Effects of salinity and alkalinity on fatty acids, free amino acids and related substance anabolic metabolism of Nile tilapia

Yamei, Cheng; Zhao, Jianmin; Ayisi, Christian Larbi; Cao, Xiaoying

doi:10.1016/j.aaf.2020.06.005

Cited by 32 publications

(29 citation statements)

References 31 publications

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“…Carassius auratus reared at 4‰ salinity water, the contents of many amino acids, TAA and DAA in muscle were increased significantly compared with that in the fresh water (Xu et al, 2017). There is evidence that the content levels of TAAs in the muscles of Channa argus and Oreochromis niloticus increased with increasing salinity (Cheng et al, 2019; Cheng, Zhao, Ayisi et al, 2020; Cheng, Zhao, Song, et al, 2020). Our experimental results are consistent with the above conclusions, therefore suggesting that short‐term salinity treatment can increase the content of TAA in the muscle of grass carp, and the EAAI indices in muscle of grass carp and black carp.…”

Section: Resultsmentioning

confidence: 99%

“…It has been reported that saline water can regulate the fatty acid composition in the muscle of fish and can improve flesh quality (Bystriansky et al, 2007; Cheng et al, 2019; Cheng, Zhao, Ayisi, et al, 2020; Haliloǧlu et al, 2004). This may be the EPA and DHA in fish under freshwater farming are more susceptible to oxidation in the presence of LOX (Fu et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

“…Some of these substances are precursors of flavour substances; thus, ambient salinity can affect the muscle flavour of fish. Previous studies have shown that the content levels of fatty acids and flavour amino acids in the muscle of Nile tilapia ( Oreochromis niloticus ) are affected by ambient salinity (Cheng, Zhao, Ayisi, et al, 2020). Significant differences have also been reported in the fatty acid content in rainbow trout ( Oncorhynchus mykiss ; Haliloǧlu et al, 2004) and Atlantic salmon ( Salmo salar ; Krogdahl et al, 2004) cultured in marine waters in comparison to those cultured in freshwater.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of salinity treatment on muscle quality and off‐flavour compounds of grass carp ( Ctenopharyngodon idella ) and black carp ( Mylopharyngodon piceus )

Qu¹,

Teng²,

Du³

et al. 2022

Aquaculture Research

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show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of salinity treatment on muscle quality and off‐flavour compounds of grass carp ( Ctenopharyngodon idella ) and black carp ( Mylopharyngodon piceus )

Qu¹,

Teng²,

Du³

et al. 2022

Aquaculture Research

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show abstract

“…Several FAAs have been reported to involve in osmoregulation in marine invertebrate animals (Shumway et al, 1977;Heavers and Hammen, 1985;Hosoi et al, 2003;Meng et al, 2013;Cheng et al, 2020). Research shows that under osmotic stress razor clam could actively adjust the intracellular osmotic pressure to the osmotic concentration of the seawater, which is called "isosmotic intracellular regulation" (Heavers and Hammen, 1985).…”

Section: Discussionmentioning

confidence: 99%

Effects of High Salinity Stress on the Survival, Gill Tissue, Enzyme Activity and Free Amino Acid Content in Razor Clam Sinonovacula constricta

Cao

Chi

et al. 2022

Front. Mar. Sci.

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Salinity can affect the physiological and productive characteristics of bivalves. The razor clam Sinonovacula constricta naturally distributing in intertidal zones and estuarine waters is extensively cultured in China. High-salinity is a serious threat to its culture, especially in pond culture model. Here, we investigated the effects of high-salinity on the survival, gill tissue, enzyme activity and free amino acid content of S. constricta. Individuals were randomly divided into six groups treated with different salinities of 20, 25, 30, 35, 40, and 45 ppt. The median lethal salinity calculated by linear regression and probit analysis methods were similar, with 46.61, 43.17, 36.99, 35.99, and 34.99 ppt by linear regression, while 44.63, 42.87, 38.45, 37.32, and 36.17 ppt by probit analysis at 72, 96, 120, 144, and 168 h, respectively. Furthermore, paraffin section revealed that the gill of razor clam shrunk quickly under high-salinity and dissolved at 48 h under salinity of 40 ppt, but not under 30 ppt. In addition, the activities of three enzymes including Na+-K+-ATPase, acid phosphatase and alkaline phosphatase changed significantly under high-salinity. Besides, the contents of total free amino acids (TFAAs) in the gill tissues were 61.25 ± 1.58, 89.36 ± 4.18, and 111.98 ± 1.46 mg⋅g–1 at salinity of 20, 30, and 40 ppt, respectively, indicating increasing TFAA contents with salinity. Notably, several amino acid species including taurine, alanine, proline, glycine and glutamic showed significantly changed contents in response to salinity variation, suggesting these amino acids might play an important role in razor clam’s adaptation to salinity stress. Combining all these results, it was referred that razor clams may adapt to moderately high-salinity of 30 ppt in a short time through osmotic adjustment. Although a small proportion of individuals could survive under the salinity of 35 ppt, the death of most individuals still suggested it can hardly be accepted in aquacultural production. Notably, living under a salinity of 40 ppt for more than 48 h could cause great damage to razor clams. Therefore, the seawater salinity is recommended to be lower than 30 ppt for S. constricta aquaculture. Overall, this study provides guidance for the culture and breeding of high-salinity tolerant razor clams.

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“…Fish flesh quality is a complex trait for aquatic products and an important index in aquaculture and processing [ 1 ]. Generally, flesh quality depends on at least the following three aspects: the content of detectable nutrients, texture, and taste.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides

Zhang

et al. 2022

Foods

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It is of great significance for the aquaculture industry to determine how rearing salinity impacts fish flesh quality. In the present study, largemouth bass was cultured in different salinities (0%, 0.3%, 0.9%) for 10 weeks, and the effect on flesh texture, flavor compounds, taste, and fatty acid composition was evaluated. We show that rearing salinity not only increased flesh water-holding capacity, but also enhanced muscle hardness, chewiness, gumminess, and adhesiveness, which was consistent with the finding in the shear value test. Morphology analysis further revealed that the effect of salinity on flesh texture was probably related to changes in myofibril diameter and density. As for the taste of the flesh, water salinity improved the contents of both sweet and umami amino acids, and reduced the contents of bitter amino acid. Meanwhile, the content of IMP, the dominant flavor nucleotide in largemouth bass muscle, was significantly higher in the 0.9% group. Interestingly, electronic-tongue analysis demonstrated that the positive effect of salinity on flavor compounds enhanced the umami taste and taste richness of flesh. Moreover, rearing salinity improved the contents of C20: 5n-3 (EPA) and C22: 6n-3 (DHA) in back muscle. Therefore, rearing largemouth bass in adequate salinity may be a practical approach to improving flesh quality.

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Effects of salinity and alkalinity on fatty acids, free amino acids and related substance anabolic metabolism of Nile tilapia

Cited by 32 publications

References 31 publications

Effects of salinity treatment on muscle quality and off‐flavour compounds of grass carp ( Ctenopharyngodon idella ) and black carp ( Mylopharyngodon piceus )

Effects of salinity treatment on muscle quality and off‐flavour compounds of grass carp ( Ctenopharyngodon idella ) and black carp ( Mylopharyngodon piceus )

Effects of High Salinity Stress on the Survival, Gill Tissue, Enzyme Activity and Free Amino Acid Content in Razor Clam Sinonovacula constricta

The Impact of Rearing Salinity on Flesh Texture, Taste, and Fatty Acid Composition in Largemouth Bass Micropterus salmoides

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