Open AccessThe influence of different levels of dietary vitamin E on sea bass Dicentrarchus labrax flesh quality
Author(s) -
Pier Paolo Gatta,
Maurizio Pirini,
Silvia Testi,
G. Vignola,
P. G. Monetti
Publication year - 2000
Publication title -
aquaculture nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.941
H-Index - 79
eISSN - 1365-2095
pISSN - 1353-5773
DOI - 10.1046/j.1365-2095.2000.00127.x
Subject(s) - dicentrarchus , sea bass , flesh , biology , vitamin e , fishery , food science , bass (fish) , zoology , fish <actinopterygii> , antioxidant , biochemistry
Sea bass Dicentrarchus labrax fillet quality was investigated after feeding with four diets (A, B, C or D) containing different levels of dietary vitamin E (139 mg kg –1 , 254 mg kg –1 , 493 mg kg –1 and 942 mg kg –1 , respectively). Six‐hundred and eighty fish (mean initial weight 208 g) were equally divided into four 20 m 3 tanks and fed for 87 days. Filtered seawater with a temperature ranging from 18.2 to 26.3 °C was supplied continuously. At the end of the experiment, fish were stored at 1 °C for 12 days. At one, three, six, nine and 12 days, 20 fish per group were processed for proximate composition, vitamin E and induced thiobarbituric acid reactive substances (TBARs) analyses. No significant differences in proximate composition were registered between groups. The flesh lipid content ranged from 88.0 g kg –1 (group B) to 96.8 g kg –1 (group A). Vitamin E fillet content was significantly different between groups, reaching levels of 98.0, 150.7, 225.2 and 302.0 μg g –1 lipids for group A, B, C and D, respectively. Induced TBARs values were statistically different only for group A compared with the other groups. No significant variations were registered in relation to preservation time. Because of the positive influence of vitamin E on seafood quality and the correlation between its dietary level and flesh deposition, the α‐tocopherol content of the diet should be well above fish minimum requirements.