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Effects of dietary oxidized oil and vitamin E on the growth, blood parameters and body composition of juvenile Atlantic cod Gadus morhua (Linnaeus 1758)
Author(s) -
Zhong Ying,
Lall Santosh P,
Shahidi Fereidoon
Publication year - 2008
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/j.1365-2109.2008.02038.x
Subject(s) - gadus , biology , cod liver oil , vitamin e , fish oil , atlantic cod , polyunsaturated fatty acid , food science , vitamin , zoology , composition (language) , juvenile , feed conversion ratio , biochemistry , fatty acid , antioxidant , endocrinology , fishery , ecology , body weight , fish <actinopterygii> , linguistics , philosophy
The effects of oxidized dietary lipid and the role of vitamin E on the growth performance, blood parameters and body composition of juvenile Atlantic cod ( Gadus morhua ) were evaluated over a 9‐week feeding period. Four isonitrogenous experimental diets containing fresh or oxidized fish oil with or without added vitamin E (α‐tocopherol or mixed tocopherols) were fed to juvenile cod. The oxidized lipid used had a peroxide value of 94 mEq kg −1 oil. No significant ( P >0.05) differences in growth performance (weight gain and specific growth rate) or feed utilization (feed consumption and feed efficiency ratio) were observed when oxidized dietary lipid was used. The hepatosomatic index (HSI), viscerosomatic index (VSI) and haematocrit did not show any significant ( P >0.05) differences among the treatments. However, erythrocyte osmotic fragility (EOF), referred to as susceptibility to haemolysis, of fish fed oxidized oil without added vitamin E was high in comparison with those fed unoxidized oil. Supplementation with α‐tocopherol appeared to decrease haemolysis, but mixed tocopherols had no significant ( P >0.05) effect on EOF. The proximate composition of fish whole body was also affected by diet treatment. Fatty acid composition of liver total lipid reflected that of dietary lipid. Variations in tissue (liver and muscle) fatty acid composition among the treatments followed the same trend as those of the dietary fatty acids. Fish fed fresh oil had a higher proportion of polyunsaturated fatty acids (PUFA) in muscle and liver lipid than those fed oxidized oil. The results suggest that oxidized dietary oil affected juvenile Atlantic cod in certain tissues and that these effects could be alleviated by supplementation of sufficient amounts of vitamin E in the diet.