Technology and Application of Climate Quality Evaluation for Crayfish

doi:10.11924/j.issn.1000-6850.casb2022-0742

Abstract

Abstract:

Measuring the quality characteristics data of crayfish in different breeding periods by carrying out the staged seedling fishing experiment, and combining the daily meteorological data of Jingzhou National Meteorological Station from 1991 to 2020, the differences in the quality characteristics of crayfish in different breeding periods were analyzed by means of variance analysis, correlation analysis, stepwise regression and principal component methods, and the climate-sensitive quality indicators and the key meteorological factors were found out. The relationship model between climate-sensitive quality and key meteorological factors and a comprehensive index model of climate quality were established to determine the climate quality level of crayfish evaluation methods. Taking Jingzhou as an example, the climate quality of crayfish in different breeding periods was evaluated over the years. The results showed that there were differences in quality factors of crayfish in different breeding periods such as conventional nutrient components, texture characteristics, and amino acids. The valine and lysine in the amino acids and the elasticity, chewiness, resilience, and viscosity in the textural properties were significantly correlated with to the number of cloudy days of 1 to 35 days, the average temperature of 1 to 30 days, the average temperature of 1 to 35 days, the diurnal temperature difference of 1 to 20 days, the number of cloudy days of 1 to 20 days, and the number of rainy days of 1 to 20 days before the crayfish fishing. The comprehensive index characterization of crayfish climate quality was constructed based on quality factors such as valine, lysine, elasticity, chewiness, resilience, and stickiness, and was divided into four levels: extra excellent, excellent, good, and general, the corresponding thresholds of comprehensive index of climate quality were >0.83, 0.67-0.83, 0.52-0.67 and <0.52. The climate quality of crayfish in Jingzhou showed a trend of first poor and then good with the seedling time series. The quality of crayfish with the seedling period of April 5^th-May 15^th and September 5^th-September 15^th was better, and the quality of crayfish with the seedling period of July 15^th-August 5^th was poor. The evaluation model established in this study can be used as a crayfish climate quality evaluation method to carry out crayfish climate quality certification.

Key words: crayfish, different breeding stage, climate quality, level evaluation

YE Pei, LIU Zhixiong, LIU Kaiwen, LIU Kequn. Technology and Application of Climate Quality Evaluation for Crayfish[J]. Chinese Agricultural Science Bulletin, 2023, 39(24): 149-156.

Figures/Tables 6

References 32

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营养成分	第1养殖期	第2养殖期	第3养殖期	第4养殖期	第5养殖期	第6养殖期	第7养殖期
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/(g/100 g)	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/(g/100 g)	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/(g/100 g)	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

营养成分	第1养殖期	第2养殖期	第3养殖期	第4养殖期	第5养殖期	第6养殖期	第7养殖期
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/(g/100 g)	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/(g/100 g)	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/(g/100 g)	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

质构成分	第1养殖期	第2养殖期	第3养殖期	第4养殖期	第5养殖期	第6养殖期	第7养殖期
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
肉粘性	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

质构成分	第1养殖期	第2养殖期	第3养殖期	第4养殖期	第5养殖期	第6养殖期	第7养殖期
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
肉粘性	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

氨基酸类别/ (g/100g)	氨基酸名称	第1养殖期		第2养殖期		第3养殖期		第4养殖期		第5养殖期		第6养殖期		第7养殖期
必需氨基酸 EAA	亮氨酸Leu	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	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	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	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	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	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	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
半必需氨基酸 Semi-EAA	精氨酸Arg	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
半必需氨基酸 Semi-EAA	组氨酸His	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
非必需氨基酸 NEAA	天门冬氨酸Asp	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	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	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	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	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	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	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	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
氨基酸总含量TAA			19.72		18.29		19.12		19.31		17.47		16.9		16.6
必需氨基酸总量EAA			6.52		6.15		6.31		6.3		5.96		6.12		6.08
半必需氨基酸总量Semi-EAA			2.49		2.3		2.42		2.45		2.54		2.28		2.26
非必需氨基酸总量NEAA			10.71		9.84		10.39		10.56		8.97		8.5		8.26
鲜味氨基酸总量DAA			8.52		7.89		8.29		8.35		6.48		6.24		6.17