Zhou Luo, Su Yingbing, Yang Daiqin, Shi Qiong, Yi Tilin, Wen Zhengyong
School of Animal Science, Yangtze University, Jingzhou 424020, China.
Key Laboratory of Sichuan Province for Fishes Conservation and Utilization in the Upper Reaches of the Yangtze River, Neijiang Normal University, Neijiang 641100, China.
Biology (Basel). 2025 Jun 13;14(6):694. doi: 10.3390/biology14060694.
Thus far, various aquaculture modes have been developed to facilitate the rapid growth of the aquaculture industry and thus meet the heavy demand for aquatic products for human consumption. However, the effects of different culture modes on fish muscular nutritional content and volatile flavor are rarely reported. In the present study, we evaluated the differences in muscular nutrition content and dietary flavor between Chinese longsnout catfish () groups cultured in two different modes, i.e., flow-through water tanks (CWWL) and traditional ponds (CWWC). Our statistical results showed that a significantly higher crude protein content and lower crude fat levels were observed in the CWWL group than in the CWWC group ( < 0.05). Similarly, the contents of total aromatic amino acids (Total ∑TAA) and total dicarboxylic amino acids (Total ∑DAA) were also significantly higher in the CWWL group. Among the fatty acids, long-chain polyunsaturated fatty acids (LC-PUFAs), including eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and arachidonic acid (ARA), were recorded at 1.44%, 2.5%, and 9.09%, respectively, in the CWWL group, which were dramatically higher than in the CWWC group. Conversely, the contents of volatile compounds, including 2-tridecanone, dimethyl trisulfide, and isophorone, in the CWWC group were also significant higher, which, however, may contribute to an unpleasant sensory experience. Conversely, other compounds like 2-methylbutanal and 2,3-butanedione were prevalent in the CWWL group, which can induce rich nutty and buttery flavors and thus enhance the freshness of flavor profiles. In conclusion, Chinese longsnout catfish cultured in flow-through tanks show higher nutritional value and better sensory flavor in comparison with those raised in ponds. These findings not only provide novel insights into the potential effects of aquaculture modes on muscular nutrition content and dietary flavor for Chinese longsnout catfish but also lay a solid foundation for optimizing practical culture modes to improve the global aquaculture industry.
迄今为止，已开发出多种水产养殖模式，以促进水产养殖业的快速发展，从而满足人类消费对水产品的巨大需求。然而，不同养殖模式对鱼类肌肉营养成分和挥发性风味的影响鲜有报道。在本研究中，我们评估了两种不同模式养殖的长吻鮠（）群体之间肌肉营养成分和风味的差异，这两种模式分别是流水养殖池（CWWL）和传统池塘（CWWC）。我们的统计结果表明，CWWL组的粗蛋白含量显著高于CWWC组，而粗脂肪水平则显著低于CWWC组（<0.05）。同样，CWWL组的总芳香族氨基酸（Total ∑TAA）和总二羧酸氨基酸（Total ∑DAA）含量也显著更高。在脂肪酸中，长链多不饱和脂肪酸（LC-PUFAs），包括二十碳五烯酸（EPA）、二十二碳六烯酸（DHA）和花生四烯酸（ARA），在CWWL组中的含量分别为1.44%、2.5%和9.09%，显著高于CWWC组。相反，CWWC组中挥发性化合物（包括2-十三酮、二甲基三硫和异佛尔酮）的含量也显著更高，然而，这可能会导致不愉快的感官体验。相反，其他化合物如2-甲基丁醛和2,3-丁二酮在CWWL组中普遍存在，它们可以产生浓郁的坚果和黄油风味，从而增强风味的新鲜度。总之，与池塘养殖的长吻鮠相比，流水养殖池养殖的长吻鮠具有更高的营养价值和更好的感官风味。这些发现不仅为水产养殖模式对长吻鮠肌肉营养成分和风味的潜在影响提供了新的见解，也为优化实际养殖模式以改善全球水产养殖业奠定了坚实的基础。
