The Effects of Dietary Phenylalanine on Antioxidant Activity and Muscle Quality of Common Carp (Cyprinus carpio)

Saif Ullah Sharifi; Naqeebullah Ejaz; Abdul Wali Hemat

doi:10.62810/jnsr.v3i4.331

Authors

Saif Ullah Sharifi Department of Animal Sciences, Faculty of Agriculture, Helmand University, Helmand, Afghanistatn
Naqeebullah Ejaz Department of Animal Science, Faculty of Agriculture, Helmand University, Helmand, Afghanistan
Abdul Wali Hemat Department of Animal Science, Faculty of Agriculture, Helmand University, Helmand, Afghanistan

DOI:

https://doi.org/10.62810/jnsr.v3i4.331

Keywords:

Antioxidant Activity, Cyprinus carpio, Muscle Quality, Phenylalanine

Abstract

This study was conducted to investigate the effects of dietary phenylalanine on antioxidant capacity and muscle quality of common carp (Cyprinus carpio). The study also examined how various inclusion levels of dietary phenylalanine affect flesh quality and the expression of genes related to protein utilization and muscle development in common carp (Cyprinus carpio). Six isonitrogenous (37.92 ± 0.28% crude protein) and isolipidic (7.14 ± 0.15% crude lipid) diets were formulated with incremental levels of phenylalanine (0.38%, 0.94%, 1.32%, 1.75%, 2.23%, and 2.7%). A total of 1200 fish were divided into 24 cylindrical polypropylene tanks, with 50 individuals in each tank (initial individual weight of fish was 0.20 ± 0.07 g), and were run in four replicates in a completely randomized design for 8 weeks. Antioxidant capacity results showed that superoxide dismutase (SOD) activity was significantly higher in the 2.23% group (P<0.05), while malondialdehyde (MDA) content in the 2.23% Phe group was significantly lower than in other groups (P<0.05). Total antioxidant capacity (T-AOC) activity was significantly lower in the first two groups (0.38% and 0.94% Phe) compared to other groups (P<0.05). Dietary phenylalanine levels led to improvements in muscle texture and the expression of genes associated with protein utilization and muscle development.

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