期刊
FOOD CHEMISTRY
卷 382, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132367
关键词
Aquaculture; Dietary lipid; Lipid catabolism; Flesh quality; Myofibers; pH value
资金
- Na-tional Key R&D Program of China [2018YFD0900400]
The wide use of high-fat diet negatively affects flesh quality in farmed fish. However, the addition of L-carnitine can alleviate these negative effects.
The wide use of high-fat diet (HFD) causes negative effects on flesh quality in farmed fish. L-carnitine, a lipid lowering additive, enhances mitochondrial fatty acid beta-oxidation. However its roles in alleviating the effects of HFD on flesh quality in fish are unknown. We fed Nile tilapia with medium-fat diet (MFD, 6% dietary lipid), high-fat diet (HFD, 12% dietary lipid) and HFCD supplemented with L-carnitine (HFCD + 400 mg/kg L-carnitine) for 10 weeks. The HFD-fed fish had higher fat deposition, pH value, myofiber density and flesh hardness than those fed on MFD. However, feeding the fish with the HFCD improved lipid catabolism, which increased significantly lactic acid content and myofiber diameter in muscle, thus reduced pH and hardness values. HFCD also reduced endoplasmic reticulum stress and myofiber apoptosis caused by HFD in the fish. Our study suggests that dietary L-carnitine supplementation alleviates the negative effects of HFD on flesh quality of farmed fish.
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