EFECTO DE DIETAS ENRIQUECIDAS CON VITAMINA E Y SELENIO ORGÁNICO EN EL COMPORTAMIENTO PRODUCTIVO Y CALIDAD FUNCIONAL DEL FILETE DE TRUCHA ARCO IRIS (Oncorhynchus mykiss).

Rodríguez, P Hector; Rojas, M Sergio

doi:10.15381/rivep.v25i2.8494

Cited by 8 publications

(10 citation statements)

References 27 publications

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“…In our study, an increase of current feed selenium level (0.25 mg selenium•kg −1 ) to maximum approved levels in the European market (0.5 mg selenium•kg −1 ) with a selenised-yeast led to a 2.9-fold increase for selenium contents in trout fillets. Although variable in the magnitude of selenium deposition, previous studies have also reported the successful Se fortification of fish fillets (Hunt et al, 2011;Küçükbay et al, 2009;Pacitti et al, 2015;Rodríguez & Rojas, 2014). The utilization of organic Se sources, as selenised-yeast, is also advantageous, since organic bound selenium was found to be a higher bioavailable form of Se when compared to inorganic sources in rainbow trout fortification studies (Küçükbay et al, 2009;Rider et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium

Ribeiro

Gonçalves

Bandarra

et al. 2017

Food Research International

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Fish and seafood consumption are increasing worldwide and the contribution of aquaculture products to consumers' diets is significant. External feeding in aquaculture unlocks the possibility of tailoring fish products with health beneficial compounds. A study was undertaken to evaluate the feed fortification with an iodine-rich macroalgae (Laminaria digitata) and selenised yeast, at its maximum permitted levels, on minerals and vitamins content in rainbow trout edible part. Dietary supplementation resulted in a six-fold increase for iodine and a 2.9-fold increase for selenium contents in trout fillets without altering sensorial traits. The fortified fish presented a nutritional contribution of 12.5% DRI for iodine and 78% DRI for selenium, but all produced fish could supply 80% DRI for vitamin D. Overall, fish from this trial could be labelled as "high in selenium and high in vitamin D" under the EFSA definition for a functional food.

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Section: Discussionmentioning

confidence: 99%

Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium

Ribeiro

Gonçalves

Bandarra

et al. 2017

Food Research International

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“…However, positive or negative changes in the fish health appear to be closely associated to the internal selenium amounts. When selenium concentrations in the body exceed the optimum level and start to accumulate in higher quantity in various fish tissues such as the muscle, liver, and kidney tissues, then exerts negative impact on the health of fish and cause toxicities (Hilton et al 1980;Raza 2012;Jamil 2013;Rodríguez and Rojas 2014).…”

Section: Selenium Deficiency and Its Surplus Amountsmentioning

confidence: 99%

“…The combined supplementation of vitamin E (50 ppm) and selenium (0.35 ppm) showed positive interaction with each other and significantly enhanced the gain weight and feed conversion ratio in rainbow trout (Oncorhynchus mykiss). Additionally, the flesh quality was also improved than in the control group (Rodríguez and Rojas 2014). Goes et al (2016) worked on the supplementation of selenium and vitamin E in diets for pacu (Piaractus mesopotamicus) and described that the supplementation of 1 mg Se kg −1 in combination with 200 mg vit E kg −1 considerably decreased the oxidation process in the meat which led to improved maintenance performance and body incomes.…”

Section: Selenium Interaction With Other Trace Elements and Vitamins mentioning

confidence: 99%

An overview of the ongoing insights in selenium research and its role in fish nutrition and fish health

Khan

Zuberi

Fernandes

et al. 2017

Fish Physiol Biochem

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In the present review, the ongoing researches about selenium research in fish nutrition have been comprehensively discussed. Selenium research is getting popularity in fish nutrition as it is required for the normal growth and proper physiological and biochemical functions in fish. Its deficiency or surplus amounts create severe problems in fish. It is available as inorganic form, organic form, and nano form. In fish, most of the previous research is about the selenium requirements for fish by using only one selenium source mainly the inorganic one. Selenium shows maximum biological activity and bioavailability when it is supplied in proper form. However, to differentiate the more bioavailable and less toxic form of selenium, sufficient information is needed about the comparative bioavailability of different selenium forms in different fish species. In fish, important data about the new forms of selenoproteins is still scarce. Therefore, it is necessary to focus on the determination and elucidation of the new selenoproteins in fish through the utilization of recent approaches of molecular biology and proteomics. The adaptation of these new approaches will replace the old fashioned methodologies regarding the selenium research in fish nutrition. Moreover, the use of molecular biology and proteomics-based new approaches in combination with selenium research will help in optimizing the area of fish nutrition and will improve the feed intake, growth performance, and more importantly the flesh quality which has a promising importance in the consumer market.

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“…There was also an improvement of the fillet´s functional quality when compared to control (Rodríguez and Rojas, 2014).…”

Section: Resultsmentioning

confidence: 80%

Supplementation of selenium and vitamin E in diets for pacu (Piaractus mesopotamicus): Effect on performance, body yields and lipid stability

Goes¹,

Feiden²,

Boscolo³

et al. 2016

Afr. J. Agric. Res.

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Current study evaluates the supplementation of selenium and vitamin E in the diet on performance, body yields and lipid stability of pacu. Seven hundred and twenty juveniles were distributed in 36 cages installed in a masonry tank. During 100 days, the animals were fed on diets supplemented with four selenium levels (0, 1, 2 and 4 mg/kg), combined with three levels of vitamin E (0, 100 and 200 mg/kg) in a 4x3 factorial arrangement. Selenium combined with vitamin E levels did not affect (P>0.05) growth and body yield of pacu. The interaction between levels of selenium and vitamin E did not influence (P>0.05) the lipid stability of main trunks. When the levels of vitamin E only are evaluated, 200 mg vitamin E/kg diet decreases lipid oxidation in 90 and 120 days of storage. The combination of 0 Se + 0 vitamin E / kg diet was influenced by storage time, and the highest rate of lipid oxidation was observed with 120 days of storage. Level 1 mg selenium + 200 mg vitamin E/kg in the diet of the pacu decreased meat lipid oxidation after 90 days of storage under freezing, coupled to the maintenance of performance and body yields.

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EFECTO DE DIETAS ENRIQUECIDAS CON VITAMINA E Y SELENIO ORGÁNICO EN EL COMPORTAMIENTO PRODUCTIVO Y CALIDAD FUNCIONAL DEL FILETE DE TRUCHA ARCO IRIS (Oncorhynchus mykiss).

Cited by 8 publications

References 27 publications

Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium

Natural fortification of trout with dietary macroalgae and selenised-yeast increases the nutritional contribution in iodine and selenium

An overview of the ongoing insights in selenium research and its role in fish nutrition and fish health

Supplementation of selenium and vitamin E in diets for pacu (Piaractus mesopotamicus): Effect on performance, body yields and lipid stability

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