Zhang Beili, Zhang Chunyang, Xu Jianing, Wang Wenyi, Zhang Chengguo, Tian Juan, Li Chaoqun, Ma Qinyuan
School of Life Sciences and Medicine, Shandong University of Technology, Zibo 255000, China.
Joint Institute of Synthetic Biology and Engineering Biotechnology, Shandong University of Technology and Jincheng Pharma, Zibo 255000, China.
Aquac Nutr. 2025 Mar 19;2025:9993234. doi: 10.1155/anu/9993234. eCollection 2025.
The focus of people on the yield of aquatic products has gradually shifted to superior quality. Astaxanthin is well-known for its superior antioxidant capacity, while research on its regulatory effect on muscle quality is limited. This study aims to investigate whether dietary -synthesized 3S, 3'S-astaxanthin (L-AST) could promote the body coloration and muscle quality of . Experimental diets with L-AST levels of 0, 30, 60, and 90 mg/kg were fed to (IBW: 2.72 ± 0.03 g) for 8 weeks. The results revealed that the shrimp fed L-AST diets presented better body coloration with decreased L values whereas increased a values and possessed higher levels of muscle astaxanthin. Dietary supplementation with 60 mg/kg L-AST significantly enhanced muscle texture (hardness, chewiness, resilience, and gumminess), which could be attributed to an increase in alkaline-insoluble collagen content and a decrease in myofiber diameter. Interestingly, dietary supplementation with 60 or 90 mg/kg L-AST markedly increased the content of glycine (a sweet amino acid) and total flavor amino acid (glutamic acid, aspartate, alanine, glycine). Further study showed that dietary supplementation with 60 or 90 mg/kg L-AST significantly improved free fatty acid profile by increasing contents of some monounsaturated fatty acids (C17:1n7, C18:1n9t and C24:1n9) and polyunsaturated fatty acids (C20:02 and C22:6n3). Taken together, dietary -synthesized L-AST considerably promoted muscle quality in by promoting histological and texture properties, elevating alkaline-insoluble collagen content while improving the profile of free amino acids and fatty acids.
人们对水产品产量的关注已逐渐转向优质品质。虾青素以其卓越的抗氧化能力而闻名，然而关于其对肌肉品质调节作用的研究有限。本研究旨在探究日粮中合成的3S, 3'S-虾青素（L-AST）是否能促进[某种生物]的体色和肌肉品质。将L-AST水平分别为0、30、60和90mg/kg的实验日粮投喂给[某种生物]（初始体重：2.72±0.03g），持续8周。结果显示，投喂L-AST日粮的虾体色更佳，L值降低而a值升高，且肌肉虾青素水平更高。日粮中添加60mg/kg L-AST显著增强了肌肉质地（硬度、咀嚼性、弹性和黏性），这可能归因于碱不溶性胶原蛋白含量的增加和肌纤维直径的减小。有趣的是，日粮中添加60或90mg/kg L-AST显著增加了甘氨酸（一种甜味氨基酸）和总风味氨基酸（谷氨酸、天冬氨酸、丙氨酸、甘氨酸）的含量。进一步研究表明，日粮中添加60或90mg/kg L-AST通过增加一些单不饱和脂肪酸（C17:1n7、C18:1n9t和C24:1n9）和多不饱和脂肪酸（C20:02和C22:6n3）的含量，显著改善了游离脂肪酸谱。综上所述，日粮中合成的L-AST通过促进组织学和质地特性、提高碱不溶性胶原蛋白含量，同时改善游离氨基酸和脂肪酸谱，显著提升了[某种生物]的肌肉品质。
