ArticleBiology2026
Comparative Analysis of Flesh Quality in Triploid and Allotetraploid Pengze Crucian Carp: Nutritional Composition, Flavor Profile, Texture Properties, and Metabolomics Insights.
Article in Biology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study provides a systematic and multidimensional evaluation of flesh quality differences between triploid (T-PZ) and allotetraploid (A-PZ) Pengze crucian carp, addressing a significant gap in genetic improvement of this economically important aquaculture species. By integrating proximate composition analysis, detailed amino acid and fatty acid profiling, volatile flavor compounds, texture characteristics, and non-targeted muscle metabolomics, we delineated the distinct quality attributes associated with each cytotype. The results showed that T-PZ possessed significantly higher crude protein and histidine content, along with a superior flavor profile characterized by lower relative levels of fishy odor-associated aldehydes such as hexanal, heptanal, and nonanal. In contrast, A-PZ exhibited significantly elevated crude lipid, total fatty acid, SFA, MUFA, PUFA, and EPA + DHA contents; a higher essential amino acid index; and improved tenderness indicated by significantly lower hardness and chewiness. Metabolomic analysis identified 216 significantly different metabolites, notably enriched in key pathways including glycine, serine, and threonine metabolism; arginine biosynthesis; and glycerophospholipid metabolism. These comprehensive findings elucidate the complementary nutritional and sensory strengths of the two ploidy forms, thereby establishing a crucial scientific foundation for targeted, quality-driven breeding programs aimed at optimizing flesh quality in Pengze crucian carp for the aquaculture industry.
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