Processes of Lipid Peroxidation in Carp Affected by Aeromonas Disease

Abstract

Abstract Results are presented of studies on changes in the amount of hydroperoxides (malondialdehyde, diene conjugates and Schiff base) and A, C and α-tocopherol vitamins in the liver of two-year-old carp with aeromonosis in the initial and chronic stages from the farm ponds. An increase in the activity of lipid peroxidation from the onset of the disease to its chronic form has been borne out by a consistent increase in hydroperoxides and a decrease in the activity of vitamins A, C and α-tocopherol being the natural antioxidants of the fish organism. The opinion was expressed that the study of energy losses unauthorized by the fish organism will help optimize the treatment of carp aeromonosis and preserve the nutritional value of fish meat.