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Influence of dietary lipid and Vitamin E levels on lipid peroxidation of Labeo rohita fingerlings

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Research Paper 01/04/2017
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Influence of dietary lipid and Vitamin E levels on lipid peroxidation of Labeo rohita fingerlings

Mahroze Fatima, Muhammad Afzal, Syed Zakir Hussain Shah, Saadia Tabassum
Int. J. Biosci.10( 4), 113-120, April 2017.
Certificate: IJB 2017 [Generate Certificate]
Key: CatalasePeroxidaseSODTBARSα-tocopherol acetate

Abstract

Increased dietary lipids provide more energy and highly unsaturated fatty acids to fish. However, the fish having high lipid concentrations is at more risk of lipid peroxidation, which is counteracted vitamin E as an antioxidant. A 2×3 factorial experiment under completely randomized design was executed to study the influence of increased lipid and vitamin E levels on peroxidation status of L. rohita fingerlings. The status of lipid peroxidation was determined by studying the level of thiobarbituric acid reactive substances (TBARS) and antioxidant enzyme activities. Six experimental diets were made containing two levels of lipids (8 and 16%) and three levels of vitamin E (0, 100, 1000 mg/kg). Upon onset of feeding trial, twenty-five fish were stocked randomly in triplicates against each dietary treatment and fed twice a day. Upon termination of 60 days feeding trial, fish were sacrificed and analyzed for TBARS and antioxidant enzyme activities. Increased supplementation of dietary lipids, increase the TBARS contents in fish body, which were significantly decreased by supplementation of vitamin E. Similarly, increased dietary lipids also increased the activities of superoxide dismutase (SOD), catalase and peroxidase in the whole-body of fish. Supplementation of dietary vitamin E significantly reduced the activities of these enzymes. Moreover, lower values of TBARS and antioxidant enzyme activities were recorded with adequate levels (100 mg/kg) of vitamin E supplementation at 8% lipid level while high dose (1000 mg/kg) of vitamin E showed reduced rate of lipid peroxidation at 16% lipid level. Conclusively, this study suggested an increased requirement of dietary vitamin E to cope the oxidative stress caused by an increased dietary lipids level.

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