Effects of dietary licorice (Glycyrrhiza uralensis) supplementation on growth performance, muscle quality, and immunity in the common carp (Cyprinus carpio haematopterus)

Meng, Xiaolin; You, Fu; Cao, Hui; Cai, Huimin; Liu, Ying; Yang, Guokun; Zhang, Yanmin; Chang, Xulu; Zhang, Xindang; Tian, Xue

doi:10.1016/j.aqrep.2022.101331

Cited by 2 publications

(3 citation statements)

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“…It is known that protein is an essential part of the diet of aquatic animals and is required for the growth, development, reproduction, and survival of fish. The amount of protein content could affect the growth and nutritional values in the muscle of crustaceans [13,38]. Pacific white shrimp, black tiger shrimp, and Chinese shrimp had the highest crude protein content, but no significant difference from freshwater prawns and kuruma prawns; crude lipid content was also the highest value for freshwater prawns and pacific white shrimp.…”

Section: Discussionmentioning

confidence: 99%

“…The physicochemical properties of muscles, such as textural characteristics, meat color, water holding capacity (WHC), and pH are also important indicators for assessing muscle quality [5,6]. It has been found that the addition of various nutrients [7][8][9][10] and additives [11][12][13] to feed can affect the nutrient, amino acid, and fatty acid content of the muscles of aquatic animals. Xu et al [14] showed that optimal amounts of dietary protein improved the physical (or chemical) flavor quality of grass carp fillets by increasing the shear force, pH, hydroxyproline, protein, lipid, free amino acid, and nucleotide content (5' inosinic acid), and decreased cooking loss, cathepsin B and L activities, and lactate content.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Morphometric Parameters, Nutritional Composition, and Textural Properties of Seven Crustaceans Species

Yang,

Jiang,

Zhang

et al. 2024

Fishes

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In order to study the muscle quality of different crustaceans, we aim to provide a comprehensive assessment of their muscle quality characteristics as a theoretical reference. In this work, seven major species of farmed and consumer crustaceans were selected, including crayfish (Procambarus clarkii), freshwater prawns (Macrobrachium rosenbergii), pacific white shrimp (Litopenaeus vannamei), black tiger shrimp (Penaeus monodon), kuruma prawns (Penaeus japonicus), river prawns (Macrobranchium nipponense), and Chinese shrimp (Penaeus chinensis). Their morphometric parameters, nutritional composition, textural properties, and physical and chemical indexes were comparatively analyzed. The results showed that the meat content (MC, about 14.78%) of crayfish was significantly lower than that of the other six species. By contrast, pacific white shrimp had the highest MC, although the MCs of black tiger shrimp, kuruma prawns, and Chinese shrimp are greater than 40%. All seven crustacean species were high in protein and low in fat, while pacific white shrimp had the highest crude protein, crude lipid, and crude ash content compared to the other crustaceans. The content of threonine (Thr) was the highest in crayfish. The content of methionine (Met) and lysine (Lys) was the highest in freshwater prawns. The content of isoleucine (Ile), leucine (Leu), and non–essential amino acid (NEAA) was the highest in pacific white shrimp. C18:2n-6 (linoleic acid, LA) was the highest in freshwater prawns and pacific white shrimp; C18:3n-3 (linolenic acid, LNA), C20:4n-6 (arachidonic acid, AA), unsaturated fatty acids (UFA), and monounsaturated fatty acids (MUFA) were all the highest in crayfish; and polyunsaturated fatty acids (PUFA) was the highest in freshwater prawns, but the content was not significantly different from crayfish, pacific white shrimp, black tiger shrimp, and Chinese shrimp. Pacific white shrimp had the highest values for hardness, cohesiveness, gumminess, and chewiness. The redness values of crayfish, black tiger shrimp, and Chinese shrimp were significantly higher than those of the other three species except kuruma prawns. Compared to other crustaceans, river prawns had the highest drip loss and cooking loss. Black tiger shrimp and Chinese shrimp had the lowest cooking loss rates. The research shows that the tail muscle of the seven species of crustaceans is rich in protein, essential amino acids, unsaturated fatty acids and low in fat, representing a high-quality protein. Among these crustaceans, the main essential amino acids and essential fatty acids in the tail muscle of pacific white shrimp, freshwater prawns, and crayfish are higher in content and better in nutritional value.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Comparison of Morphometric Parameters, Nutritional Composition, and Textural Properties of Seven Crustaceans Species

Yang,

Jiang,

Zhang

et al. 2024

Fishes

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“…In addition, licorice significantly improved the stress resistance of goldfish (Carassius auratus) and enhanced the resistance to Aeromonas hydrophila in goldfish and Chinese soft-shelled turtles (Pelodiscus sinensis) [20,27]. In terms of growth, licorice has a certain promotional effect on freshwater species such as tilapia, sturgeon, grass carp, and koi carp [28][29][30][31]. Previous studies have found that licorice can promote the growth of Asian seabass, but no further studies have been conducted [32].…”

Section: Introductionmentioning

confidence: 99%

Effect of Licorice on Gene Expression Related to the Growth of Asian Seabass Lates calcarifer

Yang,

Zhao,

Wang

et al. 2024

JMSE

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The Asian seabass (Lates calcarifer) has high economic value and is the primary aquaculture species in China. Licorice (Glycyrrhiza uralensis) as a feed additive has demonstrated significant immunological benefits in aquaculture. However, its effects on the growth of aquatic animals are largely unexplored. This study explored the influence of licorice on the level of growth-related genes in Asian seabass by conducting an experiment using artificial feed with 0%, 1%, 3%, and 5% licorice. The impact on growth performance and the expression of several genes, including growth hormone–releasing hormone (GHRH), growth hormone (GH), growth hormone receptor (GHR), insulin-like growth factor 1 (IGF1), IGF2, IGF2 receptor (IGF2R), myostatin 1 (MSTN1), and myostatin 2 (MSTN2), were studied over 56 d. According to the results, the 3% and 5% licorice-supplemented diets significantly improved survival rates and weight gain compared to the control group. Licorice affected the level of growth-associated genes in Asian seabass and significantly increased the levels of GHR and IGF1 in the liver. However, a 5% licorice diet downregulated the expression of IGF2. As the licorice content in the diet increased, the levels of IGF2R and MSTN1 in the muscle tissue first decreased and then increased, and licorice addition inhibited the MSTN2 expression. The inclusion of licorice in the feed led to a significant downregulation of the GH and GHRH expression (p < 0.05). In summary, adding a certain proportion of licorice to the diet can improve the survival rate of the Asian seabass. Moreover, a proper proportion of licorice can increase the expression of related growth genes of fish, effectively increasing their weight gain rate and specific growth rate.

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Effects of dietary licorice (Glycyrrhiza uralensis) supplementation on growth performance, muscle quality, and immunity in the common carp (Cyprinus carpio haematopterus)

Cited by 2 publications

References 59 publications

Comparison of Morphometric Parameters, Nutritional Composition, and Textural Properties of Seven Crustaceans Species

Comparison of Morphometric Parameters, Nutritional Composition, and Textural Properties of Seven Crustaceans Species

Effect of Licorice on Gene Expression Related to the Growth of Asian Seabass Lates calcarifer

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