Acta Biologica Hungarica

, Volume 56, Issue 1–2, pp 165–168 | Cite as

Effect of Different Dietary Fat Sources on Production Traits, Lipid Peroxide Status and on the Glutathione Redox System in African Catfish [Clarias gariepinus (Burchell)] Fingerlings

Short Communication
  • H. ElbaraasiEmail author
  • M. Mézes
  • K. Balogh
  • L. Horváth
  • I. Csengeri
  • Hedvig Fébel


Lipids are used to provide the energy to cover the metabolic needs and to provide essential fatty acids, which are important for membrane function [12]. Fats may contain high level of long chain polyunsaturated fatty acids, which are prone to peroxidation [8] and will interact with the antioxidant defense system [1]. There is contradiction in the literature about whether the intake of fish oil enhance [7] or deplete [4] tissue antioxidant defenses and the glutathione redox system in different organisms. The aim of the present study was to examine the effects of different dietary oils on parameters of the lipid peroxide state and the glutathione redox system in C. gariepinus fingerlings.


African catfish oils glutathione malondialdehyde 


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© Akadémiai Kiadó, Budapest 2005

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (, which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Authors and Affiliations

  • H. Elbaraasi
    • 1
    Email author
  • M. Mézes
    • 2
  • K. Balogh
    • 2
  • L. Horváth
    • 1
  • I. Csengeri
    • 3
  • Hedvig Fébel
    • 4
  1. 1.Department of Fish CultureSzent István UniversityGödöllőHungary
  2. 2.Department of NutritionSzent István UniversityGödöllőHungary
  3. 3.Research Institute for FisheriesAquaculture and IrrigationSzarvasHungary
  4. 4.Research Institute of Animal Breeding and NutritionHerceghalomHungary

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