DETRIMENTAL EFFECTS OF DIETARY OIL OXIDATION ON GROWTH AND HEALTH STATUS OF FISH

The fish production is not only regulated by the genetic background, aquaculture environment and feeding management, but also mediated by the quality of aquatic feeds such as the quality and quantity of each ingredients. One key characteristic of aquatic feed was riched in poly-unsaturated fatty acids (PUFAs) compared with livestock and poultry feeds. During the production processing, storage and transportation processes, PUFAs in the feed easily porduce free radical chain reactions and release series of harmful oxidative products, which might impact food intake, growth performance, nutrient absorption, skeletal development, flesh quality, and skin pigmentation of fish, posing a big threat to their health and production. The current review summarize the deleterious effects of dietary lipid peroxidation on the growth and health status of fish based on the data that are available regarding the physio-pathological responses to dietary oil oxidation in different fish species. It also discuss the processes of oxidative products released from PUFAs peroxidation and toxicological mechanisms of the oxidative products to cellular components in animals, highlight ignored issues by the existing researches, and provide future research perspectives.