Effects of dietary oxidized fish oil with vitamin E supplementation on growth performance and reduction of lipid peroxidation in tissues and blood of red sea bream Pagrus major

Abstract

A study was conducted to determine the effects of dietary oxidized fish oil (OFO) and vitamin E (VE) supplementation on growth and reduction of oxidative stress in juvenile red sea bream. An 8-week feeding trial on juveniles (average weight of 1.8g) was conducted in triplicate groups with test diets containing two degrees of OFO (83.8 and 159.0meq/kg) supplement with three levels of VE (0, 100 and 200ppm), respectively. Fresh fish oil (13.5meq/kg) with supplementation of 100ppm VE was employed as control group. No significant differences were found on growth performance between fish fed with 100 or 200ppm VE supplemented groups and control group. However, fish fed without VE supplement diets indicated significantly lower growth than control group. Increased dietary VE levels led to reduce liver thiobarbituric acid reactive substances value, while the highest value was observed in fish fed high OFO without VE supplemented diets. Liver vitamin C concentrations increased with increasing dietary VE levels. In conclusion, the results demonstrated that dietary OFO increased the oxidative stress condition of fish, but supplement of more than 100mg/kg VE may prevent tissues from lipid oxidation, and improve growth and health of juvenile red sea bream.