Different Levels Of Vitamin E On Growth Performance And Meat Quality Effects

Single factor of randomized designs are used in the experiment. 720 carps with initial weight were allotted into the 4 treatment of 5 replicates with 60 carps per replicate, feeding diets with added vitamin E 0,100, 300 and 500 mg/kg respectively for 90 days.Dietary vitamin E supplementation had significant effect on the growth rate (P < 0.05). The weight gain and the feed coefficient reached the maximum when the vitamin E addition level was 300mg/kg, while the minimum value appeared in the 0mg/kg, the results compared with group 2 significantly decreased by 33.48% and 20.50% respectively(P < 0.05). The liver weight/body weight, spleen weight/body weigth and mesonephros weight/body weight reached maximum at vitamin E=300mg/kg, especially for the mesonephros weight/body weight of group 3 was more than group 2. Relatively, the length and weight of intestine weight/body weight and head kidney weight/body weight showed increasing trend with increased concentration of dietary vitamin E, but had not significant difference(P > 0.05). With increasing vitamin E addition the vitamin E and inosine monophosphate (IMP) content in muscle were increased at first and rather high with 300mg/kg, then decreased slowly, while Malondialdehyde (MDA) was opposite. Through the comparison between group 3 and group 1, it was found that the vitamin E and IMP content in fish increased by 9.65% and 200 % respectively. Effect by the vitamin E, the warte loss rate and drip loss decreased with the increase of the levels, and the cooking percentage increased. In comparison to the group 2 the warte loss rate and drip loss of group 4 decreased by 25.73%, 4.4%, and the cooking percentage of group 3 increased by 6.57%. The total amino acid, essential amino acid and flavor amino acid content has showed an increasing tendency, the essential amino acid and flavor amino acid of group 3 increased by 3.60%, 9.87%, respectively, and with maximum content of glutamate.These results indicated that vitamin E could promote growth of common carps and improved nutrient composition, physical properties and flavor in muscle through relieving the oxidation of biofilm. There was significant quadraticly relationship between weight gain, specific growth rate, IMP, alanine and logVE levels (Y=-16.492x~2+75.736x-38.176, R~2=0.9997, P<0.0 1; Y=-0.5904x~2+2.6433x-0.301, R~2=0.9949, P<0.0 1; Y=-0.2822x~2+1.2045x+1.5021, R~2=0.6409, P< 0.01; Y=-0.6424x~2+2.9852x+2.3557, R~2=0. 5132, P< 0.01). Therefore common carps appeared best growth performance, flavor and nutrient composition in fish as feeding the diets containing vitaminE 173.22mg/kg-197.74 mg/kg, 136.18mg/kg, 210.62mg/kg respectively.