Sea bass Dicentrarchus labrax fillet quality was investi- gated 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 ¯esh 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 lg 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 a-tocopherol content of the diet should be well above fish minimum requirements.
The influence of different levels of dietary vitamin E on sea bass Dicentrarchus labrax flesh quality / Gatta P.P.; Pirini M.; Testi S.; Vignola G.; Monetti P.G.. - In: AQUACULTURE NUTRITION. - ISSN 1353-5773. - STAMPA. - 6:1(2000), pp. 47-52. [10.1046/j.1365-2095.2000.00127.x]
The influence of different levels of dietary vitamin E on sea bass Dicentrarchus labrax flesh quality
Gatta P. P.
Conceptualization
;Pirini M.Methodology
;Testi S.Methodology
;Monetti P. G.Conceptualization
2000
Abstract
Sea bass Dicentrarchus labrax fillet quality was investi- gated 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 ¯esh 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 lg 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 a-tocopherol content of the diet should be well above fish minimum requirements.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
