2004
DOI: 10.1046/j.1365-2095.2003.00280.x
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Abstract: The present study investigated the distribution of α‐tocopherol (vitamin E) in fillets of turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus). Turbot and Atlantic halibut were fed commercial diets, supplemented with different levels of α‐tocopheryl acetate at the dietary target levels of 100, 500 and 1000 mg α‐tocopheryl acetate kg−1 diet. The actual levels were 72, 547 and 969 for turbot, while halibut received 189, 613 and 875 mg α‐tocopheryl acetate kg−1 diet. Turbot were fed the … Show more

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Cited by 13 publications
(12 citation statements)
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“…Table 3 shows that a higher mean value was found in the tail zone than in the head zone, although differences were not found significant. However, an inhomogeneous distribution of a-tocopherol in muscle has been observed in other wild fish, such as turbot (P. maxima) (Aubourg et al, 2007) and Atlantic halibut (Hippoglossus hippoglossus) (Ruff et al, 2004); in such experiments, higher a-tocopherol contents were observed in edible zones that had higher total lipid contents. In the current experiment, a higher mean total lipid content in the tail zone was accompanied by a higher mean a-tocopherol presence in the same site (Tables 2-3).…”
Section: Lipid Classes and Groupsmentioning
confidence: 94%
“…Table 3 shows that a higher mean value was found in the tail zone than in the head zone, although differences were not found significant. However, an inhomogeneous distribution of a-tocopherol in muscle has been observed in other wild fish, such as turbot (P. maxima) (Aubourg et al, 2007) and Atlantic halibut (Hippoglossus hippoglossus) (Ruff et al, 2004); in such experiments, higher a-tocopherol contents were observed in edible zones that had higher total lipid contents. In the current experiment, a higher mean total lipid content in the tail zone was accompanied by a higher mean a-tocopherol presence in the same site (Tables 2-3).…”
Section: Lipid Classes and Groupsmentioning
confidence: 94%
“…Tocopherols prevent free radical oxidation of lipids and fatty acids in vivo (Bell et al 2000); postslaughter, they can reduce rates of oxidation and lengthen shelf life of fresh or frozen fillets (Gatta et al 2000;Ruff et al 2002;Hamre et al 2004). Tissue a-tocopherol content and oxidative stability have been enhanced via dietary supplementation with SYNE in sunshine bass (Kocabas and Gatlin 1999), rainbow trout Oncorhynchus mykiss (Chaiyapechara et al 2003), European seabass Dicentrarchus labrax (Gatta et al 2000), Atlantic salmon (Hamre et al 1998(Hamre et al , 2004Scaife et al 2000), Atlantic halibut Hippoglossus hippoglossus (Ruff et al 2002(Ruff et al , 2004, and turbot Scophthalmus maximus (Ruff et al 2003(Ruff et al , 2004. Although no significant differences were noted after long-term storage, fillet aldehydes numerically decreased with increasing dietary NSVE but not with ethoxyquin.…”
Section: Discussionmentioning
confidence: 99%
“…Chemical constituents in edible parts of marine species have proved to be inhomogeneously distributed as a result of physiological and anatomical factors (Haouas et al ., ; Thammapat et al ., ). In this sense, the lipid content and composition have been recognised as the most highly affected, showing wide distribution differences among edible tissues in wild fatty (Nakamura et al ., ) and lean (Ruff et al ., ; Prego et al ., ) species as well as in farmed ones (Testi et al ., ; Álvarez et al ., ). Concerning microelements’ presence in seafood, previous studies have shown that concentration in fish muscle sites may be influenced by different biological factors (anatomical, physiological), as well as by external factors such as food source and environment pollution (Alasalvar et al ., ; Noël et al ., ).…”
Section: Introductionmentioning
confidence: 99%