文献类型：期刊文献

英文题名：Identifying the optimal salinity for oyster fattening through lipid remodeling analysis

作者：He, Guixiang[1];Liang, Hongyu[2];Huang, Yi[2];Yan, Wenjing[2];Jiang, Zhenting[1];Liu, Yong[3];Zhao, Liqiang[1,4,5,6]

机构：[1]Guangdong Ocean Univ, Fisheries Coll, Zhanjiang, Peoples R China;[2]Zhanjiang Blue Ocean Ind Dev Co Ltd, Zhanjiang, Peoples R China;[3]Guangdong Ocean Univ, Pearl Oyster Res Inst, Zhanjiang, Peoples R China;[4]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Anim Dis Control & Hl, Zhanjiang, Peoples R China;[5]Key Lab Marine Ecol & Aquaculture Environm Zhanjia, Zhanjiang, Peoples R China;[6]Oyster Ind Technol Inst Zhanjiang, Southern Marine Sci & Engn Guangdong Lab, Zhanjiang, Peoples R China

年份：2027

卷号：626

外文期刊名：AQUACULTURE

收录：SCI-EXPANDED(收录号：WOS:001838880000001)、、WOS

基金：The present study has been made possible by grants from the National Key Research and Development Program of China (2024YFD2401804) , Guangdong Provincial Natural Science Foundation (2026A1515010306, 2025A1515010027) , Hainan Provincial Key R & D Program (ZDYF2025GXJS143) , Shellfish & Algae Industry Innovation Team of Guangdong Modern Agricultural Technology System (2025CXTD23) , the Scientific Research Fund of Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang) (ZJW-2024-15) .

语种：英文

外文关键词：Salinity; Lipidomics; Threshold; Meat yield; Crassostrea sikamea

外文摘要：Oysters are rich in high-quality nutrients and represent an important resource for global food production. However, high stocking densities can reduce oyster meat yield, and the role of salinity in this process remains insufficiently understood. Here, we investigated the effects of salinity levels from 6 to 42 on oyster fattening. Survival was highest at salinity 24, whereas meat yield peaked at salinity 30. Notably, the content of energyrelated lipids (fatty acyls, sterol lipids) was increased, suggesting increased energy-related lipid reserves toward survival at salinity 24. The segmented regression model identified the best-fitting candidate change-point for meat yield at salinity 30, which coincided with breakpoints observed for EtherPG, OxPC, EtherLPE, and LNAPE. Meanwhile, the content of glycerophospholipids (PA, PC, PI, LPC, LNAPS) showed significant increases, and fatty acyl chains (PG, PS) exhibited elongation, implying that lipid remodeling driven by salinity 30 may enhance cellular membrane stability. In addition, significant reductions in the content of TAG and DAG indicated that energy is preferentially utilized for soft tissue growth. However, the content of glycerophospholipids (longchain, PC, PS, PI, PE) and highly unsaturated lipids (total GP, PG) were significantly downregulated and were markedly increased in TAG and DAG, suggesting that oysters allocated more energy toward counteracting membrane lipid damage at salinities 6, 12, 18 and 36, 42. Therefore, these results suggest that lipid remodeling is associated with enhanced oyster fattening at salinity 30, whereas extreme salinities inhibit growth.