1
|
Feng R, Feng D, Wang L, Zhang L, Liu C, Ma F, Zhang M, Yu M, Jiang H, Qiao Z, Lu R, Wang L. Comparative Analysis of Nutritional Quality, Serum Biochemical Indices, and Visceral Peritoneum of Grass Carp ( Ctenopharyngodon idellus) Fed with Two Distinct Aquaculture Systems. Foods 2024; 13:1248. [PMID: 38672919 PMCID: PMC11049102 DOI: 10.3390/foods13081248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/12/2024] [Accepted: 04/14/2024] [Indexed: 04/28/2024] Open
Abstract
This study scrutinized the nutritional quality and serum biochemical indices of grass carp (Ctenopharyngodon idellus) cultivated in traditional pond intercropping (TPI) and in-pond raceway system (IPRS) aquaculture setups. The findings showed that the TPI group exhibited a superior water-holding capacity, while the IPRS showcased heightened crude lipid content and levels of textural properties such as springiness. Moreover, significant differences emerged in the fatty acid profiles, with the TPI group manifesting higher total polyunsaturated fatty acids (ΣPUFAs), EPA, DHA, and Σn-3, while the IPRS group exhibited elevated total saturated fatty acids (ΣSFAs). In terms of amino acids, valine and histidine levels were notably higher in the IPRS group, whereas lysine levels were reduced. Volatile compound analysis revealed significant variations, with the IPRS group containing more volatile substances with a better aroma, resulting in a better odor. The IPRS group performed better in serum biochemistry analysis. Additionally, grass carp in the IPRS group displayed an improved structure and greater coverage area of the visceral peritoneum, appearing lighter in color compared to the TPI group. TPI mainly influences nutritional elements; IPRSs primarily affect muscle texture, serum biochemistry, and overall health. This study aims to fill the gap in quality comparison research and provide an important scientific basis.
Collapse
Affiliation(s)
- Rui Feng
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Di Feng
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Lingran Wang
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Lan Zhang
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Chang Liu
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Fangran Ma
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Meng Zhang
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Miao Yu
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Hongxia Jiang
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Zhigang Qiao
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Ronghua Lu
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| | - Lei Wang
- College of Fisheries, Engineering Technology Research Center of Henan Province for Aquatic Animal Cultivation, Engineering Lab of Henan Province for Aquatic Animal Disease Control, Henan Normal University, Xinxiang 453007, China; (R.F.); (D.F.); (L.W.); (L.Z.); (C.L.); (F.M.); (M.Z.); (M.Y.); (H.J.); (Z.Q.); (R.L.)
- Observation and Research Station on Water Ecosystem in Danjiangkou Reservoir of Henan Province, Nanyang 474450, China
| |
Collapse
|
2
|
Qin K, Feng W, Ji Z, Jiang X, Hu Y, Li Y, Che C, Wang C, Mu C, Wang H. Shrimp Cultured in Low-Salt Saline-Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline-Alkali Water- and Seawater-Cultured Litopenaeus vannamei. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6585-6592. [PMID: 38494630 DOI: 10.1021/acs.jafc.3c08435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2024]
Abstract
The advantages of Litopenaeus vannamei farming in saline-alkali water have gradually attracted attention, but few studies have focused on its flavor. In this study, L. vannamei cultured in saline-alkali water (SS) and ordinary seawater (CS) (both have a breeding time of 120 days) were selected for analysis (n = 5). High-performance liquid chromatography (HPLC) was used to measure free amino acids and flavoring nucleotides in the muscles of L. vannamei, while the taste activity value (TAV) and equivalent umami concentration (EUC) were used to analyze the degree of umami. The total essential amino acids (TEAA) in the SS group were 238.41 ± 46.24 mg/mL, significantly higher than that in the CS group (107.06 ± 15.65 mg/mL). The total amount of flavor nucleotides in the SS group was 2948.51 ± 233.66 μg/mL, significantly higher than those in the CS group (2530.37 ± 114.67 μg/mL). The content and TAV of some free amino acids (Glu, Cys-s) in the SS group were significantly higher. Meanwhile, due to the significant increase in IMP, the synergistic effect of free amino acids and flavored nucleotides leads to higher EUC. The significant separation of SS and CS samples in principal component analysis (PCA) indicates a significant difference between the two groups. Our results indicate that shrimp cultured in saline-alkali water has a stronger umami. This study enriches the basic theories related to the flavor of salt-alkali water crustaceans.
Collapse
Affiliation(s)
- Kangxiang Qin
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315000, China
| | - Weihao Feng
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315000, China
| | - Zhaoxiong Ji
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315000, China
| | - Xiaosong Jiang
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315000, China
| | - Yun Hu
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315000, China
| | - Yuntao Li
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315000, China
| | - Chenxi Che
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315000, China
| | - Chunlin Wang
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315000, China
- Key Laboratory of Aquacultral Biotechnology Ministry of Education, Ningbo University, Ningbo, Zhejiang 315000, China
| | - Changkao Mu
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315000, China
- Key Laboratory of Aquacultral Biotechnology Ministry of Education, Ningbo University, Ningbo, Zhejiang 315000, China
| | - Huan Wang
- School of Marine Science, Ningbo University, Ningbo, Zhejiang 315000, China
- Key Laboratory of Aquacultral Biotechnology Ministry of Education, Ningbo University, Ningbo, Zhejiang 315000, China
| |
Collapse
|
3
|
Mei J, Liang X, Yu Y, Lang Y, Li X. The comparison and analysis of nutritional qualities of Chinese mitten crabs ( Eriocheir sinensis) in rice field and pond culture modes. Food Chem X 2023; 20:100937. [PMID: 38144727 PMCID: PMC10740069 DOI: 10.1016/j.fochx.2023.100937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 09/18/2023] [Accepted: 10/08/2023] [Indexed: 12/26/2023] Open
Abstract
The nutritional quality of three edible parts (gonads, hepatopancreas and muscles) of Chinese mitten crabs (CMCs) from rice field culture and pond culture was firstly compared in our current study. It was found that the contents of mineral elements and volatile compounds in rice CMCs were superior to those in pond CMCs, and the antioxidant enzyme activities of rice CMCs were markedly higher than those of pond CMCs. Besides, the total free amino acid levels in the edible parts of pond CMCs were higher than those of rice CMCs. Compared with other tissues, the nucleotide and equivalent umami concentrations of the gonads in female rice CMCs were the maximum. Overall, both types of crabs demonstrated good nutritional quality, which met human nutrition and dietary needs. In comparison, the quality of rice CMCs was better than that of pond CMCs.
Collapse
Affiliation(s)
- Jie Mei
- College of Animal Science and Veterinary, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xiaochen Liang
- College of Animal Science and Veterinary, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yilin Yu
- College of Animal Science and Veterinary, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuxi Lang
- College of Animal Science and Veterinary, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Liaoning Panjin Wetland Ecosystem National Observation and Research Station, Shenyang, Liaoning 110866, China
- Panjing Guanghe Crab Industry Co., Ltd., Panjin, Liaoning 124200, China
| | - Xiaodong Li
- College of Animal Science and Veterinary, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
- Liaoning Panjin Wetland Ecosystem National Observation and Research Station, Shenyang, Liaoning 110866, China
- Panjing Guanghe Crab Industry Co., Ltd., Panjin, Liaoning 124200, China
| |
Collapse
|
4
|
Xu D, Mao L, Deng S, Xie J, Luo H. Tandem Mass Tag Proteomics Provides Insights into the Underlying Mechanism of Flesh Quality Degradation of Litopenaeus vannamei during Refrigerated Waterless Transport at 12 °C. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20304-20313. [PMID: 38054284 DOI: 10.1021/acs.jafc.3c07146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/07/2023]
Abstract
Refrigerated waterless transport at 12 °C of live shrimp (Litopenaeus vannamei) causes flesh quality deterioration, and the underlying mechanism remains unknown. Herein, proteomics and bioinformatics analyses were used to elucidate the molecular mechanism of flesh quality changes. The result showed that 33 and 44 of the differentially abundant proteins (DAPs) were, respectively, identified in the acute cold (AC) group and the combined stress of acute cold and waterless duration (AC+WD) group, which were mostly involved in the metabolism processes and cellular structure of animal tissues, and notably enriched in biological pathways such as lysosome, glycolysis/gluconeogenesis, and focal adhesion. Furthermore, the changes in color and texture properties were closely associated with tubulin, gelsolin, laminin, trypsin-1, dipeptidyl peptidase, triosephosphate isomerase, and aldehyde dehydrogenase. Therefore, these DAPs could be used as potential biomarkers to monitor the deterioration of shrimp flesh quality during refrigerated waterless transportation.
Collapse
Affiliation(s)
- Defeng Xu
- Institute of Marine Medicine, Guangdong Medical University, Zhanjiang 524000, China
| | - Linchun Mao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Hui Luo
- Institute of Marine Medicine, Guangdong Medical University, Zhanjiang 524000, China
| |
Collapse
|
5
|
Zhang M, Tran NT, Ji P, Zhang Y, Zhang D, Zheng H, Li S. Transcriptome analysis provides insights into the high ability to synthesize fatty acids in "yellow oil" mud crab (Scylla paramamosain). Food Res Int 2023; 172:113213. [PMID: 37689958 DOI: 10.1016/j.foodres.2023.113213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 09/11/2023]
Abstract
Yellow oil mud crab (YOC) is a new variant of mud crab (Scylla paramamosain), which was attracted much attention in recent years due to its high level of nutrition. However, the nutritive values and the physiological changes in YOC have not been clearly understood. In this study, we aimed to identify the nutrient compositions (including total carotenoid content (TCC), total lipid content (TLC), total antioxidant capacity (TAC), and fatty acids) and differences in genes related to the biosynthesis of fatty acids using transcriptome analysis in YOC in comparison with those of normal mud crabs. As a result, observations on the morphological characteristics showed that the YOC exhibits a difference in the color of the muscle, gills (orange-yellow), and hemolymph (yellow) compared with the normal female crabs (NFC) (blue or nattier blue). The TCC and TLC (84.96 ± 9.65 μg/g in muscle and 1.39 ± 0.10 μg/mL in hemolymph) or TAC (1.52 ± 0.17 mM in hemolymph) of YOC were higher than that of NFC and normal male crab (NMC). YOC had lower saturated fatty acids, but higher unsaturated fatty acids, as well as the ratio of n-3/n-6 of fatty acids in muscle and hemolymph, compared with those of NFC and NMC. Furthermore, the transcriptome profile revealed that the unigenes in YOC were enriched in the synthesis of n-3 fatty acids. Furthermore, more unigenes related to 'Biosynthesis of unsaturated fatty acids' were identified in muscle and hemocytes, while fewer were in the gonads of YOC. Additionally, the positive (in muscle and hemocytes) and a negative correlation (in gonads) between expressions of unigenes and contents of TLC, TCC, and UFA were found, indicating a better synthesis ability of fatty acids in the muscle and hemocytes of YOC. Overall, compared to NFC and NMC, YOC has higher nutrients and is a better food nutrient source for humans.
Collapse
Affiliation(s)
- Ming Zhang
- Guangdong Provincial Key Laboratory of Marine Biology, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Ngoc Tuan Tran
- Guangdong Provincial Key Laboratory of Marine Biology, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Peina Ji
- Guangdong Provincial Key Laboratory of Marine Biology, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Yongsheng Zhang
- Guangdong Provincial Key Laboratory of Marine Biology, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Daimeng Zhang
- Guangdong Provincial Key Laboratory of Marine Biology, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Huaiping Zheng
- Guangdong Provincial Key Laboratory of Marine Biology, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China; STU-UMT Joint Shellfish Research Laboratory, Shantou University, Shantou 515063, China
| | - Shengkang Li
- Guangdong Provincial Key Laboratory of Marine Biology, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China; STU-UMT Joint Shellfish Research Laboratory, Shantou University, Shantou 515063, China.
| |
Collapse
|
6
|
Liu C, Sun Y, Hong X, Yu F, Yang Y, Wang A, Gu Z. Effects of Ammonia and Salinity Stress on Non-Volatile and Volatile Compounds of Ivory Shell ( Babylonia areolata). Foods 2023; 12:3200. [PMID: 37685133 PMCID: PMC10486454 DOI: 10.3390/foods12173200] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/20/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
In this study, the flavor compounds of ivory shell (Babylonia areolata) and their changes caused by ammonia and salinity stresses were studied. Ammonia stress improved the contents of free amino acids (FAAs), 5'-adenosine monophosphate (AMP), citric acid, and some mineral ions such as Na+, PO43-, and Cl-. The FAA contents decreased with increasing salinity, while the opposite results were observed in most inorganic ions (e.g., K+, Na+, Mg2+, Mn2+, PO43-, and Cl-). Hyposaline and hypersaline stresses increased the AMP and citric acid contents compared to the control group. The equivalent umami concentration (EUC) values were 3.53-5.14 g monosodium glutamate (MSG)/100 g of wet weight, and the differences in EUC values among treatments were mainly caused by AMP. Hexanal, butanoic acid, and 4-(dimethylamino)-3-hydroxy- and (E, E)-3,5-octadien-2-one were the top three volatile compounds, and their profiles were significantly affected when ivory shells were cultured under different ammonia and salinity conditions.
Collapse
Affiliation(s)
- Chunsheng Liu
- Sanya Nanfan Research Institute, Hainan University, Sanya 572022, China; (F.Y.); (Y.Y.); (Z.G.)
- College of Marine Biology and Fisheries, Hainan University, Haikou 570228, China; (Y.S.); (X.H.); (A.W.)
| | - Yunchao Sun
- College of Marine Biology and Fisheries, Hainan University, Haikou 570228, China; (Y.S.); (X.H.); (A.W.)
| | - Xin Hong
- College of Marine Biology and Fisheries, Hainan University, Haikou 570228, China; (Y.S.); (X.H.); (A.W.)
| | - Feng Yu
- Sanya Nanfan Research Institute, Hainan University, Sanya 572022, China; (F.Y.); (Y.Y.); (Z.G.)
- College of Marine Biology and Fisheries, Hainan University, Haikou 570228, China; (Y.S.); (X.H.); (A.W.)
| | - Yi Yang
- Sanya Nanfan Research Institute, Hainan University, Sanya 572022, China; (F.Y.); (Y.Y.); (Z.G.)
- College of Marine Biology and Fisheries, Hainan University, Haikou 570228, China; (Y.S.); (X.H.); (A.W.)
| | - Aimin Wang
- College of Marine Biology and Fisheries, Hainan University, Haikou 570228, China; (Y.S.); (X.H.); (A.W.)
| | - Zhifeng Gu
- Sanya Nanfan Research Institute, Hainan University, Sanya 572022, China; (F.Y.); (Y.Y.); (Z.G.)
- College of Marine Biology and Fisheries, Hainan University, Haikou 570228, China; (Y.S.); (X.H.); (A.W.)
| |
Collapse
|
7
|
Cai W, Liu H, He L, Fu L, Han D, Zhu X, Jin J, Yang Y, Xie S. Exercise training combined with a high-fat diet improves the flesh flavour, texture and nutrition of gibel carp ( Carassius auratus gibelio). Food Chem X 2023; 17:100612. [PMID: 36974184 PMCID: PMC10039234 DOI: 10.1016/j.fochx.2023.100612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/13/2023] [Accepted: 02/22/2023] [Indexed: 02/27/2023] Open
Abstract
To meet the consumer demand for high-quality flesh sources, this study investigated the impacts of exercise training (ET) combined with a high-fat diet (HFD) on flesh quality. The results showed that HFD increased muscular fat content but reduced hardness, flexibility and adhesiveness. ET decreased fat content but increased flesh water holding capacity, hardness and stickiness. In terms of flavour, ET decreased the umami and sweet amino acid contents, which were restored when concomitantly feeding the HFD. Metabolomics further revealed that ET and HFD mainly affect the alanine, aspartate and glutamate metabolism, the citrate cycle and purine metabolism. The E-nose and volatile metabolomics analysis demonstrated that the combination of ET and HFD improved the aroma of flesh by enhancing the content of key flavour compounds within flesh such as hexadecenoic acid, ethyl ester and methyl stearate. This research provides a new strategy for improving the flesh quality of cultured fish.
Collapse
Affiliation(s)
- Wanjie Cai
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Haokun Liu
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Linyue He
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lele Fu
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Dong Han
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- Hubei Engineering Research Center for Aquatic Animal Nutrition and Feed, Wuhan 430072, China
| | - Xiaoming Zhu
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- Hubei Engineering Research Center for Aquatic Animal Nutrition and Feed, Wuhan 430072, China
| | - Junyan Jin
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Yunxia Yang
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
| | - Shouqi Xie
- State Key Laboratory of Fresh Water Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan 430072, China
- University of Chinese Academy of Sciences, Beijing 100049, China
- Hubei Engineering Research Center for Aquatic Animal Nutrition and Feed, Wuhan 430072, China
- The Innovative Academy of Seed Design, Chinese Academy of Sciences, Wuhan 430072, China
| |
Collapse
|
8
|
Comparative study on non-volatile flavor substances of Scylla paramamosain cultured in inland low saline-alkaline water. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
9
|
Cai W, Fu L, Liu C, He L, Liu H, Han D, Zhu X, Yang Y, Jin J, Xie S. Dietary ribose supplementation improves flesh quality through purine metabolism in gibel carp (Carassius auratus gibelio). ANIMAL NUTRITION 2022; 13:50-63. [PMID: 37009072 PMCID: PMC10064418 DOI: 10.1016/j.aninu.2022.12.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 11/23/2022] [Accepted: 12/08/2022] [Indexed: 01/01/2023]
Abstract
Since the aquaculture industry is currently observing a deterioration in the flesh quality of farmed fish, the use of nutrients as additives to improve the flesh quality of farmed fish species is a viable strategy. The aim of this study was to investigate the effect of dietary D-ribose (RI) on the nutritional value, texture and flavour of gibel carp (Carassius auratus gibelio). Four diets were formulated containing exogenous RI at 4 gradient levels: 0 (Control), 0.15% (0.15RI), 0.30% (0.30RI) and 0.45% (0.45RI). A total of 240 fish (150 ± 0.31 g) were randomly distributed into 12 fibreglass tanks (150 L per tank). Triplicate tanks were randomly assigned to each diet. The feeding trial was carried out in an indoor recirculating aquaculture system for 60 d. After the feeding trial, the muscle and liver of gibel carp were analysed. The results showed that RI supplementation did not result in any negative impact on the growth performance and 0.30RI supplementation significantly increased the whole-body protein content compared to the control group. The contents of collagen and glycogen in muscle were enhanced by RI supplementation. The alterations in the flesh indicated that RI supplementation improved the texture of the flesh in terms of its water-holding capacity and hardness, therefore improving the taste. Dietary RI facilitated the deposition of amino acids and fatty acids in the muscle that contributed to the meaty taste and nutritional value. Furthermore, a combination of metabolomics and expression of key genes in liver and muscle revealed that 0.30RI activated the purine metabolism pathways by supplementing the substrate for nucleotide synthesis and thereby promoting the deposition of flavour substance in flesh. This study offers a new approach for providing healthy, nutritious and flavourful aquatic products.
Collapse
|
10
|
Chen Q, Zhang Y, Jing L, Xiao N, Wu X, Shi W. Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (Portunus trituberculatus) during Steaming. Foods 2022; 11:foods11213502. [PMID: 36360113 PMCID: PMC9659030 DOI: 10.3390/foods11213502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/11/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022] Open
Abstract
To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN), free amino acids (FAAs), flavor nucleotides, electronic tongue analysis, and sensory evaluation were determined. The results showed that the contents of NPN and total FAAs were the highest after crabs steamed for 10 min. Meanwhile, the AMP (adenosine monophosphate) content reached the maximum value (332.83 mg/100 g) and the taste active value (TAV) reached 6.67, which indicated that AMP contributes the most to the taste of steamed crab at 10 min. The electronic tongue distinguished the taste difference well, and the sensory score was the highest at 15 min. Combined with equivalent umami concentration (EUC) and TAV value, swimming crab (weight = 200 ± 20 g) steamed for 10–15 min tasted best.
Collapse
Affiliation(s)
- Qin Chen
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yurui Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Lunan Jing
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Naiyong Xiao
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xugan Wu
- College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China
- Correspondence: (X.W.); (W.S.); Tel.: +86-15692165021 (X.W.); +86-15692165859 (W.S.)
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
- Correspondence: (X.W.); (W.S.); Tel.: +86-15692165021 (X.W.); +86-15692165859 (W.S.)
| |
Collapse
|
11
|
Luo J, Ren C, Zhu T, Guo C, Xie S, Zhang Y, Yang Z, Zhao W, Zhang X, Lu J, Jiao L, Zhou Q, Tocher DR, Jin M. High dietary lipid level promotes low salinity adaptation in the marine euryhaline crab (Scylla paramamosain). ANIMAL NUTRITION 2022; 12:297-307. [PMID: 37013080 PMCID: PMC10065990 DOI: 10.1016/j.aninu.2022.10.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 08/25/2022] [Accepted: 10/23/2022] [Indexed: 11/17/2022]
Abstract
The physiological processes involved in adaptation to osmotic pressure in euryhaline crustaceans are highly energy demanding, but the effects of dietary lipids (fat) on low salinity adaptations have not been well evaluated. In the present study, a total of 120 mud crabs (Scylla paramamosain, BW = 17.87 ± 1.49 g) were fed control and high-fat (HF) diets, at both medium salinity (23‰) and low salinity (4‰) for 6 wk, and each treatment had 3 replicates with each replicate containing 10 crabs. The results indicated that a HF diet significantly mitigated the reduction in survival rate, percent weight gain and feed efficiency induced by low salinity (P < 0.05). Low salinity lowered lipogenesis and activated lipolysis resulting in lipid depletion in the hepatopancreas of mud crabs (P < 0.05). Thus, HF diets enhanced the process of lipolysis to supply more energy. In the gills, low salinity and the HF diet increased the levels of mitochondrial biogenesis markers, the activity of mitochondrial complexes, and the expression levels of genes related to energy metabolism (P < 0.05). Consequently, the positive effects of the HF diet on energy metabolism in mud crabs at low salinity promoted osmotic pressure regulation. Specifically, significantly higher haemolymph osmotic pressure and inorganic ion content, as well as higher osmotic pressure regulatory enzyme activity in gills, and gene and protein expression levels of NaK-ATPase were observed in crabs fed the HF diet at low salinity (P < 0.05). In summary, high dietary lipid levels improved energy provision to facilitate mitochondrial biogenesis, which increased ATP provision for osmotic pressure regulation of mud crabs. This study also illustrates the importance of dietary lipid nutrition supplementation for low salinity adaptations in mud crabs.
Collapse
|
12
|
Du X, Zhang W, He J, Zhao M, Wang J, Dong X, Fu Y, Xie X, Miao S. The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides. Foods 2022; 11:3261. [PMID: 37431009 PMCID: PMC9601509 DOI: 10.3390/foods11203261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 10/14/2022] [Accepted: 10/17/2022] [Indexed: 09/29/2023] Open
Abstract
It is of great significance for the aquaculture industry to determine how rearing salinity impacts fish flesh quality. In the present study, largemouth bass was cultured in different salinities (0%, 0.3%, 0.9%) for 10 weeks, and the effect on flesh texture, flavor compounds, taste, and fatty acid composition was evaluated. We show that rearing salinity not only increased flesh water-holding capacity, but also enhanced muscle hardness, chewiness, gumminess, and adhesiveness, which was consistent with the finding in the shear value test. Morphology analysis further revealed that the effect of salinity on flesh texture was probably related to changes in myofibril diameter and density. As for the taste of the flesh, water salinity improved the contents of both sweet and umami amino acids, and reduced the contents of bitter amino acid. Meanwhile, the content of IMP, the dominant flavor nucleotide in largemouth bass muscle, was significantly higher in the 0.9% group. Interestingly, electronic-tongue analysis demonstrated that the positive effect of salinity on flavor compounds enhanced the umami taste and taste richness of flesh. Moreover, rearing salinity improved the contents of C20: 5n-3 (EPA) and C22: 6n-3 (DHA) in back muscle. Therefore, rearing largemouth bass in adequate salinity may be a practical approach to improving flesh quality.
Collapse
Affiliation(s)
- Xuedi Du
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Weiwei Zhang
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Jie He
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Mengjie Zhao
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Jianqiao Wang
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Xiaojing Dong
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Yuanyuan Fu
- Department of Marine Medicines and Biological Products, Ningbo Institute of Oceanography, Ningbo 315832, China
| | - Xudong Xie
- Zhenjiang Xinrun Agricultural Development Co., Ltd., Zhenjiang 212100, China
| | - Shuyan Miao
- Laboratory of Aquaculture Nutrition and Feed, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| |
Collapse
|
13
|
Bu X, Song Y, Cai X, Tang L, Huang Q, Wang X, Du Z, Qin C, Qin JG, Chen L. Enhancement of protein deposition and meat quality of male Chinese mitten crab (Eriocheir sinensis): Application of myo-inositol in crustacean nutrition. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
14
|
Zhu T, Zhou Q, Yang Z, Zhang Y, Luo J, Zhang X, Shen Y, Jiao L, Tocher DR, Jin M. Dietary cholesterol promotes growth and ecdysone signalling pathway by modulating cholesterol transport in swimming crabs (Portunus trituberculatus). ANIMAL NUTRITION 2022; 10:249-260. [PMID: 35785252 PMCID: PMC9234081 DOI: 10.1016/j.aninu.2022.05.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 04/12/2022] [Accepted: 05/09/2022] [Indexed: 11/29/2022]
Abstract
Cholesterol, as an indispensable nutrient, regulates molting and growth in crustacean. As crustaceans are unable to biosynthesize cholesterol de novo, it is central to understand how dietary cholesterol affects molting in crustaceans. An 8-week feeding trial was conducted to evaluate the effects of dietary cholesterol level (0.12%, 0.43%, 0.79%, 1.00%, 1.30% and 2.50%) on growth, cholesterol metabolism and expression of genes related to lipid and ecdysone metabolism in female swimming crabs (Portunus trituberculatus). A total of 192 crabs (1.41 ± 0.05 g) were randomly distributed into 192 aquaria. Each treatment had 4 replicates with each replicate containing 8 crabs. Crabs fed the 1.00% cholesterol diet showed best growth performance, and thus based on percent weight gain, the optimal dietary cholesterol requirement was calculated at 1.01%. Tissue cholesterol concentrations were positively correlated with dietary cholesterol level. The contents of functional fatty acids in hepatopancreas significantly increased as dietary cholesterol increased from 0.12% to 2.50% (P < 0.05). The expression levels of genes related to lipogenesis pathway, lipid catabolism and fatty acid oxidation were significantly down-regulated with increased dietary cholesterol level (P < 0.05). The highest expression levels of cholesterol transport genes, low-density lipoprotein receptor (ldlr) and low-density lipoprotein receptor-related protein 2 (lrp2) occurred in crabs fed the 1.30% cholesterol diet. Moreover, hormones related to molting such as crustacean hyperglycemic hormone (CHH), methyl farnesoate (MF), molt-inhibiting hormone (MIH), and ecdysone in hemolymph were significantly influenced by dietary cholesterol level (P < 0.05). The highest expression levels of ecdysone receptor (ecr) and chitinase 1 (chi1) in eyestalk and hepatopancreas were found in crabs fed the diet containing 1.00% cholesterol (P < 0.05). In conclusion, the optimal dietary level was beneficial to functional fatty acid accumulation, regulated lipid metabolism, promoted the ecdysone signalling pathway by improving the cholesterol transport, and improved the molting rate and growth of swimming crabs.
Collapse
Affiliation(s)
- Tingting Zhu
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, 315211 Ningbo, China
| | - Qicun Zhou
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, 315211 Ningbo, China
- Corresponding authors.
| | - Zheng Yang
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, 315211 Ningbo, China
| | - Yingying Zhang
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, 315211 Ningbo, China
| | - Jiaxiang Luo
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, 315211 Ningbo, China
| | - Xiangsheng Zhang
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, 315211 Ningbo, China
| | - Yuedong Shen
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, 315211 Ningbo, China
| | - Lefei Jiao
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, 315211 Ningbo, China
| | - Douglas R. Tocher
- Guangdong Provincial Key Laboratory of Marine Biotechnology, Institute of Marine Sciences, Shantou University, 515063 Shantou, China
| | - Min Jin
- Laboratory of Fish and Shellfish Nutrition, School of Marine Sciences, Ningbo University, 315211 Ningbo, China
- Corresponding authors.
| |
Collapse
|
15
|
Wang S, Hu M, Zhao L, Liu Q, Cao R. Changes in lipid profiles and volatile compounds of shrimp (
Penaeus vannamei
) submitted to different cooking methods. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15747] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Shanyu Wang
- Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China
| | - Mengyue Hu
- Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China
- College of Food Science and Technology Ocean University of China Qingdao 266003 China
| | - Ling Zhao
- Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China
| | - Qi Liu
- Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China
| | - Rong Cao
- Yellow Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Qingdao 266071 China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology Qingdao 266237 China
| |
Collapse
|