Meat tenderization plays a pivotal role in elevating the palatability of farmed tilapia.Conventionally,the incorporation of Faba beans into tilapia feed has been employed to augment muscle crude fat content,enhance muscle fiber diameter,and bolster muscle resilience,cumulatively leading to a desirable texture.Nonetheless,this approach is not without its challenges,as it can potentially undermine the growth performance of tilapia,induce intestinal mucosal damage,and even culminate in substantial mortality.To date,the specific factor within Faba beans responsible for these effects,and the underlying mechanism by which it exerts its influence on tilapia meat texture,remain enigmatic.In this comprehensive review,we undertake a rigorous comparative analysis of existing research pertaining to the cultivation of tenderized tilapia.This review delves into the intricate interplay between meat quality,growth performance,intestinal health,and immune indicators following the tenderization process.It aims to offer a theoretical reference for further research and practical applications of tilapia tenderization techniques.
NETL
NSTL
维普
万方数据
