Dietary histidine deficiency induced flesh quality loss associated with changes in muscle nutritive composition, antioxidant capacity, Nrf2 and TOR signaling molecules in on-growing grass carp (Ctenopharyngodon idella)

Combination of lysine and histidine improves growth performance, expression of muscle growth‐related genes and fillet quality of grow‐out Nile tilapia

“…As a result, there were higher protein retention efficiency and consequently improved body weight gain, evidencing synergic effects of lysine and histidine supplementation on protein synthesis. These results are in line to previous studies involving lysine supplementation in rainbow trout, (Cheng et al, 2003;Rodehutscord et al, 2000), Japanese sea bass, Lateolabrax japonicus (Mai et al, 2006), grass carp (Yang et al, 2010) and histidine supplementation in Nile tilapia (Michelato, Zaminhan, et al, 2016;Wu et al, 2020). However, the effects of lysine and histidine supplementation on amino acids retention remain poorly documented in the literature.…”

“…Recently, these results were evidenced by a strong and positive correlation between cooking and shear force with the activity of superoxide dismutase and glutathione peroxidase in grass carp fed a histidine-added diet (Wu et al, 2020). In parallel, higher texture properties in histidine-added diets have been attributed to increasing collagen joins muscle fibres and bundles of fibres, which contributes to the improvement of the muscle water retention capacity in the fish muscle (Kong et al, 2008;Wu et al, 2020;Xu et al, 2018).…”

“…Otherwise, histidine has strong antioxidant properties, maintaining the cohesiveness (Wu et al, 2020;Xu et al, 2018) and integrity of the muscle (Jiang et al, 2016). Moreover, few studies have been focused on the effects of lysine on fillet quality parameters in fish.…”

“…Recently study highlighted histidine beyond effects on protein synthesis by improving flesh quality attributes (Wu et al., 2020). This assertion is supported by the fact that histidine has potent antioxidant properties and extends the shelf‐life of fillets (Wu et al., 2020; Xu et al., 2018). In the same way, lysine controls collagen formation and support to muscle tissue (Cai et al., 2017).…”

“…In particular, lysine controls collagen formation, and consequently texture attributes of muscle tissue (Liu et al., 2017; Oliveira et al., 2017). Regardless texture attributes are widely accepted to evaluate flesh quality in fish (Brinker & Reiter, 2011; Wu et al., 2020), the effects of lysine and histidine on flesh quality of Nile tilapia in poorly documented in the literature.…”