Glutamate improves flesh quality and muscle growth of triploid crucian carp

Glutamate (Glu) plays important physiological roles in protein synthesis and muscle flesh quality. Despite existing studies on the effects of Glu on fish muscle quality, the underlying mechanism thereof remains unclear. To illustrate the effects of Glu on the flesh quality of triploid crucian carp, fish were fed a diet with added 3.2% Glu (no additional Glu was used as a control). Results showed that dietary Glu promoted the expression levels of genes related to the growth of muscle fibers, thereby promoting the development of the sarcolemma and regulating the hardness and springiness of muscle. Moreover, dietary Glu improved muscle protein deposition via AMPK/mTOR signaling pathway activation. Besides, aspartate, Glu, and inosine monophosphate (IMP) levels in muscle were markedly enhanced by dietary Glu supplementation. In summary, Glu improves flesh quality and growth of triploid crucian carp by regulating protein synthesis, protein retention and flavor compound deposition.