Effects Of Different Stored Methods On Degree Of Fish Oil Oxidized And Feeding Assessment

Experiments were conducted to investigate the effects of different stored conditions on the quality of fish oil and select indexes which can reflect the changes of degree of oxidation sensitively.Another feeding trials were conducted to investigate the effects of dietary fish oil at different stored conditions on the growth performance,body composition,hepatopancreas morphology,antioxidant capacity,fat metabolism and related gene expression of juvenile orange-spotted grouper(Epinephelus coioides)and juvenile white prawn(Litopenaeus vannamei).The brief summary are as follows.1.In order to explore the effects of different methods on quality of fish oil and sift sensitive indexes of oxidation about fish oil,and then,offer theoretical basis for detection system of fish oil quality.The experiment,using two-factor experimental design,was conducted in 4℃and ambient temperature(AT)respectively,factor A were different amount of antioxidant ethoxyquinoline(EQ)added: 0 mg/Kg,30 mg/Kg,300 mg/Kg,and factor B were different stored time:15 d,30 d,45 d,60 d,75 d,90 d,105 d,120 d,135 d.AV,POV,An.V,TBARS,IV,FA of fish oil were significantly affected by different amount of EQ added and stored times(P<0.05)in 4℃and AT.Besides the interactive influences of different amount of EQ added and stored times were significant(P<0.05).The quality of fish oil at 30 mg/Kg EQ+45 d in AT was the minimum limit which could use.POV,An.V and IV were sensitive and accurate to reflect the change of fish oil so that they were necessary when detected quality of fish oil.2.An 8-week growth experiment was conducted to determine the effects of oxidized fish oil at different stored conditions on the growth performance,body composition,antioxidant capacity,fat metabolism and histomorphology of juvenile orange-spotted grouper(Epinephelus coioides).The conditions which the fish oil was oxidized were as follows: stored temperature:4 ℃,ambient temperature[AT,(31.5±3.5)℃)];stored time: 45 d,90 d,135 d;supplementations of antioxidant: 30 mg/Kg(EQ),300 mg/Kg(HEQ).According to the different treatment conditions of fish oil,there were 14 groups: TF+EQ [positive control(fresh oil + EQ)],TF [negative control(fresh oil)],T4 ℃+45d+EQ,T4 ℃+45d+HEQ,T4 ℃+90d+EQ,T4 ℃+90d+HEQ,T4 ℃+135d+EQ,T4 ℃+135d+HEQ,TAT+45d +EQ,TAT+45d +HEQ,TAT+90d +EQ,TAT+90d +HEQ,TAT+135d +EQ,TAT+135d +HEQ.The experiment kept 56 days,in which,experimental animals were juvenile grouper(18±0.02 g).The study showed significant differences were obvers in growth performance,antioxidant capacity,fat metabolism and histomorphology of juvenile orange-spotted grouper with oxidation level of fish oil increasing.High level oxidized fish oil could cause oxidative stress oxidative stress of organism and toxicosis,lead to antioxidant system and fat metabolism system disordered,inducing fatty liver,inflammation and atherosclerosis.In this study,the effects caused by fish oil,which was soted within 90 days in 4℃and 45 days in AT,were available for orange-spotted grouper.3.An 8-week growth experiment was conducted to determine the effects of oxidized fish oil at different stored conditions on the growth performance,body composition,antioxidant capacity,fat metabolism and histomorphology of juvenile white prawn(Litopenaeus vannamei).The conditions which the fish oil was oxidized were as follows: stored temperature:4 ℃,ambient temperature[AT,(31.5±3.5)℃)];stored time: 45 d,90 d,135 d;supplementations of antioxidant: 30 mg/Kg(EQ),300 mg/Kg(HEQ).According to the different treatment conditions of fish oil,there were 14 groups: TF+EQ [positive control(fresh oil + EQ)],TF [negative control(fresh oil)],T4 ℃+45d+EQ,T4 ℃+45d+HEQ,T4 ℃+90d+EQ,T4 ℃+90d+HEQ,T4 ℃+135d+EQ,T4 ℃+135d+HEQ,TAT+45d +EQ,TAT+45d +HEQ,TAT+90d +EQ,TAT+90d +HEQ,TAT+135d +EQ,TAT+135d +HEQ.The experiment kept 56 days,in which,experimental animals were white prawn(0.3±0.02 g).The study showed significant differences were obvers in growth performance,antioxidant capacity,fat metabolism and histomorphology of white prawn with oxidation level of fish oil increasing.High level oxidized fish oil could cause oxidative stress oxidative stress of organism and toxicosis,lead to antioxidant system and fat metabolism system disordered,inducing fatty liver,inflammation and atherosclerosis.Because of different species,the tolerance for oxidized fish oil also was discrepant.In this study,the effects caused by fish oil,which was soted within 135 days in 4℃and 90 days in AT,was available for white prawn.