Influence of Dietary Selenium Species on Selenoamino Acid Levels in Rainbow Trout

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• 作者：Simon Godin ; St茅phanie Fontagn茅-Dicharry ; Ma茂t茅 Bueno ; Philippe Tacon ; Philip Antony Jesu Prabhu ; Sachi Kaushik ; Fran莽oise M茅dale ; Brice Bouyssiere
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2015
• 出版时间：July 22, 2015
• 年：2015
• 卷：63
• 期：28
• 页码：6484-6492
• 全文大小：285K
• ISSN：1520-5118

文摘

Two forms of selenium (Se) supplementation of fish feeds were compared in two different basal diets. A 12-week feeding trial was performed with rainbow trout fry using either a plant-based or a fish meal-based diet. Se yeast and selenite were used for Se supplementation. Total Se and Se speciation were determined in both diets and whole body of trout fry using inductively coupled plasma mass spectrometry (ICP MS) and high-performance liquid chromatography (HPLC). The two selenoamino acids, selenomethionine (SeMet) and selenocysteine (SeCys), were determined in whole body of fry after enzymatic digestion using protease type XIV with a prior derivatization step in the case of SeCys. The plant-based basal diet was found to have a much lower total Se than the fish meal-based basal diet with concentrations of 496 and 1222 渭g(Se) kg^鈥?, respectively. Dietary Se yeast had a higher ability to raise whole body Se compared to selenite. SeMet concentration in the fry was increased only in the case of Se yeast supplementation, whereas SeCys levels were similar at the end of the feeding trial for both Se supplemented forms. The results show that the fate of dietary Se in fry is highly dependent on the form brought through supplementation and that a plant-based diet clearly benefits from Se supplementation.