Abstract: Meat tenderization plays a pivotal role in elevating the palatability of farmed tilapia. Conventionally， the incorporation of Faba beans into tilapia feed has been employed to augment muscle crude fat content，enhance muscle fiber diameter，and bolster muscle resilience，cumulatively leading to a desirable texture. Nonetheless，this approach is not without its challenges，as it can potentially undermine the growth performance of tilapia，induce intestinal mucosal damage，and even culminate in substantial mortality. To date，the specific factor within Faba beans responsible for these effects，and the underlying mechanism by which it exerts its influence on tilapia meat texture， remain enigmatic. In this comprehensive review，we undertake a rigorous comparative analysis of existing research pertaining to the cultivation of tenderized tilapia. This review delves into the intricate interplay between meat quality， growth performance，intestinal health，and immune indicators following the tenderization process. It aims to offer a theoretical reference for further research and practical applications of tilapia tenderization techniques.

Key words: Tilapia；Faba bean；Fleshy；Embrittlement

摘要： 脆化是改善人工养殖罗非鱼肉质的重要手段。通常通过饲喂含有蚕豆的饲料，来增加罗非鱼肌肉粗脂肪含量和肌纤维直径、增强肌肉耐折力等，从而达到脆化肉质的效果。但是，此方法也会影响罗非鱼的生长性能，导致肠道粘膜损伤，甚至造成大量死亡。目前，关于蚕豆中哪种因子在发挥脆化作用，通过何种机制改善罗非鱼肉质，尚不清楚。该文对脆肉罗非鱼的养殖情况，及脆化后罗非鱼鱼肉的品质、生长性能、肠道及免疫指标等方面的研究进行了比较分析，为罗非鱼脆化技术的进一步研究和实际应用提供理论参考。

关键词: 罗非鱼；蚕豆；肉质；脆化技术