The Effect Of Dietary Oxidized Konjac Glucomannan On Quality, Lipid Metabolism Enzyme And Related Gene Expression Of Schizothorax Prenanti Tchang

Objective:To study the effect of dietary Oxidized Konjac Glucomannan (OKGM) on Schizothorax Prenanti Tchang(SPT) growth, muscle qualitty, blood fat and lipid metabolism enzymes activities, and provide the basic data for improving the quality of SPT and clearing the biological function of Dietary Oxidized Konjac Glucomannan, the experiment has been conducted.Methods:In total of 300 SPT with initial weigh of 79.54±8.12 g were employed and randomly divided into 5 groups with 3 replicates of 20. The control group (D1) contained no OKGM, the treatment groups contained 0.4%,0.8%,1.6%,3.2% of OKGM, respectively. The experiment was conducted for 60 days. Then we will examine different indicators respectively. This includes, investigate weight gain ratio (WGR), specific growth ratio (SGR), protein efficiency ratio (PER), feed conversion ratio(FCR), survival rate, body length and high, fatness, hepatopancreas somatic indices (HSI), mesenteric lipid index; the basic components of the back and abdominal muscles, pH, dehydration rate, hydroxyproline, collagen, the hardness of muscle, adhesion, cohesion, flexible, gumminess, chewiness, recovery, TC of serum, TG, HDL-C, LDL-C, FFA; LPL, HL, TL; intestinal protease enzyme, fat metabolism enzyme; and test the expression level of PPARa and FABP mRNA by real-time quantitative PCR.Results:1. In terms of growth performance, the results showed that:compared with the control group (D1), the weight gain rate and specific growth rate of SPT was significantly improved by adding 0.8%-0.32% OKGM in the SPT diet (P<0.05). The protein efficiency ratio (PER) was significantly improved by adding 1.6% OKGM in the SPT diet (P<0.05). The bait coefficient was significantly reduced by adding 1.6% OKGM in the SPT diet (P<0.05). However, there was no significant change in the survival rate in the SPT diet (P>0.05).2. In terms of muscle quality, the results showed that:compared with the control group (Dl), the protein content of abdominal muscle was significantly increased by adding 1.6%-3.2% OKGM in the SPT diet (P<0.05). The fat of abdominal muscle was significantly reduced by adding 0.8% OKGM in the SPT diet (P<0.05). However, there was no significant change in the moisture, crude ash of back muscle and abdominal muscle in the SPT diet (P>0.05). At the same time, there was no significant change in pH, the water loss rate, the content of hydroxyproline and the content of collagen of muscle in the SPT diet (P>0.05). the hardness of muscle of SPT was significantly increased by adding 0.8%-1.6% OKGM in the SPT diet (P<0.05). The adhesiveness of muscle was significantly increased by adding 3.2% OKGM in the SPT diet (P<0.05). The gumminess of muscle was significantly increased by adding 1.6% OKGM in the SPT diet (P<0.05). The chewiness of muscle was significantly increased by adding 0.8%-1.6% OKGM in the SPT diet (P<0.05). At the same time, there was no significant change in cohesion, springiness and resilience, recovery of muscle by adding the other dose in the SPT diet (P>0.05).3.In terms of blood Lipid metabolism, the results showed that:Dietary addition of OKGM have positive moderating effect for blood lipid levels of SPT, low dose of OKGM can reduce the blood lipid level of SPT.4.1n terms of fat metabolism enzyme, the results showed that:compared with the control group(D1), The total activity of LPL, HL and TL was significantly increased by adding 1.6% OKGM in the SPT diet (P<0.05). In terms of intestinal digestive enzyme, there was a consistent increasing tendency for the protease activity in the pancreas. The total activity of protease in the gut was significantly increased by adding 1.6% OKGM in the SPT diet (P<0.05). And there was no significant change in chewiness of muscle by adding the other dose in the SPT diet (P>0.05). The total activity of lipase was significantly increased by adding 1.6%-3.2% OKGM in the SPT diet (P<0.05). And there was no significant change in midgut and hindgut (P>0.05).5.In terms of the expression of lipid metabolism related genes, the results showed that: compared with the control group (D1), the expression level of peroxisome proliferator activated receptor a (PPARa) mRNA was significantly increased by adding 1.6% OKGM in the SPT diet (P<0.05). The expression level of hepatopancreas PPARa mRNA was significantly increased by adding 0.8% OKGM in the SPT diet (P<0.05).The expression level of muscle fatty acid binding protein was significantly reduced by adding 0.8% OKGM in the SPT diet (P<0.01). And there was no significant change in the expression level ofhepatopancreas FABP mRNA (P>0.05).Conclusion:Dietary addition of OKGM can improve the growth performance of SPT, improve the utilization of feed, reduce the bait coefficient, improve the protein content of abdominal muscle, reduce the fat content of abdominal muscle, increase the hardness, cohesiveness, gumminess, adhesiveness and chewiness of muscle, reduce the FFA of serum, increase the total activity of fat metabolism enzyme and intestinal digestive enzyme, increase the expression level of PPARa mRNA of muscle, reduce the expression level of FABP mRNA of muscle. So dietary addition of OKGM can improve the growth performance of SPT, improve the muscle qualitty of SPT, improve lipid metabolism and related gene expression. So recommended the adding amount of OKGM is 0.4-1.6% in the SPT diet.