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Antioxidative effects of mulberry foliage extract in African catfish diet
Author(s) -
Sheikhlar Atefeh,
Goh Yong Meng,
Alimon Razak,
Ebrahimi Mahdi
Publication year - 2017
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.13266
Subject(s) - tbars , catfish , biology , thiobarbituric acid , food science , antioxidant , fish <actinopterygii> , dpph , peroxide value , zoology , lipid peroxidation , biochemistry , fishery
This study was carried out to evaluate the antioxidative potential and quality of the meat of African catfish fed mulberry foliage extract ( MFE ). A total of 360 juvenile African catfish (8.4 ± 0.2 g) were fed four diets namely, basal diet (control), MFE ‐2 (2 g MFE kg −1 ), MFE ‐5 (5 g MFE kg −1 ) and MFE ‐7 (7 g MFE kg −1 ) for 60 days. At the end of the experiment, muscles were excised, vacuum‐packaged and conditioned for 0, 7 and 14 days in a chiller (4°C). The meat from fish fed MFE ‐5 and MFE ‐7 had significantly ( P < 0.05) greater total phenols content than the other dietary groups. This value reduced ( P < 0.05) during storage. The DPPH ‐scavenging effect of MFE ‐7 increased ( P < 0.05) compared with the others. It decreased ( P < 0.05) during storage. The lowest POV was revealed ( P < 0.05) in MFE ‐7. The 2‐thiobarbituric acid‐reactive substances ( TBARS ) and peroxide value ( POV ) increased ( P < 0.05) during storage. The pH value was significantly ( P < 0.05) higher in MFE supplemented diets than in the control group. It is concluded that MFE at the concentration of 7 g kg −1 DM is potential dietary antioxidant supplements, to improve the quality of fish meat.