Nutrition of Salmonoid Fishes

Woodall, A. N.; Ashley, Laurence M.; Halver, John E.; Olcott, Henry Steel; Vanderveen, John E.

doi:10.1093/jn/84.2.125

Cited by 61 publications

(3 citation statements)

References 21 publications

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“…The fish fed the semi-purified diets in this study grew well and showed a comparable growth rate and/or higher than that in other studies with parrot fish (Pham and Lee, 2007;Ko et al, 2008). This value is in agreement with vitamin E requirement values for Chinook salmon (Woodall et al, 1964), Atlantic salmon (Lall et al, 1988), Korean rockfish (Bai and Lee, 1998), channel catfish (Murai and Andrew, 1974;Lovell et al, 1984;Wilson et al, 1984), and rainbow trout (Hung et al, 1980;Cowey et al, 1983) of 30, 35, 45, 25-50, and 25-50 mg/kg, respectively. During the 12-week feeding trial, dietary supplementation of α-TA significantly influenced growth performance and feed utilization in the juvenile parrot fish (Table 2).…”

Section: Discussionsupporting

confidence: 84%

Effects of Different Dietary Vitamin E Levels on Growth Performance, Non-specific Immune Responses, and Disease Resistance against Vibrio anguillarum in Parrot Fish (Oplegnathus fasciatus)

Galaz¹,

Kim²,

Lee³

2010

Asian Australas. J. Anim. Sci

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We report nutritional physiology and non-specific immune responses of vitamin E in parrot fish for the first time. This study aimed to investigate the essentiality and requirements in diets based on growth performances, non-specific immune responses and a challenge test against Vibrio angullarum. Six casein-gelatin based semi-purified diets were formulated to contain six graded levels of DL-α-tocopheryl acetate (α-TA) at 0, 25, 50, 75, 100 and 500 mg/kg diet (designated as E0, E25, E50, E75, E100 and E500, respectively) and fed to triplicate groups of juvenile parrot fish for 12 weeks. The analyzed dietary concentrations of vitamin E were 0, 38, 53, 87, 119 and 538 mg/kg diet for E0, E25, E50, E75, E100 and E500, respectively. At the end of the feeding trial, growth performance and feed utilization of fish fed the E25 were significantly higher compared to that of fish fed the other diets. Liver α-tocopherol concentration was significantly increased with an increase in dietary α-TA in a dose dependent manner. No apparent

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Section: Discussionsupporting

confidence: 84%

Effects of Different Dietary Vitamin E Levels on Growth Performance, Non-specific Immune Responses, and Disease Resistance against Vibrio anguillarum in Parrot Fish (Oplegnathus fasciatus)

Galaz¹,

Kim²,

Lee³

2010

Asian Australas. J. Anim. Sci

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“…The above result indicated optimal dietary vitamin E was essential to maintain normal growth performance and F I G U R E 2 Relationship between dietary vitamin E levels and liver vitamin E retention in largemouth bass fed experimental diets for 8 weeks as fitted by broken-line regression analysis and showed that the optimal dietary vitamin E content is 108 mg/kg diet physiological function of this fish species. The dietary vitamin E requirement of largemouth bass based on WGR is relative higher than that of rainbow trout (30 mg/kg diet) (Woodall, Ashley, Halver, Olcott, & van der Veen, 1964), red drum (31 mg/kg diet) (Li & Gatlin, 2009), yellow catfish (33-46 mg/kg diet) (Lu et al, 2016), but relative lower than that of Atlantic salmon (120 mg/kg diet) (Hamre & Lie, 1995), rohu (131.91 mg/kg diet) (Sau et al, 2004) and Japanese eel (212.9 mg/kg diet) (Shahkar et al, 2018). The variation in vitamin E requirement among fish species may mainly result from fish species, life stage, culture condition, vitamin E sources in diet.…”

Section: Discussionmentioning

confidence: 91%

Effects of dietary vitamin E level on growth performance, feed utilization, antioxidant capacity and nonspecific immunity of largemouth bass,Micropterus salmoides

Lian

Chen

et al. 2018

Aquacult Nutr

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An 8‐week feeding trial was conducted to explore the optimal dietary vitamin E requirement of largemouth bass. The fish (7.54 ± 0.04 g) were fed diets containing grade level of vitamin E, 14.24 (the basal diet), 79.53, 118.70, 176.32 and 225.32 mg/kg diet, to apparent satiation twice daily. Results showed that the supplementation of vitamin E significantly enhanced the specific growth rate, which may be related to the elevated feed intake, feed efficiency ratio and protein efficiency ratio. The increase of dietary vitamin E from 14.24 to 118.70 mg/kg diet significantly increased the activity of total superoxide dismutase, consistent with the variation of liver vitamin E content. However, the supplementation of vitamin E significantly decreased the malondialdehyde content. The activity of lysozyme, respiratory burst activity and classical complement pathway were all improved with the supplementation of vitamin E, and fish fed the diet with 118.70 mg/kg vitamin E obtained the highest value. Meanwhile, the red blood cell and haemoglobin followed the similar pattern with the above nonspecific immune indexes. Based on the above results, the optimal dietary vitamin E should be estimated to be 73–108 mg/kg diet through the analysis of broken‐line regression.

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“…Tocopherol is an essential material for animals at the cellular level. I t appears that it is necessary to neutralize random peroxide and free radical formation in various cell components and membranes (Dam, 1964;Woodall et al, 1964;Tappel, 1965;Witting, 1965;Roubal & Tappel, 1966). Both light and dark muscle of cod, as discussed above, are restricted to cellular type lipids.…”

Section: Lipid Rancidity and Tocopherolmentioning

confidence: 99%

The influence of lipids on fish quality

Ackman¹

1967

Int J of Food Sci Tech

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The lipids in fish muscle can influence product quality through interaction with other components. In frozen storage of lean fish such as cod and haddock it is established that hydrolysis of phospholipids gives free fatty acids capable of interacting with protein to produce texture deterioration, although the mechanism of this interaction is not yet clarified. Rancidity is more commonly associated with lipids in fatty fish. Some seasonal aspects of the rancidity problem for lean fish are discussed and it is suggested that some fish may be highly susceptible on a seasonal basis not through variations in the lipid or in the natural anti-oxidant tocopherol, but through the presence of other materials or biological processes predisposing tocopherol to rapid destruction, with consequent abnormal development of rancidity.

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Nutrition of Salmonoid Fishes

Cited by 61 publications

References 21 publications

Effects of Different Dietary Vitamin E Levels on Growth Performance, Non-specific Immune Responses, and Disease Resistance against Vibrio anguillarum in Parrot Fish (Oplegnathus fasciatus)

Effects of Different Dietary Vitamin E Levels on Growth Performance, Non-specific Immune Responses, and Disease Resistance against Vibrio anguillarum in Parrot Fish (Oplegnathus fasciatus)

Effects of dietary vitamin E level on growth performance, feed utilization, antioxidant capacity and nonspecific immunity of largemouth bass,Micropterus salmoides

The influence of lipids on fish quality

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