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 salar L.)

authored by: M. Faizan, I. Stubhaug, D. Menoyo, T. Esatbeyoglu, A.E. Wagner, G. Struksnæs, W. Koppe, G. Rimbach
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 ~ 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.
Organisation(s): Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development
Type: Article
Journal: International Journal for Vitamin and Nutrition Research
Volume: 83
Pages: 238-245
No. of pages: 8
ISSN: 0300-9831
Publication date: 2014
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Medicine (miscellaneous), Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics
Sustainable Development Goals: SDG 3 - Good Health and Well-being
Electronic version(s): https://doi.org/10.1024/0300-9831/a000166 (Access: Closed)