Nutritional composition and amino acid profile of the crayfish byproduct meal

Abstract

The present work aimed to study the chemical composition and quality criteria of crayfish by-products and utilization of these wastes to reduce environmental pollution and produce economic crayfish meal. Also, chemical composition, amino acid composition, and bacteriological evaluation of crayfish meal were carried out. The results showed that fresh crayfish wastes contained 72.15±0.22% moisture, 15.30±0.09% protein, 3.25±0.02% fat, 8.95±0.11% ash, 0.35±0.01% carbohydrates, 15.06±0.05 TVB-N (mg/100g), 0.45±0.01 TMA (mg/100g) and 0.18±0.01 TBA (mg MDA/kg) (on wet weight basis), while pH value was 6.72±0.12 and 4.30 ±0.06 TBC (log10 cfu/g). On the other hand, crayfish byproducts meal had 7.35± 0.95% moisture, 61.75±0.22% crude protein, 6.02±0.09% fat, 23.66±0.06% ash, 1.22±0.05% carbohydrates, and 21.15% yield. Also, the high nutritional quality crayfish byproduct meal was confirmed by the high of total amino acids (TAA, 73.90 g/16g N), total essential amino acids (TEAA, 34.62 g/16g N), amino acid index (AAI, 67.66%), and biological value (BV, 67.66 %). Total bacterial count and thermophilic bacterial count were 2.71 and 0.35 log10cfu /g sample indicated the high safety of crayfish meal. In conclusion, crayfish byproducts showed not be neglected because of the relatively high nutritional value, suggesting their use as feed additive during feeding chicks, chicken, and fish, i. e. as in the fish meal.