Effects of Dietary Lipid Levels on Growth Performance and Muscle Quality of Juvenile Procambarus clarkii

Abstract

Procambarus clarkii Girard is an economically important cultured shrimp in China, and lipids are an important component of its raw feed materials. Studies have shown that adequate lipid content in feed can promote the health of aquatic animals, improve the utilization efficiency of feed protein, save protein, reduce feed costs, and reduce nitrogen emissions. Insufficient lipid content in feed leads to metabolic disorders in breeding animals, reduces the utilization rate of feed protein, and is accompanied by a deficiency of fat-soluble vitamins and essential fatty acids. However, a high fat content inhibits feeding and growth and leads to excessive fat deposition in the fish body, which decreases disease resistance and is not conducive to feed processing and storage. At present, studies on the dietary lipid content of P. clarkii have mainly focused on growth performance, biochemical indices, and conventional nutritional components of muscle; however, studies on muscle quality, amino acid composition, and content have not yet been reported. This study investigated the growth performance, muscle texture indices, nutritional components, and food flavor of P. clarkii by determining the effect of dietary lipid content on the growth performance and muscle quality of juveniles. The aim of this study was to provide a reference for the development of compound feed for juvenile P. clarkii and to provide a theoretical and scientific basis for rationally evaluating the effects of fat on the muscle quality of the species.Five experimental diets with lipid levels of 2.86%, 5.11%, 7.67%, 10.19%, and 13.02% were prepared using fishmeal, soybean meal, and rapeseed meal as the main protein sources, and a mixture of fish oil and soybean oil in a ratio of 1:1 as the lipid source. A total of 600 juvenile P. clarkii with an initial body weight of (4.00±1.00) g was randomly divided into five groups (L1, L2, L3, L4, and L5 groups) with three replicates per group and 40 shrimps per replicate. They were fed five groups of experimental diets at 6:00 and 19:30 each day and cultured for 60 days. The experiment was carried out in an aquaculture pond (square, 1.0 m × 1.0 m × 0.6 m) at the Guangxi University.The results showed that as the dietary lipid level increased, the specific growth rate (SGR) and survival rate (SR) of juvenile P. clarkii first increased and then decreased and were the highest when the dietary lipid level was 7.67%. The feed conversion ratio (FCR) at first decreased before increasing again and that of the L3 group was significantly lower than that of the other groups (P 0.05). With the increase in dietary lipid levels, the cooking loss (CL) and crude lipid, polyunsaturated fatty acids (∑PUFA), and total amino acid (∑TAA) contents of the muscle showed an increasing trend. The content of eicosapentaenoic acid (EPA) in the L5 group was significantly higher than that in the other groups, and the docosahexaenoic acid (DHA) content in the L5 group was significantly higher than that in the L1 and L2 groups (P 0.05), whereas dietary lipid levels showed no significant difference in muscle saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) contents (P > 0.05). The contents of umami amino acids (∑FAA), alanine (Ala), and aspartate (Asp) in the L5 group were significantly lower than those in the L1 group (P < 0.05).Under the conditions of this study, within a suitable range of fat content, growth performance increased with increased fat content; however, the addition of excessive fat cannot promote growth. According to the broken-line regression analysis of the specific growth rate, the optimal dietary lipid level was 6.82%. When the dietary lipid level was higher than 10.19%, the deposition and efficiency of muscle fat, muscle fat content, and nutrient loss increased, and the muscle texture index and Asp and Ala contents significantly decreased. The nutritional value, taste, delicious degree, and flavor of the muscle of P. clarkii were significantly decreased. As it does not affect the muscle quality of the shrimp, the dietary lipid content should not exceed 10.19%.Based on the analysis of various factors, the optimal dietary lipid content is beneficial to the healthy growth of juvenile P. clarkii and improves nutritional value and muscle quality. It is suggested that the dietary lipid supplemental level of juvenile shrimp should be 6.82%~10.19%. This study provides a theoretical basis for the scientific optimization of feed preparation for P. clarkii juvenile.

Keywords

• procambarus clarkii
• lipid level
• growth performance
• meat quality
• nutritional content