International Journal of Agriculture and Agricultural Sciences ISSN 1712-3496 Vol. 4(2), pp. 050-058 August, 2017. © Advanced Scholars Journals

Full length Research Paper

Effects of selenium and vitamin E supplementation in the diet on the pacu´s productive performance

*Romário Jobim Machida, Sérgio Barrichello and Eduardo Vieira

Post Graduate in Aquaculture and Sustainable Development, Universidade Federal do Paraná, Rua Pioneiro, 2153, Palotina, Paraná 85950-000 Brazil.

*Corresponding Author. Email: [email protected]

Accepted 15 July, 2017

Abstract

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.

Key words: Aquaculture, dietary antioxidants, lipid oxidation.