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| 氨基酸对水产动物肌肉品质影响的研究进展 |
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张武肖1, 江青青1,2, 夏斯蕾1, 田红艳3, 刘飞4, 杨文平5, 於叶兵6, 杨志刚2, 许志强7, 诸永志8, 王爱民1
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1.盐城工学院海洋与生物工程学院 江苏 盐城 224051;2.上海海洋大学 农业农村部淡水水产种质资源重点实验室 上海 201306;3.盐城工学院海洋与生物工程学院 江苏 盐城 224052;4.盐城工学院海洋与生物工程学院 江苏 盐城 224053;5.盐城工学院海洋与生物工程学院 江苏 盐城 224054;6.盐城工学院海洋与生物工程学院 江苏 盐城 224055;7.江苏省淡水水产研究所 农业农村部淡水虾蟹遗传育种与养殖重点实验室 江苏 南京 210017;8.江苏省农业科学院农产品加工研究所 江苏 南京 210014
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| 摘要: |
| 在水产养殖中，集约化高密度养殖、饲料原料的替代等不可避免地造成水产动物肌肉品质和风味的降低。氨基酸作为蛋白质的基本单位，对肌肉品质和风味有至关重要的影响。本文从水产动物肌肉品质评价指标、影响肉质的因素及氨基酸对肉质的影响等方面着手，综述了氨基酸对水产动物肌肉品质的影响及其作用机制，可为后期深入研究氨基酸调控肌肉品质及饲料营养素改善水产动物肉质提供参考。 |
| 关键词: 氨基酸 水产动物 肌肉品质 |
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| 基金项目:江苏省省种业振兴“揭榜挂帅”项目(JBGS〔2021〕032)、江苏现代农业(克氏原螯虾)产业技术体系(JATS(2022) 515)、盐城渔业高质量发展课题(YCSCYJ 2021021)和上海市研究生教育学会研究课题(ShsgeG202215)共同资助 |
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| Research progress on the impact of amino acids on muscle quality in aquatic animals |
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ZHANG Wuxiao1, JIANG Qingqing1,2, XIA Silei1, TIAN Hongyan3, LIU Fei4, YANG Wenping5, YU Yebing6, YANG Zhigang2, XU Zhiqiang7, ZHU Yongzhi8, WANG Aimin1
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1.College of Marine and Biology Engineering, Yancheng Institute of Technology, Yancheng 224051, China;2.Key Laboratory of Freshwater Aquatic Genetic Resources, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China;3.College of Marine and Biology Engineering, Yancheng Institute of Technology, Yancheng 224052, China;4.College of Marine and Biology Engineering, Yancheng Institute of Technology, Yancheng 224053, China;5.College of Marine and Biology Engineering, Yancheng Institute of Technology, Yancheng 224054, China;6.College of Marine and Biology Engineering, Yancheng Institute of Technology, Yancheng 224055, China;7.Key Laboratory of Genetic Breeding and Cultivation for Freshwater Crustacean, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Institute of Jiangsu Province, Nanjing 210017, China;8.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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| Abstract: |
| With the development of China's economic level and improving people's living standards, the state's supervision of food health and safety has increased. Consumer demand for many people has gradually changed from being satiated to eating well, and high-quality, environmentally friendly, and healthy aquatic products have become increasingly popular with consumers. However, intensive and high-density aquaculture causes the deterioration of water environmental conditions, the increase of anti-nutrient factors and nutritional imbalance caused by the replacement of animal protein with plant protein in feed, and changes in the growth, immunity, and digestive ability of aquatic animals caused by changes in feed nutrients, traditional processing methods, and transportation stress. The above situations encountered in aquaculture have a common impact on aquatic animals and inevitably cause a reduction in the muscle quality of aquatic animals. Therefore, improving the muscle quality of aquatic animals and the quality of aquatic products is an urgent problem with significant research value and potential.
To improve aquatic quality, first, it is necessary to first identify the indicators of muscle quality in aquatic animals to improve aquatic quality. However, there is still a lack of a systematic muscle quality evaluation index system in the current aquaculture research. Therefore, this study reviewed the evaluation indices of muscle quality, including meat content, muscle nutrient composition, muscle fiber structure, muscle texture characteristics, and muscle physicochemical indices, to provide a reference for establishing scientific muscle quality evaluation indices. In addition, factors affecting muscle quality must be considered in studies aimed at improving the muscle quality of aquatic animals. Only by understanding the factors affecting muscle quality in aquatic animals can the key factors regulating muscle quality and their mechanisms be studied more comprehensively and scientifically. This study reviewed the factors affecting the muscle quality of aquatic animals, including feed nutrients, feed additives, and the culturing environment, and found that nutrients are key factors in improving the muscle quality of aquatic animals.
Protein is an important nutrient, the main component of muscle, and an important indicator of muscle quality. Amino acids are the basic units of proteins and have a vital impact on muscle quality and flavor. Therefore, it is important to study the effects and mechanisms of action of amino acids on muscle quality in aquatic animals. Therefore, the effects of dietary amino acids on the muscle quality of aquatic animals were reviewed in this study, including the effects of amino acids on muscle nutrients, flavor, texture indices, and physical and chemical properties of aquatic animals. Furthermore, the effects of amino acids on muscle quality, including the promotion of protein synthesis, regulation of fat deposition, enhancement of antioxidant activity, and maintenance of intestinal health, were reviewed.
In summary, this study summarized the influence of amino acids on the muscle quality of aquatic animals and its mechanism from the aspects of muscle quality evaluation indices, factors affecting meat quality, and the influence of amino acids on muscle quality, providing a reference for further research on the regulation of muscle quality by amino acids and the improvement of feed nutrients on the meat quality of aquatic animals. |
| Key words: Amino acid Aquatic animals Muscle quality |
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