Effect of dietary oxidized oil and vitamin E on growth performance, lipid peroxidation and fatty acid profile ofLabeo rohitafingerlings

Abstract

A 3 × 3 factorial experiment was conducted on Labeo rohita fingerlings to evaluate the effect of dietary oxidized oil and vitamin E. Nine experimental diets were made, based on three degrees of oil oxidation (fresh oil, low oil oxidation and high oil oxidation), and each level of oxidation was further supplemented with three levels of vitamin E (0, 100 and 1,000 mg/kg). Weight gain% and specific growth rate (SGR) of fish fed fresh fish oil and low oil oxidation level were significantly higher than highly oxidized oil. Moreover, vitamin E supplemented fish also showed better growth performance. Oil oxidation caused a significant reduction in the concentrations of α‐tocopherol and increase in TBARS level and antioxidant enzyme activities in fish liver and muscles. However, increasing the dietary vitamin E abrogated these effects. Dietary vitamin E supplementation improved the fatty acid, more specifically polyunsaturated fatty acids profile of oxidized oil fed fish. In conclusion, dietary oxidized fish oil increased the oxidative stress condition of fish but supplementation of high dose of vitamin E prevented lipid oxidation, improved growth performance and fatty acid profile of L. rohita.

Interactive effect of citric acid, phytase and chelated mineral on growth performance, nutrient digestibility and whole‐body composition ofLabeo rohitafingerlings

“…Chromic oxide as indigestible marker was also mixed in experimental and feeds. Adequately, 150 g kg −1 of the water was added to provide required moisture for pelleting and processed through Lab Extruder (model SYSLG30‐IV) at 140℃ with 3.0 mm diet (Fatima et al, 2019). Citric acid and TEs were added in their respective diets during mixing, while PHY was top sprayed on the prepared pellets.…”

Effects of ferulic acid on growth performance, immunity and antioxidant status in genetically improved farmed tilapia ( Oreochromis niloticus ) fed oxidized fish oil

“…The polyunsaturated fatty acids are also readily susceptible to autoxidation during feed processing and storage. Oxidation products produced during the oxidation process are easily absorbed and transported to tissues, where they may potentially cause oxidative stress (Fatima et al, 2019). Prolonged and untreated oxidative stress will bring damages to biomolecules such as lipids, proteins and nucleic acids, resulting in cell damage and tissue injury (Birnie‐Gauvin, Costantini, Cooke, & Willmore, 2017; Mohanty & Samanta, 2018).…”

Effects of Vitamin C and E Supplementation on Growth, Fatty Acid Composition, Innate Immunity, and Antioxidant Capacity of Rainbow Trout (Oncorhynchus mykiss) Fed Oxidized Fish Oil

“…There are several reports indicating that lipid oxidation adversely impacts feed intake and growth performance in various fish species (Kubiriza et al, 2017;Fatima et al, 2019), however, the results have been controversial. Chen X. et al ( 2019) examined the effects of diets containing OFO with various degrees of oxidation and peroxide values (POV) of 6.43-402.7 meq kg −1 on growth of Rhynchocypris lagowski Dybowski, and their results showed the progressive reduction of growth, feed efficiency and protein efficiency as oxidation degree of fish oil increased.…”

“…A basal level of vitamin C and E were included in the FFO and OFO diets to meet the requirement of rainbow trout (Table 1). Two additional diets were prepared using OFO as the lipid source and formulated to contain 500 or 1,000 mg kg −1 VC (ascorbic acid) and 400 or 800 mg kg −1 VE (α-tocopherol) (OFO+C500+E400 and OFO+C1000+E800 diets) (Huang and Huang, 2004;Gao and Koshio, 2015;Fatima et al, 2019). OFO was prepared by heating fresh salmon oil at 70 • C for 16 h with vigorous aeration in an incubator.…”