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Enzyme-treated soy protein supplementation in low protein diet improved flesh tenderness, juiciness, flavor, healthiness, and antioxidant capacity in on-growing grass carp (Ctenopharyngodon idella)

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Abstract

An 8-week feeding trial was conducted to investigate the effects of enzyme-treated soy protein (ETSP) supplementation in low protein diets on growth performance as well as flesh sensory quality and healthiness in on-growing grass carp. A total of 540 on-growing grass carp (initial average weight 325.72 ± 0.60 g) were fed six diets, which included a normal protein diet (28% crude protein) and five low protein diets (26% crude protein) supplemented with graded levels of ETSP (0.0, 0.8, 1.2, 1.6, and 2.0%). The results showed that reducing dietary protein by 2% decreased percentage weight gain, feed intake, and flesh flavor (aspartic acid, glutamic acid, histidine, and 5′-inosinic acid contents) and healthiness-related indices (linolenic acid (LA) and docosahexaenoic acid (DHA) contents and polyunsaturated fatty acids to saturated fatty acids ratio). Under the condition of reducing dietary protein by 2%, 0.8–1.2% ETSP supplementation restored above parameters to levels equal or superior to those in 28% crude protein diet group. Although reducing dietary protein by 2% did not deteriorate flesh tenderness and juiciness, 0.8–1.2% ETSP supplementation in low protein diets also improved the two indices compared with 28% crude protein diet. Moreover, ETSP-improved flesh quality was partly related to increased muscle antioxidant enzymes activities and their mRNA levels. In addition, ESTP-enhanced antioxidant enzyme mRNA levels were partly associated with the upregulation of NF-E2-related factor 2 (Nrf2) and target of rapamycin (TOR) signaling. Collectively, 0.8–1.2% ETSP supplementation in low protein diets improved growth performance as well as flesh sensory quality and healthiness in on-growing grass carp.

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Abbreviations

ETSP:

Enzyme-treated soy protein

FAAs:

Free amino acids

IMP:

5′-inosinic acid

FAs:

Fatty acids

PUFAs:

Polyunsaturated fatty acids

MDA:

Malondialdehyde

PC:

Protein carbonyl

GSH:

Glutathione

Cu/Zn-SOD:

Copper/zinc superoxide dismutase

MnSOD:

Manganese superoxide dismutase

CAT:

Catalase

GPx:

Glutathione peroxidase

GST:

Glutathione S-transferases

GR:

Glutathione reductase

GCL:

Glutamate-cysteine ligase

Nrf2:

NF-E2-related factor 2

Keap1:

Kelch-like-ECH-associated protein1

TOR:

Target of rapamycin

CK2:

Casein kinase 2

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Acknowledgments

The authors would like to thank the personnel of these teams for their kind assistance.

Funding

This research was financially supported by the National Key R&D Program of China (2018YFD0900400), National Natural Science Foundation of China (31672662), National Technology System for Conventional Freshwater Fish Industries (CARS-45), Outstanding Talents and Innovative Team of Agricultural Scientific Research (Ministry of Agriculture), Foundation of Sichuan Youth Science and Technology Innovation Research Team (2017TD0002), the Earmarked Fund for China Agriculture Research System (CARS-45), Outstanding Talents and Innovative Team of Agricultural Scientific Research (Ministry of Agriculture), and Sichuan Science and Technology Program (2019YFN0036).

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Author notes

  1. Yan Song, LiangChao Yan and WeiDan Jiang contributed equally to this work.

Authors and Affiliations

  1. Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China

    Yan Song, LiangChao Yan, WeiDan Jiang, WeiWei Xiao, Lin Feng, Pei Wu, Yang Liu & XiaoQiu Zhou

  2. Fish Nutrition and Safety Production University Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China

    WeiDan Jiang, Lin Feng, Pei Wu, Yang Liu & XiaoQiu Zhou

  3. The Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education, Sichuan Agricultural University, Chengdu, 611130, Sichuan, China

    WeiDan Jiang, Lin Feng, Pei Wu, Yang Liu & XiaoQiu Zhou

  4. Animal Nutrition Institute, Sichuan Academy of Animal Science, Chengdu, 610066, China

    ShengYao Kuang & Ling Tang

  5. Chengdu Mytech Biotech Co., Ltd., Chengdu, 610222, Sichuan, China

    WeiWei Xiao

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  1. Yan Song
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  2. LiangChao Yan
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Correspondence to XiaoQiu Zhou.

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In this study, experimental methods were approved by the Animal Care Advisory Committee of Sichuan Agricultural University.

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Song, Y., Yan, L., Jiang, W. et al. Enzyme-treated soy protein supplementation in low protein diet improved flesh tenderness, juiciness, flavor, healthiness, and antioxidant capacity in on-growing grass carp (Ctenopharyngodon idella). Fish Physiol Biochem 46, 213–230 (2020). https://doi.org/10.1007/s10695-019-00710-w

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