The effect of vitamin C on fatty acid compositionof Caspian brown trout (Salmo trutta caspius) fry

The objective of this study was to evaluate the effect of five dosage of vitamin C (0, 50, 250, 750 and 1500 mg vitamin C per kg diet) on fatty acid composition of Caspian brown trout fry (Salmo trutta caspius). Fish (initial average body weight of 0.1 ± 0.02 g) were fed by formulated diets for 6 weeks in triplicate. The findings of growth parameters and survival showed significant difference among groups (P< 0.05). The lowest amount of SGR, BWG and survival was observed in control group while the group of 750 mg/kg had the highest amount of SGR, BWG and survival than those from others.The results showed that fish fed 750 mg/kg diet had a higher PUFA, HUFA, n-3 and n-6 fatty acids than those from other groups without significantdifference (p > 0.05). Control treatment had a lower amount of PUFA, HUFA, n-3 and n-6 fatty acids than those from other treatments without significant (p>0.05). The SFA fatty acids had a higher amount in 1500 mg/kg diet than those from others without significant difference (p > 0.05). These results showed that vitamins C could be have an important role in protection of fatty acids against oxidation.