This study aimed to evaluate the effect of dietary supplementation with cinnamon products on the growth, meat quality, liver structure, and blood composition of striped catfish. All diets were developed using intact protein and formulated to have similar protein (25.5–25.7%) and lipid (7.3–7.9%) contents. The control diet was formulated without cinnamon products (C), while dietary treatments were formulated by adding 1% cinnamon powder (CM), 0.1% cinnamon extract (CE), and 0.1% cinnamaldehyde (CN). Each treatment contained four replications. Striped catfish (n=25, average size of 11.97±0.55 g) were stocked in 2 × 1 × 1.5 m³ cages on 20 × 10 m² pond and fed until apparent satiation twice a day for 72 days. The results demonstrated the differences among CM, CE, and CN diets compared to C diet based on protein retention (27.77% vs 32.62, 34.39, 34.96%, respectively), lipid retention (71.10% vs 60.96, 52.83, 52.93%, respectively), meat hardness (197.07 gf vs 278.37, 283.87, 248.27 gf), lightness (48.37 vs 52.73, 49.93, 48.62, respectively), muscle lipid (7.74% vs 2.61, 2.72, 3.80%, respectively), muscle protein (13.17% vs 18.75, 18.66, 16.35%, respectively), malondialdehyde (0.13 μmol/L vs 0.07, 0.06, 0.06 μmol/L, respectively), and superoxide dismutase enzyme (3.52 U/g protein vs 7.70, 8.71, 7.92 U/g protein, respectively). The CM, CE, and CN diets also improved the fish liver tissue followed by decreased low-density lipoprotein level in blood plasma (1226.27 mg/dL vs 839.77, 811.52, 849.40 mg/dL, respectively). Therefore, cinnamon products can improve the growth, meat quality, liver structure, and blood composition of striped catfish.

本研究旨在评估日粮中添加肉桂制品对条纹鲶鱼的生长、肉质、肝脏结构和血液成分的影响。所有饮食均使用完整蛋白质开发，并配制成具有相似的蛋白质 (25.5-25.7%) 和脂质 (7.3-7.9%) 含量。对照饮食不添加肉桂产品 (C)，而饮食处理则添加 1% 肉桂粉 (CM)、0.1% 肉桂提取物 (CE) 和 0.1% 肉桂醛 (CN)。每个处理包含四次重复。条纹鲶鱼（n=25，平均大小为 11.97±0.55 g）放养在 2 × 1 × 1.5 m ³网箱中，20 × 10 m ²72 天，每天两次喂至明显饱足。结果表明，基于蛋白质保留（分别为 27.77% 对 32.62、34.39、34.96%）、脂质保留（分别为 71.10% 对 60.96、52.83、52.93%），CM、CE 和 CN 饮食与 C 饮食之间存在差异, 肉硬度（197.07 gf vs 278.37, 283.87, 248.27 gf），亮度（分别为48.37 vs 52.73, 49.93, 48.62），肌肉脂质（7.74% vs 2.61, 2.87%, 3. 蛋白质） 18.75、18.66、16.35%）、丙二醛（分别为 0.13 μmol/L 对 0.07、0.06、0.06 μmol/L）和超氧化物歧化酶（3.52 U/g 蛋白对 7.70、8.72、U/g 蛋白、9.9.分别）。CM、CE 和 CN 饮食还改善了鱼肝组织，随后降低了血浆中的低密度脂蛋白水平（1226.27 mg/dL vs 839.77、811.52、849。分别为 40 毫克/分升）。因此，肉桂制品可以改善条纹鲶鱼的生长、肉质、肝脏结构和血液成分。