Dietary ribose supplementation improves flesh quality through purine metabolism in gibel carp(Carassius auratus gibelio)  

作　　者：Wanjie Cai Lele Fu Cui Liu Linyue He Haokun Liu Dong Han Xiaoming Zhu Yunxia Yang Junyan Jin Shouqi Xie 

机构地区：[1]State Key Laboratory of Fresh Water Ecology and Biotechnology,Institute of Hydrobiology,Chinese Academy of Sciences,Wuhan 430072,China [2]University of Chinese Academy of Sciences,Beijing 100049,China [3]Hubei Engineering Research Center for Aquatic Animal Nutrition and Feed,Wuhan,430072,China [4]The Innovative Academy of Seed Design,Chinese Academy of Sciences,430072 Wuhan,China

出　　处：《Animal Nutrition》2023年第2期50-63,共14页动物营养（英文版）

基　　金：supported by the National Key R&D Program of China(2018YFD0900400);the earmarked fund for CARS(CARS-45);China and National Natural Science Foundation of China(U21A20266)。

摘　　要：Since the aquaculture industry is currently observing a deterioration in the flesh quality of farmed fish,the use of nutrients as additives to improve the flesh quality of farmed fish species is a viable strategy.The aim of this study was to investigate the effect of dietary D-ribose(RI)on the nutritional value,texture and flavour of gibel carp(Carassius auratus gibelio).Four diets were formulated containing exogenous RI at 4 gradient levels:0(Control),0.15%(0.15RI),0.30%(0.30RI)and 0.45%(0.45RI).A total of 240 fish(150±0.31 g)were randomly distributed into 12 fibreglass tanks(150 L per tank).Triplicate tanks were randomly assigned to each diet.The feeding trial was carried out in an indoor recirculating aquaculture system for 60 d.After the feeding trial,the muscle and liver of gibel carp were analysed.The results showed that RI supplementation did not result in any negative impact on the growth performance and 0.30RI supplementation significantly increased the whole-body protein content compared to the control group.The contents of collagen and glycogen in muscle were enhanced by RI supplementation.The alterations in the flesh indicated that RI supplementation improved the texture of the flesh in terms of its water-holding capacity and hardness,therefore improving the taste.Dietary RI facilitated the deposition of amino acids and fatty acids in the muscle that contributed to the meaty taste and nutritional value.Furthermore,a combination of metabolomics and expression of key genes in liver and muscle revealed that 0.30RI activated the purine metabolism pathways by supplementing the substrate for nucleotide synthesis and thereby promoting the deposition of flavour substance in flesh.This study offers a new approach for providing healthy,nutritious and flavourful aquatic products.

关 键 词：D-RIBOSE FLAVOUR Flesh quality Inosine monophosphate METABOLOMIC Purine metabolism 

分 类 号：S965.117[农业科学—水产养殖]