Multi-omics and biochemical analyses provide new insights into the effects of poly-β-hydroxybutyrate on flesh quality in common carp (Cyprinus carpio).

Authors

Liang Li, Zhilin Jiang, Shuai Wang, Peizhong Yu, Jiawei Dong, Jia Liu, Zhiyuan Xue, Yi Wang, Zhiyong Yang, Yuhong Yang

Published in

Food chemistry. Volume 524. Pages 150305. Jul 03, 2026. Epub Jul 03, 2026.

Abstract

This study investigated the effects of dietary poly-β-hydroxybutyrate (PHB) on the flesh quality of common carp (Cyprinus carpio) using biochemical, transcriptomic, and metabolomic analyses. Common carp was fed diets including 0% (CK) and 4% PHB (PHB) for 12 weeks. Significant improvements in muscle nutritional value were observed in PHB group, including increased crude protein and collagen content, optimized amino acid and fatty acid profiles. Furthermore, PHB enhanced muscle flavor, texture, and antioxidant capacity. Transcriptomic and metabolomic analyses revealed that PHB likely acts as efficient energy source by downregulating glycolysis, fatty acid β-oxidation, and oxidative phosphorylation, thereby redirecting metabolic flux towards amino acid synthesis. Collectively, PHB effectively enhanced flesh quality by modulating nutrient metabolism and antioxidant defense, supporting its implementation as a functional feed additive for high-quality aquaculture.

PMID:
42407128
Bibliographic data and abstract were imported from PubMed on 07 Jul 2026.

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