scholarly journals The effects of feeding and starvation on antioxidant defence, fatty acid composition and lipid peroxidation in reared Oncorhynchus mykiss fry

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Hatayi Zengin
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Oncorhynchus Mykiss ◽  
Antioxidant Activities ◽  
Fatty Acid Content ◽  
Whole Body ◽  
Starvation Period ◽  
Antioxidant Defence ◽  
Total N ◽  
Fat Soluble Vitamins

AbstractThe effects of feeding and starvation have been studied with respect to oxidative stress and enzymatic antioxidant activities in the whole body of 4 cm rainbow trout fry Oncorhynchus mykiss (Walbaum 1792). The experiment was conducted for 28 days. The selected biomarkers for the study were determined, including non-enzymic scavengers glutathione (GSH), oxidized glutathione (GSSG) and malondialdehyde (MDA) contents and a number of enzymes are known to have major antioxidant activity, such as activities of süperoksit dismutaz (SOD), catalase (CAT), glutatyon peroksidaz (GSHpx), glutatyon Redüktaz (GR) and Glutatyon-S-Transferaz (GST). There is an endogenous cellular glutathione pool which consists of two forms of glutathione, i.e. the GSH and the GSSG. Oxidative damage was measured by the formation of MDA as an indication of lipid peroxidation. The activities of SOD in 14th and 28th day and the activity of CAT in 14th day were increased significantly during the 28 days of starvation. GSHpx and GR activities in starved fry decreased significantly in 28th day. GST activity in all starved fry showed the most significant increases the period of 28 days starving. The highest ΣSFA (Total Saturated Fatty Acid) content was obtained from 28 day starved fry. In starved fry, there was an apparent preference in utilization of C18:1n-9 than in the fed fry. In both starved and fed fry, C16:1n-7 was preferentially kept during the same period. Fry kept 28 days under starvation conditions exhausted C15:0, C17:0, C18:3n-6, C22:0, C24:0. They utilized less C20:5n-3 acid and conserved strongly C22:6n-3 acid. Concentrations of C20:5n-3, C22:5n-3, C22:6n-3 and total n-3 fatty acids significantly increased and C18:3n-3 significantly decreased in the whole body of starved fry during starvation period. A significant increase in the concentrations of C22:5n-3 and C22:6n-3 was determined in the fed fries in the last 2 weeks. Fat-soluble vitamins, cholesterol, stigmasterol and β-sitosterol levels were also determined in the same period of O. mykiss fry.

scholarly journals Comparison of fatty acid content of fresh and frozen fillets of rainbow trout (Oncorhynchus mykiss) Walbaum

2014 ◽  
Vol 57 (1) ◽  
pp. 103-109 ◽  
Author(s):  
Celia Chávez-Mendoza ◽  
José Arturo García-Macías ◽  
Alma Delia Alarcón-Rojo ◽  
Juan Ángel Ortega-Gutiérrez ◽  
Celia Holguín-Licón ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Rainbow Trout Oncorhynchus Mykiss

scholarly journals Effects of dietary conjugated linoleic acid on lipid peroxidation in breast and thigh muscles of broiler chickens

2017 ◽  
Vol 62 (No. 8) ◽  
pp. 331-338 ◽  
Author(s):  
Y. Liu ◽  
G. Tang ◽  
J. Yang ◽  
W. Li
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Acid Content ◽  
Broiler Chickens ◽  
Control Diet ◽  
Fatty Acid Content ◽  
Left Breast ◽  
Thigh Muscles

The effect of dietary supplementation with conjugated linoleic acid (CLA) on lipid peroxidation in the breast muscles (Pectoralis major and Pectoralis minor) and thigh muscles of broiler chickens was investigated. A total of ninety-six 21-day-old Arbor Acres male broiler chickens were assigned to 2 dietary treatments (0 and 1.5% CLA) with 8 replicates per 6 chickens each. The left breast and thigh muscles of broiler chickens were excised on day 42. The broilers receiving the CLA diet exhibited lower malondialdehyde content and reactive oxygen species production (P < 0.01) in the breast and thigh muscles than the broilers receiving the control diet. After the dietary CLA supplementation, the glutathione (GSH) content in the breast and thigh muscles of the broiler chickens fed the CLA diet increased by 21.89 and 21.56%, respectively (P < 0.05) while the γ-glutamylcysteine synthetase（γ-GCS）activity increased by 28.57 and 25.80% (P < 0.05), respectively. Dietary CLA significantly increased the CLA content (P < 0.01) and saturated fatty acid content (P < 0.05), and decreased the monounsaturated fatty acid content (P < 0.01) in the breast and thigh muscles. These results showed that dietary CLA may decrease the lipid peroxidation level in the breast and thigh muscles of broiler chickens perhaps through increasing the γ-GCS activity to induce GSH synthesis and changing the fatty acid composition to increase oxidative stability.

scholarly journals Susceptibility to peroxidation and fatty acid composition of fresh boar semen obtained from different hog farms

2012 ◽  
Vol 23 (1) ◽  
pp. 8
Author(s):  
M. Marmunti ◽  
A. M. Gutiérrez ◽  
M. Gavazza ◽  
S. Williams ◽  
A. Palacios
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Light Emission ◽  
Fatty Acid Content ◽  
Boar Semen ◽  
Dependent Samples

<p>Objectives of this study were to determine the fatty acid composition and to analyze the sensitivity to lipid peroxidation of different boar fresh semen samples from two herds, H1 and H2. Lipid peroxidation was evaluated using chemilu­minescence (cpm/mg of protein) and fatty acid profile by means of gas chromatography. The saturated fatty acid content found in the analyzed spermatozoa was approximately 43% in H1 and 33% in H2, whereas the total unsaturated fatty acid content was 47% in H1 and 59% in H2. When control and ascorbate-Fe++ dependent samples were compared, it was observed a significant increase in light emission. Consequently, significant decrease in the percentage of the polyunsaturated fatty acids was determined, being more affected: C22: 5 n6 and C22: 6 n3 in both herds, whereas C20: 4 n6 and C22: 4 n6 only in H2. The great amounts of polyun­saturated fatty acids found in H2 samples could be related to the loss of acrosomal integrity. Our results indicate that boar semen contains great amounts of polyunsaturated fatty acid in its composition, which were vulnerable to the lipid peroxidation.</p>

scholarly journals Oxidative stress and antioxidant defence markers in muscle tissue of rainbow trout (Oncorhynchus mykiss) after vaccination against Yersinia ruckeri

2016 ◽  
Vol 60 (1) ◽  
pp. 25-33 ◽  
Author(s):  
Halyna Tkachenko ◽  
Joanna Grudniewska ◽  
Agnieszka Pękala ◽  
Elżbieta Terech-Majewska
Keyword(s):  
Oxidative Stress ◽  
Lipid Peroxidation ◽  
Rainbow Trout ◽  
Oncorhynchus Mykiss ◽  
Muscle Tissue ◽  
Yersinia Ruckeri ◽  
Antioxidant Defence ◽  
Rainbow Trout Oncorhynchus Mykiss ◽  
Significant Difference ◽  
Derivatives Of

AbstractIntroduction: The goal of this study was to assess the influence of vaccination against enteric redmouth disease on oxidative stress biomarkers and antioxidant defence in the muscle tissue of rainbow trout (Oncorhynchus mykiss Walbaum) vaccinated against Yersinia ruckeri in the first and second month after immunisation. Material and Methods: Healthy fish were vaccinated orally with inactivated whole cells of a virulent strain of Y. ruckeri. One and two months after immunisation the muscle samples were collected. Results: No significant difference was noted in lipid peroxidation level in either the first or second month after vaccination, while aldehydic and ketonic derivatives of oxidatively modified proteins (OMB) in the vaccinated group were significantly lower in the second month compared to those in the first month after vaccination (P < 0.05). The content of ketonic derivatives of OMB in muscles in the first month after immunisation was higher compared to untreated control. All these culminated in a depletion of glutathione peroxidase (GPx) activity and low level of total antioxidant capacity (TAC). Conclusion: Correlations between catalase activity and lipid peroxidation and TAC confirmed the pivotal role of catalase in antioxidant defence during immunisation. From a broader perspective, it is suggested that immunisation of fish with Yersinia vaccine is associated with induced free radical formation and oxidative stress. Free radicals would therefore be at least partially responsible for the induction of both humoral and cellular elements of the immunity and increased protective immunity against Y. ruckeri infection.

Ripening changes in Kopanisti cheese

1990 ◽  
Vol 57 (2) ◽  
pp. 271-279 ◽  
Author(s):  
Stelios E. Kaminarides ◽  
Emmanuel M. Anifantakis ◽  
Efstathios Alichanidis
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Free Amino ◽  
Fatty Acid Content ◽  
Aminobutyric Acid ◽  
Total N ◽  
Soft Cheese ◽  
Long Chain

SummaryChanges in a Greek traditional soft cheese, Kopanisti, were followed during ripening. Mature cheese contained > 52% moisture, 22·7% fat and 19·3% protein. The as-casein content was hydrolysed faster than the β-casein so that in mature cheese only 23% and 35% respectively of these proteins remained intact. Soluble N, TCA-soluble N, amino acid N and NH3 were present to the extent of 28·9, 24·6, 14·3 and 6·6% of total N respectively. Leucine, γ-aminobutyric acid, valine and alanine were the dominant free amino acids in the mature cheese. Lipolysis was intense and the total free fatty acid content of ripe cheese was ∽ 50 g/kg cheese. The rate of liberation of short-chain (C4–C8) fatty acids was higher than that of the long-chain. The characteristic rich flavour and peppery taste appeared after 16 d ripening and the best overall cheese quality was produced after 32 d maturation.

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