Seasonal variations in major components of Crassostrea gigas from Seto Inland Sea
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ORIGINAL ARTICLE Chemistry and Biochemistry
Seasonal variations in major components of Crassostrea gigas from Seto Inland Sea Chiaki Isono1 · Hitomi Maruta2 · Yun Ma1 · Natsuki Ganeko2 · Tsuyoshi Miyake3 · Hiromi Yamashita1,2 Received: 31 January 2020 / Accepted: 3 August 2020 © Japanese Society of Fisheries Science 2020
Abstract The proximate composition and nutritional content of oysters define their quality and commercial value. Cultivation site and harvest date may impact these characteristics. We assessed moisture, ash, protein, fat, and glycogen concentrations, mineral and free amino acid content, and free fatty acid composition in oysters Crassostrea gigas from three coastal regions of the Seto Inland Sea, Hiroshima, Okayama, and Hyogo, collected throughout the 2013–2014 harvest in Japan. The protein, fat, and ash content of oysters harvested during the same month was similar in all three regions. Moisture content decreased throughout the season, whereas glycogen content increased significantly during the same period and oysters from Okayama and Hyogo regions during March contained glycogen significantly higher than those from Hiroshima. Oysters cultured in Hiroshima had the highest zinc levels during December, January, February, and April. The abundant fatty acids in the oysters cultivated in these areas were eicosapentaenoic acid (EPA) and palmitic acid, and EPA was increased in oysters of Okayama and Hiroshima from November to April. Based on our data, we propose that oyster bed location and harvest date significantly impact the proximate composition and nutrients of oysters. Keywords Oyster · Crassostrea gigas · Eicosapentaenoic acid · Glycogen · Harvest season · Zinc
Introduction * Hiromi Yamashita [email protected]‑pu.ac.jp Chiaki Isono [email protected] Hitomi Maruta [email protected]‑pu.ac.jp Yun Ma [email protected]‑pu.ac.jp Natsuki Ganeko [email protected]‑pu.ac.jp Tsuyoshi Miyake [email protected] 1
Graduate School of Health and Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719‑1197, Japan
2
Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University, 111 Kuboki, Soja, Okayama 719‑1197, Japan
3
Industrial Technology Center of Okayama Prefecture, Okayama, Okayama 701‑1296, Japan
The oyster Crassostrea gigas grows in the coastal waters of Asia, Europe, and Australia, and is a highly valued com‑ mercial commodity. In Japan, 173,900 tons of oysters were harvested during the 2017 season (Ministry of Agriculture, Forestry and Fisheries 2017: https: //www.maff.go.jp/j/ tokei/kouhyou/kaimen_gyosei/), and of these, 60% were from the Hiroshima prefecture, 14% from the Miyagi pre‑ fecture, 7.8% from the Okayama prefecture, and 5.1% from the Hyogo prefecture. Among the major Japanese oyster farming regions, coastal areas of the Seto Inland Sea along Hiroshima, Okayama, and Hyogo prefectures, which include many islands suitable for oyster farming, produce about 73% of all oysters cultivated in Japan. M
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