Lipid oxidation in fishes: action mechanism and prevention

Authors

  • Fabiola Helena dos Santos Fogaça Embrapa
  • Léa Silvia Sant'Ana CAUNESP

DOI:

https://doi.org/10.5380/avs.v14i2.13995

Keywords:

ácidos graxos insaturados, antioxidantes, propagação, vitamina E, antioxidant, propagation, vitamin E, unsaturated fatty acids

Abstract

Aquaculture produces food with high nutritive value, however its environmental conditions and management increase the stress reaction of fishes, prejudicing the quality of their products. The lipid oxidation is one of the main causes of the fishery deterioration, due the high unsaturated value of fatty acid of aquatic organisms. This review describes lipid oxidation mechanisms, their analysis methodology and some preventive ways, emphasizing the antioxidants effects of vitamin E utilization in fish’s diet.

Author Biographies

Fabiola Helena dos Santos Fogaça, Embrapa

Embrapa Meio-Norte, Núcleo de Pesquisas em Aquicultura e Pesca

Léa Silvia Sant'Ana, CAUNESP

Departamento de Gestão e Tecnologia Agroindustrial, área - Tecnologia do Pescado

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How to Cite

Fogaça, F. H. dos S., & Sant’Ana, L. S. (2009). Lipid oxidation in fishes: action mechanism and prevention. Archives of Veterinary Science, 14(2). https://doi.org/10.5380/avs.v14i2.13995

Issue

Vol. 14 No. 2 (2009)

Section

Review articles

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