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. 2023 Sep 19;12(18):3485.
doi: 10.3390/foods12183485.

Enzymatically Hydrolyzed Poultry By-Product Supplementation, Instead of Fishmeal, Alone Improves the Quality of Largemouth Bass (Micropterus salmoides) Back Muscle without Compromising Growth

Changguo Yi  1 , Dongyu Huang  2 , Heng Yu  1 , Jiaze Gu  1 , Hualiang Liang  1   2 , Mingchun Ren  1   2
Affiliations

Enzymatically Hydrolyzed Poultry By-Product Supplementation, Instead of Fishmeal, Alone Improves the Quality of Largemouth Bass (Micropterus salmoides) Back Muscle without Compromising Growth

Changguo Yi et al. Foods. .

Abstract

This study was designed to investigate the effects of enzymatically hydrolyzed poultry by-products (EHPB) on the growth and muscle quality of largemouth bass. Different concentrations of EHPB (0.00, 3.10, 6.20, 9.30, and 12.40%) were added to replace fishmeal (0.00 (control), 8.89 (EHPB1), 17.78 (EHPB2), 26.67 (EHPB3), and 35.56% (EHPB4)), respectively, in dietary supplementation. The results revealed that the growth performance and muscle amino acid and fatty acid remained unaltered in EHPB1 (p > 0.05). EHPB1 showed significant reduction in muscle hardness, gumminess, chewiness, and muscle fiber count and exhibited a significant increase in muscle fiber volume. The decrease in muscle hardness, gumminess, and chewiness means that the muscle can have a more tender texture. The expression of protein metabolism-related genes reached the highest levels in EHPB1 and EHPB2 (p < 0.05). The mRNA levels of s6k and igf-1 in EHPB2 and EHPB1 were significantly lower than those in the control group. Compared to the control group, the expression of muscle production-associated genes paxbp-1 was higher in EHPB1, and myod-1, myf-5, and syndecan-4 were higher in EHPB2. The mRNA levels of muscle atrophy-related genes, in EHPB4 and EHPB2, were significantly lower than those in the control group. Therefore, the EHPB1 group plays a role in promoting the expression of genes related to muscle formation. In summary, replacing 8.89% of fishmeal with EHPB in feed has no effect on growth and may improve back muscle quality in largemouth bass.

Keywords: enzymatically hydrolyzed poultry by-products; largemouth bass; muscle quality; protein source replacement.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Sampling site of largemouth bass back muscles.
Figure 2
Figure 2
Back muscle texture of largemouth bass. abc Different groups with significant differences are represented by different letters, different groups without significant differences are represented by the same letter, and no letter means that there is no significant difference between all groups.
Figure 3
Figure 3
Measurement and analysis of back muscle cells of largemouth bass. Asterisk indicates the significant difference p value between groups, * indicates p < 0.05, ** indicates p < 0.01.
Figure 4
Figure 4
Back muscle slices of largemouth bass fed control (A,B) and EHPB 1 (C,D) diets were stained with HE (magnification 200).
Figure 5
Figure 5
Expression of genes involved in protein synthesis in largemouth bass. abc Different groups with significant differences are represented by different letters, different groups without significant differences are represented by the same letter, and no letter means that there is no significant difference between all groups.
Figure 6
Figure 6
Expression of genes involved in muscle production. abc Different groups with significant differences are represented by different letters, different groups without significant differences are represented by the same letter, and no letter means that there is no significant difference between all groups.
Figure 7
Figure 7
The expression of genes related to muscle atrophy in largemouth bass. ab Different groups with significant differences are represented by different letters, different groups without significant differences are represented by the same letter, and no letter means that there is no significant difference between all groups.
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