Nutritional and Chemical Changes in the Lipid Fraction of Herring Meals with and without Antioxidant Treatment

March, B. E.; Biely, Jacob; Claggett, F.; Tarr, H. L. A.

doi:10.3382/ps.0410873

Cited by 11 publications

(6 citation statements)

References 6 publications

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“…The dietary conditions provided in this experiment provided considerable protection to the fish against secondary effects of oxidized oils mediated via induction of nutrient deficiency. The findings with coho salmon a e thus similar to those reported previously for chicks (March et al 1962). That study demonstrated that a ggrwthdepressing effect of oxidized H 6 fed to chicks was overcome when the diet was adequately fortified with vitamins.…”

Section: Conclusion Regarding Nutritional Roperties Of Oxidized Hosupporting

confidence: 87%

Effect of Diets Containing Herring Oil Oxidized to Different Degrees on Growth and Immunocompetence of Juvenile Coho Salmon (Oncorhynchus kisutch)

Forster¹,

Higgs²,

Bell³

et al. 1988

Can. J. Fish. Aquat. Sci.

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4988. Effect of diets containing herring oil oxidized to different degrees on growth and immunoeompetence sf juvenile coho salmon (Owcoshynchus kisutch). Can. 1. Fish. Aquat. Sei. 45: 2187-21 94.Growth rate and efficiency of %eed conversion were reduced by inclusion 0% oxidized herring oil in the diet, presumably as a result of reduced digestibility of the oxidized oil and suboptimal dietary concentrations of 0 3 fatty acids. There was no evidence of arry toxic factors in the oxidized oil. There was no significant difference in growth rate or the efficiency of feed conversion between juvenile coho fed diets supplemented with 30 and 1830 IU vitamin Vkg. Dietary treatment did not affect haematocrit values. Immunocomrptence, judged by antibody titres in response to vibris vaccination, was similar for all treatments. Disease resistance, assessed by the rate of mortality induced by exposure of nonvaccinated fish to challenge with Vibris angui\%arum or V. srda%i, was likewise unaffected by the dietary treatments.On a constate que le taux de croissance et I'efficaeite de la conversion des aliments baissent lorsque de .l'huile de hareng oxydee entre dans I'alimentation, probablerne~ parce qu'il s'agit d'une huile peu digestible et que la concentration d'acides gras 03 alirnentaires est inferieure 2 la valeur optimale. Rien n'indique que l'huile oxydke renferrne des compos4s toxiques. On a etudie des saumons coho juveniles dont l'alirnentation etait compl$t$e par 30 et 1030 UO de vitamine E/kg : leur taux de croissance ne presentait pas de difference significative, ni nsn plus l'efficacite de la conversion des aliments. he traitement alimentaire n'a pas modifie les valeurs de IWrnatocrite. L'immunocomNtence, evaluee dPapr$s la production d'anticorps err reactiorr 2 un vaccin de vibrions, etait la r n h e , quel que soit le traitement. La r6sistance aux maladies, $valuke dPapr&s le taux de mortalit6 causee par reaction provoquee ii Vibrio awguidlarum ou B/. srdadi chez des poissons non vaccines, n'etait pas modifiee non plus par le traitement alirnentaire.

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Section: Conclusion Regarding Nutritional Roperties Of Oxidized Hosupporting

confidence: 87%

Effect of Diets Containing Herring Oil Oxidized to Different Degrees on Growth and Immunocompetence of Juvenile Coho Salmon (Oncorhynchus kisutch)

Forster¹,

Higgs²,

Bell³

et al. 1988

Can. J. Fish. Aquat. Sci.

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“…There is no doubt, however, about the adverse effects on health and nutrition when fats that have been oxidized or heated or both are consumed at high levels. March, Biely, Claggett & Tarr (1962) depressed increase in weigit of chicks by adding 109/0 of a chloroform-methanol extract of herring meal to a vitamin-deficient diet, though the effect could be overcome by adequate fortification with vitamins. Rasheed, Oldfield, Kaufmes & Sinnhuber (1963) produced steatitis and enlarged livers in rats with menhaden oils of peroxide value 125-3 10 (units not stated, but believed to be m-equiv./ kg) consumed at a 10% level and found that even the 'frcsh' clay-bleached oil at a I j % level caused similar signs and ultimately death, apparently owing to its rapid autoxidation in the 'synthetic' diet during exposure in the feeding pans before consumption.…”

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confidence: 99%

Nutritional effects of autoxidized fats in animal diets

et al. 1964

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There are many reports in the literature, some of them considered in a recent series of reviews (Schultz, Day & Sinnhuber, 1962), demonstrating that feeding with rancid fat can in some circumstances have growth-depressing or other unfavourable effects on experimental animals. Thus the practice has grown up of characterizing the fatty fraction of animal feeding-stuffs by simple procedures (in the past these have been the determination of free fatty acids and peroxide value) and rejecting materials that gave values above certain limits.However, there seems no evidence that free fatty acids as such are harmful to animals (though they may reflect the existence of mouldiness in certain classes of materials); moreover, the permitted levels of 'peroxide' have been only a small fraction of the high levels found harmful in diets under experimental conditions. It is known that the presence of oxidizing fat in the diet may cause severe losses of easily oxidizable vitamins, particularly E and A, when these are not provided in stabilized form. However, there is little direct experimental evidence for harmful effects arising from the use of fats, or fat-containing ingredients, within the range of oxidation likely to be encountered in commercial samples and in well-balanced rations prepared with the precautions now available to the compounder. Practical people, nevertheless, have the impression from field observations that poor results are often seen with rations containing unsaturated fat that have been stored for prolonged periods .In a previous paper (Carpenter, Lea & Parr, 1963) we have reported the last of a series of experiments with herring meal (containing approximately 17 % lipid, that is, the chloroform-methanol extract), which had been allowed to oxidize during storage before it was given at a level of about 18 % to chicks. There was no evidence in these short-term experiments with generous vitamin supplementation of any direct toxic effect of the oxidized fish oil; the slight depressing effect on weight increase observed with the stored, compared with the fresh, meal accompanied the non-lipid rather than the lipid fraction on separation. Small losses of available lysine had previously been shown to result from an interaction between the protein and lipid oxidation products in stored herring meals (Lea, Parr & Carpenter, 1958, 1960. Moreover, addition to the chicks' diet of 2-5 yo of herring oil pre-oxidized to a peroxide value of 142 ,umoles/g available at https://www.cambridge.org/core/terms. https://doi

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“…The MEC of herring was difficult to estimate ( (March et al 1962), resulting in decreased digestibility of the lipid fraction (Squires et al 1991) and (or) reduced palatability (Kaunitz 1962). As herring was the first fish tested in the 1990 feeding trials, the reluctance of herons to eat more than 150 g of fish may have been due to the herons associating the feeding trials with the unpalatable herring.…”

Section: Haliaeerus Leucocephalus Salmon Stalmaster and Gessaman 1982mentioning

confidence: 99%

Metabolizable energy of fish when fed to captive Great Blue Herons (Ardea herodias)

Bennett¹,

Hart²

1993

Can. J. Zool.

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1993. Metabolizable energy of fish when fed to captive Great Blue Herons (Ardea herodias). Can. J. Zool. 71: 1767-1771. The efficiency with which the gross energy content of herring (Clupea harengus), mackerel (Scomber scombrus), and trout (Oncorhynchus mykiss) is metabolized was determined for 11 captive Great Blue Herons (Ardea herodias). There was a linear relationship between apparent metabolized energy and gross energy intake for the mackerel and trout. This relationship was lower and more variable for herring. Estimates of the apparent metabolizable energy coefficient for mackerel and trout were affected by the level of energy intake. Correcting for endogenous energy losses in the excreta yielded estimates of true metabolizable energy coefficients that were independent of gross energy intake. The true metabolizable energy coefficient of mackerel and trout did not differ and averaged 0.866 (SD = 0.014, n = 3 diets). Correcting for nitrogen retention did not improve the estimate of the metabolizable energy coefficient. The metabolizable energy coefficient of herring was highly variable and showed no consistent pattern in relation to energy intake.

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Nutritional and Chemical Changes in the Lipid Fraction of Herring Meals with and without Antioxidant Treatment

Cited by 11 publications

References 6 publications

Effect of Diets Containing Herring Oil Oxidized to Different Degrees on Growth and Immunocompetence of Juvenile Coho Salmon (Oncorhynchus kisutch)

Effect of Diets Containing Herring Oil Oxidized to Different Degrees on Growth and Immunocompetence of Juvenile Coho Salmon (Oncorhynchus kisutch)

Nutritional effects of autoxidized fats in animal diets

Metabolizable energy of fish when fed to captive Great Blue Herons (Ardea herodias)

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