Effects Of Chlorogenic Acid On Growth Performance, Non-specific Immunity Funtions And Meat Quality Of Mylopharyngodon Piceus(Richardson)

To investigate the effects of chlorogenic acid on the growth, non-specific immune function and the meat quality of mylopharyngodon piceus, the diets were improved with the addition of chlorogenic acid at the concentrations of 100, 200, and 400 mg/kg. Fish with an average weight of (38.03±2.81) g were selected and fed for 30 and 60 days. The results showed that the feed efficiency rate and relative growth rate of the treat groups were improved. It was indicated that the head kidney index and spleen index were raised with 200-400 mg/kg chlorogenic acid addition, the plasma lysozyme activity was increased significantly with 100-200 mg/kg chlorogenic acid addition (P<0.05). In terms of the muscle composition and the meat quality, there were no significant differences in muscle moisture and crude lipid contents among different diet groups (P<O.05). The muscle protein was increased with 200 mg/kg chlorogenic acid addition when the fishes fed for 60 d (P<0.05). The content of flavor amino acids including glutamate, arginine and aspartic acid were significantly enhanced with 400 mg/kg chlorogenic acid addition (P<O.05). In conclusion, the results above showed that the growth, non-specific immunity ability and the meat quality of mylopharyngodon piceus could be improved with the addition of chlorogenic acid in diets. Therefore, the recommended level of chlorogenic acid in mylopharyngodon piceus diet should be 200 mg/kg.