No abstract

Four isonitrogenous and isolipidic diets containing fresh fish oil (peroxide value, POV: 11.5 meq kg−1, diet FR) and three degrees of oxidized fish oil (POV: 132, 277 and 555 meq kg−1, diet OX132, OX277 and OX555, respectively) were formulated to investigate the effects of dietary oxidized fish oil on growth performance, body composition, antioxidant defence mechanism and liver histology of juvenile largemouth bass. After a 12‐week feeding trail, a proportion of approximately 9% of Micropterus salmoides showed inflammation and haemorrhage at the base of dorsal, pectoral and tail fin in both groups OX277 and OX555. Fish fed oxidized oil diets obtained significantly higher (P < 0.05) weight gain and specific growth rate because of their remarkable higher feed intakes, compared with the fresh oil receiving group. The analysis of biometric parameters and body composition indicated significant differences (P < 0.05) in various test diets. The activities of hepatic catalase and superoxide dismutase were significantly stimulated (P < 0.05) by oxidized oil ingestion. Hepatic glutathione peroxidase, glutathione reductase and glutathione‐S‐transferase activities were significantly higher (P < 0.05), and liver glutathione content was markedly lower (P < 0.05) in group OX555 than the other treatments. Oxidized oil consumption resulted in marked depletion (P < 0.05) of vitamin E concentration in plasma, liver and muscle tissue, increased plasma and muscle malondialdehyde content along with decreased haematocrit value. Histological examinations indicated that hepatocytes with lipid vacuoles and nuclear migration were shown in groups OX277 and OX555. The overall results in this study suggested that an increased oxidative stress in M. salmoides fed oxidized lipid may account for their stimulated hepatic antioxidant defences, vitamin E depletion in plasma and certain tissues, and pathological changes. The detrimental effect of oxidation products on fish health and the unexpectedly enhanced feed intake of oxidized feeds in M. salmoides underline the importance that cares should be taken to minimize dietary oxidation products to the greatest extent possible.