Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in Portunus trituberculatus

Aquaculture ResearchVolume 53, Issue 5 p. 1627-1635 REVIEW ARTICLE Effects of low salinity on fatty acid and free amino acid composition of muscle tissues in Portunus trituberculatus Weiwei Chen, Weiwei Chen School of Marine Science, Ningbo University, Ningbo, ChinaSearch for more papers by this authorXing Li, Xing Li School of Marine Science, Ningbo University, Ningbo, ChinaSearch for more papers by this authorKangxiang Qin, Kangxiang Qin School of Marine Science, Ningbo University, Ningbo, ChinaSearch for more papers by this authorTianlong Gao, Tianlong Gao School of Marine Science, Ningbo University, Ningbo, ChinaSearch for more papers by this authorChunlin Wang, Corresponding Author Chunlin Wang [email protected] orcid.org/0000-0002-4624-8381 School of Marine Science, Ningbo University, Ningbo, China Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China Correspondence Chunlin Wang, Huan Wang, School of Marine Science, Ningbo University, Ningbo 315211, Zhejiang, China. Emails: [email protected], [email protected]Search for more papers by this authorHuan Wang, Corresponding Author Huan Wang [email protected] orcid.org/0000-0003-4256-021X School of Marine Science, Ningbo University, Ningbo, China Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China Correspondence Chunlin Wang, Huan Wang, School of Marine Science, Ningbo University, Ningbo 315211, Zhejiang, China. Emails: [email protected], [email protected]Search for more papers by this author Weiwei Chen, Weiwei Chen School of Marine Science, Ningbo University, Ningbo, ChinaSearch for more papers by this authorXing Li, Xing Li School of Marine Science, Ningbo University, Ningbo, ChinaSearch for more papers by this authorKangxiang Qin, Kangxiang Qin School of Marine Science, Ningbo University, Ningbo, ChinaSearch for more papers by this authorTianlong Gao, Tianlong Gao School of Marine Science, Ningbo University, Ningbo, ChinaSearch for more papers by this authorChunlin Wang, Corresponding Author Chunlin Wang [email protected] orcid.org/0000-0002-4624-8381 School of Marine Science, Ningbo University, Ningbo, China Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China Correspondence Chunlin Wang, Huan Wang, School of Marine Science, Ningbo University, Ningbo 315211, Zhejiang, China. Emails: [email protected], [email protected]Search for more papers by this authorHuan Wang, Corresponding Author Huan Wang [email protected] orcid.org/0000-0003-4256-021X School of Marine Science, Ningbo University, Ningbo, China Key Laboratory of Applied Marine Biotechnology, Ministry of Education, Ningbo University, Ningbo, China Correspondence Chunlin Wang, Huan Wang, School of Marine Science, Ningbo University, Ningbo 315211, Zhejiang, China. Emails: [email protected], [email protected]Search for more papers by this author First published: 18 December 2021 https://doi.org/10.1111/are.15697 Funding information This work was supported by China Agriculture Research System of MOF and MARA, and the K. C. Wong Magna Fund in Ningbo University. The funders had no role in study design, data collection and analysis, decision to publish or preparation of the manuscript. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract The effects of low salinity on fatty acid and free amino acid (FAA) composition in muscles of swimming crab, Portunus trituberculatus, were investigated in this study. The swimming crabs were reared for 5 weeks under two different experimental treatments (the 12 ppt group and the 24 ppt group). Then, composition of fatty acids and free amino acids in total muscles was measured using gas chromatography–mass spectrometry (GC-MS) with external standard method and liquid chromatography–mass spectrometer (LC-MS) with internal standard method respectively. Results of fatty acid analysis showed that C18:1n9c, C20:5n3 (EPA) and C22:6n3 (DHA) were the dominating fatty acids in muscle tissues of P. trituberculatus. There was an extremely significant increase in contents of total fatty acids (TFA), total saturated fatty acids (SFA), total monounsaturated fatty acid (MUFA) and total polyunsaturated fatty acid (PUFA) in muscle tissues of P. trituberculatus with low salinity treatment (12 ppt) compared with those cultured in seawater (24 ppt) (p < 0.01). Results of free amino acid analysis showed that the content of total free amino acids (TFAA) significantly decreased in muscle tissues of P. trituberculatus with low salinity treatment compared with those in seawater (p < 0.05). Among all flavour-tasting FAAs, the umami FAA content was extremely significantly higher in low salinity group compared with control group (p < 0.01); the sweetish FAA content was significantly lower in low salinity group while the bitter taste of FAA content had no significant differences between two groups. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Volume53, Issue5April 2022Pages 1627-1635 RelatedInformation