Comparative analysis of nutritional quality of edible oysters cultivated in Hong Kong

This study investigates the nutritional properties of edible oysters cultivated in Hong Kong (i.e. Deep Bay) to determine their nutritional values compared with other foodstuffs (e.g. land and aquatic-based foods). A total of ∼300 edible oysters were harvested and studied from aquaculture areas in Hong Kong. The Hong Kong oyster (Crassostrea hongkongensis) contained the highest concentrations (up to 32%) of polyunsaturated fatty acids (PUFAs), when compared to the Portuguese (Crassostrea angulata) and the Suminoe (Crassostrea ariakensis) oyster species. The C. hongkongensis also exhibited the best meat yield (∼28%) compared to oyster species from other regions (e.g., Crassostrea gigas). The C. ariakensis showed the highest concentrations (µg/g dwt.) of macro-and micro nutrients, e.g. Mg (∼3600), Na (∼22000), Zn (∼5000); compared to C. hongkongensis and C. angulata. Essential amino acids (EEA; mg/100 g wwt.) were highest in C. angulata (3439), followed by C. ariakensis (3330) and leaving C. hongkongensis (2619) as the poorest species in EAA. The comparison of the nutritional profile of oyster species cultivated in Hong Kong with different seafood species and other foodstuffs showed that oysters are nutrient-rich (or superfoods) shellfish species, which contribute with beneficial compounds (e.g. PUFAs, EAAs) and elements (e.g. Cu, Zn) for a human healthy diet.