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Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: Selenium inclusion decreases oxidative stress indicators and muscle injuries in sea bass larvae fed high-DHA microdiets
Author(s): Betancor, Monica
Caballero, Maria Jose
Terova, Genciana
Saleh, Reda
Atalah, Eyad
Benitez-Santana, Tibiabin
Bell, J Gordon
Izquierdo, Marisol S
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Keywords: Sea bass larvae
Oxidative stress
Issue Date: Dec-2012
Date Deposited: 26-Nov-2012
Citation: Betancor M, Caballero MJ, Terova G, Saleh R, Atalah E, Benitez-Santana T, Bell JG & Izquierdo MS (2012) Selenium inclusion decreases oxidative stress indicators and muscle injuries in sea bass larvae fed high-DHA microdiets. British Journal of Nutrition, 108 (12), pp. 2115-2128.
Abstract: The objective of the present study was to determine the effect of Se inclusion in high-DHA and vitamin E microdiets (5 g DHA/100 g dry weight and 300 mg vitamin E/100 g dry weight; 5 g DHA/100 g dry weight and 300 mg vitamin E/100 g dry weight supplemented with Se) in comparison with a control diet (1 g DHA/100 g dry weight and 150 mg vitamin E/100 g dry weight) on sea bass larval growth, survival, biochemical composition, malonaldehyde (MDA) content, muscle morphology and antioxidant enzymes (AOE), insulin-like growth factors (IGF) and myosin expression. For a given DHA and vitamin E dietary content, Se inclusion favoured larval total length and specific growth rate, and reduced the incidence of muscular lesions, MDA contents and AOE gene expression. In contrast, IGF gene expression was elevated in the 5/300 larvae, suggesting an increased muscle mitogenesis that was corroborated by the increase in mRNA copies of myosin heavy chain. The results of the present study denoted the beneficial effect of Se not only in preventing oxidative stress, as a glutathione peroxidase cofactor, but probably due to other as yet unknown physiological functions.
DOI Link: 10.1017/s0007114512000311
Rights: This item has been embargoed for a period. During the embargo please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author. You can only request a copy if you wish to use this work for your own research or private study. Publisher policy allows this work to be made available in this repository. Published in British Journal of Nutrition, Volume 108, Issue 12, December 2012, pp 2115-2128. Copyright © Cambridge University Press 2012. The original publication is available at DOI:

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