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Effect of dietary vitamin E on lipid content and hepatic antioxidant enzyme activities of juvenile black seabream,Acanthopagrus schlegeli fed oxidized fish oil

PENG Shi-ming1,CHEN Li-qiao1,HOU Jun-li1,WANG Wei1,LONG Zhang-qiang1,YE Jin-yun2,SUN Xin-jin1 (1.College of Life Science,East China Normal University,Shanghai 200062,China;2.Zhejiang Institute of Freshwater Fisheries,Huzhou 313001,China)  
A feeding experiment was conducted to evaluate the effects of dietary vitamin E levels on lipid content and hepatic antioxidant enzyme activity of juvenile black seabream Acanthopagrus schlegeli fed diets containing oxidized oil.Five diets were formulated utilizing fish meal,squid meal and soybean meal as dietary protein source,and fish oil(which was oxidized to peroxide value POV of 45 meq/kg oil) as dietary lipid source.The addition of a-tocopheryl acetate(purity: 50%) is 0 mg/kg,100 mg/kg,300 mg/kg,700 mg/kg and 1 500 mg/kg dry diet respectively.Juvenile black seabream with an initial weight 18.7 g,were fed test diets to apparent satiation twice a day lasting for 9 weeks.Significant(P0.05) inter-treatment differences in whole body fat content were found,but no differences in liver and muscle fat content were noted(P0.05).Dietary vitamin E level significantly affected hepatic vitamin E content.Hepatic vitamin E level increased when dietary vitamin E increased.The increment of dietary vitamin E significantly reduced hepatic MDA levels(P0.05).However,there were no significant differences among 100 mg/kg,300 mg/kg,700 mg/kg vitamin E supplementation groups and between 700 mg/kg and 1 500 mg/kg vitamin E supplementation groups,respectively.Catalase(CAT),superoxide dismutase(SOD) and glutathione-S-transferase(GST) activities in fish liver were all significantly reduced by dietary vitamin E supplementation(P0.05),and with the increase of vitamin E supplementation,CAT and SOD activities were also reduced.In contrast, glutathione peroxidase(GPX) and glutathione reductase(GR) were less affected by the dietary vitamin E supplementation(P0.05).In conclusion,the present study showed that dietary vitamin E supplementation can partially abrogated the lipid peroxidation in fish fed diets containing oxidized oil,to some extent,lessened the damage to the fish caused by high pro-oxidative stress.
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