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  • 1 Department of Fish Culture, Szent István University Páter Károly u. 1, H-2103 Gödöllő, Hungary
  • 2 Department of Nutrition, Szent István University Páter Károly u. 1, H-2103 Gödöllő, Hungary
  • 3 Department of Nutrition, Szent István University Páter Károly u. 1, H-2103 Gödöllő, Hungary
  • 4 Department of Fish Culture, Szent István University Páter Károly u. 1, H-2103 Gödöllő, Hungary
  • 5 Research Institute for Fisheries, Aquaculture and Irrigation Szarvas, Hungary
  • 6 Research Institute of Animal Breeding and Nutrition Herceghalom, Hungary
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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.

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