Interactions of dietary selenium and fat on fatty acid compositions of rainbow trout (Oncorhynchus mykiss) tissues

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Abstract

The 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.
*Corresponding author

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Iranian Scientific Fisheries Journal
Volume 20, Issue 4 - Serial Number 77
July and August 2011
Pages 107-116

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