Effects of dietary lipid and protein levels on growth, body composition, antioxidant capacity, and flesh quality of mandarin fish (Siniperca chuatsi)

IF 2.2 3区农林科学 Q2 FISHERIES Aquaculture International Pub Date : 2024-11-23 DOI:10.1007/s10499-024-01716-9

Shengchao Liu, Shaojie Liu, Zeqiang Sun, Zishuo Fang, Ye Gong, Xuxiong Huang, Haitao Zhang, Naisong Chen, Songlin Li

{"title":"Effects of dietary lipid and protein levels on growth, body composition, antioxidant capacity, and flesh quality of mandarin fish (Siniperca chuatsi)","authors":"Shengchao Liu, Shaojie Liu, Zeqiang Sun, Zishuo Fang, Ye Gong, Xuxiong Huang, Haitao Zhang, Naisong Chen, Songlin Li","doi":"10.1007/s10499-024-01716-9","DOIUrl":null,"url":null,"abstract":"<div><p>The present study explored the effects of dietary lipid and protein levels on growth performance, body composition, antioxidant capacity, and flesh quality of mandarin fish (<i>Siniperca chuatsi</i>). Nine experimental diets containing graded levels of crude lipid (8%, 12%, and 16%) and crude protein (45%, 50%, and 55%) were formulated in a 3 × 3 factorial design. Eight hundred and ten mandarin fish (mean initial body weight, 20.90 ± 0.02 g) were randomly assigned into 27 tanks (1000 L) and triplicate tanks of fish were fed one of the experimental diets twice daily for 56 days. The results showed that a 16% dietary lipid level could significantly increase the survival rate of cultured fish, while a 55% dietary protein level could significantly increase the final body weight and specific growth rate of mandarin fish. Additionally, there was a significant interaction between dietary lipid and protein levels in terms of feed intake and protein digestibility. Further, the whole body and liver lipid content of cultured fish significantly increased with the increase of dietary lipid level, while the provision of dietary protein level significantly decreased the liver crude lipid content, and there was a significant interaction between dietary lipid and protein levels on the moisture, protein, and lipid content of the liver of cultured fish. In terms of hepatic antioxidant capacity, the total anti-oxidative capacity and the activities of catalase and superoxide dismutase decreased significantly with increasing dietary lipid or protein content. As to flesh quality, muscle hardness, chewiness, gumminess, and shear increased significantly with decreasing muscle lipid content, which is significantly influenced by dietary lipid content. In conclusion, considering all the results, the appropriate levels of lipids and protein in the diet for mandarin fish were 12% and 50%, respectively. This study provided reliable experimental data and theoretical basis for both subsequent research and the application of artificial compound feed for mandarin fish.</p><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":8122,"journal":{"name":"Aquaculture International","volume":"33 1","pages":""},"PeriodicalIF":2.2000,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Aquaculture International","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10499-024-01716-9","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FISHERIES","Score":null,"Total":0}

引用次数: 0

Abstract

The present study explored the effects of dietary lipid and protein levels on growth performance, body composition, antioxidant capacity, and flesh quality of mandarin fish (Siniperca chuatsi). Nine experimental diets containing graded levels of crude lipid (8%, 12%, and 16%) and crude protein (45%, 50%, and 55%) were formulated in a 3 × 3 factorial design. Eight hundred and ten mandarin fish (mean initial body weight, 20.90 ± 0.02 g) were randomly assigned into 27 tanks (1000 L) and triplicate tanks of fish were fed one of the experimental diets twice daily for 56 days. The results showed that a 16% dietary lipid level could significantly increase the survival rate of cultured fish, while a 55% dietary protein level could significantly increase the final body weight and specific growth rate of mandarin fish. Additionally, there was a significant interaction between dietary lipid and protein levels in terms of feed intake and protein digestibility. Further, the whole body and liver lipid content of cultured fish significantly increased with the increase of dietary lipid level, while the provision of dietary protein level significantly decreased the liver crude lipid content, and there was a significant interaction between dietary lipid and protein levels on the moisture, protein, and lipid content of the liver of cultured fish. In terms of hepatic antioxidant capacity, the total anti-oxidative capacity and the activities of catalase and superoxide dismutase decreased significantly with increasing dietary lipid or protein content. As to flesh quality, muscle hardness, chewiness, gumminess, and shear increased significantly with decreasing muscle lipid content, which is significantly influenced by dietary lipid content. In conclusion, considering all the results, the appropriate levels of lipids and protein in the diet for mandarin fish were 12% and 50%, respectively. This study provided reliable experimental data and theoretical basis for both subsequent research and the application of artificial compound feed for mandarin fish.

Graphical Abstract

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

日粮脂质和蛋白质水平对鳜鱼生长、体成分、抗氧化能力和肉质的影响

本研究探讨了日粮脂质和蛋白质水平对鳜鱼生长性能、体成分、抗氧化能力和肉质的影响。采用 3 × 3 的因子设计，配制了九种粗脂肪（8%、12% 和 16%）和粗蛋白（45%、50% 和 55%）含量不同的实验日粮。将 810 尾鸳鸯鱼（平均初始体重为 20.90 ± 0.02 克）随机分配到 27 个鱼缸（1000 升）中，一式三缸鱼每天喂食其中一种试验日粮两次，连续喂食 56 天。结果表明，16%的日粮脂质水平能显著提高鳜鱼的存活率，而 55%的日粮蛋白质水平能显著提高鳜鱼的最终体重和特定生长率。此外，日粮脂质和蛋白质水平在饲料摄入量和蛋白质消化率方面存在显著的交互作用。此外，随着日粮脂质水平的提高，养殖鱼类的全身和肝脏脂质含量显著增加，而日粮蛋白质水平的提高则显著降低了肝脏粗脂含量，并且日粮脂质和蛋白质水平对养殖鱼类肝脏的水分、蛋白质和脂质含量存在显著的交互作用。在肝脏抗氧化能力方面，总抗氧化能力以及过氧化氢酶和超氧化物歧化酶的活性随日粮脂质或蛋白质含量的增加而明显下降。在肉质方面，肌肉硬度、咀嚼性、胶质感和剪切力随着肌肉脂质含量的降低而明显增加，这与日粮脂质含量有很大关系。综上所述，日粮中脂类和蛋白质的适宜水平分别为 12%和 50%。该研究为鳜鱼人工配合饲料的后续研究和应用提供了可靠的实验数据和理论依据。图文摘要

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Aquaculture International 农林科学-渔业

CiteScore

5.10

自引率

6.90%

发文量

204

审稿时长

1.0 months

期刊介绍： Aquaculture International is an international journal publishing original research papers, short communications, technical notes and review papers on all aspects of aquaculture. The Journal covers topics such as the biology, physiology, pathology and genetics of cultured fish, crustaceans, molluscs and plants, especially new species; water quality of supply systems, fluctuations in water quality within farms and the environmental impacts of aquacultural operations; nutrition, feeding and stocking practices, especially as they affect the health and growth rates of cultured species; sustainable production techniques; bioengineering studies on the design and management of offshore and land-based systems; the improvement of quality and marketing of farmed products; sociological and societal impacts of aquaculture, and more. This is the official Journal of the European Aquaculture Society.