Muscle Hardness Research Articles

Effects of Acupressure Strength on Muscle Hardness

Effects of Acupressure Strength on Muscle Hardness

Immunoblotting identification of jumbo squid (Dosidicus gigas) LOX isoforms and in vitro crosslinking assay over selected collagenous materials

Jumbo squid (Dosidicus gigas) muscle hardness has been related to hydroxylysyl-pyridinoline (HP) formation (collagen fibre stabilization) via condensation of oxidized ε-amino groups of lysine and/or hydroxylysine by lysyl oxidase (LOX). Previously published literature has suggested the presence of LOX isoforms in squid muscle. Thus, the objective of the present research was to test the hypothesis that squid LOX isoforms exist in fresh mantle muscle. A semi-pure LOX extract (SPLE) was used to perform an immunoblotting assay using two commercial human-LOX antibodies. Furthermore, SPLE (specific activity of 20 mU/mg of protein) was tested in vitro for possible HP formation using several collagenous materials. Immunoblotting assay confirmed the presence of squid LOX at 32 kDa and its isoforms at 34 kDa and 24 kDa. Although LOX oxidized ε-amino groups on collagenous materials, no HP formation was detected. However, the latter could promote interesting collagen functional modifications.

Young's moduli of subcutaneous tissues and muscles under different loads at the gluteal region calculated using ultrasonography.

[Purpose] Young's modulus distributions for subcutaneous and muscle tissues in a large sample of healthy individuals, based on ultrasonography and compression testing, remains uninvestigated till date. This study aimed to separately estimate the hardness of subcutaneous tissues and muscles in the human gluteal region under a range of loads in terms of mean Young's moduli and associated distributions. [Participants and Methods] Data of 21 males aged 20-22 years were acquired using synchronous compression testing and ultrasonography. Stress-strain curves comprised the loads applied (stress) were plotted against ultrasonographic changes in subcutaneous/muscle tissue thickness (strain). Young's moduli were calculated as slopes of approximation curves fitted to highly linear regions of the stress-strain curves. [Results] Young's moduli (mean ± standard deviation) for gluteal subcutaneous and muscle tissues were estimated as: 26.1 ± 19.0 kPa, 1-N load; 2,199.1 ± 1,354.8 kPa, 30-N load; and 62.2 ± 10.3 kPa, 5-N load; 440.4 ± 80.0 kPa, 30-N load, respectively. No correlation between any pair of these measures reached statistical significance. [Conclusion] Young's moduli were successfully measured for subcutaneous and muscle tissues in a large participant sample using ultrasonography and compression testing. Our results may serve as reference data when assessing tissue hardness by palpation.

Quantitative analysis of masseter muscle hardness with shear-wave elastography: Preliminary study on comparison between during rest and contraction in young adults

Background: Ultrasound examination is one of the widespread diagnostic imaging methods and still a developing method, which underwent an intense development for biomechanical evaluation of muscles important in temporomandibular disorders, muscle injuries, and training. Aims: This study aims to analyze masseter muscle hardness with shear-wave elastography, especially comparison between during rest and contraction in young adults. Materials and Methods: Thirty-seven volunteers (20 men and 17 women; mean age 25.0 years [age 22–43 years]) were examined by shear-wave elastography with a 14-MHz linear transducer. The shear elastic modulus and thickness of masseter muscles with ultrasonography were compared between during rest and contraction, and between men and women using Mann–Whitney U-test. The statistical analysis of the relationships between contraction and during rest was compared using Wilcoxon signed-rank sum test. P < 0.05 indicates significant differences. Results: Shear elastic modulus data of masseter muscles at contraction were significantly higher than those at during rest (P < 0.001). The thickness of masseter muscles at contraction was significantly higher than those at during rest (P < 0.001). Shear elastic modulus data of masseter muscles at during rest were not a significant difference between men and women (P = 0.402). Similarly, shear elastic modulus data of masseter muscles at contraction were not a significant difference between men and women (P = 0.223). Conclusions: Shear-wave elastography could be an effective tool for the quantitative analysis of masseter muscle hardness.

Effect of Upper Limb and Shoulder Girdle Alignment on Cervical Muscle Hardness and Range of Motion

Effect of Upper Limb and Shoulder Girdle Alignment on Cervical Muscle Hardness and Range of Motion

Transcriptomic analysis of thigh muscle of Lueyang black-bone chicken in free-range and caged feeding

Lueyang black-bone chicken is free-range in hilly areas and has unique genetic characteristics and excellent muscle quality. However, the molecular mechanisms of breeding mode influence growth and meat quality in Lueyang black-bone chicken are still unclear. Here we analyzed the meat quality and transcriptome data of thigh muscle by comparing free-range and caged modes at the age of 60 and 120 days in Lueyang black-boned chicken. The results demonstrated that the free-range mode could improve the pH value, tenderness, and reducing the hardness of the thigh muscle. Intramuscular fat (IMF) content of the thigh muscle was markedly higher in the caged chickens compared with free-range animals at the age of 60 days. Functional pathway analysis illustrated that tight junction signaling was associated with the formation of slow-twitch fibers in free-range chickens at age of 120 days. All research data proved that the free-range mode could improve muscle quality by promoting the formation of slow-twitch fibers and IMF in thigh muscle in Lueyang black-bone chicken. Based on the animal benefit and healthy, the free-range feeding should be considered during the breeding process of broiler chicken. The results provide good knowledge of the functional molecular mechanisms associated with muscle quality in Lueyang black-bone chicken.

Rapid Assessment of Fresh Beef Spoilage Using Portable Near-Infrared Spectroscopy

The objective of this study was to develop a prediction model to assess fresh beef spoilage directly with the use of a portable near-infrared spectroscopy (NIRS), without conducting a chemical method. Three fresh beef samples were bought from a slaughterhouse and traditional market on separate days. Spectra were acquired using a portable Scio spectrometer with wavelength 740-1070 nm, and two-third was used for calibration sets and one-third for validation sets. Partial least square regression and cross-validation were used to develop a model and equation for predicting beef spoilage. The changes observed were changed in color, water loss, and muscle hardness. The best predictive model was obtained from the original spectra (no pre-process) results as follows (R2C = 0.9, Rp = 0.86, SEC = 0.61, SEP = 0.69 and RPD = 3.53). Multiple Scattered Correlation (MSC) pre-processing method gave a good and acceptable model with results as follows; Rc = 0.89, SEC = 0.66, SEP = 0.83 and RPD = 2.91. NIRS showed variability of the samples and rate of spoilage, hence, can be used to assess quality and safety. Further studies are needed to develop a robust model to predict fresh beef spoilage using a portable NIRS Scio.

Multivariable Logistic Regression Models of X-Ray Thoracic Spinous Process Osseous Changes Findings and Body Measurement Factors Associated With Defined Over-riding of the Dorsal Spinous in Riding Horses

Thoracic spinous process osseous changes in horses occur due to riding-induced back compression. This study aimed to evaluate the relationship between the findings of thoracic spinous process osseous changes on radiographic imaging and conformation based on the difference in over-riding of the dorsal spinous processes in racing horses. This study included 55 sports horses. The hardness of the back muscles (the multifidus, longissimi, and latissimi collectively) was measured, and the horses were divided into two groups: low muscle hardness (n = 16) and high muscle hardness (n = 39). We confirmed the effectiveness of a muscle hardness tester in measuring the hardness of the back muscles. It was revealed that horses with a long length from the saddle (13th thoracic vertebra) to the sacral lumbar joint (fifth lumbar vertebra) had higher muscle hardness. Additionally, horses with high muscle hardness demonstrated spinous process osteosclerosis.

Response of lipid and fatty acid composition of turbot to starvation under different dietary lipid levels in the previous feeding period

The present study was aimed at investigating the interactive effects of starvation and dietary lipid level in the previous feeding period on lipid-related composition of turbot. Turbot with an average initial body weight of 26 g were firstly fed diets with different lipid levels, namely, 8%, 12%, and 16%, for 9 weeks, and then subjected to starvation for 30 days. Each diet was fed to sextuplicate tanks of 35 fish in the feeding trial. Tissue samples were collected at the end of the feeding trial and at 10, 20, and 30 days after starvation. The results showed that 30-day starvation decreased the lipid content in the liver and the subcutaneous tissue around the fin (STF), but increased the lipid content in the muscle. A synergetic increase of muscle lipid by starvation and dietary lipid level was observed. Starvation mobilized different fatty acids among the three tissues, namely, MUFA (16:1n-7 and 18:1n-9) in the muscle, SFA (14:0 and 16:0), MUFA (16:1n-7, 18:1n-9 and 20:1n-9), and 18C-PUFA (18:2n-6 and 18:3n-3) in the liver, and unexpectedly n-3 PUFA (18:3n-3, EPA, and DHA) in the STF, respectively. The 30-day starvation decreased the muscle hardness and resilience, but affected other texture parameters in a starvation time-dependent manner. Up-regulation of expression of lipolytic genes by starvation occurred later in the STF than in the liver. Interactive effects of starvation and dietary lipid level were observed mainly on tissue fatty acid compositions. Results of this study suggested that combined manipulation of starvation time and dietary lipid level could be used as an effective means of fish quality regulation in terms of lipid/fatty acid-related composition.

Enzyme treatment-induced tenderization of puffer fish meat and its relation to physicochemical changes of myofibril protein

There is a growing consumption on puffer fish-based food since this species contains high nutritional properties in terms of high protein and low fat values. However, this is hampered by the tough texture of puffer muscle. In this study, a simple but robust strategy to improve the tenderness of puffer muscle by papain treatment of different concentration (60, 80, 100, 120 and 140 U/mL) was developed. Results showed that the shear force and the hardness of fish muscle decreased significantly with increasing papain concentration, indicating improved tenderness of fish muscle. Protein patterns from SDS-PAGE confirmed that the papain-treated muslces had increasing degrees of degradation with faded myosin heavy chain (MHC) band and actin band as well as an increasing amount of low molecular weight pepeptides around 25–35 kDa. This may associated with the loss of one major protein denaturation peak as revealed by differential scanning calorimetry (DSC). Conformational characterization showed that the relative content of α-helix decreased, while irregular coil structure increased with increasing papain concentration. These results suggested puffer myofibril proteins, mainly myosin and actin were hydrolyzed into low molecular peptides with more disorder structures, which might be responsible for the improved tenderness.

An Experimental Study to determine the Impact of Active Release Technique, Core Strengthening on Pain, Muscle Stiffness, Hardness and Quality of Life on Non- Specific Low Back Pain

Introduction: Active Release Technique (ART), works by releasing adhesions and repairing the integrity of soft tissue, thereby extending and restoring functional flexibility entirely. Core stabilization workout (CSE) aims to treat back pain by boosting your muscular strength and stamina, strengthening muscle motor patterns to relieve low-back pain.&#x0D; Aim: Aim of the study was to evaluate impact of active release technique and core strengthening on pain, mobility and quality of life on non-specific low-back pain.&#x0D; Study Design: Simple random convenient sampling, envelope method&#x0D; Place and Duration: A study of 40 people with non-specific low back pain and aging between 18 and 25 years was conducted at Musculoskeletal OPD, Ravi Nair Physiotherapy College, DMIMS(DU), Sawangi (Meghe), and Wardha in the duration of one year.&#x0D; Procedure: In this experimental investigation, the influence of active released and impacting non-specific low back pain on suffering, muscular soreness, hardness, strength, ODI, and quality of life was determined. Both groups received hot fomentation and core strengthening, but only the ART group was actively released. The findings have been obtained from NPRS to algometer, durometer, press biofeedback, ODI, and EQ-5D-5L in pre-treatment, post-treatment, and after four weeks of data to analysed impacts.&#x0D; Results: in this study both the groups showed reduction in pain, muscle tenderness, muscle hardness as well as increase in core strength and quality of life. When compared ART group shows significant improvement with p value of 0.001.&#x0D; Conclusion: In this study we find that the pain threshold, muscular hardness, muscle tenderness, deficiency and quality of life of both groups improved. The ART group was proven to be more effective than the Hpk group when the two groups were compared. In the two groups, the core strength did not change greatly, perhaps after four weeks, from pre- treatment to post- treatment to 4 weeks after.

Growth performance, intestinal microbiota and immune response of grass carp fed isonitrogenous and isoenergetic diets containing faba bean extracts

Functionally active components of faba bean (Vicia faba, FB) are known to improve the muscle texture and growth performance of grass carp (Ctenopharyngodon idellus), but this has not yet been proven by feeding trials using isonitrogenous and isoenergetic diets. Here, we formulated isonitrogenous and isoenergetic diets containing four types of FB extracts and examined their effects on the weight gain, textural quality, intestinal microbiota, metabolic enzymes and immune response of grass carp by a 100-day feeding trial. An isonitrogenous and isoenergetic diet with no FB extracts (control) and whole FB were also used. Compared to the control, the FB water extract diet increased weight gain, muscle hardness and chewiness, intestinal microbiota diversity, the activity of metabolic enzymes including lipase (LP), glucose-6-phosphatase (G-6-P), acetyl-CoA and succinate dehydrogenase (SDH) (P < 0.05). The FB alcohol extract diet also increased weight gain, intestinal microbiota diversity, but the total cholesterol (TC) and triglycerides (TG) contents were also increased (P < 0.05). The FB protein extract and FB residues diets had negative and no effects on weight gain, respectively, and caused intestinal microbiota disorder. FB water and alcohol extracts enhanced intestinal amino acids metabolism, whereas FB water extract and residues enhanced intestinal carbohydrate metabolism. These results further extend previous findings that FB water and alcohol extracts contain most functionally active components of FB, opening up the possibility that these extracts can be used as functional feed additives for freshwater fish.

Flesh quality of hybrid grouper (Epinephelus fuscoguttatus ♀× Epinephelus lanceolatus ♂) fed with hydrolyzed porcine mucosa-supplemented low fishmeal diet.

Iso-nitrogenous and iso-lipidic diets containing 0%, 3%, 6%, 9%, and 12% hydrolyzed porcine mucosa (namely, HPM0, HPM3, HPM6, HPM9, and HPM12) were prepared to evaluate their effects on the growth performance, muscle nutrition composition, texture property, and gene expression related to muscle growth of hybrid groupers (Epinephelus fuscoguttatus ♀ × Epinephelus lanceolatus ♂). Groupers were fed to apparent satiation at 08:00 and 16:00 every day for a total of 56 days. It was found that the weight gain percentage in the HPM0, HPM3, and HPM6 groups did not differ (P > 0.05). The cooking loss and drip loss of the dorsal muscle in the HPM3 group were lower than those in the HPM6 and HPM9 groups (P < 0.05). The hardness and chewiness of the dorsal muscle in the HPM3 group were higher than those in the HPM0, HPM9, and HPM12 groups (P < 0.05). The gumminess in the HPM3 group was higher than that in the HPM9 and HPM12 groups (P < 0.05). The total essential amino acid content of the dorsal muscle in the HPM12 group was higher than that in the HPM0 group (P < 0.05). The contents of total n-3 polyunsaturated fatty acid and total n-3 highly unsaturated fatty acid, as well as the ratio of n-3/n-6 polyunsaturated fatty acid in the dorsal muscle was higher in the HPM0 group than in all other groups (P < 0.05). The relative expressions of gene myogenic factor 5, myocyte enhancer factor 2c, myocyte enhancer factor 2a, myosin heavy chain, transforming growth factor-beta 1 (TGF-β1), and follistatin (FST) were the highest in the dorsal muscle of the HPM3 group. The results indicated that the growth performance of hybrid grouper fed a diet with 6% HPM and 27% fish meal was as good as that of the HPM0 group. When fish ingested a diet containing 3% HPM, the expression of genes TGF-β1 and FST involved in muscle growth were upregulated, and then the muscle quality related to hardness and chewiness were improved. An appropriate amount of HPM could be better used in grouper feed.

PSXII-10 Non-invasive measurements of woody and normal condition in broiler breast meat

Abstract Woody Breast (WB) defines a quality issue resulting from a muscle abnormality in chicken meat, which makes the breast meat more rigid and sometimes pale in color with inferior texture. The frequency of this defect in Europe is over 30% and some have argued that similar levels may exist in the United States. Given that chicken with WB are of poor economic value and are discriminated by the consumers, producers face significant economic hardship under the current production paradigm. One of the problems in identifying the biological mechanism responsible for WB is that the occurrence and severity of WB can be only identified after harvest. This study is to investigate the physical characteristics of WB and normal breast (NB) in live chicken using a non-invasive, digital palpation device named as “MyotonPRO®”. This technology provides the measurements of superficial muscles regarding dynamic stiffness (100–1500 N/m; DS), elasticity (0.3–2.5), mechanical stress relaxation time (5–40 ms; MSRT) and ratio of deformation and relaxation time (0.3–2.5; RDRT). One hundred breast meat samples were used in this analysis (WB: 50; NB: 50), which were obtained from a local processing plant one day after harvest and sorted based on WB scoring with the naked eye (0, 1 for NB; 2, 3 for WB). One way ANOVA was used to analyze the data as a statistical model. The least squares means of the following variables were significantly different between WB and NB (P &amp;lt; 0.01): DS (603.4 vs 565.8; N/m), and elasticity (1.40 vs 1.55). However, MSRT and RDRT were not significantly different (P &amp;gt; 0.05). These results collectively show that the non-invasive measurements of WB differ from NB. The degree of muscle hardness in WB can be considered as a trait to be selected, and utilized for the genetic/genomic selection program collecting the measurements before harvest.

Effects of heat treatments on texture of abalone muscles and its mechanism

The objective of this study was to develop suitable heating conditions and reveal the mechanism of texture changes in abalone muscles. The milder heat treatments (60 °C-10 min and 70 °C-10 min) increased shear force and hardness of abalone muscles. However, with increased heating time or temperature (70 °C-30 min, 80 °C-10 min and 100 °C-10 min), shear force and hardness significantly decreased in abalone muscles. Decreases in the extraction rate and solubility of myofibrillar proteins (MPs), and increase in myofibrillar fragmentation index were observed in cooked abalone muscles, indicating denaturation of MPs induced by heat treatment. Heat treatment also led to protein degradation in abalone muscles as increases in dissolution rate of protein, trichloroacetic acid-soluble peptides content, soluble collagen content, and dissolution rate of hydroxyproline and glycosaminoglycan were observed. In addition, changes in miscrostructure, water content and water holding capatity (WHC) were noted in cooked abalone muscles. Correlation analysis showed that protein denaturation/degradation was responsible for changes in microstructure and WHC, which ultimately affected the textural properties of cooked abalone muscles.

Different changes of muscle hardness between the rectus femoris and vastus intermedius muscle after maximal knee extension exercise

Different changes of muscle hardness between the rectus femoris and vastus intermedius muscle after maximal knee extension exercise

Bacitracin, Bacillus subtilis, and Eimeria spp. challenge exacerbates woody breast incidence and severity in broilers

Woody breast (WB) is a myopathy that is related to the increasing growth rate. Understanding the influence of management factors on WB formation and development is important to minimize WB. This study was conducted to define how management factors affect broiler growth performance, processing yield, and WB incidence. Ross × Ross 708 chicks were randomly assigned to a 3 (diet) × 2 (cocci challenge) × 2 (sex) factorial arrangement of treatments. The 3 dietary treatments were: control diet (corn-soybean meal basal diet), antibiotic diet (basal diet + 6.075 mg bacitracin /kg feed), and probiotic diet (basal diet + 2.2 × 108 CFU Bacillus subtilis PB6/kg feed). Birds in cocci challenge treatments received 20 × live cocci vaccine on d 14. The hardness of breast muscle in live birds was determined by palpation and grouped into Normal, Slight, Moderate, and Severe categories. Across diet and sex treatments, the cocci challenge resulted in decreases in body weight (BW) on d 29 and 35 (P < 0.0001 and = 0.032) in body weight gain (BWG) from d 14 to 29 (P < 0.0001). However, an increase of BW occurred on d 35 (P = 0.032) and an increase of BWG occurred from d 29 to 35 and d 35 to 43 (P = 0.0001 and 0.002), and the cocci challenge increased WB incidence on d 29 (P = 0.043) and d 43 (P = 0.013). Across challenge and sex treatments, birds fed the antibiotic diet exhibited a higher growth rate (GR) than those fed the control or probiotic diet from d 0 to 14 (P = 0.016), but not after d 14 (P > 0.05). Across sex, the antibiotic and probiotic diets increased WB incidence for those birds that did not receive a cocci challenge on d 43 (P = 0.040). Across challenge and diet treatments, males exhibited a higher BW, BWG, and GR throughout all growth phases, and males showed a higher WB incidence on d 29, 35, and 43 (P = 0.002, P < 0.0001, and P = 0.0002, respectively). In conclusion, bacitracin and Eimeria spp. increased WB incidence, BW, and GR. However, Bacillus subtilis increased WB incidence in male broilers without affecting BW and GR.

A study on methionine-mediated regulation of muscle fiber growth, development and differentiation in the rice field eel (Monopterus albus)

An eight-week feeding trial was performed to determine how methionine regulates muscle growth in the rice field eel Monopterus albus (initial weight 25.08 ± 0.31 g). Six isonitrogenous and isoenergetic experimental feeds were formulated, and different levels of methionine (0, 2 g/kg, 4 g/kg, 6 g/kg, 8 g/kg, or 10 g/kg) were added to the basic diet (110 g/kg fish meal, 400 g/kg soy concentrate meal). The weight gain rate (WGR) of M. albus markedly increased as methionine concentrations increased to 6 g/kg (P < 0.05) and gradually decreased as methionine concentrations increased to 10 g/kg. The feed conversion rate of M. albus showed a trend opposite to the WGR. Muscle glycogen markedly increased as methionine concentrations increased to 2 g/kg (P < 0.05), while the creatine kinase, lactic acid and lactate dehydrogenase contents of muscle markedly decreased as dietary methionine concentrations increased to 2 g/kg (P < 0.05). The content of amino acids, total essential amino acids, total nonessential amino acids and total amino acids in muscle was increased by supplementation with 8 g/kg and 10 g/kg methionine. The springiness of muscle markedly increased as methionine supplementation increased to concentrations of 6 g/kg (P < 0.05). The hardness, gumminess and chewiness of muscle markedly increased as methionine concentrations increased to 8 g/kg (P < 0.05). When supplemented with 8 g/kg and 10 g/kg methionine, the density of muscle fibers and the percentage of muscle fibers under 60 μm were remarkably decreased, while the percentage of muscle fibers greater than or equal to 100 μm was remarkably increased (P < 0.05). When 8 g/kg and 10 g/kg methionine were added, gcn2 and mstn mRNA expression was significantly downregulated (P < 0.05), while gh, ghr, TnT, mhc, mlc, myf5, myod2, myog, pax7 and mef2a mRNA expression was remarkably upregulated (P < 0.05). Correlative analysis of muscle-related gene expression showed that myf5, mlc, and myog expression was negatively correlated with gcn2 expression (P < 0.05), and ghr, mef2b, gh, and mhc expression was negatively correlated with gcn2 expression (P < 0.01), while mstn expression was positively correlated with gcn2 expression (P < 0.01). In conclusion, dietary methionine increased the growth performance of M. albus, especially for muscle growth and development, improved muscle texture and main nutritional factors (amino acids, glycogen), and reduced the content of lactic acid in muscle.

Short-wave diathermy for spastic equinus foot in chronic stroke patients: a proof-of-concept pilot study.

Physical modalities may be useful to manage poststroke spasticity. Shortwave diathermy has been demonstrated to improve extensibility of the myotendinous tissue. Spasticity may alter morphology of the muscle and its elastic properties. Our main aim was to evaluate the effects of shortwave diathermy on spastic equinus foot in stroke patients. Ten chronic stroke patients with spastic equinus foot received 10 shortwave diathermy sessions, 5 days/week for 2 consecutive weeks to the spastic calf muscles. Clinical (modified Ashworth Scale and ankle dorsiflexion passive range of motion) and ultrasound (spastic gastrocnemius muscle echo intensity and hardness percentage measured by sonoelastography) evaluation was done before, after treatment, and at two weeks of follow-up. A significant difference in calf muscle spasticity (P=0.004), ankle passive range of motion (P=0.014), and spastic gastrocnemius muscle hardness percentage (P=0.004) was found after treatment. A significant difference in calf muscle spasticity (P=0.004) was found also at the follow-up evaluation. Our preliminary findings support the hypothesis that shortwave diathermy might improve calf muscle tone, ankle passive range of motion, and gastrocnemius muscle elasticity in chronic stroke patients with spastic equinus. This might be due to the deep thermal effects coupled with the rheological direct action of shortwave diathermy on spastic muscles.

Influence of Dietary Replacement of Fish Meal with Crayfish Shell Meal on the Skin Coloration, Muscle Texture, and Amino Acid Composition of Oujiang Color Common Carp Cyprinus carpio var. color

AbstractAn 8‐week feeding trial was conducted to investigate the influence of dietary replacement of fish meal with crayfish shell meal (red swamp crayfish Procambarus clarkii) on the skin coloration, muscle texture, and amino acid composition of Oujiang color common carp Cyprinus carpio var. color. One‐hundred‐eighty fish with average initial weight of 3.0 ± 0.5 g were fed with two isonitrogenous and isolipidic diets (a control diet and a crayfish shell meal diet with 25% substitution of fish meal protein [CSM25]). At the termination of the feeding trial, there were no significant differences between the two groups in terms of lightness (L*), redness (a*), and yellowness (b*) values. Interestingly, one unexpected finding was the extent to which the highest value for total color difference (ΔE) was observed in caudal skin. The springiness, adhesiveness, cohesiveness, gumminess, and chewiness of the muscle were not affected by the CSM25 diet in this study. Muscle hardness was decreased by dietary supplementation with crayfish shell meal, although this decrease was not significant. Notably, there were significant increases in the levels of threonine, leucine, and lysine in the CSM25 group. The current results indicate that crayfish shell meal can alter some essential amino acid levels in muscle. These findings might help others to better understand the influence of dietary replacement of fish meal with crayfish shell meal on skin coloration, muscle texture, and amino acid composition.