Analysis of Biochemical Compositions and Evaluation of Nutritional Value in Different Triploid Oysters

This study systematically investigated the differences of conventional nutrients, amino acids and fatty acids compositions among three triploid oysters (GG‐autotriploid: Crassostrea gigas ♀ × C. gigas tetraploid♂, GA‐allotriploid: C. gigas ♀ × C. angulata tetraploid♂, and GGA‐allotriploid: C. gigas ♀ × hybrid tetraploid [ C . gigas ♀ × Crassostrea angulata ♂]♂ groups) compared with diploid group (D) C. gigas . The results showed that the D had significantly higher contents of protein and glycogen than triploids ( p < 0.05), while triploids exhibited notably higher content of crude fat ( p < 0.05). There were 18 amino acids detected across groups. The D presented obviously higher total amino acids (TAAs), essential amino acids (EAAs), and flavor‐enhancing amino acids (FEAAs) than triploids ( p < 0.05). The GA group possessed the highest contents of TAAs, EAA, and FEAAs among triploids. In the triploid group, the GA group had the highest TAA, EAA, and FEAA content, and the most balanced amino acid composition. This study provides valuable insights for the quality assessment and breeding of nutritious oyster varieties.