维生素C对禁食黄颡鱼抗氧化能力和肌肉品质的影响

Effects of Vitamin C Supplementation on Antioxidant Capacity and Muscle Quality of Yellow Catfish(Pelteobagrus fulvidraco)after Fasting

【目的】研究添加不同浓度维生素C对禁食暂养黄颡鱼(Pelteobagrus fulvidraco)抗氧化能力和肌肉品质的影响,为提升鲜活黄颡鱼耐运性和肌肉品质提供理论依据。【方法】随机将黄颡鱼分为4组:T0-0(0 mg/L V_(C),暂养0 d)、T0-5(0 mg/L V_(C),暂养5 d)、T10-5(10 mg/L V_(C),暂养5 d)、T30-5(30 mg/L V_(C),暂养5 d),每组40尾鱼,检测血清、肌肉的抗氧化物质以及肌肉品质指标。【结果】T5-0组黄颡鱼血清中GSH-PX、CAT、GSH活性以及MDA浓度,肌肉中CAT、GSH活性和MDA浓度显著低于T1-0组(P<0.05);其纤维结构变得紧密,pH下降,白度增加,持水力增加,肌肉品质指标显著升高(P<0.05)。与T0-5及T30-5组相比,T10-5组血清中SOD、CAT、GSH、GSH-PX活性显著较高(P<0.05),MDA浓度较低;肌肉中SOD、GSH活性与血清中结果变化相同;持水力进一步增加。在质构方面,T10-5组剪切力、硬度、弹性、咀嚼性、黏性均高于T0-5组及T30-5组。【结论】添加10 mg/L的V_(C)能进一步显著提高黄颡鱼的抗氧化能力和肌肉品质(P<0.05),但30 mg/L V_(C)添加不利于黄颡鱼肌肉品质的提升,甚至对其产生负面影响。

【Objective】The aim of this study is to study the effects of different concentrations of vitamin C(V_(C))supplementation on the antioxidant capacity and muscle quality of temporarily raised yellow catfish(Pelteobagrus fulvidraco),providing a theoretical basis for improving the endurance and muscle quality of fresh yellow catfish.【Method】After transportation,yellow catfish were randomly divided into four groups:T0-0(0 mg/L V_(C),temporarily raised for 0 days),T0-5(0 mg/L V_(C),temporarily raised for 5 days),T10-5(10 mg/L V_(C),temporarily raised for 5 days),and T30-5(30 mg/L V_(C),temporarily raised for 5 days),with 40 fish in each group.Serum and muscle antioxidant substances as well as muscle quality indicators were tested.【Results】Compared with T0-0 group,the activities of GSH-PX,CAT GSH and the concentration of MDA in serum of yellow catfish in T0-5 group were significantly decreased(P<0.05),CAT,GSH activities and MDA concentrations in muscle were significantly lower than those in T0-0 group,the fiber structure became compact,pH decreased,whiteness increased,water retention increased,and muscle quality indexes increased significantly.Compared with T0-5 and T30-5 groups,the serum SOD,CAT,GSH,and GSH-PX activities in the T10-5 group significantly increased(P<0.05),while the MDA concentration decreased;The SOD,GSH activities in muscles were consistent with the results in serum;Its water holding capacity could be further increased.In terms of texture,the shear force,hardness,elasticity,chewiness,and viscosity of the T10-5 group were higher than those of the T0-5 and T30-5 groups.【Conclusion】Adding 10 mg/L vitamin C to water for temporary rearing can significantly improve the antioxidant capacity and muscle quality of yellow catfish(P<0.05),but addition of 30 mg/L vitamin C has a negative impact.