Sea bass Dicentrarchus labrax fillet quality was investi- \ngated after feeding with four diets (A, B, C or D) \ncontaining different levels of dietary vitamin E \n(139 mg kg±1, 254 mg kg±1, 493 mg kg±1 and 942 mg kg±1, \nrespectively). Six-hundred and eighty fish (mean initial \nweight 208 g) were equally divided into four 20 m3 tanks \nand fed for 87 days. Filtered seawater with a temperature \nranging from 18.2 to 26.3 °C was supplied continuously. \nAt the end of the experiment, fish were stored at 1 °C for \n12 days. At one, three, six, nine and 12 days, 20 fish per \ngroup were processed for proximate composition, vitamin \nE and induced thiobarbituric acid reactive substances \n(TBARs) analyses. No significant differences in proximate \ncomposition were registered between groups. The ̄esh \nlipid content ranged from 88.0 g kg±1 (group B) to \n96.8 g kg±1 (group A). Vitamin E fillet content was \nsignificantly different between groups, reaching levels of \n98.0, 150.7, 225.2 and 302.0 lg g±1 lipids for group A, B, \nC and D, respectively. Induced TBARs values were \nstatistically different only for group A compared with \nthe other groups. No significant variations were registered \nin relation to preservation time. Because of the positive \ninfluence of vitamin E on seafood quality and the \ncorrelation between its dietary level and flesh deposition, \nthe a-tocopherol content of the diet should be well above \nfish minimum requirements.
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