Open AccessEffects of dietary oxidized fish oil on growth performance and skin colour of Chinese longsnout catfish ( Leiocassis longirostris Günther)
Author(s) -
DONG X.L.,
LEI W.,
ZHU X.M.,
HAN D.,
YANG Y.X.,
XIE S.Q.
Publication year - 2011
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/j.1365-2095.2011.00854.x
Subject(s) - tbars , catfish , biology , lightness , fish oil , food science , thiobarbituric acid , melanin , fish <actinopterygii> , zoology , biochemistry , fishery , lipid peroxidation , antioxidant , physics , optics
A 61‐day experiment was carried out to investigate the effect of dietary oxidized fish oil on growth performance and skin colour of Chinese longsnout catfish ( Leiocassis longirostris Günther). Seven diets (Diet 1–7) containing different levels of oxidized fish oil (0, 10, 20, 30, 40, 50 and 60 g kg −1 dry diet) were evaluated at same dietary lipid level (60 g kg −1 diet). Fish skin colour (CIE L * a * b *) and melanin content was measured at three zones of fish body: back (Zone I), belly (Zone II) and tail (Zone III). The results showed that there were no significant differences in growth or feed utilization. Apparent digestibility coefficient of energy (ADCe) decreased while those of dry matter (ADCd), protein (ADCp) or lipid (ADCl) were not affected. Lightness ( L *) of Zone I or II were not influenced while L * of Zone III decreased. Oxidized oil increased melanin content of Zone III. No apparent effects on the thiobarbituric acid reactive substances (TBARS) values of blood serum, liver and muscle were observed. In conclusion, dietary oil oxidation did not affect fish growth performance. Fish tail skin lightness was lower in the fish fed with high dietary oxidized fish oil and was positively correlated to melanin content.