“
“Freshwater fish are an important source of protein, but they also contain other highly nutritive

components such as fats. Lipids are fundamental to the health, survival and success of fish populations (Adams, 1998). The functions these molecules have in the growth of the fish are well defined, namely: energy, structural, hormonal and biochemical precursors of eicosanoids, among others (Haliloglu, Abdulkadir, Sirkecioglu, Aras, & Atamnalp, 2004). Within lipids, polyunsaturated fatty acids (PUFAs) are required for normal growth and development, especially by maintaining structural and functional integrity of membranes (Sargent & La Mcevoy, 1997 and Navarro et al., 2010a). In addition, the prevention of coronary heart disease, cardiovascular disease, Bafilomycin A1 purchase rheumatoid arthritis, depression, postpartum depression, cancers, diabetes, anti-inflammatory action, among others are some of the benefits of PUFA to human health (Puwastien et al., 1999 and Sanderson et al., 2002). Vitamin E is important for many physiological

processes in animals. Its antioxidant role in cell membranes prevents fatty acid and cholesterol oxidation (Guerra et al., 2004 and Navarro et al., 2009), thereby promoting PUFA and subcellular particle stabilization. Consequently, vitamin E prevents the formation of toxic lipid peroxides that can damage biological membranes, blood vessels, change BLZ945 capillary permeability and produce a number of pathologies in vertebrates (Fogaça & Sant’Ana, 2007).

Tocher et al. (2002) showed that diet supplementation with vitamin E increases the growth of juvenile sea bream and decreases the levels of lipid peroxidation products in both sea bream and turbot (Psetta maxima) tissues. It is believed that vitamin E and PUFA content in tissues is closely related ( Izquierdo & Ferna´ndez-Palacios, 1997). Both nutrients have a synergetic effect on nonspecific immune responses and resistance against diseases Aldol condensation in the bastard halibut (Paralychthis olivaceous) ( Wang et al., 2006). Bai and Lee (1998) found increased levels of linoleic (18:2, n-6), γ-linolenic (18:3, n-6) and α-linolenic acid (18:3, n-3) associated to high vitamin E levels, as well as an increase in arachidonic acid (20:4, n-6) levels associated to an elevated vitamin E levels to 120 mg/kg diet. Therefore, PUFA content must combine with vitamin E levels to protect against physiological oxidation ( Sargent & La Mcevoy, 1997). Given that fishery products are important ingredients for improving the nutritional status of consumers, studies that assess fatty acid and antioxidant content in fish diet are crucial to increasing fish meat quality.