(-)-Epigallocatechin-3-O-Gallate Regulates Muscle Growth, Antioxidant Status, and Nutritional Composition of Juvenile Common Carp (Cyprinus carpio L.)
Table 2
Effects of dietary EGCG on muscle composition and physicochemical properties of common carp muscle (C. carpio L.).
Parameters
Dietary EGCG levels (g/kg)
P-value
0
0.05
0.25
0.5
1
A
L
Q
Dry matter (%)1
20.63 ± 0.85
20.98 ± 0.10
20.58 ± 0.12
20.33 ± 0.14
20.62 ± 0.32
0.868
0.624
0.988
Crude protein (% DM)2
82.26 ± 0.28c
86.61 ± 0.47a
83.59 ± 0.51bc
84.18 ± 0.51b
83.38 ± 0.84bc
0.003
0.916
0.009
Crude lipid (% DM)3
4.75 ± 0.10a
4.51 ± 0.06a
4.56 ± 0.08a
4.59 ± 0.03a
3.94 ± 0.20b
<0.001
<0.001
0.022
Crude Ash (% DM)4
8.22 ± 0.84
7.71 ± 0.98
8.17 ± 0.59
7.70 ± 0.41
7.07 ± 0.18
0.748
0.300
0.651
Cooking loss (%)5
17.41 ± 0.58a
14.60 ± 0.67b
16.08 ± 0.49ab
14.72 ± 0.87b
17.32 ± 0.51a
0.007
0.970
0.002
Drip loss (%)6
21.60 ± 0.68a
17.50 ± 0.71b
18.65 ± 1.46b
18.42 ± 0.21b
21.34 ± 0.45a
0.016
0.870
0.002
pH7
6.65 ± 0.06c
6.83 ± 0.05bc
6.89 ± 0.05ab
6.85 ± 0.08ab
7.05 ± 0.02a
0.011
0.001
0.673
Lactate content (mmol/gprot)8
1.34 ± 0.02a
1.33 ± 0.04a
1.21 ± 0.04b
1.26 ± 0.03ab
1.11 ± 0.03c
<0.001
<0.001
0.365
Hydroxyproline (μg/mg tissue)9
0.53 ± 0.02a
0.51 ± 0.02ab
0.55 ± 0.02a
0.49 ± 0.02ab
0.47 ± 0.01b
0.041
0.030
0.151
1–4Values are means ± SEM (n = 3). 5–7Values are means ± SEM (n = 6). 8–9Values are means ± SEM (n = 9). One-way ANOVA followed by Duncan’s test was used to analyze the discrepancy among all the groups. Values in the same row with different superscripts represent statistically significant difference (). The P-values indicate a significantly linear or quadratic dose–response relationship (). Liner trend and quadratic trend were analyzed by polynomial contrasts (A, ANOVA; L, linear; Q, quadratic). EGCG was supplemented at 0, 0.05, 0.25, 0.5, or 1 g/kg.