Comparison of nutritional quality and volatile flavor compounds among bighead carp from three aquaculture systems

Hu, Beijuan; Zhou, Jie; Qiu, Huimin; Lai, Xinxin; Li, Jing; Wu, Di; Sheng, Jing; Hong, Ye

doi:10.1016/j.sjbs.2021.03.079

Cited by 18 publications

(12 citation statements)

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“…Our previous study [ 12 ] showed significant differences in bighead carp muscle fatty acids, amino acids, and volatile flavour compounds in different aquaculture systems, suggesting that the culture systems could affect muscle quality. However, the potential relationship between the culture systems and muscle quality needs further exploration [ 12 ], where gut microbes may play a crucial role. Studies have reported the impact of gut microbiota on muscle quality in other species [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

The impact of culture systems on the gut microbiota and gut metabolome of bighead carp (Hypophthalmichthys nobilis)

et al. 2023

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Background The gut microbiota of fish confers various effects on the host, including health, nutrition, metabolism, feeding behaviour, and immune response. Environment significantly impacts the community structure of fish gut microbiota. However, there is a lack of comprehensive research on the gut microbiota of bighead carp in culture systems. To demonstrate the impact of culture systems on the gut microbiome and metabolome in bighead carp and investigate a potential relationship between fish muscle quality and gut microbiota, we conducted a study using 16S ribosomal ribonucleic acid sequencing, gas chromatography-mass spectrometry, and liquid chromatography-mass spectrometry techniques on bighead carp in three culture systems. Results Our study revealed significant differences in gut microbial communities and metabolic profiles among the three culture systems. We also observed conspicuous changes in muscle structure. The reservoir had higher gut microbiota diversity indices than the pond and lake. We detected significant differences in phyla and genera, such as Fusobacteria, Firmicutes, and Cyanobacteria at the phylum level, Clostridium sensu stricto 1, Macellibacteroides, Blvii28 wastewater sludge group at the genus level. Multivariate statistical models, including principal component analysis and orthogonal projections to latent structures-discriminant analysis, indicated significant differences in the metabolic profiles. Key metabolites were significantly enriched in metabolic pathways involved in "arginine biosynthesis" and "glycine, serine, and threonine metabolism". Variation partitioning analysis revealed that environmental factors, such as pH, ammonium nitrogen, and dissolved oxygen, were the primary drivers of differences in microbial communities. Conclusions Our findings demonstrate that the culture system significantly impacted the gut microbiota of bighead carp, resulting in differences in community structure, abundance, and potential metabolic functions, and altered the host's gut metabolism, especially in pathways related to amino acid metabolism. These differences were influenced substantially by environmental factors. Based on our study, we discussed the potential mechanisms by which gut microbes affect muscle quality. Overall, our study contributes to our understanding of the gut microbiota of bighead carp under different culture systems.

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Section: Introductionmentioning

confidence: 99%

The impact of culture systems on the gut microbiota and gut metabolome of bighead carp (Hypophthalmichthys nobilis)

et al. 2023

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“…In particular, the nutritional value and sensory traits of fish muscle are affected by the culture environment [ 14 , 15 ]. In bighead carp ( Hypophthalmichthys nobilis ), due to the presence of abundant volatiles with distinct aromas, fish cultured in cold water reservoirs and common culture ponds developed a greater umami intensity than those captured from a natural lake [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)

et al. 2022

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Aquaculture environment plays important roles in regulating the growth, morphology, nutrition, and flavor of aquatic products. The present study investigated growth, morphology, nutrition, and flavor formation in largemouth bass (Micropterus salmoides) cultured in the ponds with (EM group) and without (M group) the submerged macrophytes (Elodea nuttallii). Fish in the EM group showed a significantly greater body length, higher growth rate, and lower hepatosomatic index than those in the M group (p< 0.05). Moreover, compared with fish in the M group, those in the EM group showed improved muscle quality with significantly elevated levels of crude protein, total free and hydrolysable amino acids, and polyunsaturated fatty acids (p < 0.05). Specifically, certain amino acids related to flavor (Glu, Asp, Ala, and Arg) and valuable fatty acids (C18:2, C18:3n3, C20:3n3, and C22:6) were more abundant in the EM group (p < 0.05). In addition, the levels of 19 volatile (p < 0.05) were significantly higher in the EM group than in the M group. Therefore, E. nuttallii significantly improved growth, morphological traits, nutritional components, and characteristic flavor in largemouth bass, indicating the superior nutritional value and palatability of fish cultured with submerged macrophytes.

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“…In China, based on data provided by the Bureau of Fisheries, Ministry of Agriculture and Rural Affairs of the PRC, the total fish production in China was 35.30 million tons in 2019, with a per capita of 25.30 kg. However, the nutritional composition has only been evaluated in a few fish species in China, such as pomfret ( Pampus punctatissimus ) (Zhao et al., 2010), pufferfish ( Fugu obscurus , Fugu flavidus , and Fugu rubripes ) (Tao et al., 2012), common carp ( Cyprinus carpio ) (Cai et al., 2021), and bighead carp ( Aristichthys nobilis ) (Hu et al., 2021). The nutritional value of most market fish has not been objectively evaluated, and consumers can only judge the quality of fish according to their price and be generally misled to believe that the higher the price, the better the quality.…”

Section: Introductionmentioning

confidence: 99%

Age‐related alterations in the nutritional quality of Arctic grayling (Thymallus arcticus)

Tong

Zhao

et al. 2022

Journal of Food Science

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The biochemical composition of the muscle in Arctic graylings at three age stages was evaluated and compared. For conventional biochemical composition, there was no significant difference in the crude protein content among the three age stages, but the crude fat content in the 1 year old was significantly lower than that of the others (P < 0.05). For amino acids composition, there was no significant difference in the content of essential amino acids and delicious amino acids among the three age stages, but the essential amino acid index of the 2 year old was the highest (72.205), indicating that its essential amino acid composition was more suitable for human needs. For fatty acids composition, the content of monounsaturated fatty acids (2.759 mg/g) and polyunsaturated fatty acids (3.422 mg/g) of the 3 year old was significantly higher than that of the others (P < 0.05), and it also had relatively lowest atherogenicity index (0.419) and thrombogenicity index (0.179) and the highest hypocholesterolemic/hypercholesterolemic fatty acid ratio (2.404), indicating that its fatty acid composition was healthier and more beneficial to the prevention of human cardiovascular and cerebrovascular diseases. For minerals composition, the contents of iron, zinc, and copper increased with age, while the contents of selenium and manganese decreased with age, with the highest selenium content in the 1 year old (1.522 mg/kg). The chromium, arsenic, lead, and cadmium contents were all lower than the Chinese national standard. In conclusion, the nutritional composition of Arctic graylings variated with age and consumers could select suitable Arctic graylings based on their nutritional needs.

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Comparison of nutritional quality and volatile flavor compounds among bighead carp from three aquaculture systems

Cited by 18 publications

References 50 publications

The impact of culture systems on the gut microbiota and gut metabolome of bighead carp (Hypophthalmichthys nobilis)

The impact of culture systems on the gut microbiota and gut metabolome of bighead carp (Hypophthalmichthys nobilis)

Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)

Age‐related alterations in the nutritional quality of Arctic grayling (Thymallus arcticus)

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