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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39053

Title: Effects of thermal stress and vitamin C on lipid peroxidation and fatty acid composition in the liver of thornfish Terapon jarbua
Authors: Liang-Tan Chien
Deng-Fwu Hwang
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Vitamin C
Deformed fish
Fatty acid composition
Lipid oxidation
Polyunsaturated fatty acid
Saturated fatty acid
Terapon jarbua
Thermal stress
Thornfish
Date: 2008-01
Issue Date: 2016-11-23T02:36:08Z
Publisher: Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology
Abstract: Abstract: The effects of thermal stress and vitamin C were examined on the lipid peroxidation and fatty acid composition in the liver of thornfish. Small thornfish were cultured at 28, 32 and 36°C and then fed diets with 0, 80, 400 and 2000 ppm vitamin C-supplement, respectively, for 8 weeks. Fish fed a diet without vitamin C supplement and cultured at 36°C showed the highest values of hepatosomatic index and malondialdehyde, followed by fish fed a diet without vitamin C supplement and cultured at 32°C. Lipid peroxidation in the liver of fish was elevated by high water temperature and prevented by vitamin C. The % of polyunsaturated fatty acid (PUFA) in the liver lipid was higher when fish were cultured at the lower water temperature. Vitamin C significantly reduced the % of PUFA and increased the % of saturated fatty acid (SFA) in the liver lipid. The % of SFA in the liver lipid was not affected by water temperature. We conclude that temperature and vitamin C significantly affected the lipid characters of liver in thornfish.
Relation: 128(1)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39053
Appears in Collections:[食品科學系] 期刊論文

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