Amelioration of Flesh Quality in Hybrid Grouper (♀ Epinephelus fuscoguttatus × ♂ E. lanceolatu) Fed With Oxidized Fish Oil Diet by Supplying Lactobacillus pentosus
Amelioration of Flesh Quality in Hybrid Grouper (♀ Epinephelus fuscoguttatus × ♂ E. lanceolatu) Fed With Oxidized Fish Oil Diet by Supplying Lactobacillus pentosus
复制标题
DOI：
10.3389/fmars.2022.926106
复制
发表时间：
2022-06
期刊：
影响因子：
--
通讯作者：
Xiaobo Yan;S ‐P Pan;Zhihao Li;Xiao‐hui Dong;B. Tan;Shuisheng Long;Tao Li;Xiangxiang Suo
中科院分区：
文献类型：
--
作者：
Xiaobo Yan;S ‐P Pan;Zhihao Li;Xiao‐hui Dong;B. Tan;Shuisheng Long;Tao Li;Xiangxiang Suo
目的探讨戊酸乳杆菌（BL-15）对杂交石斑鱼（♀Epinephelus fuscoguttatus ×♂E. lanceolatu）肉质和营养价值的改善作用。分别以9%氧化鱼油（OFO阴性对照组）和9%新鲜鱼油（FFO阳性对照组）为主要脂质源配制两种饲料，在OFO饲料中分别以1.0×107、1.0×108、1.0×109 CFU/g的剂量喷施牛乳杆菌。对初重21.36±0.03 g的杂交石斑鱼投喂5种饲粮，投喂60 d。结果表明：(1)OFO饲粮显著提高了石斑鱼肌肉粗脂肪、总胆固醇和总单不饱和脂肪酸含量，显著降低了肌肉C20:5n3、C22:6n3和∑PUFA水平（p 0.05）。与FFO组相比，添加L. pentosus同时提高了酪氨酸、赖氨酸、亮氨酸、苯丙氨酸、精氨酸和丙氨酸含量（p < 0.05）。(3)此外，OFO日粮的摄入会导致石斑鱼肌肉风味品质的恶化和有害气味的增加，而L. pentosus的添加可以减轻或纠正这些不利后果。进一步分析，食用OFO组显著下调肌肉生长因子mRNA表达，对肌肉抗氧化系统造成严重损害（p < 0.05），这可能是由于牛肉精的强抗氧化特性造成的。在本试验鱼油的高度氧化条件下，推荐的添加量为1.0×109 CFU/g。
The objective was to investigate the improvement of the flesh quality and nutritional value of hybrid grouper (♀ Epinephelus fuscoguttatus × ♂ E. lanceolatu) by Lactobacillus pentosus (BL-15). The two diets were prepared with 9% oxidized fish oil (OFO negative control group) or 9% fresh fish oil (FFO positive control group) as the major lipid source, and the OFO diet were sprayed with L. pentosus at 1.0×107, 1.0×108, 1.0×109 CFU/g, respectively. Five kinds of diets were fed to hybrid grouper with initial weight of 21.36 ± 0.03 g for 60 days. The results showed that (1) consumption of OFO diet significantly increased muscle crude lipid, total cholesterol, and total monounsaturated fatty acids contents and significantly decreased muscle C20:5n3, C22:6n3, ∑PUFA levels of grouper (p 0.05). The addition of L. pentosus also increased tyrosine, lysine, leucine, phenylalanine, arginine, and alanine content compared to FFO group at the same time (p < 0.05). (3) Furthermore, the intake of OFO diet would lead to deterioration in muscle flavor quality and increase in noxious odors in grouper, and the addition of L. pentosus can mitigate or rectify these detrimental consequences. In further analysis, consumption of OFO group significantly downregulated the mRNA expression of muscle growth factors and caused serious damage to the muscle antioxidant system (p < 0.05), which was protected against by the potent antioxidant properties of L. pentosus. We recommend the supplementation level of L. pentosus to be 1.0×109 CFU/g under the highly oxidized conditions of the present trial fish oil.