CLC number: S963
On-line Access:
Received: 2007-03-05
Revision Accepted: 2007-06-29
Crosschecked: 0000-00-00
Cited: 3
Clicked: 6377
ZHANG Xiao-dong, WU Tian-xing, CAI Li-sheng, ZHU Yong-fei. Effects of α-tocopheryl acetate supplementation in preslaughter diet on antioxidant enzyme activities and fillet quality of commercial-size Sparus macrocephalus[J]. Journal of Zhejiang University Science B, 2007, 8(9): 680-685.
@article{title="Effects of α-tocopheryl acetate supplementation in preslaughter diet on antioxidant enzyme activities and fillet quality of commercial-size Sparus macrocephalus",
author="ZHANG Xiao-dong, WU Tian-xing, CAI Li-sheng, ZHU Yong-fei",
journal="Journal of Zhejiang University Science B",
volume="8",
number="9",
pages="680-685",
year="2007",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.2007.B0680"
}
%0 Journal Article
%T Effects of α-tocopheryl acetate supplementation in preslaughter diet on antioxidant enzyme activities and fillet quality of commercial-size Sparus macrocephalus
%A ZHANG Xiao-dong
%A WU Tian-xing
%A CAI Li-sheng
%A ZHU Yong-fei
%J Journal of Zhejiang University SCIENCE B
%V 8
%N 9
%P 680-685
%@ 1673-1581
%D 2007
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2007.B0680
TY - JOUR
T1 - Effects of α-tocopheryl acetate supplementation in preslaughter diet on antioxidant enzyme activities and fillet quality of commercial-size Sparus macrocephalus
A1 - ZHANG Xiao-dong
A1 - WU Tian-xing
A1 - CAI Li-sheng
A1 - ZHU Yong-fei
J0 - Journal of Zhejiang University Science B
VL - 8
IS - 9
SP - 680
EP - 685
%@ 1673-1581
Y1 - 2007
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2007.B0680
Abstract: This study examined the effects of dietary α-tocopheryl acetate supplementation on antioxidant enzyme activities and fillet quality in commercial-size Sparus macrocephalus. Three hundred fish [main initial weight (350±12) g] were divided into three groups (E250, E500 and E1000) and reared in 9 cages. The fish were fed for 8 weeks with three diets containing different levels of dietary α-tocopheryl acetate (289, 553, 1 069 mg/kg). Over the experimental period, fish were fed to satiation and reached a final mean weight of (465±28) g without significant body weight difference and proximate composition difference. Fillet α-Tocopherol was significantly (P<0.05) different between groups, reaching levels of 14.2, 22.1, 30.9 μg/mg fillet for groups E250, E500 and E1000, respectively. Total serum superoxide dismutase (SOD) activity increased significantly (P<0.05) in fish fed the diets high in α-tocopheryl acetate, but serum glutathione peroxidase (GPX) activity was unaffected. In storage on ice, fillets of fish fed the diets high in α-tocopheryl acetate exhibited significantly lower (P<0.05) levels of oxidation. These results suggested that increased dietary α-tocopheryl acetate could increase its flesh deposition, increase the activity of SOD and prevent lipid peroxidation of Sparus macrocephalus fillets in retail storage on ice.
[1] AOAC (Association of Analytical Chemist) International, 1999. Official Methods of Analysis of the Association of Analytical Chemists International, 16 Ed. AOAC International, Gaithersburg, Maryland, USA.
[2] Bjerkeng, B., Hamre, K., Hatlen, B., Wathne, E., 1999. Astaxanthin deposition in fillets of Atlantic salmon Salmo salar L. fed two dietary levels of astaxanthin in combination with three levels of α-tocopheryl acetate. Aquacult. Res., 30(9):637-646.
[3] Frigg, M., Prabucki, A.L., Ruhdel, E.U., 1990. Effect of dietary vitamin E levels on oxidative stability of trout fillets. Aquaculture, 84(2):145-158.
[4] Gatta, P.P., Pirini, M., Testi, S., Vignola, G., Monetti, P.G., 2000. The influence of different levels of dietary vitamin E on sea bass Dicentrarchus labrax flesh quality. Aquacult. Nutr., 6(1):47-52.
[5] Halliwell, B., Gutteridge, J.M.C., 1996. Lipid Peroxidation: A Radical Chain Reaction. In: Halliwell, B., Gutteridge, J.M.C. (Eds.), Free Radicals in Biology and Medicine. Clarendon Press, Oxford, p.188-266.
[6] Hamre, K., Waagbø, R., Berge, R.K., Lie, Ø., 1997. Vitamins C and E interact in juvenile Atlantic salmon (Salmo salar L.). Free Rad. Biol. Med., 22(1-2):137-149.
[7] Huang, C.H., Huang, S.L., 2004. Effect of dietary vitamin E on growth, tissue lipid peroxidation, and liver glutathione level of juvenile hybrid tilapia, Oreochromis niloticus×O. aureus, fed oxidized oil. Aquaculture, 237(1-4):381-389.
[8] Jensen, C., Birk, E., Jokumsen, A., Skibsted, L.H., Bertelsen, G., 1998a. Effect of dietary levels of fat, α-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout (Oncorhynchus mykiss) and during chill storage of smoked trout. Z. Lebensm. Unters. Forsch., 207(3):189-196.
[9] Jensen, C., Lauridsen, C., Bertelsen, G., 1998b. Dietary vitamin E: quality and storage stability of pork and poultry. Trends Food Sci. Technol., 9(2):62-67.
[10] Kiron, V., Puangkaew, J., Ishizaka, K., Satoh, S., Watanabe, T., 2004. Antioxidant status and nonspecific immune responses in rainbow trout (Oncorhynchus mykiss) fed two levels of vitamin E along with three lipid sources. Aquaculture, 234(1-4):361-379.
[11] Kolkovski, S., Czesny, S., Yackey, C., Moreau, R., Cihla, F., Mahan, D., Dabrowski, K., 2000. The effect of vitamins C and E in (n-3) highly unsaturated fatty acids-enriched Artemia nauplii on growth, survival, and stress resistance of fresh water walleye Stizostedion vitreum larvae. Aquacult. Nutr., 6(3):199-206.
[12] Liu, Y., Wang, W.N., Wang, A.L., Wang, J.M., Sun, R.Y., 2007. Effects of dietary vitamin E supplementation on antioxidant enzyme activities in Litopenaeus vannamei (Boone, 1931) exposed to acute salinity changes. Aquaculture, 265(1-4):351-358.
[13] Lygren, B., Hamre, K., Waagbø, R., 2000. Effect of induced hyperoxia on the antioxidant status of Atlantic salmon Salmo salar L. fed three different levels of dietary vitamin E. Aquacult. Res., 31(4):401-407.
[14] Mourente, G., Díaz-Salvago, E., Bell, J.G., Tocher, D.R., 2002. Increased activities of hepatic antioxidant defence enzymes in juvenile gilthead sea bream (Sparus aurata L.) fed dietary oxidised oil: attenuation by dietary vitamin E. Aquaculture, 214(1-4):343-361.
[15] Onibi, G.E., Scaife, J.R., Fletcher, T.C., Houlihan, D.F., 1996. Influence of α-Tocopherol Acetate in High Lipid Diets on Quality of Refrigerated Atlantic Salmon (Salmo salar) Fillets. In: Proceedings of the Conference of IIR Commission C2, Refrigeration and Aquaculture, Mar. 20-22, p.145-152.
[16] Pirini, M., Gatta, P.P., Testi, S., Trigari, G., Monetti, P.G., 2000. Effects of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing differents levels of vitamin E. Food Chem., 68(3):289-293.
[17] Ruff, N., FitzGerald, R.D., Cross, T.F., Kerry, J.P., 2002. Fillet shelf-life of Atlantic halibut Hippoglossus hippoglossus L. fed elevated levels of α-tocopheryl acetate. Aquacult. Res., 33(13):1059-1071.
[18] Ruff, N., FitzGerald, R.D., Cross, T.F., Hamre, K., Kerry, J.P., 2003. The effect of dietary vitamin E and C level on market-size turbot (Scophthalmus maximus) fillet quality. Aquacult. Nutr., 9(2):91-103.
[19] Scaife, J.R., Onibi, G.E., Murray, I., Fletcher, T.C., Houlihan, D.F., 2000. Influence of α-tocopheryl acetate on the short- and long-term storage properties of fillets from Atlantic salmon Salmo salar fed a high lipid diet. Aquacult. Nutr., 6(1):65-71.
[20] Stéphan, G., Guillaume, J., Lamour, F., 1995. Lipid peroxidation in turbot (Scophthalmus maximus) tissue: effect of dietary vitamin E and dietary n-6 or n-3 polyunsaturated fatty acid. Aquaculture, 130(2-3):251-268.
[21] Tocher, D.R., Mourente, G., van der Eecken, A., Evjemo, J.O., Diaz, E., Bell, J.G., Geuprden, I., Lavens, P., Olsen, Y., 2002. Effects of dietary vitamin E on antioxidant defence mechanisms of juvenile turbot (Scophthalmus maximus L.), halibut (Hippoglossus hippoglossus L.) and sea bream (Sparus aurata L.). Aquacult. Nutr., 8(3):195-207.
[22] Waagbø, R., Sandnes, K., Torrisen, O.J., Sandvin, A., Lie, Ø., 1993. Chemical and sensory evaluation of fillets from Atlantic salmon (Salmo salar) fed three levels on n-3 polyunsaturated fatty acids at two levels of vitamin E. Food Chem., 46(4):361-366.
[23] Watanabe, F., Goto, M., Abe, K., Nakano, Y., 1996. Glutathione peroxidase activity during storage of fish muscle. J. Food Sci., 61(4):734-735.
[24] Winston, G.W., Di Giulio, R.T., 1991. Prooxidant and antioxidant mechanisms in aquatic organisms. Aquat. Toxicol., 19(2):137-161.
Open peer comments: Debate/Discuss/Question/Opinion
<1>