ヒラメParalichthys olivaceusの肝臓の脂質過酸化におよぼす植物発酵産物の餌料添加効果

• ASHIDA Takayuki

  Manda Fermentation Co., Ltd. Department of Marine Biotechnology, Faculty of Engineering, Fukuyama University

• OKIMASU Eiji

  Department of Marine Biotechnology, Faculty of Engineering, Fukuyama University

• AMEMURA Akinori

  Department of Marine Biotechnology, Faculty of Engineering, Fukuyama University

書誌事項

タイトル別名

• Effect of Diet Supplemented with a Fermented Vegetable Product on Lipid Peroxidation in Liver of Japanese Flounder, Paralichthys olivaceus.

抄録

We investigated the effects of Manda®, a fermented vegetable product (FVP), on the growth and lipid peroxidation of Japanese flounder (Paralichthys olivaceus) . Fish were fed on diets containing FVP (3, 6, and 15 mg/kg body weight/day) for 8 weeks. The final body weights of these fish were slightly influenced by the dietary treatments, whereas the level of lipid peroxidation in the livers was significantly (p<0.01) lower than that in control fish (without FVP) . These results suggested that the feeding of the FVP to fish reduces oxidative stress, and may be useful for the rearing of cultured fish.

収録刊行物

• 水産増殖

  水産増殖 50 (1), 121-122, 2002

  日本水産増殖学会

キーワード

• Fermented vegetable product
• Japanese flounder
• Lipid peroxidation

詳細情報

• CRID: 1390282679692020096
• NII論文ID: 10008020392
• NII書誌ID: AN00124667
• DOI: 10.11233/aquaculturesci1953.50.121
• ISSN: 21850194
• ISSN: 03714217
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030642454
• 本文言語コード: en
• データソース種別:
  • JaLC
  • IRDB
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可