Effects of faba bean (Vicia faba L.) on fillet quality of Yellow River carp (Cyprinus carpio) via the oxidative stress response.

Dongying Song, Yinghao Yun, Zijie He, Jiali Mi, Jiaxiang Luo, Min Jin, Qicun Zhou, Guoxing Nie

Food chemistry 2022 Sep 15

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In order to further explain the fillet texture improvement of Yellow River carp (Cyprinus carpio) fed with faba bean (Vicia faba L.), a three-month rearing trial was conducted to investigate fatty acid composition, antioxidant capacity, myofiber development, collagen deposition and transcriptome in white muscle of two farmed carp groups (One was fed only faba bean, the other was fed commercial diet). As a strong oxidant, faba bean changed fatty acids composition in white muscle, especially DHA and EPA, up-regulated the levels of reactive oxygen species (ROS) and down-regulated major antioxidant enzyme activities in the hepatopancreas and white muscle. Through the analysis of transcriptome and subsequent verification analysis, we speculated that the increase of ROS led to the decrease of myofiber diameter and collagen metabolism. This study provides a theoretical basis for further understanding the regulation of faba bean on fillet texture characteristic of Yellow River carp. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Dongying Song, Yinghao Yun, Zijie He, Jiali Mi, Jiaxiang Luo, Min Jin, Qicun Zhou, Guoxing Nie. Effects of faba bean (Vicia faba L.) on fillet quality of Yellow River carp (Cyprinus carpio) via the oxidative stress response. Food chemistry. 2022 Sep 15;388:132953