Improvement of muscle quality in tilapia (Oreochromis niloticus) with dietary faba bean (Vicia faba L.)

Abstract

Tilapia (Oreochromis niloticus) is a freshwater fish which is farmed worldwide. Improving the muscle quality of fish has become a major goal while maintaining a sustainable aquaculture system. This research attempts to assess the effect of 0% (FB0), 40%(FB40), 50%(FB50), 60%(FB60) and 70% (FB70) faba bean on the texture parameter, histological analysis, proximate, amino acids, and fatty acids composition in tilapia fed 90 days. The results showed that hardness, chewiness, and shear force of tilapia muscle fed FB60, and FB70 were considerably more in comparison to fish fed FB0 at 90 days (p < 0.05). Tilapia fed faba beans had higher muscle fiber density, wider spaces between muscle fibers and smaller fiber diameter, with the greatest difference in tilapia fed FB60. The total protein content in tilapia fed FB40 was considerably more in comparison to in fish fed FB70 (p < 0.05), where the total protein content in muscle first increased and then reduced with increasing dietary faba bean level. The muscle ∑TAA, ∑EAA, valine, tyrosine, cysteine, aspartic acid, methionine, isoleucine, glutamic acid, leucine, arginine, and serine, contents in tilapia fed FB60 were much more in contrast to in fish fed FB0 (p < 0.05), which initially increased and then reduced with increasing dietary faba bean level. The muscle ∑PUFA content in tilapia fed dietary faba beans was greater compared with fish fed FB0, whereas the ∑SFA contents in tilapia fed FB50 and FB60 were lower in contrast to in fish fed FB0. In summary, dietary faba beans can improve muscle texture, muscle fibers, amino acids content and fatty acids content in tilapia. The research’s results make a contribution to the improved knowledge of the association among muscle quality in tilapia and dietary faba beans.

Enzymatically Hydrolyzed Poultry By-Product Supplementation, Instead of Fishmeal, Alone Improves the Quality of Largemouth Bass (Micropterus salmoides) Back Muscle without Compromising Growth

“…The lower texture was characterized by the presence of coarser muscle fibers and a reduced fiber count in certain sections (refer to Figure 3 and Figure 4 ). Similar results have been observed in tilapia fed broad beans [ 54 ]. Thinner muscle fibers in this section exhibited higher textural properties.…”

Lipidomics analysis reveals new insights into crisp grass carp associated with meat texture

“…The impact of diets on the quality of fish flesh is widely acknowledged [ 31 ]. Crisp grass carp exhibited noteworthy changes in muscle fiber characteristics, with a notable rise in density and a reduction in diameter [ 4 , 8 ]. Muscle cellularity, including muscle fiber diameter and density, plays a crucial role in shaping the textural properties of muscle [ 4 , 32 ].…”

“…Including more faba beans in the diet may lead to a reduction in levels of saturated and monounsaturated fatty acids, while simultaneously increasing polyunsaturated fatty acids. Additionally, an increase in muscle firmness was observed over time [ 8 ]. There is a general consensus among researchers that lipids can be classified into eight distinct classes, namely fatty acyls, glycerolipids, glycerolipids, saccharolipids, sphingolipids, sterol lipids, polyketides, and prenol lipids.…”