Effect of Refrigerated Storage on Fillet Quality of Vitamin E Fed Rohu, Labeo rohita.

The dietary effect of vitamin E supplementation on fingerlings of Labeo rohita during refrigerated storage was investigated. Six graded levels of vitamin E, between 0-125 mg/kg vitamin E, were fed to fish. After 60-day feeding trial, fish were sacrificed, fillets were stored in refrigerator at -20°C and analyzed on 0, 15 and 30th day of storage. Upon refrigeration the vitamin E fed fish showed reduced level of Thiobarbituric acid reactive substances (TBARS) at all storage days. The enzyme activities were improved by elevating the levels of vitamin E in diet as well as by storage period (P < 0.05) for all treatments. Fatty acid profile indicated that n-3, n-6 fatty acids and the ratios of ARA/EPA and n-3/n-6 were increased by increasing vitamin E supplementation and decreased with an increase in the storage period. Conclusively, the dietary vitamin E reduced lipid peroxidation and improved the fillet quality of stored fish. [ABSTRACT FROM AUTHOR]