Open AccessEffect of dietary oxidized oil and vitamin E on growth performance, lipid peroxidation and fatty acid profile of Labeo rohita fingerlings
Author(s) -
Fatima Mahroze,
Afzal Muhammad,
Shah Syed Zakir Hussain
Publication year - 2019
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 - 10.1111/anu.12851
Subject(s) - fish oil , tbars , food science , labeo , vitamin e , antioxidant , polyunsaturated fatty acid , lipid oxidation , lipid peroxidation , biology , vitamin , vitamin c , fatty acid , biochemistry , fish <actinopterygii> , fishery
A 3 × 3 factorial experiment was conducted on Labeo rohita fingerlings to evaluate the effect of dietary oxidized oil and vitamin E. Nine experimental diets were made, based on three degrees of oil oxidation (fresh oil, low oil oxidation and high oil oxidation), and each level of oxidation was further supplemented with three levels of vitamin E (0, 100 and 1,000 mg/kg). Weight gain% and specific growth rate (SGR) of fish fed fresh fish oil and low oil oxidation level were significantly higher than highly oxidized oil. Moreover, vitamin E supplemented fish also showed better growth performance. Oil oxidation caused a significant reduction in the concentrations of α‐tocopherol and increase in TBARS level and antioxidant enzyme activities in fish liver and muscles. However, increasing the dietary vitamin E abrogated these effects. Dietary vitamin E supplementation improved the fatty acid, more specifically polyunsaturated fatty acids profile of oxidized oil fed fish. In conclusion, dietary oxidized fish oil increased the oxidative stress condition of fish but supplementation of high dose of vitamin E prevented lipid oxidation, improved growth performance and fatty acid profile of L. rohita .