魚類養殖とビタミンE

概要

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Aquaculture was first affected by vitamin E problems associated with “Sekoke Disease” in carp fed dried silk worm pupae in Japan. Muscular dystrophy was the most marked clinical symptom and it was shown to be caused by the oxidation of the lipids in the feed. Addition of vitamin E in the diet prevented this disease and later studies showed that Sekoke Disease was related to vitamin E deficiency in the tissue. For carp fingerlings the α-tocopherol dietary requirement was 10 mg/100 g dry diet, for chinook salmon 0.53.0 mg, 25 mg for channel catfish, 17 mg for eel but only 2 mg for rainbow trout. However, these requirements are complicated by other factors such as the presence of selenium as a component of glutathione peroxidase, the level of polyunsaturated fatty acids (PUFA), the growth stage, tissue storage levels of vitamin E and likely the water temperature. In general, addition of 510 mg of α-tocopherol per 100 g of diet provided adequate protection for most cultured fish studied to date. Recently, vitamin E have been shown to be essential in reproduction and enhancement of the immune response in fish, although more detailed research is needed to clarify the mechanism of action of vitamin E in reproduction and immunity. Vitamin E is also important in maintaining the flesh quality of frozen fish.