Dietary lysine facilitates muscle growth and mediates flesh quality of Pacific white shrimp (Litopenaeus vannamei) reared in low-salinity water

Wu, Mei‐Li; Li, Meifeng; Huang, Wen; Yu, Lijuan; Jiang, Ming; Lü, Xing; Jian, Tian; Huang, Feng

doi:10.1007/s10499-022-00997-2

Cited by 6 publications

(2 citation statements)

References 50 publications

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“…A study in Senegalese sole (Solea senegalensis) showed that 100% substitution of dietary FM by mixed plant protein decreased the textural properties of muscle [67], indicating that the addition of plant protein to the feed has a significant effect on the textural properties of fish muscles, and similar findings have been reported in grass carp [68]. In addition, it has been reported that feed lysine levels affect muscle hardness by mediating the development of muscle fibers [69]. Therefore, the low lysine content in plant protein may also be the reason for the reduced muscle quality when a high percentage of FM is substituted.…”

Section: Discussionmentioning

confidence: 57%

Dietary Fishmeal Can Be Partially Replaced with Non-Grain Compound Proteins through Evaluating the Growth, Biochemical Indexes, and Muscle Quality in Marine Teleost Trachinotus ovatus

Ying

Chen

et al. 2023

Animals

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In the context of human food shortages, the incorporation of non-grain feedstuff in fish feed deserves more research attention. Here, the feasibility and appropriate ratio of non-grain compound protein (NGCP, containing bovine bone meal, dephenolized cottonseed protein, and blood cell meal) for dietary fishmeal (FM) replacement were explored in golden pompano (Trachinotus ovatus). Four isonitrogenous (45%) and isolipidic (12%) diets (Control, 25NGP, 50NGP, and 75NGP) were prepared. Control contained 24% FM, whereas the FM content of 25NGP, 50NGP, and 75NGP was 18%, 12%, and 6%, respectively, representing a 25%, 50%, and 75% replacement of FM in Control by NGCP. Juvenile golden pompano (initial weight: 9.71 ± 0.04 g) were fed the four diets for 65 days in sea cages. There was no significant difference between the 25NGP and Control groups in terms of weight gain, weight gain rate, and specific growth rate; contents of crude protein, crude lipid, moisture, and ash in muscle and whole fish; muscle textural properties including hardness, chewiness, gumminess, tenderness, springiness, and cohesiveness; and serum biochemical indexes including total protein, albumin, blood urea nitrogen, HDL cholesterol, total cholesterol, and triglycerides. However, the golden pompano in 50NGP and 75NGP experienced nutritional stress, and thus some indicators were negatively affected. In addition, compared to the Control group, the expression levels of genes related to protein metabolism (mtor, s6k1, and 4e-bp1) and lipid metabolism (pparγ, fas, srebp1, and acc1) of the 25NGP group showed no significant difference, but the 4e-bp1 and pparγ of the 75NGP group were significantly upregulated and downregulated, respectively (p < 0.05), which may explain the decline in fish growth performance and muscle quality after 75% FM was replaced by NGCP. The results suggest that at least 25% FM of Control can be replaced by NGCP, achieving a dietary FM content of as low as 18%; however, the replacement of more than 50% of the dietary FM negatively affects the growth and muscle quality of golden pompano.

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Section: Discussionmentioning

confidence: 57%

Dietary Fishmeal Can Be Partially Replaced with Non-Grain Compound Proteins through Evaluating the Growth, Biochemical Indexes, and Muscle Quality in Marine Teleost Trachinotus ovatus

Ying

Chen

et al. 2023

Animals

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“…The addition of an appropriate amount of lysine in feed can increase the content of alanine and Glu acid in muscles and increase muscle fiber hardness, thereby improving muscle hardness and improving the flavor and taste of freshwater-farmed L. vannamei. 10 Similarly, the addition of an appropriate amount of arginine in feed can affect purine metabolism pathways by reducing the content of hypoxanthine, xanthine, and inosine, ultimately increasing muscle hardness, protein nutrition, and flavor of L. vannamei. 11 Adding creatine to feed can enhance the sweetness, chewiness, and protein nutrition of L. vannamei, which may be related to creatine and muscle amino acid metabolism, as well as changes in myofibrillar structure.…”

Section: Introductionmentioning

confidence: 99%

Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

Qin,

Feng,

et al. 2024

J. Agric. Food Chem.

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The advantages of Litopenaeus vannamei farming in saline−alkali water have gradually attracted attention, but few studies have focused on its flavor. In this study, L. vannamei cultured in saline−alkali water (SS) and ordinary seawater (CS) (both have a breeding time of 120 days) were selected for analysis (n = 5). High-performance liquid chromatography (HPLC) was used to measure free amino acids and flavoring nucleotides in the muscles of L. vannamei, while the taste activity value (TAV) and equivalent umami concentration (EUC) were used to analyze the degree of umami. The total essential amino acids (TEAA) in the SS group were 238.41 ± 46.24 mg/mL, significantly higher than that in the CS group (107.06 ± 15.65 mg/mL). The total amount of flavor nucleotides in the SS group was 2948.51 ± 233.66 μg/mL, significantly higher than those in the CS group (2530.37 ± 114.67 μg/ mL). The content and TAV of some free amino acids (Glu, Cys-s) in the SS group were significantly higher. Meanwhile, due to the significant increase in IMP, the synergistic effect of free amino acids and flavored nucleotides leads to higher EUC. The significant separation of SS and CS samples in principal component analysis (PCA) indicates a significant difference between the two groups.Our results indicate that shrimp cultured in saline−alkali water has a stronger umami. This study enriches the basic theories related to the flavor of salt−alkali water crustaceans.

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Characterization of the quality and physiological status of Penaeus vannamei in salt pans at various salinities

Li,

Wu,

Lei

et al. 2024

Aquacult Int

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Dietary lysine facilitates muscle growth and mediates flesh quality of Pacific white shrimp (Litopenaeus vannamei) reared in low-salinity water

Cited by 6 publications

References 50 publications

Dietary Fishmeal Can Be Partially Replaced with Non-Grain Compound Proteins through Evaluating the Growth, Biochemical Indexes, and Muscle Quality in Marine Teleost Trachinotus ovatus

Dietary Fishmeal Can Be Partially Replaced with Non-Grain Compound Proteins through Evaluating the Growth, Biochemical Indexes, and Muscle Quality in Marine Teleost Trachinotus ovatus

Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei

Characterization of the quality and physiological status of Penaeus vannamei in salt pans at various salinities

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