title: Effects of thermal stress and vitamin C on lipid peroxidation and fatty acid composition in the liver of thornfish Terapon jarbua.
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 degrees 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 degrees C showed the highest values of hepatosomatic index and malondialdehyde, followed by fish fed a diet without vitamin C supplement and cultured at 32 degrees 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.
authors.affiliation: Department of Food Science, National Taiwan Ocean University, 202, Keelung, Taiwan, ROC.
authors.forename: L T
authors.initials: LT
authors.lastname: Chien
authors.forename: D F
authors.initials: DF
authors.lastname: Hwang
mesh_terms: D000818:Animals; D001205:Ascorbic Acid / Q000494:pharmacology*; D004305:Dose-Response Relationship, Drug; D005227:Fatty Acids / Q000378:metabolism; D005231:Fatty Acids, Unsaturated / Q000378:metabolism; D005399:Fishes; D015227:Lipid Peroxidation / Q000187:drug effects*; D008099:Liver / Q000378:metabolism*; D013312:Stress, Physiological; D013696:Temperature; D013997:Time Factors
chemical_list: D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D001205:Ascorbic Acid