Dietary DHA Enhanced the Textural Firmness of Common Carp (Cyprinus carpio L.) Fed Plant-Derived Diets through Restraining FoxO1 Pathways
Abstract
:Highlights
- Dietary DHA of 0.42% was beneficial to the growth of common carp fed plant-derived diets;
- Dietary DHA ameliorated the muscular fatty acid nutrition, and textural firmness of common carp fed plant-derived diets;
- Myogenic regulatory factors expression was significantly elevated, while mstna expression was decreased by dietary DHA;
- Dietary DHA modification to the muscular textural firmness of common carp may be attributed to the inhibition of FoxO1 pathways
Abstract
1. Introduction
2. Materials and Methods
2.1. Diets and Animal Management
2.2. Samples Collection and Growth Performance Evaluation
2.3. Proximal and FA Composition
2.4. Biochemical Analysis
2.5. Muscle Nutritional Indices and Texture Characteristics Test
2.6. Histological and Ultrastructural Observation
2.7. Transcriptome Analysis
2.8. RNA Extraction and Quantitative Real-Time PCR (qRT-PCR)
2.9. Statistical Analysis
3. Results
3.1. Growth and Proximate Composition of Fish
3.2. Biochemical Analysis
3.3. FA Compositions and Nutritional Indices of Muscle
3.4. Proximate Composition, Edible Quality, and Textural Properties of Muscle
3.5. Histological Fiber and Ultrastructure Analysis
3.6. GO and KEGG Enrichment Analysis of DEGs
3.7. RNA-Seq Results Were Verified by qRT-PCR
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Conflicts of Interest
References
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Ingredients (% Dry Matter) | Experimental Diets | ||
---|---|---|---|
D1 | D2 | D3 | |
Soybean meal | 40 | 40 | 40 |
Rapeseed meal | 25 | 25 | 25 |
Cottonseed meal | 10 | 10 | 10 |
Soybean oil | 6 | 5.5 | 5 |
DHA purified oil a | 0 | 0.5 | 1 |
Proxim compound b | 1.0 | 1.0 | 1.0 |
Others c | 18.1 | ||
Proximate composition (% dry matter) | |||
Dry matter | 90.48 | 90.54 | 90.78 |
Crude protein | 31.43 | 32.23 | 31.45 |
Crude lipid | 6.88 | 6.94 | 7.03 |
Ash | 6.77 | 6.86 | 6.15 |
Main FA composition (% total FAs) | |||
14:0 | 0.58 | 0.59 | 0.57 |
16:0 | 6.38 | 5.9 | 7.35 |
18:0 | 2.9 | 2.76 | 2.66 |
20:0 | 0.46 | 0.6 | 0.62 |
16:1 | 0.65 | 0.72 | 0.56 |
18:1n9 | 20.64 | 18.57 | 18.29 |
18:2n6 | 55.49 | 49.61 | 41.64 |
18:3n3 | 6.12 | 6.72 | 7.09 |
20:4n6 | / | 0.47 | 0.7 |
20:5n3 | / | 0.89 | 1.21 |
20:6n3 | / | 5.98 | 9.3 |
Experimental Diets | |||
---|---|---|---|
D1 | D2 | D3 | |
IBW (g) | 15.26 ± 0.06 | 15.21 ± 0.04 | 15.34 ± 0.05 |
FBW (g) | 31.04 ± 1.27 | 32.92 ± 1.64 | 31.83 ± 1.42 |
WGR (%) | 103.37 ± 4.16 b | 115.06 ± 3.88 a | 107.52 ± 4.09 a,b |
SRG (%) | 1.27 ± 0.03 b | 1.37 ± 0.03 a | 1.30 ± 0.03 a,b |
FCR | 1.38 ± 0.03 | 1.33 ± 0.02 | 1.29 ± 0.03 |
Survival (%) | 100 | 100 | 100 |
HSI | 5.16 ± 0.27 | 5.21 ± 0.26 | 5.18 ± 0.24 |
VSI | 1.04 ± 0.06 | 1.08 ± 0.04 | 1.07 ± 0.12 |
CF (g/cm3) | 2.57 ± 0.08 | 2.73 ± 0.16 | 2.66 ± 0.12 |
Proximate composition (% wet matter) | |||
Moisture | 69.40 ± 0.53 | 70.25 ± 0.74 | 68.02 ± 0.72 |
Crude protein | 17.31 ± 0.03 | 17.81 ± 0.34 | 17.53 ± 0.28 |
Crude lipid | 8.17 ± 0.37 | 7.94 ± 0.44 | 7.50 ± 0.61 |
Ash | 3.05 ± 0.04 | 3.56 ± 0.13 | 3.10 ± 0.09 |
Index | Experimental Diets | ||
---|---|---|---|
D1 | D2 | D3 | |
TP (mmol/L) | 23.27 ± 0.99 | 22.67 ± 1.49 | 22.07 ± 0.55 |
GLU (mmol/L) | 4.74 ± 0.87 b | 5.17 ± 0.60 a,b | 6.28 ± 0.87 a |
TG (mmol/L) | 1.05 ± 0.05 a | 0.72 ±0.08 b | 0.81 ± 0.05 b |
NEFA (mmol/L) | 1.92 ± 0.36 | 2.05 ± 0.46 | 2.04 ± 0.44 |
CHO (mmol/L) | 2.50 ± 0.13 a | 1.85 ± 0.17 b | 2.55 ± 0.19 a |
LDL (mmol/L) | 1.00 ± 0.09 a | 0.65 ± 0.11 b | 0.82 ± 0.08 b |
HDL (mmol/L) | 1.27 ± 0.05 b | 1.51 ±0.07 a,b | 1.90 ± 0.41 a |
ALB (mmol/L) | 10.87 ± 0.75 a | 8.78 ±0.71 b | 12.58 ± 0.65 a |
ACP (U/mL) | 5.24 ± 0.35 b | 7.59 ± 0.10 a | 7.68 ± 0.60 a |
AKP (U/mL) | 5.97 ± 0.40 b | 7.01 ± 0.64 a | 7.86 ± 0.86 a |
SOD (U/mL) | 136.72 ± 1.74 | 137.83 ±2.96 | 140.17 ± 3.80 |
GSH-Px (U/mL) | 542.73 ± 33.78 | 492.45 ± 44.74 | 602.12 ± 15.28 |
CAT (U/mL) | 94.68 ± 2.57 | 104.33 ± 3.35 | 107.65 ± 1.77 |
MDA (nmol/mL) | 0.91 ± 0.04 | 0.72 ± 0.14 | 0.84 ± 0.25 |
Index | Experimental Diets | ||
---|---|---|---|
D1 | D2 | D3 | |
Main FAs (% total FAs) | |||
12:0 | / | / | / |
14:0 | 0.44 ± 0.02 | 0.48 ± 0.03 | 0.42 ± 0.02 |
16:0 | 16.48 ± 1.86 | 14.90 ± 1.47 | 15.30 ± 1.34 |
18:0 | 5.01 ± 0.36 a | 3.70 ± 0.11 b | 2.18 ± 0.46 b |
20:0 | 0.45 ± 0.04 a | 0.26 ± 0.01 b | 0.23 ± 0.02 b |
SFA | 23.08 ± 2.06 | 21.04 ± 1.84 | 21.15 ± 1.76 |
16:1 | 6.80 ± 0.91 | 6.82 ± 0.42 | 6.73 ± 0.44 |
18:1 | 32.04 ± 1.83 a | 29.13 ± 1.12 a,b | 27.50 ± 1.06 b |
MUFA | 40.02 ± 3.83 a | 37.12 ± 2.82 a,b | 36.45 ± 1.88 b |
18:2n-6 | 34.04 ± 3.58 a | 30.66 ± 0.99 a,b | 28.09 ± 3.32 b |
18:3n-6 | 1.72 ± 0.02 a | 1.33 ± 0.03 b | 1.26 ± 0.59 b |
20:4n-6 | 0.73 ± 0.06 b | 0.78 ± 0.03 b | 0.91 ± 0.05 a |
n-6 PUFA | 38.57 ± 3.55 a | 34.28 ± 1.54 a,b | 32.11 ± 3.04 b |
18:3n-3 | 1.87 ± 0.20 b | 2.16 ± 0.07 a | 2.09 ± 0.29 a |
18:4n-3 | 0.24 ± 0.08 | 0.25 ± 0.03 | 0.20 ± 0.02 |
20:5n-3 | 0.40 ± 0.01c | 0.68 ± 0.02 b | 0.89 ± 0.03 a |
22:6n-3 | 2.28 ± 0.32c | 4.21 ± 0.12 b | 7.68 ± 0.28 a |
n-3 PUFA | 5.85 ± 0.40c | 8.02 ± 0.54 b | 11.63 ± 0.66 a |
Experimental Diets | |||
---|---|---|---|
D1 | D2 | D3 | |
Proximate composition (% wet matter) | |||
Moisture | 76.20 ± 1.45 | 77.28 ± 2.34 | 77.02 ± 1.66 |
Crude protein | 18.21 ± 0.23 | 17.89 ± 0.44 | 17.93 ± 0.55 |
Crude lipid | 5.57 ± 0.47 | 4.94 ± 0.55 | 5.50 ± 0.63 |
Nutritional indices of FAs | |||
PUFA/SFA | 1.93 ± 0.16 | 2.01 ± 0.13 | 2.07 ± 0.15 |
n-6/n-3 PUFA | 6.57 ± 0.21 a | 4.26 ± 0.37 b | 2.87 ± 0.15 c |
FLQ | 2.69 ± 0.18 c | 4.89 ± 0.11 b | 8.57 ± 0.27 a |
IA | 0.22 ± 0.01 | 0.21 ± 0.02 | 0.21 ± 0.02 |
IT | 0.38 ± 0.02 a | 0.32 ± 0.02 a | 0.26 ± 0.03 b |
HH | 4.52 ± 0.10 | 4.64 ± 0.08 | 4.53 ± 0.05 |
Muscular edible quality | |||
pH | 6.54 ± 0.02 | 6.53 ± 0.06 | 6.58 ± 0.03 |
COP/% | 84.64 ± 2.43 | 88.32 ± 1.24 | 85.41 ± 1.60 |
WHC/% | 6.14 ± 0.63 a | 6.84 ± 0.14 a | 7.61 ± 0.73 b |
Muscular textural properties | |||
Tenderness (gf) | 11.04 ± 0.59 | 11.78 ± 0.37 | 11.12 ± 0.84 |
Hardness (gf) | 297.67 ± 24.31 | 349.04 ± 18.29 | 398.12 ± 26.36 |
Adhesiveness (mJ) | 4.09 ± 0.51 | 4.87 ± 0.51 | 4.94 ± 0.60 |
Springiness (mm) | 0.47 ± 0.02 | 0.46 ± 0.02 | 0.44 ± 0.02 |
Chewiness (mJ) | 73.39 ± 7.37 | 71.89 ± 8.66 | 72.04 ± 7.01 |
Gumminess (mJ) | 108.75 ± 10.08 a | 147.35 ± 7.53 b | 144.08 ± 8.37 b |
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He, Z.; Xu, C.; Chen, F.; Lou, Y.; Nie, G.; Xie, D. Dietary DHA Enhanced the Textural Firmness of Common Carp (Cyprinus carpio L.) Fed Plant-Derived Diets through Restraining FoxO1 Pathways. Foods 2022, 11, 3600. https://doi.org/10.3390/foods11223600
He Z, Xu C, Chen F, Lou Y, Nie G, Xie D. Dietary DHA Enhanced the Textural Firmness of Common Carp (Cyprinus carpio L.) Fed Plant-Derived Diets through Restraining FoxO1 Pathways. Foods. 2022; 11(22):3600. https://doi.org/10.3390/foods11223600
Chicago/Turabian StyleHe, Zijie, Chao Xu, Fang Chen, Yunkun Lou, Guoxing Nie, and Dizhi Xie. 2022. "Dietary DHA Enhanced the Textural Firmness of Common Carp (Cyprinus carpio L.) Fed Plant-Derived Diets through Restraining FoxO1 Pathways" Foods 11, no. 22: 3600. https://doi.org/10.3390/foods11223600