n this study, antioxidant radical scavenging capacity and total carotenoid content in the meat and shells of Pontastacus leptodactylus were investigated. Concerning the antioxidant scavenging effect, the highest IC50 values were found to be 388.77 mg g-1 and 155.53 mg g-1 for females and males in July and March, respectively. The mean IC50 values of the meat were calculated as 239.83 mg g-1 and 105.21 mg g-1 for females and males, respectively. The mean total carotenoid content in the meat was found to be 14.35 and 12.78 μg g-1 for females and males, respectively. The results indicated that crayfish meat had antioxidant radical scavenging capacity and was rich in carotenoid content.
Jaka piękna okolica! Lasek, wartki strumyk, szum wody, błogi spokój. Często w takich okolicznościach nawet nie będziemy świadomi, że obok toczy się wyniszczająca wojna biologiczna, z użyciem broni zakazanej w ludzkich wojnach.
A terrestrial crustacean, the crayfish, creates widespread fine-scale landforms (mounds or "chimneys") on the floodplain of the Roanoke River in eastern North Carolina, U.S.A. These mounds are typically 12 cm high and 8 cm in diameter, and are composed of extremely high concentrations of clay. Non-crayfish-affected soils on the floodplain, regardless of coarser-scale landform type, are dominated by sand, illustrating that crayfish are a primary mechanism for concentrating clay and creating spatial heterogeneity on the floodplain.
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