Effects of heat stress on the chemical composition, oxidative stability, muscle metabolism, and meat quality of Nile tilapia (Oreochromis niloticus)
文献类型： 外文期刊
作者： Li, Yichao 1 ; Fu, Bing 2 ; Zhang, Junming 1 ; Wang, Guangjun 1 ; Gong, Wangbao 1 ; Tian, Jingjing 1 ; Li, Hongyan 1 ; Zhang, Kai 1 ; Xia, Yun 1 ; Li, Zhifei 1 ; Xie, Jun 1 ; Kaneko, Gen 3 ; Yu, Ermeng 1 ;
作者机构： 1.Chinese Acad Fishery Sci, Pearl River Fisheries Res Inst, Guangzhou 510380, Peoples R China
2.South China Agr Univ, Coll Marine Sci, Guangzhou 510640, Peoples R China
3.Univ Houston Victoria, Coll Nat & Appl Sci, Victoria, TX 77901 USA
关键词： Nile tilapia; Heat stress; Chemical composition; Oxidative stability; Muscle metabolism; Meat quality
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 426 卷
页码：
收录情况： SCI
摘要： The present study investigated the effects of chronic heat stress (HS) on the chemical composition, oxidative stability, muscle metabolism, and meat quality of Nile tilapia (Oreochromis niloticus). Compared with the control (26 degrees C), chronic HS (32 degrees C) lowered growth performance, the contents of whole-body lipid, muscle protein, and muscle lipid. Also, HS significantly increased the contents of reactive oxygen species (ROS) and decreased antioxidative status, causing a decline in meat quality, including increased lipid and protein oxidation, the centrifugal water loss, and cooking loss as well as decreased the fragmentation index and pH at 24 h, which may be attributed to induced apoptosis by excessive ROS in Nile tilapia meat. Moreover, metabolomic analysis showed HS lowered flavor and nutritional value by affecting amino acid, lipid, and nucleotide metabolism. These results reveal that HS adversely affects oxidative stability, meat quality, flavor, and nutrition, warranting its recognition and prevention.
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