Transcriptome analysis of muscles reveals the effect of low temperature on the growth of Procambarus clarkii

Temperature is an important environmental factor for crustaceans that can affect their growth, development, reproduction, and immunity. The effect of temperature on the growth of crustaceans has been widely studied, but the specific molecular mechanisms are not fully understood. In this study, Procambarus clarkii were cultured at different temperatures (10°C, 18°C, and 26°C) for 3 weeks and grew the fastest at 26°C, followed by 18°C, and the slowest at 10°C. Transcriptome sequencing analysis was performed on the muscles of crayfish, and a total of 14,012 genes were obtained. Based on the standard of (|log₂FC ≥1) and (q-value < 0.05), differentially expressed genes were identified. Based on GO and KEGG analysis, it was observed that amino acid metabolism, lipid metabolism, polysaccharide metabolism, and energy metabolism in P. clarkii were altered at low temperatures. The activity of digestive enzymes in crayfish intestines also decreases with decreasing temperature. These results indicate that low temperature affects the growth of crayfish by affecting their metabolism and enzyme activity. Overall, the results will be useful to improve our understanding of the molecular mechanisms of low-temperature affecting P. clarkii growth.