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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39041

Title: Effect of temperature on dietary vitamin C requirement and lipid in common carp
Authors: Deng-Fwu Hwang
Tse-Kun Lin
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Lipid composition
Common carp
Dietary vitamin C requirement
Thermal stress
Saturated fatty acids
Polyunsaturated fatty acids
Thiobarbituric acid relative-substance
Lipid oxidation
Date: 2002-01
Issue Date: 2016-11-22T08:20:44Z
Publisher: Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology
Abstract: Abstract: We investigated the effect of temperature on the requirement of vitamin C in common carp. Small carp (0.70 g) was separately cultured at 25 and 35°C, respectively, and fed diet with or without supplement of 2000 ppm vitamin C. The fish increased weight gain and had smaller feed conversion rate at 25°C than at 35°C, with vitamin C-supplement and subsequently, without vitamin C-supplement. The level of vitamin C in the hepatopancreas and muscle, the ratio of hydroxyproline/proline and the level of collagen in the bone and skin were higher both at 25°C than at 35°C, with vitamin C-supplement and then without vitamin C-supplement. Judging from these results, the carp required vitamin C-supplement when cultured at high temperature. The level of thiobarbituric acid reactive-substance (TBARS) in the hepatopancreas and muscle of fish was higher at 35°C than at 25°C, without vitamin C-supplement and then with vitamin C-supplement. The level of glutathione was contrary to that of TBARS. Triglycerides and the ratio of polyunsaturated fatty acid (PUFA) in hepatopancreas and muscle of fish were higher at 25°C than at 35°C, and without vitamin C-supplement than with vitamin C-supplement. It is concluded that temperature and vitamin C influence lipid composition and peroxidation in the hepatopancreas and muscle of common carp.
Relation: 131(1)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39041
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