3. Results
Mean final weight gain, dry matter feed intake, feed efficiency ratio
(FER) and survival after 12 weeks of feeding with diets containing
various levels of lipid and vitamin E are given in Table 3. Weight gain,
feed intake and survival were not affected by dietary levels of lipid,
vitamin E or their interaction. FER was significantly lower in fish fed
14% lipid diets than in fish fed 6% lipid diets but did not differ from
that of fish fed 10% lipid diets. Dietary vitamin E levels or the
interaction between vitamin E and lipid levels had no effect on FER.
Whole body protein and ash were not influenced by supplemental
levels of dietary lipid, vitamin E, or their interaction (Table 4). Whole
body moisture and lipid contents significantly decreased and
increased, respectively in fish fed 14% lipid diets, but were similar in
fish fed 6 or 10% dietary lipid. Increasing the supplemental level of
vitamin E to 100 mg/kg diet significantly increased body lipid, but the
values of this variable did not differ in fish fed 6 or 14% dietary lipid.
Dietary vitamin E content had no effect on body moisture. There was
no significant interaction between dietary levels of lipid and vitamin E
on body moisture or lipid.
Liver α-tocopherol concentrations significantly increased at each
incremental level of dietary vitamin E (Table 4). Increasing dietary
lipid levels to 14% significantly reduced liver content of α-tocopherol.
The interaction between dietary levels of lipid and vitamin E had no
influence on liver content of α-tocopherol. Hepatosomatic index was
not affected by dietary levels of lipid, vitamin E or their interaction.
Hematological parameters (red and white blood cell counts,
hemoglobin, hematocrit, mean corpuscular volume, mean corpuscular
hemoglobin and mean corpuscular hemoglobin concentration) were
not affected by dietary levels of lipid, vitamin E or their interaction
(Table 5). Serum protein significantly increased in fish fed 14%-lipid
diets but was not affected by supplemental levels of vitamin E
(Table 6). Lysozyme activity was not affected by dietary lipid levels
but significantly increased in fish fed 200-mg vitamin E diets. Natural
hemolytic complement activity significantly decreased in fish fed 10
or 14%-lipid diets but increased when dietary vitamin E levels was
increased to 100 or 200 mg. These parameters were not affected by
the interaction between dietary levels of lipid and vitamin E (Table 6).
Cumulative mortality of fish following S. iniae challenge and
agglutination antibody titer of fish 15 days post-challenge against
that bacterium were not affected by dietary levels of either lipid or
vitamin E or their interaction (Table 6).
3. ResultsMean final weight gain, dry matter feed intake, feed efficiency ratio(FER) and survival after 12 weeks of feeding with diets containingvarious levels of lipid and vitamin E are given in Table 3. Weight gain,feed intake and survival were not affected by dietary levels of lipid,vitamin E or their interaction. FER was significantly lower in fish fed14% lipid diets than in fish fed 6% lipid diets but did not differ fromthat of fish fed 10% lipid diets. Dietary vitamin E levels or theinteraction between vitamin E and lipid levels had no effect on FER.Whole body protein and ash were not influenced by supplementallevels of dietary lipid, vitamin E, or their interaction (Table 4). Wholebody moisture and lipid contents significantly decreased andincreased, respectively in fish fed 14% lipid diets, but were similar infish fed 6 or 10% dietary lipid. Increasing the supplemental level ofvitamin E to 100 mg/kg diet significantly increased body lipid, but thevalues of this variable did not differ in fish fed 6 or 14% dietary lipid.Dietary vitamin E content had no effect on body moisture. There wasno significant interaction between dietary levels of lipid and vitamin Eon body moisture or lipid.Liver α-tocopherol concentrations significantly increased at eachincremental level of dietary vitamin E (Table 4). Increasing dietarylipid levels to 14% significantly reduced liver content of α-tocopherol.The interaction between dietary levels of lipid and vitamin E had noinfluence on liver content of α-tocopherol. Hepatosomatic index wasnot affected by dietary levels of lipid, vitamin E or their interaction.Hematological parameters (red and white blood cell counts,hemoglobin, hematocrit, mean corpuscular volume, mean corpuscularhemoglobin and mean corpuscular hemoglobin concentration) werenot affected by dietary levels of lipid, vitamin E or their interaction(Table 5). Serum protein significantly increased in fish fed 14%-lipiddiets but was not affected by supplemental levels of vitamin E(Table 6). Lysozyme activity was not affected by dietary lipid levelsbut significantly increased in fish fed 200-mg vitamin E diets. Naturalhemolytic complement activity significantly decreased in fish fed 10or 14%-lipid diets but increased when dietary vitamin E levels wasincreased to 100 or 200 mg. These parameters were not affected bythe interaction between dietary levels of lipid and vitamin E (Table 6).Cumulative mortality of fish following S. iniae challenge andagglutination antibody titer of fish 15 days post-challenge againstthat bacterium were not affected by dietary levels of either lipid orvitamin E or their interaction (Table 6).
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