Microbiota derived butyrate affected the muscle texture of Nile tilapia (Oreochromis niloticus) fed with different protein sources. (1st November 2022)

• Record Type: Journal Article
• Authors: Wu, Hong-Xia; Li, Wei-Jie; Zhang, Le; Zhou, Nan-Nan; Ye, Zi-Hang; Wang, Xue; Zhang, Wen-Bing; Qiao, Fang; Du, Zhen-Yu; Zhang, Mei-Ling
• Is Part Of: Food chemistry. Volume 393(2022)
• Publication Date: 2022-11-01
• Subjects: Cottonseed protein concentrate -- Soybean meal -- Flesh quality -- Lipid metabolism -- Nile tilapia -- Butyrate; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.133392
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Different protein sources influenced the amino acids composition in muscle. 45% cottonseed protein concentrate substitution increased the muscle hardness. The change in muscle texture was closely related to the hepatic lipid metabolism. Intestinal microbiota-derived butyrate decreased hepatic lipid accumulation. Abstract: Flesh quality is influenced by diet components, but the underlying mechanism remains unclear. This study aimed to investigate the effect of replacing soybean meal (SBM) protein with cottonseed protein concentrate (CPC) at different levels (0%, CK; 15%, CPC15; 30%, CPC30 and 45%, CPC45) on the flesh quality of Nile tilapia. The results indicated that different protein sources influenced muscle amino acid composition instead of fatty acid composition. Lower muscle lipid content was found in CPC45, which in turn significantly altered the muscle texture. The hepatic lipid metabolism-related genes were detected and we found that CPC45 significantly suppressed the lipogenesis and promoted lipolysis. Higher content of microbiota-derived butyrate was found in the intestinal content of CPC45 and butyrate could decrease the lipid accumulation in vitro . Replacing SBM with CPC increased the intestinal butyrate to suppress the lipogenesis in the liver which may account for the increased muscle hardness.