鱼类脆化作用机理的研究进展

Research progress on the mechanism of fish embrittlement

随着我国水产养殖产量的增加及行业竞争的日益加剧,改善水产品肉质的问题受到关注。鱼类饲喂蚕豆可使肉质紧实爽脆、味道鲜美,具有更佳的口感。文章综述了蚕豆对鱼类生长性能、全血指标的影响以及脆化与肠道菌群组成、机体氧化应激和相关蛋白基因表达的关系,为探究鱼肉脆化机理、改良鱼肉品质提供参考。

With the increase of aquaculture production and the intensification of industry competition in China,the issue of improving the meat quality of aquatic products has attracted attention.Fish fed with broad beans can make the meat compact,crisp,delicious and have a better taste.The article reviewed the effects of broad bean on fish growth performance,whole blood indexes,and the relationship between fragility and intestinal microflora composition,body oxidative stress and related protein gene expression,providing reference for exploring the mechanism of fish fragility and improving fish quality.