CHEMICAL COMPOSITION AND MORPHOANATOMICAL CORRELATIONS OF THE BODY IN CERTAIN GASTROPODA SPECIES: EVIDENCE FROM THE DNIPROPETROVSK REGION
DOI:
https://doi.org/10.15421/jchemtech.v33i3.332118Keywords:
Gastropoda, terrestrial slugs, Limax flavus, Arion subfuscus, Malacolimax tenellus, morphometric analysis, chemical composition, protein, Pearson correlationAbstract
The correlation between morphometric parameters and chemical composition of terrestrial slugs Limax flavus, Arion subfuscus, and Malacolimax tenellus from the Dnipropetrovsk region was investigated as a basis for evaluating their potential as alternative protein sources. Methods. Field sampling was conducted in three cities of Dnipropetrovsk region (Dnipro, Kryvyi Rih, Pavlohrad), followed by morphometric measurements and chemical analysis of muscle, mucus, and internal organs. Pearson correlation coefficients were used to assess linear relationships among body weight, length, width, and tissue proportions. Nutrient content (moisture, protein, fat, ash, carbohydrates) was determined according to national standards. Results. 1332 specimens were analyzed. Strong positive correlations (r > 0.9) were observed between weight and body dimensions in Limax flavus and Arion subfuscus, while Malacolimax tenellus showed weaker trends. For example, Arion subfuscus had the highest protein content (15.07 %), while Malacolimax tenellus had the highest fat content (2.3 %). In particular, larger individuals exhibited higher meat percentage and lower mucus content, indicating adaptive metabolic patterns. As a result, species-specific nutritional profiles were established with implications for functional food use. Conclusions. The study confirms the existence of strong morphoanatomical and compositional correlations in land gastropods, supporting their potential for human consumption. Consequently, these findings may inform the development of sustainable food systems utilizing underexplored animal protein sources. The benefits of this study lie in linking morphology with biochemistry to evaluate food value and direct future biotechnological applications.
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