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食品 |免费全文 |盐碱水育肥可改善成年中华绒螯蟹的颜色、营养和口感质量
Source: mdpi.com
Article summary:
1. Chinese mitten crab (E. sinensis) is an important freshwater product with high economic value due to its delicious taste and high content of polyunsaturated fatty acids (PUFAs) and amino acids (AAs).
2. The expansion of aquaculture space has become one of the most important factors affecting the development of Chinese mitten crab industry due to environmental pressures.
3. This experiment aims to study the effects of salinity or alkalinity on the gonadal development, edible yield, coloration, and nutritional flavor quality of Chinese mitten crab during culture-fattening.
Article analysis:
The article provides a comprehensive overview of the effects of salinity or alkalinity on the culture-fattening performance, edible yield, coloration, and nutritional flavor quality of Chinese mitten crab (E. sinensis). The article is well-structured and provides detailed information about the research design, materials used, experimental setup, results obtained, and conclusions drawn from the study.
The article is generally reliable in terms of its content as it provides evidence for its claims in the form of references to previous studies conducted on similar topics. However, there are some potential biases that should be noted when evaluating this article. For example, there is a lack of discussion regarding possible risks associated with culture-fattening in low salinity or alkaline water such as increased susceptibility to disease or decreased growth rate. Additionally, while the article does provide evidence for its claims from previous studies conducted on other species such as Tribolodon brandti and Macrobrachium nipponense, it does not explore any counterarguments or present both sides equally which could have provided a more balanced view on this topic.
In conclusion, while this article is generally reliable in terms of its content and provides evidence for its claims from previous studies conducted on similar topics, there are some potential biases that should be noted when evaluating this article such as lack of discussion regarding possible risks associated with culture-fattening in low salinity or alkaline water and lack of exploration into counterarguments or presenting both sides equally which could have provided a more balanced view on this topic.