Zhi-Yong ZhangSamwel Mchele LimbuSi-Han ZhaoLi-Qiao ChenYuan LuoMei-Ling ZhangFang QiaoZhen-Yu Du2022-08-052022-08-052022-07-15Zhi-Yong Zhang, Samwel M. Limbu, Si-Han Zhao, Li-Qiao Chen, Yuan Luo, Mei-Ling Zhang, Fang Qiao, and Zhen-Yu Du (2022). Dietary L-carnitine supplementation recovers the increased pH and hardness in fillets caused by high-fat diet in Nile tilapia (Oreochromis niloticus), Food Chemistry, 382: 132367. https://doi.org/10.1016/j.foodchem.2022.132367.http://hdl.handle.net/20.500.11810/5876The wide use of high-fat diet (HFD) causes negative effects on flesh quality in farmed fish. l-carnitine, a lipid-lowering additive, enhances mitochondrial fatty acid β-oxidation. However its roles in alleviating the effects of HFD on flesh quality in fish are unknown. We fed Nile tilapia with medium-fat diet (MFD, 6% dietary lipid), high-fat diet (HFD, 12% dietary lipid) and HFCD supplemented with l-carnitine (HFCD + 400 mg/kg l-carnitine) for 10 weeks. The HFD-fed fish had higher fat deposition, pH value, myofiber density and flesh hardness than those fed on MFD. However, feeding the fish with the HFCD improved lipid catabolism, which increased significantly lactic acid content and myofiber diameter in muscle, thus reduced pH and hardness values. HFCD also reduced endoplasmic reticulum stress and myofiber apoptosis caused by HFD in the fish. Our study suggests that dietary l-carnitine supplementation alleviates the negative effects of HFD on flesh quality of farmed fish.enAquacultureDietary lipidLipid catabolismFlesh qualityMyofiberspH valueJournal Article, Peer Reviewedhttps://doi.org/10.1016/j.foodchem.2022.132367