Dietary iron affects lipid deposition, nutritional element, and muscle quality in coho salmon (Oncorhynchus kisutch)

Dongwu Liu; Lingyao Li; Lingling Shan; Qin Zhang; Hairui Yu

doi:10.1016/j.fochx.2022.100405

Dietary iron affects lipid deposition, nutritional element, and muscle quality in coho salmon (Oncorhynchus kisutch)

Food Chem X. 2022 Jul 27:15:100405. doi: 10.1016/j.fochx.2022.100405. eCollection 2022 Oct 30.

Authors

Dongwu Liu^{1

2}, Lingyao Li², Lingling Shan², Qin Zhang³, Hairui Yu²

Affiliations

¹ School of Life Sciences and Medicine, Shandong University of Technology, Zibo 255049, China.
² Key Laboratory of Biochemistry and Molecular Biology in Universities of Shandong (Weifang University), Weifang Key Laboratory of Coho Salmon Culturing Facility Engineering, Institute of Modern Facility Fisheries, College of Biology and Oceanography, Weifang University, Weifang 261061, China.
³ Guangxi Key Laboratory for Polysaccharide Materials and Modifications, Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources, School of Marine Science and Biotechnology, Guangxi University for Nationalities, Nanning 530008, China.

Abstract

We investigated effect of dietary iron (Fe) on the lipid deposition, nutritional element, and muscle quality in coho salmon. Four level Fe diets at 23.7, 46.4, 77.3, and 127.7 mg/kg were fed to the post-larval coho salmon for 12 weeks. Our results showed that dietary Fe decreased the content of triglyceride and the activity of fatty acid synthetase, ATP-citrate lyase, and acetyl-CoA carboxylase. The content of Fe in muscle was increased with increasing dietary Fe levels, and dietary Fe affected the content of nutritional elements. In addition, dietary Fe levels affected the composition of fatty acids and the content of free amino acids, and increased muscle fiber size. The lower dietary Fe levels also affected the hardness, chewiness, resilience, springiness, cohesiveness, and gumminess of salmon muscle. In all, dietary Fe inhibited the lipid deposition and affected the content of nutritional element and muscle quality in coho salmon.

Keywords: ACC, acetyl-CoA carboxylase; ACL, ATP-citrate lyase; Coho salmon; FAS, fatty acid synthetase; Fatty acids; Iron; Lipid deposition; Muscle; Nutritional element; TG, triglyceride.