Influencia del α-tocoferol en la incorporación y peroxidación del ácido araquidónico en alevines parr de salmón del Atlántico (Salmo salar L.) Influence of α-tocopherol on arachidonic acid deposition and peroxidation in Atlantic salmon (Salmo salar L.) fingerlings

Abstract

Se evaluó el efecto sinérgico del ácido araquidónico (ARA) (20:4n-6) y el α-tocoferol en la acumulación de estos nutrientes y su peroxidación en el músculo e hígado en juveniles de salmón del Atlántico (Salmo salar). Grupos por triplicado se alimentaron por 12 semanas con ocho dietas experimentales que contenían diferentes niveles de ácido araquidónico y α-tocoferol. Los parámetros productivos no se vieron afectados (P > 0,05) por las dietas suministradas. La acumulación del ARA en el músculo e hígado mostró diferencias significativas (P The synergistic effect of arachidonic acid (ARA) (20:4n-6) and α-tocopherol on the accumulation of fatty acids and the peroxidation of lipids in liver and muscle was evaluated in Atlantic salmon (Salmo salar) juveniles. Triplicate groups were fed during 12 weeks with eight experimental diets with different levels of ARA and α-tocopherol. In all experimental diets the productive parameters were not affected (P > 0.05). ARA accumulation in muscle and liver showed significant differences (P < 0.05) between treatments. The synergic relationship between ARAAx4ocopherol was influenced (P < 0.05) only in the liver, showing that high levels of α-tocopherol and ARA favored the fatty acids accumulation in this organ. Results indicate that a dietary concentration up to 0.6% ARA, the increment of α-tocopherol is not necessary. The data obtained in this study demonstrated that the interaction between the ARA and α-tocopherol influenced the accumulation of fatty acids in the liver.

Keywords

• ácidos grasos
• ácido araquidónico
• &#945;-tocoferol
• peroxidación
• salmón del Atlántico
• Chile
• fatty acids
• arachidonic acid
• &#945;-tocopherol
• peroxidation
• Atlantic salmon
• Chile