http://scholars.ntou.edu.tw/handle/123456789/9865
標題: | Effects of thermal stress and vitamin C on lipid peroxidation and fatty acid composition in the liver of thornfish Terapon jarbua | 作者: | Chien, L. T. Deng-Fwu Hwang |
關鍵字: | Deformed fish;Fatty acid composition;Lipid oxidation;Polyunsaturated fatty acid;Saturated fatty acid;Terapon jarbua;Thermal stress;Thornfish;Vitamin C | 公開日期: | 一月-2001 | 出版社: | ELSEVIER | 卷: | 128 | 期: | 1 | 起(迄)頁: | 91-97 | 來源出版物: | Comparative Biochemistry and Physiology B-Biochemistry & Molecular Biology | 摘要: | The effects of thermal stress and vitamin C were examined on the lipid peroxidation and fatty acid composition in the liver of thornfish. Small thornfish were cultured at 28, 32 and 36°C and then fed diets with 0, 80, 400 and 2000 ppm vitamin C-supplement, respectively, for 8 weeks. Fish fed a diet without vitamin C supplement and cultured at 36°C showed the highest values of hepatosomatic index and malondialdehyde, followed by fish fed a diet without vitamin C supplement and cultured at 32°C. Lipid peroxidation in the liver of fish was elevated by high water temperature and prevented by vitamin C. The % of polyunsaturated fatty acid (PUFA) in the liver lipid was higher when fish were cultured at the lower water temperature. Vitamin C significantly reduced the % of PUFA and increased the % of saturated fatty acid (SFA) in the liver lipid. The % of SFA in the liver lipid was not affected by water temperature. We conclude that temperature and vitamin C significantly affected the lipid characters of liver in thornfish. |
URI: | http://scholars.ntou.edu.tw/handle/123456789/9865 | ISSN: | 1096-4959 | DOI: | 10.1016/s1096-4959(00)00299-2 |
顯示於: | 食品科學系 |
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