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Effects of vitamin E supplementation on growth, lipid peroxidation and fatty acid composition of D ojo loach ( M isgurnus anguillicaudatus C antor) fingerlings
Author(s) -
Zhang Yongkang,
He Tingting,
Wen Yonghui,
Pan Lei,
Cao Xiaojuan,
Wang Weimin,
Gao Jian
Publication year - 2016
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.12612
Subject(s) - biology , misgurnus , zoology , lipid peroxidation , thiobarbituric acid , feed conversion ratio , composition (language) , vitamin e , docosahexaenoic acid , vitamin , food science , biochemistry , fatty acid , antioxidant , body weight , fish <actinopterygii> , polyunsaturated fatty acid , endocrinology , fishery , linguistics , philosophy
Abstract A high mortality of cultured loach during their early development has constrained loach aquaculture industry in C hina. The objective of this study was to evaluate the effects of dietary vitamin E ( VE ) supplementation on growth performance, lipid peroxidation and fatty acid composition of loach M isgurnus anguillicaudatus fingerlings. Six test diets supplemented with 0 (0E), 50 (50E), 100 (100E), 150 (150E), 200 (200E) and 500 mg kg −1 (500E) of dl‐α‐tocopheryl acetate were fed loach fingerlings (mean initial weight 24.0 ± 0.2 mg) in triplicate for 40 days. Results showed that the fish fed diet 100E and 200E had significantly higher body weight gains and specific growth ratios and significantly lower feed conversion ratios compared with fish fed diet 0E. With the increase in dietary VE level, whole‐body VE content was significantly increased (except 500E) and thiobarbituric acid reactive substances value was significantly reduced. Increasing dietary VE level increased the percentages of 20:4n‐6 and 20:5n‐3 in neutral lipid fraction, but decreased the percentages of 20:4n‐6 and 20:5n‐3 in polar lipid fraction. In conclusion, VE requirement of loach fingerlings for optimum growth and functionally preventing lipid peroxidation was 136.1 mg kg −1 of dry diet under the present experimental conditions.