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Olive oil by-product as a natural antioxidant in gilthead sea bream (Sparus aurata) nutrition
Sicuro, B.; Daprà, F.; Gai, F.; Palmegiano, G.B.; Schiavone, R.; Zilli, L.; Vilella, S. (2010). Olive oil by-product as a natural antioxidant in gilthead sea bream (Sparus aurata) nutrition. Aquacult. Int. 18(4): 511-522. dx.doi.org/10.1007/s10499-009-9262-6
In: Aquaculture International. Springer: London. ISSN 0967-6120, more
Peer reviewed article  

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Keywords
    Antioxidants; Fish nutrition; Phenols; Sparus aurata Linnaeus, 1758 [WoRMS]; Marine

Authors  Top 
  • Sicuro, B.
  • Daprà, F.
  • Gai, F.
  • Palmegiano, G.B.
  • Schiavone, R.
  • Zilli, L.
  • Vilella, S.

Abstract
    The aim of the study reported here was to evaluate the efficiency of a natural antioxidant substance in gilthead sea bream (Sparus aurata) feeds. An olive oil by-product, olive mill vegetation water (VW), contains polyphenols, which have a strong antioxidant activity. A 147-day growth trial was conducted (monofactorial balanced, 4 × 3) with diet as the experimental factor. Two diets [isonitrogenous (crude protein 40%) and isoenergetic (gross energy = 18MJ kg−1 on a dry weight basis] were formulated with 1 and 5% of VW (VW1, VW5); the control diet did not contain VW. A total of 600 juvenile gilthead sea breams (mean body weight 114.1 ± 5.7 g) were utilised. Production parameters and somatic indexes were calculated at the end of the growth trial. Antioxidant activity in fish fillets was investigated using TBARS and DPPH assays. A number of haematological parameters and digestive enzyme patterns were measured in fish in the middle and at the end of the experiment. The TBARS values showed slight delays in the development of oxidation in the fillet of fish fed with VW. There was no statistical difference between fish fed with the experimental diet and the control group, except for maltase activity, which increased with increasing VW in the feed. We found that the use of VW in a gilthead sea bream diet did not have any detrimental effects on gilthead sea bream production and physiological parameters and slightly improved the conservation of the fish fillets.

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