Dietary Supplementation with Nano-Curcumin Improves the Meat Quality and Nutrition Value of Largemouth Bass (<i>Micropterus salmoides</i>) Fed with a High-Carbohydrate Diet

Abstract

This study investigated the effects of curcumin nanoparticles on the flesh quality of largemouth bass on a high-carbohydrate diet. A total of 180 fish (11.01 ± 0.02 g) were fed three semi-purified diets: the Control group (LC) were supplemented with standard carbohydrate (10%), the experimental group (HC) were supplemented with 15% carbohydrate, and the experimental group were supplemented with 0.2% nano-curcumin added to 15% carbohydrate (HCN) for 6 weeks. Results showed that a* value, taurine, valine, isoleucine, histidine, cystine, fatty acids (C17:0 and C20:2n6), MDA (malondialdehyde) content, and SOD (Superoxide dismutase) activity were significantly elevated (p p MSTN (myostatin) (p p p p MSTN and MRFS family gene expression levels to improve largemouth bass muscle quality.

Keywords

• high-carbohydrate
• <i>Micropterus salmoides</i>
• muscle quality
• nano-curcumin
• nutrition value