Accumulation and depuration of the synthetic antioxidant ethoxyquin in the muscle of Atlantic salmon (Salmo salar L.)

Bohne, Victoria J. Berdikova; Lundebye, Anne‐Katrine; Hamre, Kristin

doi:10.1016/j.fct.2008.01.028

Cited by 49 publications

(62 citation statements)

References 23 publications

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“…1831]. The use of synthetic antioxidants in fish feed and subsequent carry-over to farmed fish fillets has received increasing attention from a food safety perspective in recent years (Bohne et al 2008;Petri et al 2008), although a maximum residue limit (MRL) for synthetic antioxidants in food products from farm animals does not currently exist in the EU. To avoid these undesirable side effects, researchers are focusing on several natural compounds as acceptable alternatives, at least partially, to synthetic antioxidant molecules.…”

Section: Introductionmentioning

confidence: 99%

Olive oil by-product as a natural antioxidant in gilthead sea bream (Sparus aurata) nutrition

Sicuro

Daprà

Gai³

et al. 2009

Aquacult Int

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The aim of the study reported here was to evaluate the efficiency of a natural antioxidant substance in gilthead sea bream (Sparus aurata) feeds. An olive oil by-product, olive mill vegetation water (VW), contains polyphenols, which have a strong antioxidant activity. A 147-day growth trial was conducted (monofactorial balanced, 4 9 3) with diet as the experimental factor. Two diets [isonitrogenous (crude protein 40%) and isoenergetic (gross energy = 18MJ kg -1 on a dry weight basis] were formulated with 1 and 5% of VW (VW1, VW5); the control diet did not contain VW. A total of 600 juvenile gilthead sea breams (mean body weight 114.1 ± 5.7 g) were utilised. Production parameters and somatic indexes were calculated at the end of the growth trial. Antioxidant activity in fish fillets was investigated using TBARS and DPPH assays. A number of haematological parameters and digestive enzyme patterns were measured in fish in the middle and at the end of the experiment. The TBARS values showed slight delays in the development of oxidation in the fillet of fish fed with VW. There was no statistical difference between fish fed with the experimental diet and the control group, except for maltase activity, which increased with increasing VW in the feed. We found that the use of VW in a gilthead sea bream diet did not have any detrimental effects on gilthead sea bream production and physiological parameters and slightly improved the conservation of the fish fillets.

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Section: Introductionmentioning

confidence: 99%

Olive oil by-product as a natural antioxidant in gilthead sea bream (Sparus aurata) nutrition

Sicuro

Daprà

Gai³

et al. 2009

Aquacult Int

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“…The pH of each diet was adjusted to 7.0 via the addition of 6.0 N NaOH according to Li et al [37]. Pellets were produced and stored at À20 C as described by Bohne et al [38]. According to the method of Koopmans et al [39], the Trp concentrations in the six experimental diets were determined to be 0.7 (control), 1.7, 3.1, 4.0, 5.2 and 6.1 g Trp kg À1 diet.…”

Section: Experimental Design and Dietsmentioning

confidence: 99%

Dietary tryptophan modulates intestinal immune response, barrier function, antioxidant status and gene expression of TOR and Nrf2 in young grass carp (Ctenopharyngodon idella)

Wen

Feng

Jiang

et al. 2014

Fish & Shellfish Immunology

188

126

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“…Utilisation of synthetic antioxidants, such as butylated hydroxyanisole, BHT and propyl gallate to retard lipid oxidation is regulated because of the possible health risks associated with their use (Bohne et al, 2008;Hamre et al, 2010). For this reason, the replacement of synthetic antioxidants with natural antioxidants could have beneficial effects in terms of health implications (Moure et al, 2001).…”

Section: Discussionmentioning

confidence: 99%

“…Recently, there has been a substantial carry-over of these antioxidants to the fish fillet and the mandatory two weeks starvation period before slaughter of farmed fish is not sufficient for clearance of these antioxidants from the fillet (Bohne et al, 2008, Hamre et al, 2010. Therefore, a switch to natural antioxidants in fish feed ingredients would be an advantage both for the aquaculture industry, and with regard to consumer health and well-being.…”

Section: Introductionmentioning

confidence: 99%

Improvement of antioxidant potential in rats consuming feathers protein hydrolysate obtained by fermentation of the keratinolytic bacterium, Bacillus pumilus A1

Fakhfakh¹,

Dahmen²,

Sellami-Kamoun³

et al. 2012

Afr. J. Biotechnol.

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The in vitro and in vivo antioxidant activities of feathers protein hydrolysate (FPH), produced by fermentation with the keratinolytic bacterium, Bacillus pumilus strain A1, were evaluated. The antioxidant activities of FPH, evaluated using DNA nicking and ferrozine assays, demonstrate that FPH present an important antioxidant potential. Interestingly, the addition of this hydrolysate (2.5 and 5%) to the feed of rats caused a significant decrease in the rate of thiobarbutiric acid reagent substances (TBARS) and the enzymatic antioxidants activities (superoxide dismutase, glutathione peroxidase and catalase) in liver, kidney, heart, brain and cerebella, as compared to the control. However, the supplementation of the standard food by 2.5% of untreated feather meal or 5% of soya is associated with an increase of the TBARS rate and enzymatic antioxidant activities. These results indicate that FPH may be useful as supplementary proteins and natural antioxidant in animal feed formulation.

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Accumulation and depuration of the synthetic antioxidant ethoxyquin in the muscle of Atlantic salmon (Salmo salar L.)

Cited by 49 publications

References 23 publications

Olive oil by-product as a natural antioxidant in gilthead sea bream (Sparus aurata) nutrition

Olive oil by-product as a natural antioxidant in gilthead sea bream (Sparus aurata) nutrition

Dietary tryptophan modulates intestinal immune response, barrier function, antioxidant status and gene expression of TOR and Nrf2 in young grass carp (Ctenopharyngodon idella)

Improvement of antioxidant potential in rats consuming feathers protein hydrolysate obtained by fermentation of the keratinolytic bacterium, Bacillus pumilus A1

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