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Effect of different dietary fat sources on production traits, lipid peroxide status and on the glutathione redox system in African catfish [<i>Clarias gariepinus</i> (Burchell)] fingerlings

Author:
Elbaraasi, H., Mézes, M., Balogh, K., Horváth, L., Csengeri, I., Fébel, Hedvig
Source:
Acta biologica Hungarica 2005 v.56 no.1-2 pp. 165-168
ISSN:
0236-5383
Subject:
Clarias gariepinus, antioxidants, catfish, dietary fat, energy, essential fatty acids, fingerlings, fish consumption, fish oils, glutathione, long chain polyunsaturated fatty acids, peroxidation
Abstract:
Lipids are used to provide the energy to cover the metabolic needs and to provide essential fatty acids, which are important for membrane function [12]. Fats may contain high level of long chain polyunsaturated fatty acids, which are prone to peroxidation [8] and will interact with the antioxidant defense system [1]. There is contradiction in the literature about whether the intake of fish oil enhance [7] or deplete [4] tissue antioxidant defenses and the glutathione redox system in different organisms. The aim of the present study was to examine the effects of different dietary oils on parameters of the lipid peroxide state and the glutathione redox system in <i>C. gariepinus </i>fingerlings.
Agid:
4795097