Effects of pre-slaughter stress on proteolytic enzyme activities and muscle quality of farmed Atlantic cod (Gadus morhua)

Nutritive values, flavor amino acids, healthcare fatty acids and flesh quality improved by manganese referring to up-regulating the antioxidant capacity and signaling molecules TOR and Nrf2 in the muscle of fish

“…After the feeding trial, eighteen fish from each cage were sacrificed by a sharp blow to the head according to Hultmann, Phu, Tobiassen, Aas-Hansen, and Rustad (2012). And then the muscle located to the left sides of fish were quickly removed on ice and stored at − 80°C until analyzed as described in our previous study (Wang, Liu, et al, 2015).…”

“…The positive effect of dietary Mn on the muscle pH value in fish might be partially related to the low lactate content. In Atlantic cod, the low lactate content resulted in the high post-mortem pH value (Hultmann et al, 2012). In the current study, optimal Mn decreased the content of lactate in the muscle of grass carp.…”

Dietary leucine improves flesh quality and alters mRNA expressions of Nrf2-mediated antioxidant enzymes in the muscle of grass carp ( Ctenopharyngodon idella )

“…At the end of feeding trial, six individual fish from each cage were anesthetized in benzocaine bath (50 mg L −1 ) as described by Bohne et al (2007), and then fish were sacrificed by a sharp blow to the head according to Hultmann et al (2012). Immediately after slaughtering, fish were manually filleted, using a new sterile scalpel for each fish.…”

Enhanced muscle nutrient content and flesh quality, resulting from tryptophan, is associated with anti-oxidative damage referred to the Nrf2 and TOR signalling factors in young grass carp (Ctenopharyngodon idella): Avoid tryptophan deficiency or excess

“…However, few studies have examined the effects of dietary Trp on flesh quality in fish. Flesh qualities, such as WHC and hardness (firmness), have been reported to be somewhat decreased by pre-slaughter stress in the muscle of fish (Hultmann, Phu, Tobiassen, Aas-Hansen, & Rustad, 2012;Lerfall et al, 2015). However, unfortunately, fishes always suffer from a mass of stresses due to changes in temperature, dissolved oxygen, ammonia, nitrite, nitrate and pH, as well as abundant pathogen microorganisms in aquatic environments .…”