Insight into acute heat stress on meat qualities of rainbow trout (Oncorhynchus mykiss) during short-time transportation

The objective was to investigate the changes of meat qualities of rainbow trout (Oncorhynchus mykiss) under acute heat stress (T2) during short-time transportation. The antioxidative enzymes, energy substances of metabolism of trout meat were monitored, and the related biological pathway were clarified. Samples without transportation (Control), transported with temperature control (T1), and transported with 30 mg L-1 ascorbic acid (T3) were comparatively studied. The results showed that CAT, SOD and T-AOC activities and T-GSH content of transported fish muscle significantly declined (p < 0.05), especially in T2 group. Significant higher LD, MetMb%, pH, shear force and expressible moisture, lower muscle glycogen and L*value were obtained in the transported fish (p < 0.05), and the color and shear force did not recover after 24 h chilling storage. The result of transcriptomic sequences indicated that acute heat stress during transportation changed the meat qualities by inhibiting favored amino acid biosynthesis, while the addition of ascorbic acid reduced the activity intensity and energy demand to relieve acute heat stress.

Automated summary

The study found that acute heat stress during short-time transportation of rainbow trout can lead to changes in meat qualities, as well as a decrease in antioxidative enzymes and energy substances of metabolism. Adding ascorbic acid can help alleviate the negative effects of acute heat stress.