THE ANALYSIS OF THE MEAT QUALITY OF PARAMISGURNUS DABRYANUS, MISGURNUS ANGUILLICAUDATUS AND MISGURNUS BIPARTITUS

Meat quality is an important economic trait of cultured fish. There are few studies on meat quality of Paramisgurnus dabryanus, Misgurnus anguillicaudatus and Misgurnus bipartitus. The meat quality of P. dabryanus, M. anguillicaudatus and M. bipartitus were studied by tissue section, biochemical component analysis and real-time fluorescence quantitative PCR. The results showed that the cross-sectional areas of muscle fibers of P. dabryanus, M. anguillicaudatus and M. bipartitus were (3589.17±2326.01) μm², (2809.7±1818.69) μm² and (2511.93±1949.03) μm², respectively. For the crude protein and crude fat contents, P. dabryanus had the highest contents of (17.07±0.31)% and (2.57±0.38)%, followed by M. anguillicaudatus of (14.57±0.59)% and (1.37±0.12)% and M. bipartitus of (12.33±0.15)% and (0.57±0.06)%. The essential amino acid index (EAAI) of P. dabryanus, M. anguillicaudatus and M. bipartitus were 65.11, 74.38 and 60.14 respectively, and the content of flavor amino acid were (27.75±2.13)%, (32.60±1.64)% and (24.86±1.00)%, respectively. The content of total polyunsaturated fatty acid except linoleic acid in P. dabryanus, M. anguillicaudatus and M. bipartitus were (7.86±0.24)%, (24.18±1.99)% and (24.43±0.26)%, respectively. The expression level of myod, a marker for early stage of muscle growth, was high in P. dabryanus. But, the expression level of myog and mrf4, markers for late stage of muscle growth, were low in P. dabryanus. The expression level of myog and mrf4 were high in M. anguillicaudatus and M. bipartitus, and the expression level of myod was low. Analysis of eight lipid metabolism related genes including elovl5, P. dabryanus has the highest overall expression level, followed by M. bipartitus and M. anguillicaudatus. The results showed that the meat quality of P. dabryanus was oily but rough; the nutritional value and taste value of M. anguillicaudatus were high; the meat of M. bipartitus was tender, but the nutritional value about amino acids of M. bipartitus was not high. The meat quality between the three species may be related to the different muscle growth and fat metabolism activities.