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Effect of Refrigerated Storage on Fillet Quality of Vitamin E Fed Rohu, Labeo rohita

Effect of Refrigerated Storage on Fillet Quality of Vitamin E Fed Rohu, Labeo rohita

Amber Iqbal1, Mahroze Fatima2, Syed Z. H. Shah3,*, Muhammad Afzal1, Moazama Batool4, Muhammad Bilal5, Naheed Bano6, Ayesha Khizar2 and Sumbal Iqbal7

1Fish Nutrition Laboratory, Department of Zoology, Wildlife and Fisheries, University of Agriculture, Faisalabad, Pakistan
2Department of Fisheries and Aquaculture, University of Veterinary and Animal Sciences, Lahore, Pakistan.
3Department of Zoology, University of Gujrat, Gujrat, Pakistan
4Department of Zoology, Govt. College Women University, Sialkot, Pakistan 
5School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
6Department of Veterinary and Animal Science, MNS-University of Agriculture, Multan, Pakistan
7Department of Zoology, Wildlife and Fisheries, University of Agriculture, Faisalabad Sub Campus Toba Tek Singh, Pakistan
 
* Corresponding author: dr.zakirhussain@uog.edu.pk, zakiruaf@gmail.com

ABSTRACT

The dietary effect of vitamin E supplementation on fingerlings of Labeo rohita during refrigerated storage was investigated. Six graded levels of vitamin E, between 0-125 mg/kg vitamin E, were fed to fish. After 60-day feeding trial, fish were sacrificed, fillets were stored in refrigerator at -20°C and analyzed on 0, 15 and 30th day of storage. Upon refrigeration the vitamin E fed fish showed reduced level of Thiobarbituric acid reactive substances (TBARS) at all storage days. The enzyme activities were improved by elevating the levels of vitamin E in diet as well as by storage period (P < 0.05) for all treatments. Fatty acid profile indicated that n-3, n-6 fatty acids and the ratios of ARA/EPA and n-3/n-6 were increased by increasing vitamin E supplementation and decreased with an increase in the storage period. Conclusively, the dietary vitamin E reduced lipid peroxidation and improved the fillet quality of stored fish.

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Pakistan Journal of Zoology

February

Vol. 55, Iss. 1, Pages 1-500

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