Implications of vitamin D for flesh quality of grass carp (Ctenopharyngodon idella): antioxidant ability, nutritional value, sensory quality, and myofiber characteristics

Journal of Animal Science and Biotechnology

Research

Chaonan Li¹  Jiayong Tang¹  Ruinan Zhang¹  Yao Zhang¹  Xiaoqiu Zhou²  Yang Liu²  Hongmei Ren²  Lin Feng²  Weidan Jiang²  Pei Wu²  Haifeng Mi³  Lu Zhang³ 

[1] Animal Nutrition Institute, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China;Animal Nutrition Institute, Sichuan Agricultural University, 611130, Chengdu, Sichuan, China;Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, 611130, Chengdu, China;Key Laboratory for Animal Disease-Resistant Nutrition of China Ministry of Education, Sichuan Agricultural University, 611130, Chengdu, China;Healthy Aquaculture Key Laboratory of Sichuan Province, Tongwei Co., Ltd., 610041, Chengdu, Sichuan, China;

关键词: Antioxidant;    Grass carp;    Myofiber development;    Nutritional value;    Sensory quality;    Vitamin D;   

DOI  :  10.1186/s40104-023-00911-7

 received in 2023-02-17, accepted in 2023-07-02,  发布年份 2023

来源: Springer

【 摘 要 】

BackgroundMuscle represents a unique and complex system with many components and comprises the major edible part of animals. Vitamin D is a critical nutrient for animals and is known to enhance calcium absorption and immune response. In recent years, dietary vitamin D supplementation in livestock has received increased attention due to biological responses including improving shear force in mammalian meat. However, the vitamin D acquisition and myofiber development processes in fish differ from those in mammals, and the effect of vitamin D on fish flesh quality is poorly understood. Here, the influence of dietary vitamin D on fillet quality, antioxidant ability, and myofiber development was examined in grass carp (Ctenopharyngodon idella).MethodsA total of 540 healthy grass carp, with an initial average body weight of 257.24 ± 0.63 g, were allotted in 6 experimental groups with 3 replicates each, and respectively fed corresponding diets with 15.2, 364.3, 782.5, 1,167.9, 1,573.8, and 1,980.1 IU/kg vitamin D for 70 d.ResultsSupplementation with 1,167.9 IU/kg vitamin D significantly improved nutritional value and sensory quality of fillets, enhancing crude protein, free amino acid, lipid, and collagen contents; maintaining an ideal pH; and reducing lactate content, shear force, and cooking loss relative to respective values in the control (15.2 IU/kg) group. Average myofiber diameter and the frequency of myofibers > 50 μm in diameter increased under supplementation with 782.5–1,167.9 IU/kg vitamin D. Levels of oxidative damage biomarkers decreased, and the expression of antioxidant enzymes and nuclear factor erythroid 2-related factor 2 signaling molecules was upregulated in the 1,167.9 IU/kg vitamin D treatment compared to respective values in the control group. Furthermore, vitamin D supplementation activated cell differentiation by enhancing the expression of myogenic regulatory factors and myocyte enhancer factors compared to that in the control group. In addition, supplementation with 1,167.9 IU/kg vitamin D improved protein deposition associated with protein synthesis molecule (target of rapamycin) signaling and vitamin D receptor paralogs, along with inhibition of protein degradation (forkhead box protein 1) signaling.ConclusionsOverall, the results demonstrated that vitamin D strengthened antioxidant ability and myofiber development, thereby enhancing nutritional value and sensory quality of fish flesh. These findings suggest that dietary vitamin D supplementation is conducive to the production of nutrient-rich, high quality aquaculture products.

【 授权许可】

CC BY   
© Chinese Association of Animal Science and Veterinary Medicine 2023

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