Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L.

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

“…To our knowledge, the growth of fish primarily depends on the growth of muscle. And with the development of living standards, the muscle quality is becoming more and more important to consumer (Periago et al, 2005). As shown in Fig.…”

“…Fish growth primarily depends on the growth of muscle (Periago et al, 2005). Therefore, the objective of the present experiment was performed for the first time to investigate the effects of dietary Mn on the muscle proximate composition, flavor amino acid and healthcare fatty acid composition, pH value, firmness, WHC and collagen content, as well as the antioxidant enzymes and antioxidant-related signaling molecules in fish.…”

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

“…Shear force and cooking loss were determined following the method described by Brinker and Reiter (2011). The hydroxyproline content was determined according to the procedures described by Periago et al (2005), with a slight modification. Activities of cathepsins B and L were determined using the fluorimetrically method as described by Liu et al (2008).…”

“…Our previous studies in grass carp (Ctenopharyngodon idella) have indicated that leucine has beneficial effects on intestinal antioxidant capacity and structural integrity, thus improving both growth and feed efficiency (Deng et al, 2014;Jiang et al, 2015a). The majority of fish growth is invested in accreting muscle tissue, forming the major part of the edible portion for consumers (Mommsen, 2001;Periago et al, 2005). Flesh quality has major effects on the acceptance and market value of the products.…”

Nutritional Content of Wild and Cultured Eel (Anguilla bicolor) from Southern Coast of Central Java

“…It was probably caused by the feeding of high protein content to the cultured eel. Similarly in other carnivor seabass (Dicentrarchus labrax), Periago et al (2005) found that the protein content was higher in the cultured one (23.37%)than the wild one (17.64% ).…”