Embryonic morphology and biochemical differences in Scylla paramamosain: Investigating berried and non-berried phenotypes

• Published in: Journal of food composition and analysis Vol. 134; p. 106515
• Main Authors: Imtiaz, Nida, Ullah, Kaleem, Jiang, Yaqi, Chengqi, Wu, Ronghua, Li, Liu, Lei, Wang, Huan, Shi, Ce, Changkao, Mu, Chunlin, Wang, Waiho, Khor, Qingyang, Wu
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.10.2024
• Subjects: Egg development; Fatty acids; Hepatopancreas; Ovary; ΣEAA; SFAs; Egg development; ΣEAA; HUFA; Ppm; Fatty acids; BHT; HCl; Ovary; FAME; MUFAs; EPA; Hepatopancreas; LC-PUFA; ΣNEAA; FA; DHA; PUFAs
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2024.106515

Scylla paramamosain, an economically valuable crustacean with a particular emphasis on female mud crabs possessing mature ovaries, is demanded extensively due to its exceptional market value. The study focused on understanding the proximate and biochemical compositions of eggs, ovaries and hepatopancreas across different maturation stages. Nine berried and non-berried female mud crabs were meticulously analyzed morphologically and microscopically. The protein contents were significantly higher in the ovary of berried S. paramamosain at stage-II (∼ 72 %) surpassing hepatopancreas and the non-berried counterparts (∼ 42 %), whereas, the egg showed slightly higher protein contents at the 1st maturation stage (∼ 67 %). The fatty acids, including Saturated Fatty acids (SFAs), Mono-unsaturated Fatty acids (MUFAs) and Poly-unsaturated Fatty acids (n6-PUFAs and n3-PUFAs), showed an incremental decrease during all the maturation stages of berried S. paramamosain across all three organelles. Interestingly, these fatty acids were significantly higher in the hepatopancreas (∼ 32, 31, 7 and 26, respectively) and lower in the ovary (∼ 28, 28, 6 and 25, respectively) of non-berried S. paramamosain. The eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) showed an incremental decrease in eggs and hepatopancrease of berried and non-berried S. paramamosain in maturation stages I-III (∼ 11, 10, 9 % and ∼ 19, 15, 10 %, respectively, and ∼ 10, 9, 8, 8 % and ∼17, 16, 13, 12 %, respectively), which were significantly higher in the ovary of non-berried S. paramamosain (∼ 9 and 12 %, respectively) when compared with any of these maturation stages of the berried S. paramamosain (∼ means 7 and 8.33 %, respectively). The Total Essential Amino Acids (ΣEAA) and Total Non-Essential Amino Acids (ΣNEAA) displayed an incremental decrease in the egg and an increase in the ovary and hepatopancreas during the mentioned maturation stages. The glutamic acid, however, showed an incremental decrease in the egg and an increase in the ovary and hepatopancreas of berried S. paramamosain which was significantly prominent in the ovary of non-berried S. paramamosain.