Nutritional and Biochemical Quality of River Puffer (Takifugu obscurus) Fed Diets Supplemented with Garlic Powder

This study evaluated whether dietary garlic powder (GP1.5) enhances the nutritional quality of cultured river puffer fish (Takifugu obscurus). Skin collagen, muscle proximate composition, amino acids, and fatty acid profiles were compared among wild-caught fish, a commercial diet group (COM), and a garlic-supplemented group (GP1.5). Skin collagen levels showed no significant differences among all groups (P>0.05), ranging from 13.83% to 18.32%. For proximate composition, both cultured groups exhibited significantly lower crude lipid contents than wild fish (P<0.05), while moisture, crude protein, and ash remained statistically similar (P>0.05). Free amino acid analysis revealed taurine as the most dominant component, with the GP1.5 group displaying the significantly highest value (2,542.92±90.74 mg/100g) (P<0.05). Total saturated fatty acids (SFA) were lowest in the COM group, and monounsaturated fatty acids (MUFA) were lowest in the GP1.5 group (P<0.05); however, polyunsaturated fatty acids (PUFA) did not vary significantly (P>0.05). These results demonstrate that dietary garlic powder effectively improves the biochemical and flavor profile of cultured river puffer fish, confirming its efficacy for premium aquaculture production.