Journal article

Publication year: 2013

Pages: 238-245

Journal: International Journal for Vitamin and Nutrition Research

Volume number: 83

Issue number: 4

ISSN: 0300-9831

DOI Link: https://doi.org/10.1024/0300-9831/a000166

Publisher: Hogrefe

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 similar to 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.

Harvard Citation style: Faizan, M., Stubhaug, I., Menoyo, D., Esatbeyoglu, T., Wagner, A., Struksnaes, G., et al. (2013) 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 solar L.), International Journal for Vitamin and Nutrition Research, 83(4), pp. 238-245. https://doi.org/10.1024/0300-9831/a000166

APA Citation style: Faizan, M., Stubhaug, I., Menoyo, D., Esatbeyoglu, T., Wagner, A., Struksnaes, G., Koppe, W., & Rimbach, G. (2013). 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 solar L.). International Journal for Vitamin and Nutrition Research. 83(4), 238-245. https://doi.org/10.1024/0300-9831/a000166