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Comparative Biochemical Composition of Natural and Fattened Mud Crab Scylla Serrata

M. G. Sarower
Fisheries & Marine Resources Technology Discipline, Khulna University, Khulna-9208, Bangladesh

S. Bilkis
Fisheries & Marine Resources Technology Discipline, Khulna University, Khulna-9208, Bangladesh

M. A. Rauf
Fisheries & Marine Resources Technology Discipline, Khulna University, Khulna-9208, Bangladesh

M. Khanam
Fisheries & Marine Resources Technology Discipline, Khulna University, Khulna-9208, Bangladesh

M. S. Islam
Department of Fisheries & Marine Bioscience, Jessore Science & Technology University, Jessore-7408, Bangladesh.

Abstract/ Executive Summary:

The biochemical composition (proteins, lipid, ash and moisture) of different parts of the body (gill, meat, egg) of fattened and natural mud crab Scylla serrata was determined. Twenty four samples of S. serrata (12 from wild & 12 from fattening farm) of different sizes and sexes (half of the sample is male) were used in this study. The mean protein and lipid contents are significantly (p<0.05) higher in fattened crabs than natural in natural crabs regardless of size and sexes. Moisture and ash were higher in natural crab than in fattened ones. The highest and lowest moisture content was noticed in gills and eggs in both natural and fattened crabs. Protein and lipid contents were comparatively higher in eggs than in other body parts. Female crabs contained high protein and lipid than males in both natural and fattened crabs. From the results of this study it may considered that fattened crab might be comparatively superior to natural crabs as they appear to provide higher levels of protein and fat for human nutrition.

Keywords: Biochemical composition; Natural and Fattened mud crab; Scylla serrata

Location: Laboratory of FMRT Discipline Khulna University, Khulna, Bangladesh

Start Date:

End Date:

Program Area: Animal Health and Management

Commodity: Crab

Objectives:

In the present study the biochemical composition namely, moisture, protein, lipid and ash contents in different body parts (meat, gill, and egg) of male and female mud crabs from natural and fattening farm in sundarban mangrove region of Munshigonj, Bangladesh has been studied.

Methodology:

Sample collection and preparation:Twelve male and twelve female crabs, Scylla serrata of different size ranges were collected from two different sources; wild and crab fattening farm from Munshigonj, Satkhira districts of Bangladesh in live condition. The thin and small-sized crabs (<100 g) were fattened in the cages (7 ft x 5 ft x 1.7 ft) in earthen pond. Each cage consisted with 60 chambers and single crab (male or female) was reared in each chamber. Crabs were reared there about 10-15 days and supplied feed like small tilapia were feed twice daily at the rate of 5% body weight. Among the collected samples, half of the samples were from natural source and the rest half from fattening farm. Samples were categorized into two classes according to their size; large sample (>350gm) and small sample (<200gm). Collected samples were transported in live condition to the laboratory of Fisheries and Marine Resource Technology (FMRT) discipline of Khulna University and kept in deep freeze at -80?C prior to further analysis. Samples for analysis were prepared from the preserved animals by removing the excess water from crab body with blotting paper. Then the total body weight of individual animal was measured by using an electric balance. Different body parts such as gill, meat, and ovary were dissected out. Separated and weighed body parts (gill, meat, and ovary) were taken on to aluminum foils and dried in an oven at 60⁰C to constant weight. The dried samples of gill, meat and egg were preserved in airtight plastic bottles kept in a desiccators for biochemical composition analysis. Determination of biochemical composition: The tissue samples were analyzed for crude protein, crude lipid, moisture and ash by standard methods described below and the analysis was carried out in triplicate followingPearson, Katsutoshi and Low in the fish nutrition Laboratory of FMRT Discipline Khulna University, Khulna, Bangladesh. Determination of moisture: Moisture was determined by keeping weighed quantity of tissue in a thermostat controlled oven at 105⁰C for 6 hours. There after samples were kept in dessicator for about 1 hour. The dry weight of each sample was taken in an electric balance. The percentage of the moisture content was then calculated by the following formula: Percentage (%) of moisture = (Weight loses/Original weight of sample) × 100. Determination of crude protein: Total nitrogen was estimated by following the standard Kjeldahl method. Crude protein content was obtained by multiplying the total nitrogen value by the conventional factor 6.25. The percentage of protein in the sample was calculated by the following equation : % Crude protein = % N×6.25. Determination of lipid: Crude lipid was determined by extracting the sample with methanol and chloroform solution (1:2). The clear extracted solution was kept at 700 C until the evaporation of chloroform and methanol. The percentage of Crude lipid content was calculated by the following equation. Percentage (%) of fat = (Weight of extract/Weight of sample) × 100. Data analysis: All the measured data were arranged and analyzed by wet weight method. Data were subjected to statistical analysis by the SPSS 12.0 statistical software and Microsoft Office Excel 2007. The one way ANOVA was done for testing the difference among the three body tissues and the pooled t for comparing sex as well as two sources of crab. Significance level was considered as 5% for the tests.

Source of Information: J. Sci. Res. 5 (3), 545-553 (2013)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In the present study, it has been shown that the protein, lipid, ash and moisture contents vary in different body parts of S. serrata. The composition also varies with the sexes, sizes as well as sources of the crabs. The most important finding is that fattened crabs showed higher protein values than the natural ones. Thus, fattened are nutritionally more superior than the natural crabs.

Knowledge Management: Journal