Tissue ascorbic acid levels in European sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata L.) fingerlings fed diets containing different forms of ascorbic acid

TitleTissue ascorbic acid levels in European sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata L.) fingerlings fed diets containing different forms of ascorbic acid
Publication TypeJournal Article
Year of Publication1999
AuthorsAlexis, MN, Nengas I, Fountoulaki E, Papoutsi E, Andriopoulou A, Koutsodimou M, Gaubaudan J
JournalAquaculture
Volume179
Issue1-4
Pages447 - 456
KeywordsAscorbic acid, Sea bass, Sea bream
Abstract

Sea bass and sea bream fingerlings of 3-4 g initial weight were fed four diets supplemented with 250 mg/kg of ascorbic acid (AA) supplied as the fat coated form or different phosphate ester forms. An ascorbate free diet was also fed. Before the start of the experiment, fish were fed an ascorbate free diet in order to deplete their ascorbate stores. The same diet formulation was used in all treatments containing fish meal LT, soybean meal and wheat flour as the main ingredients. Feeding levels were the same for all groups of fish and were close to satiation. The results obtained for fish growth and feed efficiency did not differ significantly among groups of fish for both species studied. Muscle, liver and kidney were analysed for AA content after frequent sampling of fish. Tissue ascorbate levels increased after feeding the ascorbate containing diets, the rate of increase was although higher for sea bream than for sea bass. Ascorbate levels in groups fed the fat coated diet were lower than those fed the diets containing phosphate esters, probably due to a higher destruction of this form during feed preparation and storage. AA levels in the tissues studied were different with muscle having the lowest and kidney the highest value. Ascorbate levels in fish fed the ascorbate free diet decreased significantly. No growth reduction or deficiency signs were observed.

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