Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Micropterus salmoides)
文献类型： 外文期刊
作者： Zheng, Zhaowei 1 ; Nie, Zhijuan 2 ; Zheng, Yao 2 ; Tang, Xue 3 ; Sun, Yi 2 ; Zhu, Haojun 2 ; Gao, Jiancao 2 ; Xu, Pao 2 ; Xu, Gangchun 1 ;
作者机构： 1.Nanjing Agr Univ, Wuxi Fisheries Coll, Wuxi 214081, Jiangsu, Peoples R China
2.Chinese Acad Fishery Sci CAFS, Minist Agr & Rural Affairs, Freshwater Fisheries Res Ctr FFRC, Key Lab Integrated Rice Fish Farming Ecol, Wuxi 214081, Jiangsu, Peoples R China
3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
关键词： largemouth bass; submerged macrophyte; volatile compounds; nutritional; GC-IMS
期刊名称：MOLECULES （ 影响因子：4.927； 五年影响因子：5.11 ）
ISSN：
年卷期： 2022 年 27 卷 15 期
页码：
收录情况： SCI
摘要： Aquaculture environment plays important roles in regulating the growth, morphology, nutrition, and flavor of aquatic products. The present study investigated growth, morphology, nutrition, and flavor formation in largemouth bass (Micropterus salmoides) cultured in the ponds with (EM group) and without (M group) the submerged macrophytes (Elodea nuttallii). Fish in the EM group showed a significantly greater body length, higher growth rate, and lower hepatosomatic index than those in the M group (p < 0.05). Moreover, compared with fish in the M group, those in the EM group showed improved muscle quality with significantly elevated levels of crude protein, total free and hydrolysable amino acids, and polyunsaturated fatty acids (p < 0.05). Specifically, certain amino acids related to flavor (Glu, Asp, Ala, and Arg) and valuable fatty acids (C18:2, C18:3n3, C20:3n3, and C22:6) were more abundant in the EM group (p < 0.05). In addition, the levels of 19 volatile (p < 0.05) were significantly higher in the EM group than in the M group. Therefore, E. nuttallii significantly improved growth, morphological traits, nutritional components, and characteristic flavor in largemouth bass, indicating the superior nutritional value and palatability of fish cultured with submerged macrophytes.
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