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dc.contributor.authorKarimzadeh, J.
dc.contributor.authorKeramat, A.
dc.contributor.authorAbedian Kenari, A.
dc.contributor.authorKarimzadeh, G.
dc.coverage.spatialIranen_US
dc.date.accessioned2017-11-28T16:21:08Z
dc.date.available2017-11-28T16:21:08Z
dc.date.issued2012
dc.identifier.issn1026-1354
dc.identifier.urihttp://hdl.handle.net/1834/10600
dc.description.abstractThe main objective of this study was to determine the interactive effects of dietary selenium and fat on fatty acid compositions of rainbow trout tissues. We formulated six experimental diets by addition of two fat levels (15 and 30%) and three selenium levels (0.1, 0.15 and 0.2mg/kg) to a basal diet, according to a 3x2 factorial design. Juvenile rainbow trout with initial weights of 6.99g were assigned to 18 tanks with 300L capacity each containing 25 fish, with three replicates for each diet. The result showed that unsaturated fatty acid and tissue oxidation rate increased with an increase in fat content of the diets. Addition of dietary selenium increased enzyme of Glutathione (GSH-Px) activity and at high-fat diet (30% fat), selenium addition improved polyunsaturated fatty acid compositions by depression of oxidation rate. However, inclusion of high dose of selenium (0.2mg/kg) had a negative impact on the Arachidonic and Eicosapentaenoic acids. In conclusion, dietary selenium supplementation can preserve fatty acid quality by controlling fatty acid oxidation at high-fat diet. The results obtained from the current study suggest that rainbow trout at high-fat diet requires 0.15mg/kg selenium to reduce oxidation level.en_US
dc.language.isofaen_US
dc.subject.otherOncorhynchus mykissen_US
dc.subject.otherRainbow trouten_US
dc.subject.otherGlutathioneen_US
dc.titleInteractions of dietary selenium and fat on fatty acid compositions of rainbow trout (Oncorhynchus mykiss) tissuesen_US
dc.typeJournal Contributionen_US
dc.bibliographicCitation.issue4en_US
dc.bibliographicCitation.titleIranian Scientific Fisheries Journalen_US
dc.bibliographicCitation.volume20en_US
dc.description.statusPublisheden_US
dc.format.pagerangepp.107-116en_US
dc.subject.asfaInteractionsen_US
dc.subject.asfaDietaryen_US
dc.subject.asfaSeleniumen_US
dc.subject.asfaFatty Aciden_US
dc.subject.asfaFaten_US
dc.subject.asfaCompositionsen_US
dc.subject.asfaTissuesen_US
dc.subject.asfaOxidationen_US
dc.subject.asfaDietsen_US
dc.type.refereedRefereeden_US
refterms.dateFOA2021-01-30T18:48:27Z


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