Dietary iron affects lipid deposition, nutritional element, and muscle quality in coho salmon (Oncorhynchus kisutch)

Liu, Dongwu; Li, Lingyao; Shan, Ling-ling; Zhang, Qin; Yu, Huan

doi:10.1016/j.fochx.2022.100405

Cited by 2 publications

(3 citation statements)

References 30 publications

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“…A recent study on coho salmon reported that dietary iron supplementation increased muscle textural parameters (hardness, springiness, gumminess, cohesiveness, chewiness, and resilience), which was related to the reduction of lipid content by inhibiting its anabolism in the muscle. 170 Contrary to this finding, the shear force of grass carp flesh revealed quadratic decrease in response to dietary iron levels. 169 This coincided with increasing lipids and reducing collagens in the muscle.…”

Section: Mineralsmentioning

confidence: 66%

“…The impacts of mineral elements on fish flesh have not received the due attention except for a few including iron, zinc, selenium, magnesium, and phosphorus (Table 4). A recent study on coho salmon reported that dietary iron supplementation increased muscle textural parameters (hardness, springiness, gumminess, cohesiveness, chewiness, and resilience), which was related to the reduction of lipid content by inhibiting its anabolism in the muscle 170 . Contrary to this finding, the shear force of grass carp flesh revealed quadratic decrease in response to dietary iron levels 169 .…”

Section: Strategies To Regulate Texture Characteristics In Aquaculturementioning

confidence: 79%

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The flesh texture of teleost fish: Characteristics and interventional strategies

Wang,

Qiao,

Zhang

et al. 2023

Reviews in Aquaculture

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With the growing demand of consumers for high‐quality aquatic products, controlling the harvest quality of farmed fish is becoming increasingly important in aquaculture industry. The texture is a sensory property that covers a group of attributes, such as firmness, tenderness, chewiness, adhesiveness, resilience, etc., which greatly determine consumers' perception and satisfaction for flesh products. Regarding texture quality, extensive research has been conducted in recent decades based on its related theories, influencing factors, and intervention strategies. However, the information available is largely scattered and disjointed. Essentially, flesh texture is mainly determined by the collective contribution of three major muscle components: muscle fibres, intramuscular connective tissue, and intramuscular fat. Therefore, changing these components in living animals through nutritional and management factors has the potential to modulate texture quality. Here, we briefly introduced the features and development of the three muscle components mentioned above, particularly their potential contributions to texture quality of fish flesh. Exciting promises to manipulate flesh texture through dietary intervention, feed restriction, and exercise training were also discussed. To ensure their applications in large‐scale aquaculture facilities, specific considerations of these regimens should be incorporated in experimental design parameters, including the species and age of fish, research system, experiment duration, and exercise intensity. Finally, the existing challenges and limitations of fish texture studies were presented, along with some viewpoints about current work and future directions of this field.

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Section: Mineralsmentioning

confidence: 66%

Section: Strategies To Regulate Texture Characteristics In Aquaculturementioning

confidence: 79%

The flesh texture of teleost fish: Characteristics and interventional strategies

Wang,

Qiao,

Zhang

et al. 2023

Reviews in Aquaculture

View full text Add to dashboard Cite

show abstract

“…Crude protein determination follows the Kjeldahl method. The measurement of crude fat involves the Soxhlet extraction method ( Liu et al, 2018 ). Lastly, the determination of crude fiber is conducted through the acid-alkali digestion method as per GB/T 5009.10–2003.…”

Section: Methodsmentioning

confidence: 99%

Comparative evaluation of amino acid profiles, fatty acid compositions, and nutritional value of two varieties of head water Porphyra yezoensis: “Jianghaida No. 1” and “Sutong No.1”

Guan,

Sun,

Liu

et al. 2024

Food Chemistry: X

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Dietary iron affects lipid deposition, nutritional element, and muscle quality in coho salmon (Oncorhynchus kisutch)

Cited by 2 publications

References 30 publications

The flesh texture of teleost fish: Characteristics and interventional strategies

The flesh texture of teleost fish: Characteristics and interventional strategies

Comparative evaluation of amino acid profiles, fatty acid compositions, and nutritional value of two varieties of head water Porphyra yezoensis: “Jianghaida No. 1” and “Sutong No.1”

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