Aquatic Animal Health Research Laboratory, USDA-ARS, MSA, 990 Wire Road, Auburn, AL 36832, USA.
Fish Physiol Biochem. 2010 Dec;36(4):855-66. doi: 10.1007/s10695-009-9360-4. Epub 2009 Oct 10.
A study was conducted to determine the effect of increasing dietary levels of fish oil on vitamin E requirement and their effect on growth performance, liver vitamin E status, and tissue proximate and fatty acid compositions of channel catfish. Basal purified diets (42% protein and 3,800 kcal DE/kg) supplemented with 6, 10, and 14% menhaden fish oil were each supplemented with 50, 100, and 200 mg vitamin E/kg (3×3 factorial experiment). Each diet was fed to juvenile channel catfish in three random aquaria to apparent satiation twice daily for 12 weeks. Weight gain, feed intake, and feed efficiency ratio were not affected by dietary levels of fish oil, vitamin E, or their interaction. Survival rate at the end of week 12 was significantly lower for fish fed diets containing 14% fish oil, regardless of vitamin E content. Whole-body moisture significantly decreased and lipid increased when dietary lipid levels were increased to 10 or 14%. Dietary vitamin E levels had no effect on body proximate composition. Lipid content of liver was not influenced by dietary levels of fish oil and vitamin E or their interaction. Hepatosomatic index significantly decreased with increasing lipid levels but was not affected by dietary levels of vitamin E. Liver vitamin E increased with increasing dietary vitamin E but decreased with increasing fish oil levels. Fatty acid composition of whole body and liver reflected that of dietary lipid but was not influenced by dietary levels of vitamin E. Whole-body saturates increased, whereas MUFA decreased with increasing dietary levels of fish oil. Liver saturates were not affected by fish oil levels, but MUFA and n-6 decreased and increased, respectively, with increasing fish oil levels. Total n-3 and n-3 HUFA in both tissues increased with increasing fish oil levels in diets, but liver stored much higher levels of these fatty acids.
一项研究旨在确定增加饮食中海鱼油水平对维生素 E 需求的影响，以及其对生长性能、肝脏维生素 E 状况以及组织近似值和脂肪酸组成的影响。基础纯化饮食（42%蛋白质和 3800 千卡 DE/kg）补充 6、10 和 14%的鲱鱼油，并分别补充 50、100 和 200mg/kg 的维生素 E（3×3 因子实验）。每种饮食都以三个随机水族箱喂养到少年鲶鱼，每天两次，直至饱食，持续 12 周。体重增加、饲料摄入和饲料效率比不受饲料中海鱼油、维生素 E 或其相互作用的影响。第 12 周结束时，无论维生素 E 含量如何，摄食 14%鱼油的鱼的存活率显著降低。当饮食脂质水平增加到 10%或 14%时，整个身体的水分显著减少，脂质增加。饮食维生素 E 水平对身体近似值组成没有影响。肝脏的脂质含量不受饮食中海鱼油和维生素 E 水平及其相互作用的影响。肝体比随着脂质水平的增加而显著降低，但不受维生素 E 饮食水平的影响。肝脏维生素 E 随着饮食中维生素 E 的增加而增加，但随着鱼油水平的增加而减少。全身和肝脏的脂肪酸组成反映了饮食脂质的组成，但不受饮食中维生素 E 水平的影响。随着饮食中海鱼油水平的增加，全身饱和脂肪酸增加，而 MUFA 减少。肝脏中的饱和脂肪酸不受鱼油水平的影响，但 MUFA 和 n-6 分别减少和增加。两种组织中的总 n-3 和 n-3 HUFA 随着饮食中海鱼油水平的增加而增加，但肝脏储存的这些脂肪酸水平更高。
