A nutritional strategy for improving sub-adult grass carp (Ctenopharyngodon idella) flesh flavor: The role of α-lipoic acid in regulating muscle nucleotide and fatty acid metabolism
文献类型： 外文期刊
作者： Zhang, Yang 1 ; Wu, Pei 1 ; Jiang, Wei-Dan 1 ; Liu, Yang 1 ; Ma, Yao-Bin 1 ; Kuang, Sheng-Yao 4 ; Li, Shu-Wei 4 ; Tang, Ling 4 ; Zhou, Xiao-Qiu 1 ; Feng, Lin 1 ;
作者机构： 1.Sichuan Agr Univ, Anim Nutr Inst, Chengdu 611130, Sichuan, Peoples R China
2.Sichuan Agr Univ, Fish Nutr & Safety Prod Univ Key Lab Sichuan Prov, Chengdu 611130, Peoples R China
3.Minist Agr & Rural Affairs, Minist Educ, Key Lab Anim Dis Resistance Nutr, Key Lab Sichuan Prov, Chengdu 611130, Sichuan, Peoples R China
4.Sichuan Acad Anim Sci, Anim Nutr Inst, Chengdu 610066, Peoples R China
关键词： Grass carp; Alpha-lipoic acid; Flavor; Nucleotides; Fatty acids
期刊名称：AQUACULTURE （ 影响因子：3.9； 五年影响因子：4.4 ）
ISSN： 0044-8486
年卷期： 2025 年 603 卷
页码：
收录情况： SCI
摘要： Alpha-lipoic acid (LA) is a vitamin-like compound that plays an important role in regulating lipid metabolism. Fatty acids are important precursors of muscle flavor. However, whether LA can affect the flavor of flesh has not been reported. Therefore, this experiment was conducted to study the effects of LA on muscle flavor, nucleotide and fatty acid metabolism of sub-adult grass carp (Ctenopharyngodon idella). A total of 600 sub-adult grass carp with an average weight of 651.08 +/- 1.18 g were randomly divided into 6 treatment groups with 4 replicates per treatment and fed different levels of LA (8.25, 159.33, 306.27, 459.56, 608.89 and 756.65 mg/kg) for 60 days. The results showed that LA improved the overall taste of fish, changed the fatty acid composition, increased the content of inosine monophosphate (IMP) and its metabolites and the content of flavor amino acids in the muscle of sub-adult grass carp. Further study found that the changes in fatty acid composition was closely related to the enhancement of fatty acid uptake, de novo synthesis and fat catabolism in muscle induced by LA. And LA changed the composition of fatty acids by affecting the SREBP-1/PPAR gamma signaling pathway and AMPK. Meanwhile, LA altered nucleotide metabolism by regulating adenosine monophosphate deaminase 1 (AMPD1) and 5 ' nucleotidase (5'-NT). In conclusion, optimal level of dietary LA can promote sub-adult grass carp growth performance and improve fish flesh flavor. According to percent weight gain (PWG) and K value, the supplemental amounts of LA for sub-adult grass carp were 335.42 mg/kg and 308.55 mg/kg, respectively.
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