Effects of different dietary levels of L-ascorbyl-2-polyphosphate on growth and tissue vitamin C concentrations in juvenile olive flounder, Paralichthys olivaceus (Temminck et Schlegel)

Abstract

This experiment was conducted to study the effects of different dietary levels of vitamin C, L-ascorbyl-2polyphosphate (ASPP), on growth and tissue vitamin C concentrations in juvenile olive f lounder, Paralichthys olivaceus (Temminck et Schlegel). Fish were fed one of six semi-purified diets containing an equivalent of 0, 25, 50, 75, 150, or 1500 mg ascorbic acid (AA) kg À1 diet (C 0 , C 25 , C 50 , C 75 , C 150 or C 1500 ) in the form of ASPP for 12 weeks. Weight gain (WG) and protein efficiency ratio (PER) of fish fed the C 0 diet were significantly lower than those of fish fed the other diets (P , 0.05), and WG and PER of fish fed the C 25 , C 50 and C 75 diets were significantly lower than those of fish fed the C 1500 diet (P , 0.05). Fish fed the C 0 diet exhibited vitamin C deficiency symptoms such as anorexia, scoliosis, cataract, exophthalmia and fin hemorrhage at the end of the 12-week test. After 12 weeks of the feeding trial, AA concentrations from gill, kidney, and liver of fish fed the C 0 , C 25 , C 50 and C 75 diets were significantly lower than those of fish fed the C 150 and C 1500 diets (P , 0.05). Based on broken line analyses for WG and PER, the optimum dietary levels of vitamin C were 91 and 93 mg AA kg À1 diet respectively. These findings suggest that the dietary vitamin C requirement could be 93 mg AA kg À1 diet to support reasonable growth, and greater than 150 mg AA kg À1 diet may be required for AA saturation of major tissues for juvenile olive flounder under experimental conditions.

Effect of dietary ascorbic acid on growth and non-specific immune responses of tiger puffer, Takifugu rubripes

“…The significant increase in the ratio of reduced AA to total AA in this study indicates significantly enhanced tissue antioxidant properties that might be an explanation for the improved immunity [44]. The liver AA concentration in this study was similar to that of other studies with other fish species that ranged from 17 to 164 mg/g wet tissue [10,13,16]. In the present study higher concentrations of AA were detected in the liver of the fish fed the diet containing higher levels of AMP.…”

“…This result was similar to previous studies on olive flounder [16] and Korean rockfish [37]. However, the HSI value of tiger puffer (8.0-10.2) was much higher than previous studies (0.7-3.8) on other fish species [3,16,17,37].…”

“…Dietary AA requirements based on growth performances ranged from 10 to 25 mg AA/kg in channel catfish [32], rainbow trout [33] and hybrid tilapia [13]. However, the required dietary AA for tiger puffer was lower than that for tilapia (100-200 mg/kg) [28], parrot fish (118 mg/kg) [17] and olive flounder (93 mg/kg) [16]. The differences are probably due to differences in fish species, feeding behavior, forms of AA, feed compositions, rearing conditions and nutritional status of fish.…”

“…Phosphate derivatives of AA, which are more stable and bioavailable forms of AA, are currently available and shown to have antiscorbutic activity in channel catfish [5], tilapia [13], rainbow trout [14], yellowtail [15], olive flounder [16] and parrot fish [17].…”

Crecimiento, supervivencia e incidencia de malformaciones oseas en distintos biotipos de Rhamdia quelen durante la larvicultura

“…Trabajos previos demostraron que diferentes componentes alimenticios pueden desencadenar trastornos en los procesos de desarrollo y diferenciación celular (Cahu et al, 2003;Lall & Lewis-McCrea, 2007). La utilización de vitamina A (Villeneuve et al, 2006;Fernández et al, 2008;Mazurais et al, 2009), vitamina C (Merchie et al, 1997;Wang et al, 2002;Darias et al, 2011) y vitamina D (Darias et al, 2010), entre otras, tienen una marcada relación con los niveles dietarios y la incidencia de malformaciones en las larvas. Sin embargo, estas sustancias se suministran a niveles superiores a los requeridos por las larvas (NRC, 1993), con la finalidad de compensar la pérdida de estos compuestos durante la fabricación de los alimentos o por la rápida lixiviación (principalmente en vitaminas hidrosolubles) (Lazo, 2000;Guillaume et al, 2004).…”