通常,适当的发酵可以成为提高动物饲养中饲料质量的有效和广泛使用的方法;然而,对甲壳类动物的研究,尤其是中华绒螯蟹,保持有限。本研究旨在探讨饲料发酵是否可以改善饲粮营养价值并有益于中华绒螯蟹的饲养。首先,生产和评估非发酵饲料(NFD)和发酵饲料(FD),分别。然后,“Y”迷宫饲料选择行为测试(180次;30次,进行了6轮)以评估这2种饲料对螃蟹的吸引力。最后,将80只螃蟹(44.10±0.80克)随机分为2组,重复4次,并饲喂实验日粮8周,以评估每种饲料对生长的影响,抗氧化能力,肉的味道,和肠道微生物群。在这项研究中,FD显示出较高的粗蛋白水平(P<0.01),可溶性蛋白(P<0.01),氨基酸(P<0.05),乳酸(P<0.001),和较低水平的粗纤维(P<0.05)和抗营养因子(凝集素,胰蛋白酶抑制剂,大豆球蛋白,和β-伴大豆球蛋白)(P<0.001)比NFD。此外,FD对螃蟹的吸引力高于NFD(P<0.01),对螃蟹的食欲刺激高于NFD(P<0.05)。增长业绩,饲料效率,饲喂FD的螃蟹消化酶活性显著高于饲喂NFD的螃蟹(P<0.05)。电子感官测量和游离氨基酸谱显示,FD饮食对螃蟹的肉类风味有积极影响,特别是“甜”和“鲜味”口味。此外,饲喂FD蟹的抗氧化能力显著高于饲喂NFD蟹(P<0.05)。发酵饲料也影响肠道菌群的多样性和组成。微生物群落功能预测表明,饲喂FD的螃蟹在肠道内具有较好的微生态环境。总之,水产饲料发酵是提高饲料品质的有效途径,有利于中华绒螯蟹的饲养。
Normally, proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing; however, the studies on crustaceans, especially Eriocheir sinensis, remain limited. This study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit E. sinensis rearing. First, non-fermented feed (NFD) and fermented feed (FD) were produced and assessed, respectively. Then, the \"Y\" maze feed choice behavior test (180 times; 30 times, 6 rounds) was conducted to assess the attractiveness of these 2 feeds for crabs. Finally, a total of 80 crabs (44.10 ± 0.80 g) were randomly assigned into 2 groups with 4 replicates, and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth, antioxidant capacity, meat flavor, and intestinal microbiota. In this study, FD showed higher levels of crude protein (P < 0.01), soluble protein (P < 0.01), amino acids (P < 0.05), lactic acid (P < 0.001), and lower levels of crude fiber (P < 0.05) and antinutritional factors (agglutinin, trypsin inhibitor, glycinin, and β-conglycinin) (P < 0.001) than NFD. Additionally, FD was more attractive to crabs than NFD (P < 0.01) and it stimulated the appetite of crabs more than NFD (P < 0.05). The growth performance, feed efficiency, and digestive enzyme activity of FD-fed crabs were significantly higher than those of NFD-fed crabs (P < 0.05). The electronic sensory measurements and free amino acid profiles revealed that the FD diet had positive impacts on the meat flavor of crabs, particularly in \"sweet\" and \"umami\" tastes. Moreover, the antioxidant capacity of FD-fed crabs was significantly higher than that of NFD-fed crabs (P < 0.05). Fermented feed also affected the diversity and composition of intestinal microflora. The functional prediction of microbial communities showed that crabs fed FD had a better microecological environment in the intestine. In conclusion, the fermentation of aquafeed could be an effective approach to enhance feed quality and therefore benefit E. sinensis rearing.