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.