	6.10±0.02^c	6.06±0.02^c
Semi-EAA	2.49±0.10^a	2.29±0.03^c	2.43±0.02^b	2.45±0.05^b	2.54±0.06^a	2.27±0.07^c	2.26±0.02^c
NEAA	10.71±0.35^a	9.84±0.23^b	10.38±0.06^ab	10.56±0.35^a	8.96±0.04^c	8.48±0.13^c	8.25±0.10^c
DAA	8.52±0.27^a	7.89±0.16^b	8.29±0.08^ab	8.35±0.32^a	6.48±0.05^c	6.23±0.10^c	6.16±0.09^c
EAA/TAA	33.06±0.24	33.63±0.05	32.99±0.03	32.63±0.47	34.16±0.23	36.20±0.46	36.58±0.27
NEAA/TAA	54.30±0.27	53.82±0.13	54.31±0.19	54.69±0.25	51.32±0.06	50.33±0.36	49.77±0.39
EAA/NEAA	60.89±0.74	62.48±0.22	60.74±0.27	59.67±1.12	66.57±0.41	71.93±1.34	73.51±1.10
DAA/TAA	43.21±0.26	43.16±0.12	43.37±0.30	43.22±0.02	37.10±0.09	36.99±0.38	37.19±0.34