Crab characteristic of the crabs offered in the cafetaria experiment (2 trials).

The number of crabs offered (n) as well as the average crab size (± SD) is shown. Average (± SD) AFDM (mg), handling time (s) and ash (mg) was calculated based on the crab sizes of each individual crab using the formulas in Table 1. Average (± SD) profitability (ei/hi) was calculated by dividing AFDM (mg) by handling time (s) for each individual crab. Average (± SD) digestive quality (ei/ki) was calculated by dividing AFDM (mg) by ash (mg) for each individual crab.

供试螃蟹的数量（n）及其平均体型（±标准差，standard deviation，SD）已列出。基于每只供试螃蟹的体型，结合表1中的公式，计算得到平均去灰分干重（ash-free dry mass，AFDM，mg）、处理时间（handling time，s）与灰分（ash，mg）（±SD）。针对每只供试螃蟹，以去灰分干重（mg）除以处理时间（s），计算得到平均收益率（profitability，ei/hi）（±SD）。针对每只供试螃蟹，以去灰分干重（mg）除以灰分（mg），计算得到平均消化品质（digestive quality，ei/ki）（±SD）。