The influence of different levels of dietary vitamin E on sea bass Dicentrarchus labrax flesh quality.

By Gatta, Pirini, Testi, Vignola, Monetti. 2000

173 citations recorded by the source corpus.

Sea bass Dicentrarchus labrax fillet quality was investigated after feeding with four diets (A, B, C or D) containing different levels of dietary vitamin E (139 mg kg–1, 254 mg kg–1, 493 mg kg–1 and 942 mg kg–1, respectively). Six-hundred and eighty fish (mean initial weight 208 g) were equally divided into four 20 m3 tanks and fed for 87 days. Filtered seawater with a temperature ranging from 18.2 to 26.3 °C was supplied continuously. At the end of the experiment, fish were stored at 1 °C for 12 days. At one, three, six, nine and 12 days, 20 fish per group were processed for proximate composition, vitamin E and induced thiobarbituric acid reactive substances (TBARs) analyses. No significant differences in proximate composition were registered between groups. The flesh lipid content ranged from 88.0 g kg–1 (group B) to 96.8 g kg–1 (group A). Vitamin E fillet content was significantly different between groups, reaching levels of 98.0, 150.7, 225.2 and 302.0 μg g–1 lipids for group A, B, C and D, respectively. Induced TBARs values were statistically different only for group A compared with the other groups. No significant variations were registered in relation to preservation time. Because of the positive influence of vitamin E on seafood quality and the correlation between its dietary level and flesh deposition, the α-tocopherol content of the diet should be well above fish minimum requirements.

Subfields: Animal Science and Zoology, Aquatic Science, Biochemistry

View Paper: https://www.semanticscholar.org/paper/af2885d9be2c968f22fe9f43eaa0e99d8e3575dd

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In Animal Science and Zoology

1. C. Lim
2. C. C. Kohler
3. D. Tocher
4. Menghe H. Li
5. T. Welker
6. J. Bell

In Aquatic Science

1. D. Tocher
2. J. Bell
3. G. Mourente
4. J. Trushenski
5. M. Yildirim-Aksoy
6. Y. Olsen
7. C. C. Kohler
8. P. Klesius

In Biochemistry

1. D. Tocher
2. G. Mourente
3. J. Bell

Citations in the corpus

• Challenges and Opportunities in Finfish Nutrition (2006, background): “In terms of fillet stability and quality, elevated vitamin E concentrations have been shown to lengthen shelf life (Gatta et al. 2000; Ruff et al. 2002; Hamre et al. 2004) and maintain fillet color (Scaife et al. 2000; Ruff et al. 2003), firmness, and palatability (Chaiyapechara et al. 2003).”
• 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.) (2002, background): “Plasma a-tocopherol levels increased as dietary vitamin E increased in juvenile African catfish (Baker & Davies 1996b), and Gatta et al. (2000) found a correlation between dietary vitamin E level and flesh deposition in sea bass (Dicentrarchus labrax).”
• Antioxidant Defenses in Fish: Biotic and Abiotic Factors (2005, unknown): “, 1990) and sea bass (Dicentrarchus labrax) (Gatta et al., 2000), and also reduces oxidative processes in stored animal products (O’Keefe and Noble, 1978).”
• Changes in fatty acid composition, atherogenic and thrombogenic health lipid indices and lipid stability of bogue (Boops boops Linnaeus, 1758) during storage on ice: Effect of fish farming activities (2015, background): “Still, dietary elements such as vitamin E have shown direct dependence with deterioration of muscle lipids during storage (Gatta et al., 2000; Pirini et al., 2000).”
• Dietary vitamin E requirement, fish performance and carcass composition of rohu (Labeo rohita) fry (2004, methodology): “For thiobarbituric acid reactive substance (TBARS), 3 fish/treatment (1 fish/tank) were stored at 80 jC for subsequent analysis as described elsewhere (Gatta et al., 2000).”
• Effects of different levels of dietary selenium nanoparticles on growth performance, muscle composition, blood biochemical profiles and antioxidant status of common carp (Cyprinus carpio) (2015, background): “TBARS test is considered as an index of lipid peroxidation products and lower MDA level is related to longer shelf life and better meat quality (Gatta et al., 2000).”
• Influence of dietary levels of lipid and vitamin E on growth and resistance of Nile tilapia to Streptococcus iniae challenge (2009, background): “Lim and Webster (2006) reported that tilapia do not tolerate as high a dietary lipid as do salmonids.”