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Review
Role of Vitamin E on Growth Performance, Immunity and Flesh Quality of Fish
Ritika Karjee, Surya Kanta Sau and Shyam Sundar Dana
 
Abstract
Vitamin E, a fat-soluble antioxidant, plays a crucial role in maintaining the health and well-being of fish. This review explores the multifaceted benefits of vitamin E in fish, focusing on its role in growth promotion, immune system enhancement, and improvement of flesh quality. Vitamin E acts as a potent antioxidant, protecting cells and tissues from oxidative damage caused by reactive oxygen species (ROS). By neutralizing these harmful free radicals, vitamin E helps maintain cellular integrity and prevents oxidative stressinduced diseases. The growth-promoting properties of vitamin E in fish are attributed to its involvement in various physiological processes. Firstly, it enhances nutrient absorption and utilization, resulting in improved feed conversion efficiency and overall growth rates. Secondly, vitamin E supports the biosynthesis of proteins, lipids, and nucleic acids, crucial components for tissue growth and repair. Furthermore, it has been observed that vitamin E supplementation positively affects the development of skeletal structures and enhances muscle growth, leading to improved flesh quality. In addition to growth promotion, vitamin E plays a pivotal role in boosting the immune system of fish. It strengthens the fish's defense mechanisms by enhancing the production and activity of immune cells, such as lymphocytes and phagocytes. Moreover, vitamin E enhances the antibody response, improves vaccine efficacy, and reduces susceptibility to infectious diseases. By reducing inflammation and modulating immune responses, vitamin E helps maintain optimal health and disease resistance in fish. The quality of fish flesh is a critical factor for both aquaculture and the seafood industry. Vitamin E supplementation has been shown to enhance the sensory attributes and nutritional value of fish flesh. It inhibits lipid oxidation, thereby preserving the freshness and preventing the development of off-flavors in stored fish. Moreover, vitamin E improves the texture, color, and juiciness of fish meat, enhancing its market value and consumer acceptance.
 
Keywords
Vitamin E, Antioxidant, Growth promotion, Immunity, Flesh quality
 
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  • Published online
  • 31st July, 2023
 
How to Cite the Article
Karjee et al., (2023) Role of Vitamin E on Growth Performance, Immunity and Flesh Quality of Fish. Chronicle of Aquatic Science 1(2): 59-67
 
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This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. 

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