Since the aquaculture industry is currently observing a deterioration in the flesh quality of farmed fish, the use of nutrients as additives to improve the flesh quality of farmed fish species is a viable strategy. The aim of this study was to investigate the effect of dietary D-ribose (RI) on the nutritional value, texture and flavour of gibel carp (Carassius auratus gibelio). Four diets were formulated containing exogenous RI at 4 gradient levels: 0 (Control), 0.15% (0.15RI), 0.30% (0.30RI) and 0.45% (0.45RI). A total of 240 fish (150 ± 0.31 g) were randomly distributed into 12 fibreglass tanks (150 L per tank). Triplicate tanks were randomly assigned to each diet. The feeding trial was carried out in an indoor recirculating aquaculture system for 60 d. After the feeding trial, the muscle and liver of gibel carp were analysed. The results showed that RI supplementation did not result in any negative impact on the growth performance and 0.30RI supplementation significantly increased the whole-body protein content compared to the control group. The contents of collagen and glycogen in muscle were enhanced by RI supplementation. The alterations in the flesh indicated that RI supplementation improved the texture of the flesh in terms of its water-holding capacity and hardness, therefore improving the taste. Dietary RI facilitated the deposition of amino acids and fatty acids in the muscle that contributed to the meaty taste and nutritional value. Furthermore, a combination of metabolomics and expression of key genes in liver and muscle revealed that 0.30RI activated the purine metabolism pathways by supplementing the substrate for nucleotide synthesis and thereby promoting the deposition of flavour substance in flesh. This study offers a new approach for providing healthy, nutritious and flavourful aquatic products.

由于水产养殖业目前观察到养殖鱼类的肉质恶化，使用营养素作为添加剂来改善养殖鱼类的肉质是一种可行的策略。本研究的目的是研究日粮 D-核糖 (RI) 对银鳕鱼 ( Carassius auratus gibelio)的营养价值、质地和风味的影响). 配制了四种含有 4 个梯度水平的外源 RI 的日粮：0（对照）、0.15% (0.15RI)、0.30% (0.30RI) 和 0.45% (0.45RI)。将总共​​ 240 条鱼 (150 ± 0.31 g) 随机分配到 12 个玻璃纤维水箱中（每个水箱 150 L）。三罐被随机分配给每种饮食。饲养试验在室内循环水养殖系统中进行60 d。喂食试验后，对银鳕鱼的肌肉和肝脏进行了分析。结果表明，添加 RI 不会对生长性能产生任何负面影响，与对照组相比，添加 0.30 RI 可显着提高全身蛋白质含量。补充 RI 可提高肌肉中胶原蛋白和糖原的含量。果肉的变化表明，添加 RI 可以改善果肉的保水能力和硬度，从而改善口感。饮食中的 RI 促进了氨基酸和脂肪酸在肌肉中的沉积，从而提高了肉味和营养价值。此外，代谢组学与肝脏和肌肉中关键基因表达的结合表明，0.30RI 通过补充核苷酸合成底物激活嘌呤代谢途径，从而促进风味物质在肉中的沉积。这项研究为提供健康、营养和美味的水产品提供了一种新方法。饮食中的 RI 促进了氨基酸和脂肪酸在肌肉中的沉积，从而提高了肉味和营养价值。此外，代谢组学与肝脏和肌肉中关键基因表达的结合表明，0.30RI 通过补充核苷酸合成底物激活嘌呤代谢途径，从而促进风味物质在肉中的沉积。这项研究为提供健康、营养和美味的水产品提供了一种新方法。饮食中的 RI 促进了氨基酸和脂肪酸在肌肉中的沉积，从而提高了肉味和营养价值。此外，代谢组学与肝脏和肌肉中关键基因表达的结合表明，0.30RI 通过补充核苷酸合成底物激活嘌呤代谢途径，从而促进风味物质在肉中的沉积。这项研究为提供健康、营养和美味的水产品提供了一种新方法。30RI通过补充核苷酸合成底物激活嘌呤代谢途径，从而促进风味物质在肉中的沉积。这项研究为提供健康、营养和美味的水产品提供了一种新方法。30RI通过补充核苷酸合成底物激活嘌呤代谢途径，从而促进风味物质在肉中的沉积。这项研究为提供健康、营养和美味的水产品提供了一种新方法。