Effect of resveratrol on growth performance,muscle texture characteristics and physicochemical indices of Furong crucian carp
This experiment was conducted to investigate the effects of resveratrol on growth performance,muscle texture characteristics and physicochemical indices of Furong crucian carp.A total of 450 Furong crucian carp with an initial body weight of(24.98±0.05)g were randomly divided into 3 groups with 5 replicates per group and 30 fish per replicate.Each group was fed the basal diet supplemented with 0(control),150,300 mg/kg resveratrol,respectively.The experiment lasted for 56 days.The results showed as follows:(1)Compared with the control group,the hepatosomatic index in 150 mg/kg and 300 mg/kg resveratrol supplementation groups was significantly decreased by 11.36％ and 16.12％,respectively(P＜0.05),but had no significant effects on final average weight,weight gain rate,specific growth rate,feed conversion ratio,survival rate,condition factor and viscerasomatic index of Furong crucian carp(P＞0.05).(2)Compared with the control group,crude fat content of whole body in 150 mg/kg and 300 mg/kg resveratrol groups was significantly decreased by 19.40％ and 25.52％(P＜0.05),respectively;compared with the control group,the liver crude fat content in 300 mg/kg resveratrol group was significantly decreased by 48.17％(P＜0.05).(3)Compared with the control group,muscle cohesiveness and chewiness in 150 mg/kg resveratrol group were significantly increased by 9.52％ and 39.22％,respectively(P＜0.05).Compared with the control group,the muscle adhesiveness in 300 mg/kg resveratrol group was significantly decreased by 51.61％(P＜0.05),and the cohesiveness was significantly increased by 9.52％(P＜0.05).(4)Compared with the control group,the activities of Ca2+-ATPase and T-AOC in muscle of 150 mg/kg resveratrol group were significantly increased by 338.46％and 65.00％,respectivel(P＜0.05).Compared with the control group,the activities of Ca2+-ATPase and total antioxidant capacity(T-AOC)in muscle of 300 mg/kg resveratrol group were significantly increased by 369.23％ and 62.50％,respectively(P＜0.05).Compared with the control group,muscle sulfhydryl content in 150 mg/kg resveratrol group was significantly increased by 50％(P＜0.05).In conclusion,dietary supplemented with appropriate resveratrol could reduce the hepatosomatic index,liver and whole fish fat content of Furong crucian carp,improve the muscle antioxidant properties,chewiness and cohesiveness,and improve muscle texture characteristics.
NETL
NSTL
万方数据
维普
