Effects of Dietary Supplementation of Ferulic Acid and γ-Oryzanol on Integument Color and Suppression of Oxidative Stress in Cultured Red Sea Bream, Pagrus major
スポンサーリンク
概要
- 論文の詳細を見る
The effects of ferulic acid (FA) and γ-oryzanol (OZ) supplementation on cultured red sea bream were examined. Commercial brown fish meal diets supplemented with FA (0.01-0.5%) or OZ (0.05-0.5%) were given to zero-year, cultured red sea bream for 98 days. After the experiment, the brightness of the integument color (“L” value) of FA- and OZ-administrated fish was higher than that of control fish. Furthermore, 2-Thiobarbituric acid reactive substances (TBARS) in the liver of FA- and OZ-administrated fish was lower than in control fish. These results indicate that FA and OZ suppressed not only dark-color pigmentation but also oxidative stress in cultured red sea bream.
著者
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TSUNO Takuo
Tsuno Food Industrial Co., Ltd.
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Maoka Takashi
Research Institute for Production Development
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ISHIMARU Katsuya
Fisheries Laboratory, Kinki University
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TAKII Kenji
Fisheries Laboratory, Kinki University
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Takii Kenji
Fisheries Laboratory Kinki University
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Tsuno Takuo
Tsuno Food Industrial Co. Ltd.
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TANIMOTO Fumio
Research Institute for Production Development
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Sano Mitsuhiko
Dainichi Corporation
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Tsurukawa Kanji
Dainichi Corporation
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Tsujiwaki Satomi
Tsuno Rice Fine Chemicals Co., Ltd.
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Ishimaru Katsuya
Fisheries Laboratory Kinki University
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Tsuno Takuo
Tsuno Rice Fine Chemicals Co., Ltd.
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Maoka Takashi
Research Institute for Production and Development
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