维生素C对禁食黄颡鱼抗氧化能力和肌肉品质的影响OACHSSCDCSTPCD

[Objective]The aim of this study is to study the effects of different concentrations of vitamin C(VC)supplementation on the antioxidant capacity and muscle quality of temporarily raised yellow catfish(Pelteobagrus fulvidraco),providing a theoretical basis for improving the endurance and muscle quality of fresh yellow catfish.[Method]After transportation,yellow catfish were randomly divided into four groups:T0-0(0 mg/L VC,temporarily raised for 0 days),T0-5(0 mg/L VC,temporarily raised for 5 days),T10-5(10 mg/L VC,temporarily raised for 5 days),and T30-5(30 mg/L VC,temporarily raised for 5 days),with 40 fish in each group.Serum and muscle antioxidant substances as well as muscle quality indicators were tested.[Results]Compared with T0-0 group,the activities of GSH-PX,CAT GSH and the concentration of MDA in serum of yellow catfish in T0-5 group were significantly decreased(P<0.05),CAT,GSH activities and MDA concentrations in muscle were significantly lower than those in T0-0 group,the fiber structure became compact,pH decreased,whiteness increased,water retention increased,and muscle quality indexes increased significantly.Compared with T0-5 and T30-5 groups,the serum SOD,CAT,GSH,and GSH-PX activities in the T10-5 group significantly increased(P<0.05),while the MDA concentration decreased;The SOD,GSH activities in muscles were consistent with the results in serum;Its water holding capacity could be further increased.In terms of texture,the shear force,hardness,elasticity,chewiness,and viscosity of the T10-5 group were higher than those of the T0-5 and T30-5 groups.[Conclusion]Adding 10 mg/L vitamin C to water for temporary rearing can significantly improve the antioxidant capacity and muscle quality of yellow catfish(P<0.05),but addition of 30 mg/L vitamin C has a negative impact.