Combined levels of carotenoids and vitamin E in diets for gilthead seabream broodstocks (Sparus aurata L.): effect on the quality of egg spawning and composition

Watanabe et al. (1991 a,b) state that, vitamin E and carotenoids perform an essential role on the quality of egg spawning. Vitamin E is one of the main nutrients for the reproduction of fish (Izquierdo et al., 2001), and it has been proved that its inclusion in diets for broodstocks favors the quality of egg spawning in several species of fish (Watanabe and Takashima,1977; Takeuchi et al., 1981; Watanabe et al., 1985, 1991 a,b; Sutjaritvongsanon, 1987; Watanabe, 1990; Schimittou, 1993; Mushiake et al., 1993; Dube, 1996; Shiranee and Natarajan, 1996; Izquierdo et al., 2001; Morehead et al., 2001; Fernández- Palacios et al., 2005). On the other hand, the carotenoids which also perform an antioxidizing function (including the protection of lipids from oxidation), have been involved in the reproductive processes of marine organisms: crustaceans (Liñan-Cabello et al., 2002), marine fish (Watanabe y Kiron, 1995; Verakunpiriya et al., 1997 a,b; Vassallo-Agius et al., 2001 a,b,c, 2002; Watanabe and Vassallo-Agius 2003) and fresh water fish (Ahmadi et al., 2006). The results of this study suggest that the recommended levels of n-3 HUFA in diets for gilthead sea bream broodstocks could be increased up to 3,5 % when supplemented jointly with carotenoids from paprika oleoresin and vitamin E, thus favoring the quality of spawning.

Thermodynamic behavior of the binaries 1-butilpryridinium tetrafluoroborate with water and alkanols: their interpretation using 1H-NMR spectroscopy and quantum-chemistry calculations

[EN]Here we present experimental data of different properties for a set of binary mixtures composed of water or alkanols (methanol to butanol) with an ionic liquid (IL), butylpyridinium tetrafluoroborate [bpy][BF4]. Solubility data (xIL,T) are presented for each of the mixtures, including water, which is found to have a small interval of compositions in IL, xIL, with immiscibility. In each case, the upper critical solubility temperature (UCST) is determined and a correlation was observed between the UCST and the nature of the compounds in the mixtures. Miscibility curves establish the composition and temperature intervals where thermodynamic properties of the mixtures, such as enthalpies Hm E and volumes Vm E, can be determined.