Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon
Sufficient firmness is essential for consumer appreciation and the suitability for processing of fish fillets. The objective of this study was to investigate the effect of functional amino acids (AA) on fillet texture and muscle development of Atlantic salmon. Triplicate net pens of 105 g salmon wer...
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Online Access: | http://hdl.handle.net/11250/2463996 https://doi.org/10.1111/anu.12528 |
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ftsintef:oai:sintef.brage.unit.no:11250/2463996 2023-05-15T15:30:35+02:00 Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon Østbye, Tone-Kari K Ruyter, Bente Standal, Inger Beate Stien, Lars Helge Bahuaud, Diane Dessen, Jens-Erik Latif, Muhammad Saqib Terjesen, Bendik Fyhn Rørvik, Kjell-Arne Mørkøre, Turid 2017-01-30 application/pdf http://hdl.handle.net/11250/2463996 https://doi.org/10.1111/anu.12528 eng eng Fiskeri- og havbruksnæringens forskningsfond: 900338 Norges forskningsråd: 190479 Aquaculture Nutrition. 2017, . urn:issn:1353-5773 http://hdl.handle.net/11250/2463996 https://doi.org/10.1111/anu.12528 cristin:1460009 Navngivelse-Ikkekommersiell-DelPåSammeVilkår 4.0 Internasjonal http://creativecommons.org/licenses/by-nc-sa/4.0/deed.no The authors CC-BY-NC-SA 13 Aquaculture Nutrition amino acids Atlantic salmon Fillet quality gene expression muscle Journal article Peer reviewed 2017 ftsintef https://doi.org/10.1111/anu.12528 2021-08-04T11:59:33Z Sufficient firmness is essential for consumer appreciation and the suitability for processing of fish fillets. The objective of this study was to investigate the effect of functional amino acids (AA) on fillet texture and muscle development of Atlantic salmon. Triplicate net pens of 105 g salmon were fed a standard diet, or the same diet with added 15 g/kg arginine or 15 g/kg glutamate during a 5-month rearing period. The growth rate and FCR (0.91–0.92) showed no significant dietary effects (body weight 864–887 g). Glutamate supplementation resulted in delayed postmortem glycogen degradation (pH drop) and rigour development, along with improved fillet firmness and intercellular myofibre integrity. An in vitro study with salmon myosatellite cells showed that exogenous glutamine or arginine increased the expression of muscle growth markers (myog, tnnl2, myl) at both 8 and 16°C culture temperature. The expression of a marker for proteolysis (ctsb), myl and myog were highest for the glutamine treatment at 16°C. Significant interaction between exogenous AA and temperature indicated elevated AA requirement when growth is accelerated. It is concluded that AA from the glutamate family are vital for fillet firmness. The dispensable glutamine and glutamate appear more critical compared to arginine, particularly during high-performance periods. acceptedVersion Article in Journal/Newspaper Atlantic salmon SINTEF Open (Brage) Aquaculture Nutrition 24 1 14 26 |
institution |
Open Polar |
collection |
SINTEF Open (Brage) |
op_collection_id |
ftsintef |
language |
English |
topic |
amino acids Atlantic salmon Fillet quality gene expression muscle |
spellingShingle |
amino acids Atlantic salmon Fillet quality gene expression muscle Østbye, Tone-Kari K Ruyter, Bente Standal, Inger Beate Stien, Lars Helge Bahuaud, Diane Dessen, Jens-Erik Latif, Muhammad Saqib Terjesen, Bendik Fyhn Rørvik, Kjell-Arne Mørkøre, Turid Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon |
topic_facet |
amino acids Atlantic salmon Fillet quality gene expression muscle |
description |
Sufficient firmness is essential for consumer appreciation and the suitability for processing of fish fillets. The objective of this study was to investigate the effect of functional amino acids (AA) on fillet texture and muscle development of Atlantic salmon. Triplicate net pens of 105 g salmon were fed a standard diet, or the same diet with added 15 g/kg arginine or 15 g/kg glutamate during a 5-month rearing period. The growth rate and FCR (0.91–0.92) showed no significant dietary effects (body weight 864–887 g). Glutamate supplementation resulted in delayed postmortem glycogen degradation (pH drop) and rigour development, along with improved fillet firmness and intercellular myofibre integrity. An in vitro study with salmon myosatellite cells showed that exogenous glutamine or arginine increased the expression of muscle growth markers (myog, tnnl2, myl) at both 8 and 16°C culture temperature. The expression of a marker for proteolysis (ctsb), myl and myog were highest for the glutamine treatment at 16°C. Significant interaction between exogenous AA and temperature indicated elevated AA requirement when growth is accelerated. It is concluded that AA from the glutamate family are vital for fillet firmness. The dispensable glutamine and glutamate appear more critical compared to arginine, particularly during high-performance periods. acceptedVersion |
format |
Article in Journal/Newspaper |
author |
Østbye, Tone-Kari K Ruyter, Bente Standal, Inger Beate Stien, Lars Helge Bahuaud, Diane Dessen, Jens-Erik Latif, Muhammad Saqib Terjesen, Bendik Fyhn Rørvik, Kjell-Arne Mørkøre, Turid |
author_facet |
Østbye, Tone-Kari K Ruyter, Bente Standal, Inger Beate Stien, Lars Helge Bahuaud, Diane Dessen, Jens-Erik Latif, Muhammad Saqib Terjesen, Bendik Fyhn Rørvik, Kjell-Arne Mørkøre, Turid |
author_sort |
Østbye, Tone-Kari K |
title |
Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon |
title_short |
Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon |
title_full |
Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon |
title_fullStr |
Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon |
title_full_unstemmed |
Functional amino acids stimulate muscle development and improve fillet texture of Atlantic salmon |
title_sort |
functional amino acids stimulate muscle development and improve fillet texture of atlantic salmon |
publishDate |
2017 |
url |
http://hdl.handle.net/11250/2463996 https://doi.org/10.1111/anu.12528 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
13 Aquaculture Nutrition |
op_relation |
Fiskeri- og havbruksnæringens forskningsfond: 900338 Norges forskningsråd: 190479 Aquaculture Nutrition. 2017, . urn:issn:1353-5773 http://hdl.handle.net/11250/2463996 https://doi.org/10.1111/anu.12528 cristin:1460009 |
op_rights |
Navngivelse-Ikkekommersiell-DelPåSammeVilkår 4.0 Internasjonal http://creativecommons.org/licenses/by-nc-sa/4.0/deed.no The authors |
op_rightsnorm |
CC-BY-NC-SA |
op_doi |
https://doi.org/10.1111/anu.12528 |
container_title |
Aquaculture Nutrition |
container_volume |
24 |
container_issue |
1 |
container_start_page |
14 |
op_container_end_page |
26 |
_version_ |
1766361042081808384 |