Han Jing-Feng, Feng Lin, Jiang Wei-Dan, Wu Pei, Liu Yang, Tang Ling, Li Shu-Wei, Zhong Cheng-Bo, Zhou Xiao-Qiu
Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, China.
Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
Food Chem X. 2024 Apr 27;22:101421. doi: 10.1016/j.fochx.2024.101421. eCollection 2024 Jun 30.
Muscle is the main edible part of bony fish. The purpose of this study was to investigate the influences of phenylalanine (Phe) on muscle quality, amino acid composition, fatty acid composition, glucose metabolism, and protein deposition in adult grass carp. The diets at 2.30, 4.63, 7.51, 10.97, 13.53, and 17.07 g/kg Phe levels were fed for 9 weeks. The results manifested that Phe (10.97-13.53 g/kg) increased the pH of the fillets and decreased muscle cooking loss and lactic acid content; Phe (7.51-17.07 g/kg) improved the composition of the fillets in terms of flavor (free) amino acids, bound amino acids (especially EAA), and fatty acids (especially EPA and DHA); Phe (7.51-13.53 g/kg) increased muscle glycogen content (possibly related to the AMPK signaling pathway) and muscle protein deposition (possibly related to IGF-1/4EBP1/TOR and AKT/FOXOs signaling pathways). In conclusion, a diet with appropriate Phe levels could improve fillet quality.
肌肉是硬骨鱼的主要可食用部分。本研究的目的是探讨苯丙氨酸（Phe）对成年草鱼肌肉品质、氨基酸组成、脂肪酸组成、葡萄糖代谢和蛋白质沉积的影响。分别投喂苯丙氨酸水平为2.30、4.63、7.51、10.97、13.53和17.07 g/kg的饲料，为期9周。结果表明，苯丙氨酸（10.97 - 13.53 g/kg）提高了鱼片的pH值，降低了肌肉蒸煮损失和乳酸含量；苯丙氨酸（7.51 - 17.07 g/kg）改善了鱼片在风味（游离）氨基酸、结合氨基酸（尤其是必需氨基酸）和脂肪酸（尤其是二十碳五烯酸和二十二碳六烯酸）方面的组成；苯丙氨酸（7.51 - 13.53 g/kg）增加了肌肉糖原含量（可能与AMPK信号通路有关）和肌肉蛋白质沉积（可能与IGF-1/4EBP1/TOR和AKT/FOXOs信号通路有关）。总之，含有适当苯丙氨酸水平的饲料可以改善鱼片品质。
