Details
| Original language | English |
|---|---|
| Pages (from-to) | 238-245 |
| Number of pages | 8 |
| Journal | International Journal for Vitamin and Nutrition Research |
| Volume | 83 |
| Issue number | 4 |
| Publication status | Published - 2014 |
Abstract
In this study the effect of increasing dietary alpha tocopherol on vitamin E tissue concentrations, lipid peroxidation (malondialdehyde), antioxidant enzymes, and fatty acid composition has been investigated in farmed Atlantic salmon. To this end fish (initial body weight ~ 193 g, n = 70 per group) were fed diets based on fish oil (27.5 %), fish meal (15.0 %), wheat gluten (20.6 %), and soy protein concentrate (24.0 %) for 14 weeks. Diets were supplemented with 0 (negative control), 150, and 400 mg/kg vitamin E as all-rac alpha-tocopheryl acetate. Dietary vitamin E did not affect feed conversion efficiency ratio but significantly (p < 0.05) increased alpha-tocopherol concentrations in salmon plasma, liver, and fillet (n = 8 per group each). The increase in fillet alpha-tocopherol was accompanied by a considerable decrease (p < 0.01) in malondialdehyde concentrations at the higher supplementation level. Furthermore, we observed an antagonistic interaction between alpha- and gamma-tocopherol in plasma at the highest supplementation level, since high dietary alpha-tocopherol reduced plasma gamma-tocopherol concentrations. Liver antioxidant enzymes, including glutathione peroxidase and superoxide dismutase, remained largely unchanged in response to dietary alpha-tocopherol. Dietary alpha-tocopherol did not affect eicosapentaenoic acid and docosahexaenoic acid concentrations in salmon fillet. Present data suggest that alpha-tocopherol supplementations beyond dietary recommendations may further improve flesh quality and nutritional value of Atlantic salmon fillet as far as malondialdehyde and vitamin E concentrations are concerned.
Keywords
- Alpha-tocopherol, Antioxidant enzymes, Atlantic salmon, Docosahexaenoic acid, Eicosapentaenoic acid, Fatty acids, Lipid peroxidation, Malondialdehyde, Vitamin E
ASJC Scopus subject areas
- Medicine(all)
- Medicine (miscellaneous)
- Medicine(all)
- Endocrinology, Diabetes and Metabolism
- Nursing(all)
- Nutrition and Dietetics
Sustainable Development Goals
Cite this
- Standard
- Harvard
- Apa
- Vancouver
- BibTeX
- RIS
In: International Journal for Vitamin and Nutrition Research, Vol. 83, No. 4, 2014, p. 238-245.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Dietary alpha-tocopherol affects tissue vitamin E and malondialdehyde levels but does not change antioxidant enzymes and fatty acid composition in farmed Atlantic salmon (Salmo salar L.)
AU - Faizan, M.
AU - Stubhaug, I.
AU - Menoyo, D.
AU - Esatbeyoglu, T.
AU - Wagner, A.E.
AU - Struksnæs, G.
AU - Koppe, W.
AU - Rimbach, G.
N1 - Copyright: Copyright 2014 Elsevier B.V., All rights reserved.
PY - 2014
Y1 - 2014
N2 - In this study the effect of increasing dietary alpha tocopherol on vitamin E tissue concentrations, lipid peroxidation (malondialdehyde), antioxidant enzymes, and fatty acid composition has been investigated in farmed Atlantic salmon. To this end fish (initial body weight ~ 193 g, n = 70 per group) were fed diets based on fish oil (27.5 %), fish meal (15.0 %), wheat gluten (20.6 %), and soy protein concentrate (24.0 %) for 14 weeks. Diets were supplemented with 0 (negative control), 150, and 400 mg/kg vitamin E as all-rac alpha-tocopheryl acetate. Dietary vitamin E did not affect feed conversion efficiency ratio but significantly (p < 0.05) increased alpha-tocopherol concentrations in salmon plasma, liver, and fillet (n = 8 per group each). The increase in fillet alpha-tocopherol was accompanied by a considerable decrease (p < 0.01) in malondialdehyde concentrations at the higher supplementation level. Furthermore, we observed an antagonistic interaction between alpha- and gamma-tocopherol in plasma at the highest supplementation level, since high dietary alpha-tocopherol reduced plasma gamma-tocopherol concentrations. Liver antioxidant enzymes, including glutathione peroxidase and superoxide dismutase, remained largely unchanged in response to dietary alpha-tocopherol. Dietary alpha-tocopherol did not affect eicosapentaenoic acid and docosahexaenoic acid concentrations in salmon fillet. Present data suggest that alpha-tocopherol supplementations beyond dietary recommendations may further improve flesh quality and nutritional value of Atlantic salmon fillet as far as malondialdehyde and vitamin E concentrations are concerned.
AB - In this study the effect of increasing dietary alpha tocopherol on vitamin E tissue concentrations, lipid peroxidation (malondialdehyde), antioxidant enzymes, and fatty acid composition has been investigated in farmed Atlantic salmon. To this end fish (initial body weight ~ 193 g, n = 70 per group) were fed diets based on fish oil (27.5 %), fish meal (15.0 %), wheat gluten (20.6 %), and soy protein concentrate (24.0 %) for 14 weeks. Diets were supplemented with 0 (negative control), 150, and 400 mg/kg vitamin E as all-rac alpha-tocopheryl acetate. Dietary vitamin E did not affect feed conversion efficiency ratio but significantly (p < 0.05) increased alpha-tocopherol concentrations in salmon plasma, liver, and fillet (n = 8 per group each). The increase in fillet alpha-tocopherol was accompanied by a considerable decrease (p < 0.01) in malondialdehyde concentrations at the higher supplementation level. Furthermore, we observed an antagonistic interaction between alpha- and gamma-tocopherol in plasma at the highest supplementation level, since high dietary alpha-tocopherol reduced plasma gamma-tocopherol concentrations. Liver antioxidant enzymes, including glutathione peroxidase and superoxide dismutase, remained largely unchanged in response to dietary alpha-tocopherol. Dietary alpha-tocopherol did not affect eicosapentaenoic acid and docosahexaenoic acid concentrations in salmon fillet. Present data suggest that alpha-tocopherol supplementations beyond dietary recommendations may further improve flesh quality and nutritional value of Atlantic salmon fillet as far as malondialdehyde and vitamin E concentrations are concerned.
KW - Alpha-tocopherol
KW - Antioxidant enzymes
KW - Atlantic salmon
KW - Docosahexaenoic acid
KW - Eicosapentaenoic acid
KW - Fatty acids
KW - Lipid peroxidation
KW - Malondialdehyde
KW - Vitamin E
UR - http://www.scopus.com/inward/record.url?scp=84905918430&partnerID=8YFLogxK
U2 - 10.1024/0300-9831/a000166
DO - 10.1024/0300-9831/a000166
M3 - Article
VL - 83
SP - 238
EP - 245
JO - International Journal for Vitamin and Nutrition Research
JF - International Journal for Vitamin and Nutrition Research
SN - 0300-9831
IS - 4
ER -