Effects of dietary astaxanthin (AX) supplementation on pigmentation, antioxidant capacity and nutritional value of swimming crab, Portunus trituberculatus

Moringa oleifera leaves (MOL) have gained great interest as a non-traditional feed ingredient due to their unique nutritional value. Therefore, the objective of the current study was to evaluate the effects of graded dietary supplementation levels with MOL on performance, carcass characteristics, antioxidant capacity, blood biochemical constituents, meat quality, and fatty acids profile of growing rabbits. A total of 120 weaned New Zealand white rabbits (6 weeks old) were randomly allotted into 4 dietary groups with 5 replicates each (n = 6), which were fed for 42 days with a basal diet as control or 3 experimental diets supplemented with 5, 10, or 15 g/kg MOL. The results showed that, compared to the control group, the dietary inclusion of MOL at a level of 10 and 15 g/kg DM linearly increased (p < 0.01) final live weight (2403.3 and 2498.2 vs. 2166.6) and average daily weight gain (36.5 and 35.51 g/d vs. 28.72 g/d), and enhanced feed conversion ratio (2.49 and 2.50 vs. 3.14). The dietary supplementation with MOL linearly increased dressing out percentage, spleen index, intestinal length, and decreased abdominal fat index (p < 0.01). Greater serum levels of total protein and globulin, but lower alanine aminotransferase and aspartate aminotransferase were observed in the MOL-fed rabbits (p < 0.01). Serum levels of total triglycerides, cholesterol, and low-density lipoprotein (p < 0.05) were decreased linearly and quadratically in the MOL groups compared with the control. Glutathione peroxidase activity increased (p < 0.01), whereas malondialdehyde decreased (p < 0.01) linearly and quadratically in both serum and meat, in response to dietary MOL supplementation. Dietary MOL supplementation increased the meat crude protein content but lowered the relative content of ether extract in the meat (p < 0.05). The relative content of the meat n-3 PUFA was increased by about 33.71%, 29.46%, and 24.36% for the MOL0.5%, MOL1%, and MOL1.5% groups compared to control. In conclusion, MOL could be used at a level of 1.5g/kg of the growing rabbits’ diets with beneficial impacts on performance, antioxidant capacity, and the nutritional value of the meat.

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Stabilizing Grain Yield and Nutrition Quality in Purple Rice Varieties by Management of Planting Elevation and Storage Conditions

Agronomy ◽

10.3390/agronomy11010083 ◽

2021 ◽

Vol 11 (1) ◽

pp. 83

Author(s):

Supapohn Yamuangmorn ◽

Suchada Jumrus ◽

Sansanee Jamjod ◽

Narit Yimyam ◽

Chanakan Prom-u-Thai

Keyword(s):

Grain Yield ◽

Antioxidant Capacity ◽

Nutritional Value ◽

Brown Rice ◽

Storage Conditions ◽

Harvest Management ◽

Rice Varieties ◽

Opposite Pattern ◽

Dpph Activity ◽

And Storage

Purple rice has become an interesting source of nutritional value among healthy cereal grains. The appropriate cultivation together with post-harvest management would directly benefit farmers and consumers. This study aimed (i) to determine the yield, grain nutritional quality, and antioxidant capacity of purple rice varieties grown at lowland and highland elevations, and (ii) to evaluate the effects of storage conditions on the stability of the rice nutritional value during six months of storage. The high anthocyanin PES variety grown in the lowlands had a higher grain yield than the plants grown in the highlands, but grain anthocyanin concentration had the opposite pattern. In the high antioxidant capacity KAK variety, grain yield and DPPH activity were not significantly different between plants grown at the two elevations. The storage of brown rice and vacuum-sealed packages were both found to preserve greater anthocyanin concentrations in PES, but there was no effect on the DPPH activity of KAK. The grain properties were not significantly different between storage at 4 °C and room temperature. This study suggests that the optimal cultivation practices and storage conditions would result in the higher yield and grain quality of purple rice varieties.

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An analysis of the heavy element distribution in edible tissues of the swimming crab (Portunus trituberculatus) from Shandong Province, China and its human consumption risk

Marine Pollution Bulletin ◽

10.1016/j.marpolbul.2021.112473 ◽

2021 ◽

Vol 169 ◽

pp. 112473

Author(s):

Luping Yang ◽

Dejun Wang ◽

Chenglong Xin ◽

Lin Wang ◽

Xiaofei Ren ◽

...

Keyword(s):

Heavy Element ◽

Element Distribution ◽

Shandong Province ◽

Portunus Trituberculatus ◽

Human Consumption ◽

Swimming Crab ◽

Edible Tissues ◽

Consumption Risk

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Physicochemical characteristics of chitosan from swimming crab (Portunus trituberculatus) shells prepared by subcritical water pretreatment

Scientific Reports ◽

10.1038/s41598-021-81318-0 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Gengxin Hao ◽

Yanyu Hu ◽

Linfan Shi ◽

Jun Chen ◽

Aixiu Cui ◽

...

Keyword(s):

Thermal Stability ◽

Molecular Weight ◽

Sodium Hydroxide ◽

Subcritical Water ◽

Physicochemical Characteristics ◽

Ash Content ◽

Portunus Trituberculatus ◽

Swimming Crab ◽

Water Pretreatment ◽

Thermal Stability Of

AbstractThe physicochemical properties of chitosan obtained from the shells of swimming crab (Portunus trituberculatus) and prepared via subcritical water pretreatment were examined. At the deacetylation temperature of 90 °C, the yield, ash content, and molecular weight of chitosan in the shells prepared via subcritical water pretreatment were 12.2%, 0.6%, and 1187.2 kDa, respectively. These values were lower than those of shells prepared via sodium hydroxide pretreatment. At the deacetylation temperature of 120 °C, a similar trend was observed in chitosan molecular weight, but differences in chitosan yield and ash content were not remarkable. At the same deacetylation temperature, the structures of chitosan prepared via sodium hydroxide and subcritical water pretreatments were not substantially different. However, the compactness and thermal stability of chitosan prepared via sodium hydroxide pretreatment was lower than those of chitosan prepared via subcritical water pretreatment. Compared with the chitosan prepared by sodium hydroxide pretreatment, the chitosan prepared by subcritical water pretreatment was easier to use in preparing oligosaccharides, including (GlcN)2, via enzymatic hydrolysis with chitosanase. Results suggested that subcritical water pretreatment can be potentially used for the pretreatment of crustacean shells. The residues obtained via this method can be utilized to prepare chitosan.

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