CHANGES IN ANTIOXIDANT ENZYMES OF BROWN TROUT (Salmo truttd) FED DIETS WITH DIFFERENT LIPID SOURCES

摘要

Brown trout (initial average weight, 1.098 ± 0.01 g) were fed four casein-gelatin based diets with different lipid resources for 6 weeks. The sources of dietary lipid were menhaden oil (MO diet, rich in highly unsaturated fatty acids), hazelnut oil (HO diet, predominantly oleic acid), a blend of linseed oil and soybean oil (LO + SO diet, linoleic and linolenic acids), and soybean lecithin (LE diet, phospholipids; mostly linoleic acid). Fish were fed at a restricted-readjusted feeding rate in a resirculating water system at 13 ± 0.2°C.