Cholesterol Modifies Nutritional Values and Flavor Qualities in Female Swimming Crab (<i>Portunus trituberculatus</i>).

ABSTRACT: The quality of crustacean aquatic products is affected by feed. Cholesterol (CHO), an essential element for crustacean growth, has been widely supplemented in diet, but its food quality regulation remains unclear. The study aimed to investigate the effects of different dietary CHO levels (0.12%, 1.00%, and 2.50%) on the nutritional value and flavor quality in the edible parts of female swimming crabs (Portunus trituberculatus). Results showed that dietary CHO levels significantly increased lipid content in the hepatopancreas and promoted the accumulation of n-3 long-chain polyunsaturated fatty acids (LC-PUFA) in the hepatopancreas and muscle by activating the gene expression related to biosynthesis pathways. However, with dietary CHO levels increased, protein content in muscle decre

SUBMITTER: Zhu T 

PROVIDER: S-EPMC11324362 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature