Bay scallops (Argopecten irradians; A. irradians) are shellfish with high nutritional and economic value. However, nutritional studies on A. irradians with different shell colors are limited. This study examines the hazardous, nutritional, and taste-contributing compounds during the growth of A. irradians with different shell colors. During the growth of A. irradians, the hazardous contents were below the standard limit. Changes in the nutritional and taste-contributing compounds between months were more significant than shell color. Bay scallops had more fats, total fatty acids, and taste-contributing compounds in August and more proteins, essential fatty acids, vitamin D, vitamin B₁₂, Cu, and Zn in September and October. In October, the golden shell color strain had more proteins, essential fatty acids, vitamin D, vitamin B₁₂, Cu, and Zn, while the purple shell color strain had more taste-contributing compounds. A. irradians had better taste in August and higher nutritional value in September and October. In October, the golden shell color strain has higher nutritional value, and the purple shell color strain has better commercial value and taste. The correlation analysis indicates that the nutritional quality of bay scallops is affected by age (months), shell color, and seawater environment.

Exercise-induced fatigue is a physiological limitation affecting athletic performance and recovery, driven by disrupted energy metabolism, oxidative stress, and inflammation. This study investigated the anti-fatigue effects of donkey milk and its polysaccharides in BALB/c mice using an exhaustive swimming model. Mice were randomly assigned to seven groups, including a negative control group and separate dose groups receiving donkey milk (2.08, 4.16, or 8.32 mL/kg) or donkey milk polysaccharides (0.625, 1.25, or 2.5 g/kg), for 30 days. Anti-fatigue activity was subsequently evaluated based on exhaustive swimming performance and fatigue-related biochemical parameters. Donkey milk polysaccharides, mainly composed of galactose, exhibited stronger in vitro antioxidant activity than donkey milk, which may be associated with their enhanced radical scavenging capacity. Both treatments significantly prolonged exhaustive swimming time (up to 2.27-fold, p < 0.05) without affecting body weight. They improved energy metabolic status (glycogen, ATP, lipid utilization), reduced fatigue-related metabolite accumulation, enhanced antioxidant capacity, and suppressed oxidative stress and inflammatory responses, with donkey milk polysaccharides generally showing superior efficacy. The in vitro antioxidant activity was consistent with in vivo improvements in oxidative status, supporting a functional link between polysaccharide bioactivity and physiological effects. These findings suggest that donkey milk and its polysaccharides may alleviate exercise-induced fatigue through coordinated regulation of energy metabolism, oxidative stress, and inflammation, providing a mechanistic framework linking polysaccharide composition to anti-fatigue effects.