Effects of vitamin E supplementation on growth, lipid peroxidation and fatty acid composition of Dojo loach (Misgurnus anguillicaudatus Cantor) fingerlings. (13th October 2014)

• Record Type: Journal Article
• Authors: Zhang, Yongkang; He, Tingting; Wen, Yonghui; Pan, Lei; Cao, Xiaojuan; Wang, Weimin; Gao, Jian
• Is Part Of: Aquaculture research. Volume 47:Number 5(2016)
• Page Start: 1519
• Page End: 1529
• Publication Date: 2014-10-13
• Subjects: Misgurnus anguillicaudatus -- vitamin E -- growth performance -- fatty acid composition -- lipid peroxidation; Aquaculture -- Periodicals; Fishery management -- Periodicals; 639.8
• DOI: 10.1111/are.12612
• Languages: English
• ISSNs: 1355-557X

Abstract

Abstract: A high mortality of cultured loach during their early development has constrained loach aquaculture industry in China. 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 Misgurnus 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.