Chinese mitten crab （Eriocheir sinensis） has higher commercial value as food source than any other species of Eriocheir in China. To evaluate the germplasm resources and characterize the genetic diversity and popula...Chinese mitten crab （Eriocheir sinensis） has higher commercial value as food source than any other species of Eriocheir in China. To evaluate the germplasm resources and characterize the genetic diversity and population structure of the crabs in different water systems, two stocks and two farming populations were assessed with 25 polymorphic microsallite loci available in public GenBank. Basic statistics showed that the average observed heterozygosity （Ho） amongst populations ranged from 0.5789 to 0.6824. However, a remarkable presence of inbreeding and heterozygote deficiencies were observed. To analyze population structure, pairwise FST coefficients explained only -10.3% variability from the subdivision of mitten crab populations, the remaining variability stems from the subdivision within subpopulations. Although the four populations had slight differentiation, different allelic frequencies resulted in distinct population structures. Two stocks and one farming population were clustered together to the phylogenetic branch of Yangtze crab, with an approximate membership of 95%. Whereas, another farming population was clustered singly to the phylogenetic branch of the Liaohe crab, with a membership of 97.1%. The tests for individual admixture showed that Yangtze crab had probably been contaminated with individuals from other water systems. Genetic relationships between populations also supported the conclusion that Yangtze crab and Liaohe crab had different gene pools in spite of the origins of the same species.展开更多
本文采用高效液相色谱仪、氨基酸自动分析仪、石墨炉原子吸收光谱仪等测定了配合饲料和野杂鱼育肥的中华绒螯蟹雄蟹肌肉中非挥发性呈味物质,包括游离氨基酸,呈味核苷酸和呈味无机离子,并且采用味道强度值和味精当量对这些成分的呈味强...本文采用高效液相色谱仪、氨基酸自动分析仪、石墨炉原子吸收光谱仪等测定了配合饲料和野杂鱼育肥的中华绒螯蟹雄蟹肌肉中非挥发性呈味物质,包括游离氨基酸,呈味核苷酸和呈味无机离子,并且采用味道强度值和味精当量对这些成分的呈味强度进行评价。FD蟹肉中游离氨基酸总量稍高于TF蟹肉(二者分别为2270、2016 mg/100 g),两种蟹肉中呈味氨基酸含量均占总量的68%,对FD和TF蟹肉滋味均有贡献。FD和TF蟹肉中的呈味核苷酸含量较低,TAV值小于1,对蟹肉滋味没有直接贡献,但可与其他成分产生协同作用,增强蟹肉滋味。无机离子中K+、PO3+4和Ca2+对TF蟹肉有直接贡献,而对FD蟹肉有直接贡献的是K+和PO3+4。结果表明TF蟹肌肉EUC值是1.61 g MSG/100 g,FD蟹肌肉EUC值是是2.50 g MSG/100 g,味精当量的TAV值是53.7和83.3,鲜味强烈,并且FD蟹肉鲜味显著(p=0.01)优于TF蟹肌肉。展开更多
文摘Chinese mitten crab （Eriocheir sinensis） has higher commercial value as food source than any other species of Eriocheir in China. To evaluate the germplasm resources and characterize the genetic diversity and population structure of the crabs in different water systems, two stocks and two farming populations were assessed with 25 polymorphic microsallite loci available in public GenBank. Basic statistics showed that the average observed heterozygosity （Ho） amongst populations ranged from 0.5789 to 0.6824. However, a remarkable presence of inbreeding and heterozygote deficiencies were observed. To analyze population structure, pairwise FST coefficients explained only -10.3% variability from the subdivision of mitten crab populations, the remaining variability stems from the subdivision within subpopulations. Although the four populations had slight differentiation, different allelic frequencies resulted in distinct population structures. Two stocks and one farming population were clustered together to the phylogenetic branch of Yangtze crab, with an approximate membership of 95%. Whereas, another farming population was clustered singly to the phylogenetic branch of the Liaohe crab, with a membership of 97.1%. The tests for individual admixture showed that Yangtze crab had probably been contaminated with individuals from other water systems. Genetic relationships between populations also supported the conclusion that Yangtze crab and Liaohe crab had different gene pools in spite of the origins of the same species.
文摘本文采用高效液相色谱仪、氨基酸自动分析仪、石墨炉原子吸收光谱仪等测定了配合饲料和野杂鱼育肥的中华绒螯蟹雄蟹肌肉中非挥发性呈味物质,包括游离氨基酸,呈味核苷酸和呈味无机离子,并且采用味道强度值和味精当量对这些成分的呈味强度进行评价。FD蟹肉中游离氨基酸总量稍高于TF蟹肉(二者分别为2270、2016 mg/100 g),两种蟹肉中呈味氨基酸含量均占总量的68%,对FD和TF蟹肉滋味均有贡献。FD和TF蟹肉中的呈味核苷酸含量较低,TAV值小于1,对蟹肉滋味没有直接贡献,但可与其他成分产生协同作用,增强蟹肉滋味。无机离子中K+、PO3+4和Ca2+对TF蟹肉有直接贡献,而对FD蟹肉有直接贡献的是K+和PO3+4。结果表明TF蟹肌肉EUC值是1.61 g MSG/100 g,FD蟹肌肉EUC值是是2.50 g MSG/100 g,味精当量的TAV值是53.7和83.3,鲜味强烈,并且FD蟹肉鲜味显著(p=0.01)优于TF蟹肌肉。
