Impact of Dietary Glutamate on Growth Performance and Flesh Quality of Largemouth Bass

作者：Bing Zhao, Ju Zhao, Haifeng Liu, Hailong Zhang, Hongying Shan, Jiali Zong, Quanquan Cao, Jun Jiang · 发表于：Fishes · 年份：2025 · DOI：10.3390/fishes10040151 · 被引用次数：10 · 研究领域：Aquaculture Nutrition and Growth、Aquatic life and conservation、Protein Hydrolysis and Bioactive Peptides

The influence of dietary glutamate (Glu) was evaluated in a 56-day feeding trial on the growth performance and flesh quality of largemouth bass (Micropterus salmoides). A total of 1170 fish (average body weight 24.05 ± 0.22 g) were randomly allocated into six groups, with three replicates per group. They were fed diets containing Glu in levels of 11.40% (G1), 11.88% (G2), 12.53% (G3), 13.27% (G4), 14.33% (G5), and 15.62% (G6). We found that, over a 56-day feeding period, the final body weight (FBW) of largemouth bass was about 4–5 times the IBW. The FBW, percent weight gain (PWG), specific growth rate (SGR), feed efficiency (FE), and protein efficiency ratio (PER) initially increased and then decreased with elevating dietary Glu levels. Likewise, protein content, lipid content, apparent digestibility coefficient of dry matter (ADCD), and apparent digestibility coefficient of protein (ADCP) followed a similar pattern. Supplementation with Glu significantly improved the hepatosomatic index (HSI), viscerosomatic index (VSI), and relative gut length (RGL). Moreover, dietary Glu augmentation noticeably enhanced flesh composition such as muscle protein, ash, lipid, amino acid contents, and polyunsaturated fatty acids (PUFAs). Furthermore, dietary Glu supplementation enhanced muscle physicochemical quality (such as drip loss and pH), textural properties (adhesiveness and cohesiveness), and biochemical indices such as total protein (TP) and salt-soluble protein, while decreasing musc...