论文
论文标题: Dietary ribose supplementation improves flesh quality through purine metabolism in gibel carp (Carassius auratus gibelio)
作者: Cai, Wanjie; Fu, Lele; Liu, Cui; He, Linyue; Liu, Haokun; Han, Dong; Zhu, Xiaoming; Yang, Yunxia; Jin, Junyan; Xie, Shouqi
出版刊物: ANIMAL NUTRITION
出版日期: JUN
出版年份: 2023
卷/期:
DOI: 10.1016/j.aninu.2022.12.006
论文摘要: 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. (c) 2023 The Authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co. Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/bync-nd/4.0/).
== 实验室与学会 ==
  • == 实验室与学会 ==
  • 淡水生态与生物技术国家重点实验室
  • 中国科学院藻类生物学重点实验室
  • 农业部淡水养殖病害防治重点实验室
  • 武汉白暨豚保护基金会
  • 湖北省海洋湖沼学会
  • 中国动物学会原生动物学分会
  • 中国动物学会斑马鱼分会
  • 湖北省暨武汉动物学会
  • 中国水产学会鱼病学专业委员会
  • 中国鱼类学会
== 平台建设 ==
  • == 平台建设 ==
  • “一带一路”海域赤潮数据库
  • 国家水生生物种质资源库
  • 国家斑马鱼资源中心
  • 中国科学院淡水藻种库
  • 中国科学院武汉生命科学大型仪器区域中心
  • 湿地生态系统观测研究野外站联盟
  • 中国科学院水生生物研究所分析测试中心
  • 中国科学院超级计算武汉分中心
  • 水生生物博物馆
== 相关网站推荐 ==
  • == 相关网站推荐 ==
  • 中国科学院
  • 农业农村部
  • 科学技术部
  • 生态环境部
  • 国家自然科学基金委员会
  • 中国科学院武汉分院
  • 湖北省科学技术厅
  • 湖北省生态环境厅
  • 湖北省农业农村厅