Background Muscle represents a unique and complex system with many components and comprises the major edible part of animals.Vitamin D is a critical nutrient for animals and is known to enhance calcium absorption and ...Background Muscle represents a unique and complex system with many components and comprises the major edible part of animals.Vitamin D is a critical nutrient for animals and is known to enhance calcium absorption and immune response.In recent years,dietary vitamin D supplementation in livestock has received increased attention due to biological responses including improving shear force in mammalian meat.However,the vitamin D acquisition and myofiber development processes in fish differ from those in mammals,and the effect of vitamin D on fish flesh quality is poorly understood.Here,the influence of dietary vitamin D on fillet quality,antioxidant ability,and myofiber development was examined in grass carp(Ctenopharyngodon idella).Methods A total of 540 healthy grass carp,with an initial average body weight of 257.24±0.63 g,were allotted in 6 experimental groups with 3 replicates each,and respectively fed corresponding diets with 15.2,364.3,782.5,1,167.9,1,573.8,and 1,980.1 IU/kg vitamin D for 70 d.Results Supplementation with 1,167.9 IU/kg vitamin D significantly improved nutritional value and sensory quality of fillets,enhancing crude protein,free amino acid,lipid,and collagen contents;maintaining an ideal pH;and reduc-ing lactate content,shear force,and cooking loss relative to respective values in the control(15.2 IU/kg)group.Average myofiber diameter and the frequency of myofibers>50μm in diameter increased under supplementation with 782.5–1,167.9 IU/kg vitamin D.Levels of oxidative damage biomarkers decreased,and the expression of antioxi-dant enzymes and nuclear factor erythroid 2-related factor 2 signaling molecules was upregulated in the 1,167.9 IU/kg vitamin D treatment compared to respective values in the control group.Furthermore,vitamin D supplementation activated cell differentiation by enhancing the expression of myogenic regulatory factors and myocyte enhancer factors compared to that in the control group.In addition,supplementation with 1,167.9 IU/kg vitamin D improved protein deposition associated with protein synthesis molecule(target of rapamycin)signaling and vitamin D receptor paralogs,along with inhibition of protein degradation(forkhead box protein 1)signaling.Conclusions Overall,the results demonstrated that vitamin D strengthened antioxidant ability and myofiber devel-opment,thereby enhancing nutritional value and sensory quality of fish flesh.These findings suggest that dietary vitamin D supplementation is conducive to the production of nutrient-rich,high quality aquaculture products.展开更多
In order to assess the meat quality under different storage time and conditions, the pH value, TBA value, glycogen and lactic acid content in muscle of Landrace and Yorkshire were measured. The results showed that wit...In order to assess the meat quality under different storage time and conditions, the pH value, TBA value, glycogen and lactic acid content in muscle of Landrace and Yorkshire were measured. The results showed that within 10 h post slaughtering, post slaughtering time had extremely significant influence on pH value and lactic acid content of Landrace, but had no significant influence on glycogen content and TBA value. On the other hand, post slaughtering time had extremely significant influence on pH value of Yorkshire, but had no significant influence on glycogen, lactic acid content and TBA value. The pH values of Yorkshire at 3, 5 and 10 h post slaughtering were 5.21% （ P 〈 0.01 ）, 5.64% （ P 〈 0.05 ） and 5.59% （ P 〈 0.05 ） higher than those of Landrace, respectively ; the lactic acid content in muscle of Landrace at 10 h post slaughtering was 56.04% （P 〈0.05） higher than that of Yorkshire; the TBA value in muscle of Yorkshire at 10 h post slaughtering was 89. 19% （P 〈 0.01 ） higher than that of Landrace; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at 4℃, storage time had no significant influence on pH value and glycogen content in muscle of Landrace, but had significant influence on drip loss, lactic acid content and TBA value ; storage time had no significant influence on pH value, glycogen content and TBA value in muscle of Yorkshire, but extremely significant influence on drip loss and significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at 4℃ was 6.56% （P 〈0.05） higher than that of Landrace; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 and 144 h post storage at 4℃ were 84.90% （P〈0.05）,78.40% （P〈0.01）, 101.87% （P〈0.05）, 83.80% （P〈0.05）, 83.59% （P〈 0.05）and67.25% （P〈0.01）higher than those of York-shire, respectively; the drip loss of Landrace at 72 h post storage and TBA value at 144 h post storage were 55.70% （ P 〈 0.05 ） and 141.33 % （ P 〈 0.01 ） higher than those of Yorkshire, respectively; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at -20℃, storage time had significant influence on TBA value in muscle of Landrace, but had no significant influence on pH value, thawing water loss rate, glycogen and lactic acid content; storage time had no significant impact on pH value, thawing water loss rate, glycogen content and TBA value in muscle of Yorkshire, and had significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at - 20℃ was 5.43 % （ P 〈 0.05 ） higher than that of I.andrace ; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 h post storage at - 20℃ were 85.08% （ P 〈0. 05 ）, 108.66% （ P 〈 0.01 ）, 72.69% （ P 〈 0.05 ）, 90.31% （ P 〈 0.01 ）, 70.38% （ P 〉 0.05 ） higher than those of Yorkshire, respectively ; the thawing water loss rates of Landrace at 24 and 72 h were 160.14% （ P 〈 0.05 ） and 74.32% （ P 〈 0.05 ） higher than those of Yorkshire, respectively ; there was no significant difference in lactic acid content and TBA value at the same time point between Yorkshire and Landrace.展开更多
The present study aimed to estimate the individual and total phenols and antioxidant activity of the aqueous and alcoholic extracts of three premium quality date varieties (Khalas, Sukkari and Ajwa) from Saudi Arabia....The present study aimed to estimate the individual and total phenols and antioxidant activity of the aqueous and alcoholic extracts of three premium quality date varieties (Khalas, Sukkari and Ajwa) from Saudi Arabia. In general, water extract has shown significantly higher contents of total phenols than alcoholic, especially in Ajwa (455.88 and 245.66 mg/100 g respectively). However, phenolic profile indicated that Sukkari contained the highest rutin concentration (8.10 mg/kg), whereas, catechin was approximately the same in Sukkari and Ajwa (7.50 and 7.30 mg/kg respectively). Khalas was the highest variety content of caffeic acid (7.40 mg/kg). A significant difference has indicated among extracts and varieties in suppressing lipid peroxidation. Sukkari and Ajwa have reduced the oxidation with 50% at lower concentration in water extract than alcoholic (0.63, 0.70 and 1.60, 1.43 mg/ml respectively). Furthermore, high positive linear correlation was found between total phenols in water (r = 0.96) and alcohol (r = 0.85) extracts and inhibition of lipid oxidation activity. The compounds responsible for the activity were catechin (r = 0.96), and rutin (r = 0.74) in water extract, whereas this correlation decreased in alcoholic extract (r = 0.66) for catechin and very weak (r = 0.38) for rutin. No correlation was found between caffeic acid and lipid peroxidation in both extracts. Similar significant results were obtained with DPPH test, except with Sukari, which has shown no difference between aqueous and alcoholic extracts (4.30, 4.10 mg/ml respectively).展开更多
基金National Key R&D Program of China(2018YFD0900400 and 2019YFD0900200)National Natural Science Foundation of China for Outstanding Youth Science Foundation(31922086)+1 种基金the earmarked fund for CARS(CARS-45)Sichuan Science and Technology Program(2019YFN0036).
文摘Background Muscle represents a unique and complex system with many components and comprises the major edible part of animals.Vitamin D is a critical nutrient for animals and is known to enhance calcium absorption and immune response.In recent years,dietary vitamin D supplementation in livestock has received increased attention due to biological responses including improving shear force in mammalian meat.However,the vitamin D acquisition and myofiber development processes in fish differ from those in mammals,and the effect of vitamin D on fish flesh quality is poorly understood.Here,the influence of dietary vitamin D on fillet quality,antioxidant ability,and myofiber development was examined in grass carp(Ctenopharyngodon idella).Methods A total of 540 healthy grass carp,with an initial average body weight of 257.24±0.63 g,were allotted in 6 experimental groups with 3 replicates each,and respectively fed corresponding diets with 15.2,364.3,782.5,1,167.9,1,573.8,and 1,980.1 IU/kg vitamin D for 70 d.Results Supplementation with 1,167.9 IU/kg vitamin D significantly improved nutritional value and sensory quality of fillets,enhancing crude protein,free amino acid,lipid,and collagen contents;maintaining an ideal pH;and reduc-ing lactate content,shear force,and cooking loss relative to respective values in the control(15.2 IU/kg)group.Average myofiber diameter and the frequency of myofibers>50μm in diameter increased under supplementation with 782.5–1,167.9 IU/kg vitamin D.Levels of oxidative damage biomarkers decreased,and the expression of antioxi-dant enzymes and nuclear factor erythroid 2-related factor 2 signaling molecules was upregulated in the 1,167.9 IU/kg vitamin D treatment compared to respective values in the control group.Furthermore,vitamin D supplementation activated cell differentiation by enhancing the expression of myogenic regulatory factors and myocyte enhancer factors compared to that in the control group.In addition,supplementation with 1,167.9 IU/kg vitamin D improved protein deposition associated with protein synthesis molecule(target of rapamycin)signaling and vitamin D receptor paralogs,along with inhibition of protein degradation(forkhead box protein 1)signaling.Conclusions Overall,the results demonstrated that vitamin D strengthened antioxidant ability and myofiber devel-opment,thereby enhancing nutritional value and sensory quality of fish flesh.These findings suggest that dietary vitamin D supplementation is conducive to the production of nutrient-rich,high quality aquaculture products.
基金Supported by Shandong Swine Industry Technology System Innovation(SDAIT-08-03)Agricultural Improved Variety Project of Shandong Province(2011LZ013-01)National Swine Industry Technology System Innovation(CARS-36-09B)
文摘In order to assess the meat quality under different storage time and conditions, the pH value, TBA value, glycogen and lactic acid content in muscle of Landrace and Yorkshire were measured. The results showed that within 10 h post slaughtering, post slaughtering time had extremely significant influence on pH value and lactic acid content of Landrace, but had no significant influence on glycogen content and TBA value. On the other hand, post slaughtering time had extremely significant influence on pH value of Yorkshire, but had no significant influence on glycogen, lactic acid content and TBA value. The pH values of Yorkshire at 3, 5 and 10 h post slaughtering were 5.21% （ P 〈 0.01 ）, 5.64% （ P 〈 0.05 ） and 5.59% （ P 〈 0.05 ） higher than those of Landrace, respectively ; the lactic acid content in muscle of Landrace at 10 h post slaughtering was 56.04% （P 〈0.05） higher than that of Yorkshire; the TBA value in muscle of Yorkshire at 10 h post slaughtering was 89. 19% （P 〈 0.01 ） higher than that of Landrace; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at 4℃, storage time had no significant influence on pH value and glycogen content in muscle of Landrace, but had significant influence on drip loss, lactic acid content and TBA value ; storage time had no significant influence on pH value, glycogen content and TBA value in muscle of Yorkshire, but extremely significant influence on drip loss and significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at 4℃ was 6.56% （P 〈0.05） higher than that of Landrace; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 and 144 h post storage at 4℃ were 84.90% （P〈0.05）,78.40% （P〈0.01）, 101.87% （P〈0.05）, 83.80% （P〈0.05）, 83.59% （P〈 0.05）and67.25% （P〈0.01）higher than those of York-shire, respectively; the drip loss of Landrace at 72 h post storage and TBA value at 144 h post storage were 55.70% （ P 〈 0.05 ） and 141.33 % （ P 〈 0.01 ） higher than those of Yorkshire, respectively; there was no significant difference in glycogen content between Yorkshire and Landrace. When pork stored at -20℃, storage time had significant influence on TBA value in muscle of Landrace, but had no significant influence on pH value, thawing water loss rate, glycogen and lactic acid content; storage time had no significant impact on pH value, thawing water loss rate, glycogen content and TBA value in muscle of Yorkshire, and had significant influence on lactic acid content. The pH value in muscle of Yorkshire at 24 h post storage at - 20℃ was 5.43 % （ P 〈 0.05 ） higher than that of I.andrace ; the glycogen contents in muscle of Landrace at 24, 48, 72, 96, 120 h post storage at - 20℃ were 85.08% （ P 〈0. 05 ）, 108.66% （ P 〈 0.01 ）, 72.69% （ P 〈 0.05 ）, 90.31% （ P 〈 0.01 ）, 70.38% （ P 〉 0.05 ） higher than those of Yorkshire, respectively ; the thawing water loss rates of Landrace at 24 and 72 h were 160.14% （ P 〈 0.05 ） and 74.32% （ P 〈 0.05 ） higher than those of Yorkshire, respectively ; there was no significant difference in lactic acid content and TBA value at the same time point between Yorkshire and Landrace.
文摘The present study aimed to estimate the individual and total phenols and antioxidant activity of the aqueous and alcoholic extracts of three premium quality date varieties (Khalas, Sukkari and Ajwa) from Saudi Arabia. In general, water extract has shown significantly higher contents of total phenols than alcoholic, especially in Ajwa (455.88 and 245.66 mg/100 g respectively). However, phenolic profile indicated that Sukkari contained the highest rutin concentration (8.10 mg/kg), whereas, catechin was approximately the same in Sukkari and Ajwa (7.50 and 7.30 mg/kg respectively). Khalas was the highest variety content of caffeic acid (7.40 mg/kg). A significant difference has indicated among extracts and varieties in suppressing lipid peroxidation. Sukkari and Ajwa have reduced the oxidation with 50% at lower concentration in water extract than alcoholic (0.63, 0.70 and 1.60, 1.43 mg/ml respectively). Furthermore, high positive linear correlation was found between total phenols in water (r = 0.96) and alcohol (r = 0.85) extracts and inhibition of lipid oxidation activity. The compounds responsible for the activity were catechin (r = 0.96), and rutin (r = 0.74) in water extract, whereas this correlation decreased in alcoholic extract (r = 0.66) for catechin and very weak (r = 0.38) for rutin. No correlation was found between caffeic acid and lipid peroxidation in both extracts. Similar significant results were obtained with DPPH test, except with Sukari, which has shown no difference between aqueous and alcoholic extracts (4.30, 4.10 mg/ml respectively).
