Overwintering is an important part of the conservation of Scylla paramamosain, and salinity has an important effect on the conservation of S. paramamosain during overwintering. Three salinities (4‰, 12‰ and 25‰) were selected as the overwintering salinities to reveal the effects of different salinities on the relevant important ions in osmotic pressure regulation, plasma cortisol, digestive enzymes, immune enzymes and amino acids of S. paramamosain during indoor overwintering. Results indicated that after overwintering, Cl^‐, Na⁺ and the osmotic pressure of serum have the highest salinity at 25‰, and the lowest salinity at 4‰. Na⁺/K⁺‐ATPase activity and cortisol were found to increase with decreasing salinity. The activity of digestive and immune enzymes was highest at 25‰, and was the lowest at 4‰. The amount of total amino acids (TAA), umami amino acids (UAA) and essential amino acids (EAA) in 25‰ were significantly higher than in 4‰ and 12‰. After overwintering, the essential amino acid index (EAAI) in the salinity range of 12–25‰ was 54.04–59.00, compared to 48.56–54.04 in the salinity range of 4–12‰. As a result, S. paramamosain at 25‰ had higher digestion and immunity than at 4‰ and 12‰, due to requiring more energy for osmotic pressure adjustment. In addition, S. paramamosain at 25‰ had the best meat quality. The results of this study are helpful for aquaculture production for indoor overwintering of S. paramamosain.

中文翻译：

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盐度对室内越冬期间Sylla paramamosain渗透调节，离子，皮质醇，氨基酸，消化和免疫酶中重要离子和钠钾ATPase的影响

越冬是Sylla paramamosain保存的重要组成部分，盐度对越冬S. paramamosain的保存具有重要影响。选择三种盐度（4‰，12‰和25‰）作为越冬盐度，以揭示不同盐度对副压力下相关重要离子在渗透压调节，血浆皮质醇，消化酶，免疫酶和氨基酸中的作用。在室内越冬期间。结果表明，越冬，氯后^- ，钠⁺和血清的渗透压具有最高的盐度在25‰，最低盐度在4‰。Na ⁺ / K ⁺‐ATP酶活性和皮质醇被发现随着盐度的降低而增加。消化和免疫酶的活性最高，为25‰，最低的为4‰。25‰的总氨基酸（TAA），鲜味氨基酸（UAA）和必需氨基酸（EAA）的数量显着高于4‰和12‰。越冬后，盐度在12-25‰范围内的必需氨基酸指数（EAAI）为54.04-59.00，而盐度在4-12‰范围内为48.56-54.04。结果，由于需要更多的能量来调节渗透压，因此25.‰的副马链球菌的消化和免疫力高于4‰和12‰。此外，S。paramamosain的25‰具有最佳的肉质。这项研究的结果有助于水产养殖室内越冬。S. paramamosain。