Effects of vitamin E supplementation on growth,lipid peroxidation and fatty acid composition of Dojo loach (Misgurnus anguillicaudatus Cantor) fingerlings |
| |
| Authors: | Yongkang Zhang Tingting He Yonghui Wen Lei Pan Xiaojuan Cao Weimin Wang Jian Gao |
| |
| Affiliation: | 1. College of Fisheries, Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education/Key Lab of Freshwater Animal Breeding, Ministry of Agriculture, Huazhong Agricultural University, Wuhan, China;2. Key Laboratory of Ecological Impacts of Hydraulic‐projects and Restoration of Aquatic Ecosystem of Ministry of Water Resources, Institute of Hydroecology, Ministry of Water Resources and Chinese Academy of Sciences, Wuhan, China;3. Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Hubei, China |
| |
| Abstract: | A high mortality of cultured loach during their early development has constrained loach aquaculture industry in China. The objective of this study was to evaluate the effects of dietary vitamin E (VE) supplementation on growth performance, lipid peroxidation and fatty acid composition of loach Misgurnus anguillicaudatus fingerlings. Six test diets supplemented with 0 (0E), 50 (50E), 100 (100E), 150 (150E), 200 (200E) and 500 mg kg?1 (500E) of dl‐α‐tocopheryl acetate were fed loach fingerlings (mean initial weight 24.0 ± 0.2 mg) in triplicate for 40 days. Results showed that the fish fed diet 100E and 200E had significantly higher body weight gains and specific growth ratios and significantly lower feed conversion ratios compared with fish fed diet 0E. With the increase in dietary VE level, whole‐body VE content was significantly increased (except 500E) and thiobarbituric acid reactive substances value was significantly reduced. Increasing dietary VE level increased the percentages of 20:4n‐6 and 20:5n‐3 in neutral lipid fraction, but decreased the percentages of 20:4n‐6 and 20:5n‐3 in polar lipid fraction. In conclusion, VE requirement of loach fingerlings for optimum growth and functionally preventing lipid peroxidation was 136.1 mg kg?1 of dry diet under the present experimental conditions. |
| |
| Keywords: |
Misgurnus anguillicaudatus
vitamin E growth performance fatty acid composition lipid peroxidation |
|
|
