Influence of levels and forms of selenium associated with levels of vitamins C and E on the performance, yield and composition of tilapia fillet

Food Science and Technology (Campinas)

Sthelio Braga Da Fonseca²  José Humberto Vilar Da Silva²  Edvaldo Mesquita Beltrão Filho²  Paulo De Paula Mendes¹  João Batista Kochenborger Fernandes¹  Alda Lúcia Lima Amancio¹  José Jordão Filho¹  Patrícia Barbosa De Lacerda¹  Francisca Rodrigues Pereira Da Silva¹ 

[1] ,Universidade Federal da Paraíba Centro de Ciências Humanas, Sociais e Agrárias Programa de Pós-graduação em Tecnologia AgroalimentarBananeiras PB ,Brasil

关键词: antioxidant;    organic;    yield;    antioxidante;    orgânico;    rendimento;   

DOI  :  10.1590/S0101-20612013000500017

来源: SciELO

【 摘 要 】

The objective of this study was to evaluate the influence of vitamin C (VC), vitamin E (VE), and two selenium sources on the performance, yield, and composition of Nile tilapia fillet. The experiment was conducted in a completely randomized design consisting of six treatments with the addition of 100, 200, and 400 mg kg-1 VC and VE and 0.1, 0.2, and 0.4 of two sources of selenium. Each treatment had five replicates of 30 fish each. The diet with 200 mg kg-1 VC and VE + 0.2 mg.k-1 organic selenium resulted in weight gain, length gain, and feed conversion ratio similar to that of the treatment with 400 mg kg-1 VC and VE + 0.4 mg kg-1 organic or inorganic selenium. The addition of organic selenium to the diet improved the weight gain and feed conversion ratio in comparison with the addition of inorganic selenium. The diet with 0.2 mg kg-1 organic selenium showed glutathione peroxidase level equal to the diet with 0.4 mg kg-1 of inorganic selenium. Carcass and fillet yields were not affected by treatments; however, there was treatment effect on the fillet's chemical composition.

【 授权许可】

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