Food and Fermentation Industries >

2019 , Vol. 45 >Issue 22: 90 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020620

Effect of dietary threonine supplement on the fillet quality and cathepsin B/L level of Jian carp (Cyprlnus carpio var Jian)

  • BAI Zhizi ,
  • LIU Mingyu ,
  • LI Shuhong ,
  • LIN Hao ,
  • LIN Ling ,
  • LI Ran ,
  • CHEN Zhiguang ,
  • CHEN Xiuhua
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  • (College of food science, Sichuan Agricultural University, Ya′an 625014, China)

Received date: 2019-03-21

  Online published: 2020-02-16

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Abstract

Effect of threonine on meat quality, cathepsin B and cathepsin L in Jian carp was investigated in the presence of three different threonine contents. The muscle fiber characteristic and fish meat quality were analyzed by microscope analysis. The activity of cathepsin B and cathepsin L were detected by using fluorescent synthetic peptide substrate. The protein expression was measured by method of immunohistochemistry. After 90 days of feeding, the suitable group exhibited the highest density of muscle fiber with shortest diameter (22.12 μm). The folding strength of myofibril reached to 0.116 3 μm which was higher than other groups, while a fracture index of 59.70 A540 was observed and which was lower than other groups. Additionally, the suitable group exhibited the highest shear force (0.168 4 kg·f). In contrast to that, the lowest of desiccation (21.02%), pH value (6.91) and the activities and expressions of cathepsin B and cathepsin L were observed in the suitable group. In summary, the addition of a suitable level of threonine into the fodder can improve the muscle fiber characteristic and hardness quality of fish. It provides a theoretical basis of nutrient regulation for improving the quality of Jian carp.

Key words： threonine; Jian carp; muscle fiber characteristic; fillet quality; cathepsins

Cite this article

BAI Zhizi , LIU Mingyu , LI Shuhong , LIN Hao , LIN Ling , LI Ran , CHEN Zhiguang , CHEN Xiuhua . Effect of dietary threonine supplement on the fillet quality and cathepsin B/L level of Jian carp (Cyprlnus carpio var Jian)[J]. Food and Fermentation Industries, 2019 , 45(22) : 90 -96 . DOI: 10.13995/j.cnki.11-1802/ts.020620

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