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Effects of dietary carbohydrate and lipid levels on growth performance, hepatic histology and antioxidant capacity and flesh texture of mandarin fish (Siniperca chuatsi)

Published online by Cambridge University Press:  23 December 2024

Zhihao Han Open the ORCID record for Zhihao Han [Opens in a new window] ,
Ye Gong ,
Nihe Zhang ,
Zeqiang Sun ,
Shengchao Liu ,
Xuxiong Huang ,
Naisong Chen  and
Songlin Li Open the ORCID record for Songlin Li [Opens in a new window]
Zhihao Han
Affiliation:
Research Centre of the Ministry of Agriculture and Rural Affairs on Environmental Ecology and Fish Nutrition, Shanghai Ocean University, Shanghai 201306, People’s Republic of China
Ye Gong
Affiliation:
Research Centre of the Ministry of Agriculture and Rural Affairs on Environmental Ecology and Fish Nutrition, Shanghai Ocean University, Shanghai 201306, People’s Republic of China
Nihe Zhang
Affiliation:
Research Centre of the Ministry of Agriculture and Rural Affairs on Environmental Ecology and Fish Nutrition, Shanghai Ocean University, Shanghai 201306, People’s Republic of China
Zeqiang Sun
Affiliation:
Research Centre of the Ministry of Agriculture and Rural Affairs on Environmental Ecology and Fish Nutrition, Shanghai Ocean University, Shanghai 201306, People’s Republic of China
Shengchao Liu
Affiliation:
Research Centre of the Ministry of Agriculture and Rural Affairs on Environmental Ecology and Fish Nutrition, Shanghai Ocean University, Shanghai 201306, People’s Republic of China
Xuxiong Huang
Affiliation:
Research Centre of the Ministry of Agriculture and Rural Affairs on Environmental Ecology and Fish Nutrition, Shanghai Ocean University, Shanghai 201306, People’s Republic of China National Demonstration Center on Experiment Teaching of Fisheries Science, Shanghai Ocean University, Shanghai 201306, People’s Republic of China
Naisong Chen
Affiliation:
Research Centre of the Ministry of Agriculture and Rural Affairs on Environmental Ecology and Fish Nutrition, Shanghai Ocean University, Shanghai 201306, People’s Republic of China
Songlin Li*
Affiliation:
Research Centre of the Ministry of Agriculture and Rural Affairs on Environmental Ecology and Fish Nutrition, Shanghai Ocean University, Shanghai 201306, People’s Republic of China National Demonstration Center on Experiment Teaching of Fisheries Science, Shanghai Ocean University, Shanghai 201306, People’s Republic of China
*
Corresponding author: Songlin Li; Email: [email protected]
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Abstract

In this study, nine isonitrogenous experimental diets containing graded levels of carbohydrates (40 g/kg, 80 g/kg and 120 g/kg) and crude lipids (80 g/kg, 120 g/kg and 160 g/kg) were formulated in a two-factor (3 × 3) orthogonal design. A total of 945 mandarin fish with similar body weights were randomly assigned to twenty-seven tanks, and the experiment diets were fed to triplicate tanks twice daily for 10 weeks. Results showed that different dietary treatments did not significantly affect the survival rate and growth performance of mandarin fish. However, high dietary lipid and carbohydrate levels significantly decreased the protein content of the whole body and muscle of cultured fish. The lipid content of the whole body, liver and muscle all significantly increased with increasing levels of dietary lipid, while only liver lipid level was significantly affected by dietary carbohydrate level. Hepatic glycogen content increased significantly with increasing dietary carbohydrate levels. As to liver antioxidant capacity, malondialdehyde content increased significantly with increasing dietary lipid or carbohydrate content, and catalase activity showed an opposite trend. Superoxide dismutase activity increased significantly with increasing levels of dietary lipid but decreased first and then increased with increasing dietary carbohydrate levels. Additionally, the increase in both dietary lipid and carbohydrate levels resulted in a significant reduction in muscle hardness. Muscle chewiness, gumminess and shear force were only affected by dietary lipid levels and decreased significantly with increasing dietary lipid levels. In conclusion, considering all the results, the appropriate dietary lipids and carbohydrate levels for mandarin fish were 120 g/kg and 80 g/kg, respectively.

Keywords

Mandarin fishLipidCarbohydrateAntioxidant capacityFlesh texture
Type
Research Article
Information
British Journal of Nutrition , Volume 133 , Issue 3 , 14 February 2025 , pp. 299 - 309
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Copyright
© The Author(s), 2024. Published by Cambridge University Press on behalf of The Nutrition Society

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Footnotes

†

These authors contributed equally to this work.

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