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This study aims to analyze the nutritional quality and meat yield of crayfish harvested from different provinces in China.

June 27, 2026FoodsOpen Access

Analysis of Flesh Content, Muscle Nutritional Components and Quality of Crayfish Farmed in Paddy Fields in Major Breeding Provinces of China

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Randomized trial evaluates nutritional quality of crayfish across six provinces, suggesting regional variations matter.

This study aims to analyze the nutritional quality and meat yield of crayfish harvested from different provinces in China.
Collected crayfish samples from six major producing provinces in China.
Evaluated meat yield and analyzed nutritional components, including amino acids, fatty acids, and minerals.
Measured indicators to assess regional differences in nutritional quality.
Jiangsu crayfish had the highest meat yield (22.97% females, 20.72% males) and crude protein (18.5%).
Anhui exhibited the highest polyunsaturated fatty acids (47.30%), while Hubei had the highest total EPA + DHA (22.41%).
All provinces showed high protein content and balanced amino acids, indicating consistent nutritional quality despite regional variations.

Zhang et al. (2026) studied this question.

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