Crab Cuisine: Investigating The Influence Of Dietary Protein Levels On Fattening Mud Crabs (Scylla Serrata)
Chaminda Prasad Silva
Department of Aquaculture and Fisheries, Faculty of Livestock Fisheries & Nutrition, Wayamba University of Sri Lanka, Makadura, Gonawila (NWP), Sri Lanka,
Indika Senarath
Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
Anusha Perera
Department of Chemistry, Faculty of Science, University of Peradeniya, Peradeniya, Sri Lanka
Abstract
Mud crabs, belonging to the genus Scylla, are prizededible crustaceans found in the tropical Indo-West Pacific region.They include species like Scylla serrata, Scylla tranquebarica,Scylla olivacea, and Scylla paramamosain, each distinct in its ownright. These crabs are not only known for their delicious flavor but also for their nutritional value, boasting essential amino acids, proteins, polyunsaturated fatty acids, and vital minerals like calcium, iron, zinc, potassium, and phosphorus. Mud crab aquaculture is crucial for small-scale fisheries in the Indo-Pacific region, contributing to commercial demand. Onemethod employed is crab fattening, which involves rapidly
increasing the crab's weight and size. This process can take anywhere from 15 to 60 days and is carried out in various enclosures, including earthen ponds, bamboo enclosures, net cages, floating cages, and plastic boxes. Successful crab fattening relies on factors such as providing essential crab nutrition, maintaining water flow and quality, monitoring soil quality, and managing crab density within the ponds. Proper attention to these variables ensures that "water crabs" or "empty crabs" can attain the desired size and meet marketdemand