Open AccessІНТЕНСИВНІСТЬ ПРОЦЕСІВ ПОЛ ТА АКТИВНІСТЬ СИСТЕМИ АНТИОКСИДАНТНОГО ЗАХИСТУ У КРОВІ КОРОПІВ ЗА ДІЇ РІЗНОГО РІВНЯ ВІТАМІНУ Е І СЕЛЕНУ В РАЦІОНІ
Author(s) -
S.V. Yurchak,
O.V. Derenj,
О. І. Віщур,
Yu. Zabytivskyi
Publication year - 2016
Publication title -
naukovij vìsnik lʹvìvsʹkogo nacìonalʹnogo unìversitetu veterinarnoï medicini ta bìotehnologìj ìmenì s.z. g̀žicʹkogo
Language(s) - English
Resource type - Journals
eISSN - 2518-1327
pISSN - 2413-5550
DOI - 10.15421/nvlvet7146
Subject(s) - carp , selenium , lipid peroxidation , vitamin e , glutathione peroxidase , antioxidant , vitamin , food science , chemistry , zoology , vitamin c , malondialdehyde , fish <actinopterygii> , biology , biochemistry , superoxide dismutase , fishery , organic chemistry
The article consist data about effect of different levels of vitamin E and selenium in the diet of carps during their growing and also informationabout the influence on processes of lipid peroxidation and activity of antioxidant protection in their body.The experiment conducted in three experimental ponds. After wintering there were placed four ears mature females and males carp, six individuals in each group. Supplements of vitamin E administered at a rate of 25 mg/kg and drug «Sel–Plex» the rate of selenium – 0.3 mg/kg were added to further basic diet(BD) of female and male carp first experimental group (EG1). The second experimental group (EG2) received (BD) and vitamin E supplements in an amount of 75 mg / kg, and just as in EG1 – selenium – 0.3 mg/kg of feed.The control group received fish feed without additives vitamins and minerals.Feeding lasted for 30 days, due to the physiological needs of the fish feed. After spawning in fish of research and control group swere taken blood samples for biochemical research.The study led to a dose–dependent decrease (p < 0.01 – 0.001) content of TBA–active products and hydroperoxidase of lipids, but did not significantly effect onsuperoxide dismutase and glutathione peroxidase activity of blood So, the reduction of lipid peroxidation products in the carp’s blood of experimental groups probably was caused by the growth of non–enzymatic level, which is associated with fat–soluble vitamins.