Use of N-carbamylglutamic acid in preparation of preparation for reducing fish liver fat content or/and improving intramuscular fat content

Abstract

The invention discloses a use of N-carbamylglutamic acid in preparation of a preparation for reducing fish liver fat content or/and improving intramuscular fat content. The used N-carbamylglutamic acid (NCG) has a low price and high absorptivity, does not produce the pollution on the environment, does not cause antagonism to absorption of lysine, histidine and tryptophan, has a high digestion and absorption rate, can replace arginine and be used as an additive of feed, can substantially improve arginine endogenous synthesis efficiency, can effectively reduce liver fat accumulation, can improve intramuscular fat content, can improve fish quality and is safe. Research data of the use of N-carbamylglutamic acid in fish is relatively less. The use of N-carbamylglutamic acid can promote related research.

Description

technical field [0001] The invention belongs to the field of aquaculture, and in particular relates to the application of N-carbamyl glutamic acid in the preparation of preparations for reducing fish liver fat content and increasing muscle fat content. Background technique: [0002] N-carbamoylglutamic acid (NCG) is an analogue of N-acetylglutamic acid (NAG), which can function like NAG in terrestrial animals and participate in the body's urea cycle. Studies have shown that in terrestrial animals, NCG can effectively activate the key enzyme carbamoyl phosphate synthase-I (CPS-I) in the arginine synthesis pathway, which is the endogenous synthesis pathway of arginine. One of the essential cofactors and limiting factors (Bachmann, 1982; Tuchman, 2008). [0003] The molecular formula of arginine is (C 6 h 14 N 4 o 2 ), the molecular mass is 174.2, and it is white crystal or crystalline powder. In recent years, a breakthrough has been made in the study of the effect and me...

AI Technical Summary

Problems solved by technology

However, in modern farming, the degree of intensification is relatively high. During the farming process, the liver of tilapia is prone to a large amount of fat accumulation, which is usually called fatty liver. Changes are often accompanied by symptoms such as decreased disease resistance and loss of

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