Cold-anesthetization waterless live fish preservation is considered a promising alternative strategy. This work investigates the effects of temperature chilling rates of 2, 4, and 6 °C/h on serum biological parameters and muscular chemical composition of channel catfish Ictalurus punctatus and the influence of waterless preservation time (6, 9, 12, 15, and 18 h) on survival after subjection to three chilling rates. Fish subjected to increasing chilling rates showed lower survival and shorter preservation time. The research results revealed that a temperature gradient drop of 2 °C/h was conducive to maintaining the activity of creatinine (CREA), lactic dehydrogenase (LDH), and pyruvate kinase (PK). The serum aspartic transaminase (AST) and alanine transaminase (ALT) activity dramatically increased after anesthetization. Blood urea nitrogen (BUN) and CREA, whose activity is sensitive to hydropenic conditions, increased significantly after waterless preservation and showed a slight reversal after recovery. Anesthetization caused a significant decrease in protein and fat in muscle, while no obvious trend was observed among different chilling groups. Muscle glycogen (MG) and water-holding capacity (WHC) decreased after anesthetization, then increased after preservation for 12 h, and decreased again after recovery for 24 h. The muscle pH showed the opposite trend. It can be concluded that the whole process resulted in marked changes in the muscle chemical composition. The development of a new green method for anesthetization of live channel catfish for long-term waterless preservation in the present work helps to determine the physiological changes that occur during preservation, providing an effective reference for investigation in other freshwater fish.

中文翻译：

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冷麻醉速率对鲶鱼Ictalurus punctatus无水保存活体血液生化指标和肌肉成分的影响

冷麻醉无水活鱼保存被认为是一种有前途的替代策略。这项工作研究了 2、4 和 6 °C/h 的温度冷却速率对沟鲶 Ictalurus punctatus 血清生物学参数和肌肉化学成分的影响以及无水保存时间的影响（6、9、12、15 和18 h) 在经受三种冷却速率后的存活率。冷却速度增加的鱼表现出较低的存活率和较短的保存时间。研究结果表明，2℃/h的温度梯度下降有利于维持肌酐（CREA）、乳酸脱氢酶（LDH）和丙酮酸激酶（PK）的活性。麻醉后血清天冬氨酸转氨酶 (AST) 和丙氨酸转氨酶 (ALT) 活性显着增加。对缺水条件敏感的血尿素氮（BUN）和CREA在无水保存后显着增加，恢复后呈现小幅逆转。麻醉导致肌肉中蛋白质和脂肪显着减少，而不同冷却组之间没有观察到明显的趋势。麻醉后肌糖原（MG）和持水能力（WHC）下降，保存12小时后升高，恢复24小时后再次下降。肌肉pH值显示出相反的趋势。可以得出结论，整个过程导致肌肉化学成分发生显着变化。