Effects of Oxidized Dietary Oil and Vitamin E Supplementation on Lipid Profile and Oxidation of Muscle and Liver of Juvenile Atlantic Cod (Gadus morhua)
Identifieur interne : 000E93 ( Main/Curation ); précédent : 000E92; suivant : 000E94Effects of Oxidized Dietary Oil and Vitamin E Supplementation on Lipid Profile and Oxidation of Muscle and Liver of Juvenile Atlantic Cod (Gadus morhua)
Auteurs : Ying Zhong [Canada] ; Santosh P. Lall [Canada] ; Fereidoon Shahidi [Canada]Source :
- Journal of Agricultural and Food Chemistry [ 0021-8561 ] ; 2007.
Abstract
The effects of oxidized dietary lipid and the role of vitamin E on lipid profile, retained tocopherol levels, and lipid oxidation of juvenile Atlantic cod (Gadus morhua) were evaluated following a 9-week feeding trial. Four isonitrogenous experimental diets containing fresh or oxidized (peroxide value of 94 mequiv/kg) fish oil with or without added vitamin E (α-tocopherol or mixed tocopherols) were fed to juvenile cod in duplicate tanks. There was no significant (P > 0.05) influence on major lipid classes of cod liver and muscle by diet with the exception of sterols. Sterols content was increased in liver but decreased in muscle by oxidized dietary oil in the absence of vitamin E. Dietary vitamin E supplementation decreased the sterols level in cod liver but with no significant (P > 0.05) effect on their level in the muscle. Fatty acid composition varied between lipid fractions in muscle tissue and was affected by the diet. Oxidized oil significantly (P < 0.05) decreased the deposition of α-tocopherol in liver but not in muscle. γ- and δ-Tocopherols from dietary tocopherol mixtures were retained at very low levels in liver, but higher retention was observed in muscle tissue. The oxidative state of both liver and muscle, as measured by the 2-thiobarbituric acid reactive substances (TBARS) and headspace propanal, negatively correlated with tissue vitamin E levels. It is suggested that oxidized oil affected juvenile Atlantic cod by causing vitamin E deficiency in certain tissues and that these effects could be alleviated by supplementation of a sufficient amount of dietary vitamin E. The results also indicate that mixed tocopherols were good antioxidants for Atlantic cod, although less effective than α-tocopherol alone in many tissues with the exception of muscle, where γ- and δ-tocopherols were deposited at relatively high levels. Keywords: Atlantic cod; Gadus morhua; oxidized oil; α-tocopherol; mixed tocopherols
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DOI: 10.1021/jf070124w
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<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title>Effects of Oxidized Dietary Oil and Vitamin E Supplementation on Lipid Profile and Oxidation of Muscle and Liver of Juvenile Atlantic Cod (Gadus morhua)</title><author><name sortKey="Zhong, Ying" sort="Zhong, Ying" uniqKey="Zhong Y" first="Ying" last="Zhong">Ying Zhong</name></author><author><name sortKey="Lall, Santosh P" sort="Lall, Santosh P" uniqKey="Lall S" first="Santosh P." last="Lall">Santosh P. Lall</name></author><author><name sortKey="Shahidi, Fereidoon" sort="Shahidi, Fereidoon" uniqKey="Shahidi F" first="Fereidoon" last="Shahidi">Fereidoon Shahidi</name></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:5910307E1E27794A6F60DCB3498B78197F069754</idno><date when="2007" year="2007">2007</date><idno type="doi">10.1021/jf070124w</idno><idno type="url">https://api.istex.fr/ark:/67375/TPS-8JR1CRP8-V/fulltext.pdf</idno><idno type="wicri:Area/Istex/Corpus">000700</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">000700</idno><idno type="wicri:Area/Istex/Curation">000680</idno><idno type="wicri:Area/Istex/Checkpoint">000178</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Checkpoint">000178</idno><idno type="wicri:doubleKey">0021-8561:2007:Zhong Y:effects:of:oxidized</idno><idno type="wicri:Area/Main/Merge">000E99</idno><idno type="wicri:Area/Main/Curation">000E93</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Effects of Oxidized Dietary Oil and Vitamin E Supplementation
on Lipid Profile and Oxidation of Muscle and Liver of Juvenile
Atlantic Cod (<hi rend="italic">Gadus morhua</hi>)</title><author><name sortKey="Zhong, Ying" sort="Zhong, Ying" uniqKey="Zhong Y" first="Ying" last="Zhong">Ying Zhong</name><affiliation wicri:level="1"><country>Canada</country><wicri:regionArea>Department of Biochemistry and Ocean Sciences Centre, Memorial University of Newfoundland,St. John's, Newfoundland and Labrador, Canada A1B 3X9, and National Research Council,Institute for Marine Biosciences, Halifax, Nova Scotia</wicri:regionArea><wicri:noRegion>Nova Scotia</wicri:noRegion></affiliation><affiliation></affiliation></author><author><name sortKey="Lall, Santosh P" sort="Lall, Santosh P" uniqKey="Lall S" first="Santosh P." last="Lall">Santosh P. Lall</name><affiliation wicri:level="1"><country>Canada</country><wicri:regionArea>Department of Biochemistry and Ocean Sciences Centre, Memorial University of Newfoundland,St. John's, Newfoundland and Labrador, Canada A1B 3X9, and National Research Council,Institute for Marine Biosciences, Halifax, Nova Scotia</wicri:regionArea><wicri:noRegion>Nova Scotia</wicri:noRegion></affiliation><affiliation></affiliation></author><author><name sortKey="Shahidi, Fereidoon" sort="Shahidi, Fereidoon" uniqKey="Shahidi F" first="Fereidoon" last="Shahidi">Fereidoon Shahidi</name><affiliation wicri:level="1"><country>Canada</country><wicri:regionArea>Department of Biochemistry and Ocean Sciences Centre, Memorial University of Newfoundland,St. John's, Newfoundland and Labrador, Canada A1B 3X9, and National Research Council,Institute for Marine Biosciences, Halifax, Nova Scotia</wicri:regionArea><wicri:noRegion>Nova Scotia</wicri:noRegion></affiliation><affiliation></affiliation><affiliation wicri:level="1"><country wicri:rule="url">Canada</country></affiliation></author></analytic><monogr></monogr><series><title level="j" type="main">Journal of Agricultural and Food Chemistry</title><title level="j" type="abbrev">J. Agric. Food Chem.</title><idno type="ISSN">0021-8561</idno><idno type="eISSN">1520-5118</idno><imprint><publisher>American Chemical Society</publisher><date type="e-published" when="2007-06-21">2007</date><date when="2007-07-25">2007</date><biblScope unit="vol">55</biblScope><biblScope unit="issue">15</biblScope><biblScope unit="page" from="6379">6379</biblScope><biblScope unit="page" to="6386">6386</biblScope></imprint><idno type="ISSN">0021-8561</idno></series></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0021-8561</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract">The effects of oxidized dietary lipid and the role of vitamin E on lipid profile, retained tocopherol levels, and lipid oxidation of juvenile Atlantic cod (Gadus morhua) were evaluated following a 9-week feeding trial. Four isonitrogenous experimental diets containing fresh or oxidized (peroxide value of 94 mequiv/kg) fish oil with or without added vitamin E (α-tocopherol or mixed tocopherols) were fed to juvenile cod in duplicate tanks. There was no significant (P > 0.05) influence on major lipid classes of cod liver and muscle by diet with the exception of sterols. Sterols content was increased in liver but decreased in muscle by oxidized dietary oil in the absence of vitamin E. Dietary vitamin E supplementation decreased the sterols level in cod liver but with no significant (P > 0.05) effect on their level in the muscle. Fatty acid composition varied between lipid fractions in muscle tissue and was affected by the diet. Oxidized oil significantly (P < 0.05) decreased the deposition of α-tocopherol in liver but not in muscle. γ- and δ-Tocopherols from dietary tocopherol mixtures were retained at very low levels in liver, but higher retention was observed in muscle tissue. The oxidative state of both liver and muscle, as measured by the 2-thiobarbituric acid reactive substances (TBARS) and headspace propanal, negatively correlated with tissue vitamin E levels. It is suggested that oxidized oil affected juvenile Atlantic cod by causing vitamin E deficiency in certain tissues and that these effects could be alleviated by supplementation of a sufficient amount of dietary vitamin E. The results also indicate that mixed tocopherols were good antioxidants for Atlantic cod, although less effective than α-tocopherol alone in many tissues with the exception of muscle, where γ- and δ-tocopherols were deposited at relatively high levels. Keywords: Atlantic cod; Gadus morhua; oxidized oil; α-tocopherol; mixed tocopherols</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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