Lu Zhi-Yuan, Jiang Wei-Dan, Wu Pei, Liu Yang, Ren Hong-Mei, Jin Xiao-Wan, Kuang Sheng-Yao, Li Shu-Wei, Tang Ling, Zhang Lu, Mi Hai-Feng, Zhou Xiao-Qiu, Feng Lin
Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, China.
Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China.
J Sci Food Agric. 2023 Feb;103(3):1172-1182. doi: 10.1002/jsfa.12211. Epub 2022 Sep 30.
Deterioration of flesh quality has bad effects on consumer satisfaction. Therefore, effects of safe mannan-oligosaccharides (MOS) on flesh quality of grass carp (Ctenopharyngodon idella) muscle were studied. A total of 540 healthy fish (215.85 ± 0.30 g) were randomly divided into six groups and fed six separate diets with graded levels of MOS (0, 200, 400, 600, 800 and 1000 mg kg ) for 60 days. This study aimed at investigating the benefits of dietary MOS on flesh quality (fatty acids, amino acids and physicochemical properties) and the protection mechanism regarding antioxidant status.
Optimal MOS could improve tenderness (27.4%), pH (5.5%) while decreasing cooking loss (16.6%) to enhance flesh quality. Meanwhile, optimal MOS improved flavor inosine 5'-monophosphate (IMP) of 11.8%, sweetness and umami-associated amino acid, healthy unsaturated fatty acid (UFA) of 14.9% and n-3 polyunsaturated fatty acids (n-3 PUFAs) especially C20:5n-3 (15.8%) and C22:6n-3 (38.3%). Furthermore, the mechanism that MOS affected pH, tenderness and cooking loss could be partly explained by the reduced lactate, cathepsin and oxidation, respectively. The enhanced flesh quality was also associated with enhanced antioxidant ability concerning improving antioxidant enzymes activities and the corresponding transcriptional levels, which were regulated through NF-E2-related factor 2 (Nrf2) and target of rapamycin (TOR) signaling. Based on pH , cooking loss, shear force and DHA (docosahexaenoic acid, C22:6n-3), optimal MOS levels for grass carp were estimated to be 442.75, 539.53, 594.73 and 539.53 mg kg , respectively.
Dietary MOS is a promising alternative strategy to improve flesh quality of fish muscle. © 2022 Society of Chemical Industry.
鱼肉品质下降会对消费者满意度产生不良影响。因此，研究了安全的甘露寡糖（MOS）对草鱼（Ctenopharyngodon idella）肌肉肉质的影响。将总共540条健康的鱼（215.85±0.30克）随机分为六组，分别投喂六种不同MOS水平（0、200、400、600、800和1000毫克/千克）的饲料，持续60天。本研究旨在探讨日粮中添加MOS对鱼肉品质（脂肪酸、氨基酸和理化性质）的益处以及其对抗氧化状态的保护机制。
最佳MOS水平可提高嫩度（27.4%）、pH值（5.5%），同时降低烹饪损失（16.6%），从而改善鱼肉品质。同时，最佳MOS水平可使风味物质5'-肌苷酸（IMP）提高11.8%，甜味和鲜味相关氨基酸、健康的不饱和脂肪酸（UFA）提高14.9%，n-3多不饱和脂肪酸（n-3 PUFAs）尤其是C20:5n-3（15.8%）和C22:6n-3（38.3%）增加。此外，MOS影响pH值、嫩度和烹饪损失的机制可分别部分解释为乳酸、组织蛋白酶和氧化作用的降低。鱼肉品质的提高还与抗氧化能力增强有关，即抗氧化酶活性及其相应转录水平提高，这是通过核因子E2相关因子2（Nrf2）和雷帕霉素靶蛋白（TOR）信号通路调控的。基于pH值、烹饪损失、剪切力和二十二碳六烯酸（DHA，C22:6n-3），估计草鱼的最佳MOS水平分别为442.75、539.53、594.73和539.53毫克/千克。
日粮中添加MOS是改善鱼肉品质的一种有前景的替代策略。©2022化学工业协会。
