Combined effects of dietary quercetin and resveratrol on growth performance, antioxidant capability and innate immunity of blunt snout bream (Megalobrama amblycephala)

Abstract This study was conducted to investigate the effects of resveratrol (R) and quercetin (Q) supplementation on growth performance, antioxidant capability and hepatic apoptosis of juvenile blunt snout bream (average initial weight 4.6 ± 0.10 g) fed a high-fat diet (HFD). Eight experimental diets were formulated to contain normal fat diet (NFD, 5% fat), a HFD (11% fat), or a HFD supplemented with three resveratrol levels (0, 0.5% and 1.0%) and two quercetin levels (0.4% and 0.8%), designated diets as D1, D2, D3, D4, D5, D6, D7, and D8, respectively. After an 8-week feeding trial, the results showed that fish fed a HFD developed hepatic steatosis, as shown by elevated hepatic and plasma triglycerides (TG), total cholesterol (TC), and by increased plasma glucose (GLU), apoptosis index (AI) and liver fat content. Also, hepatocyte mRNA expressions of sirtuin-1 (SIRT1), copperezinc superoxide dismutase (Cu/Zn-SOD) and catalase (CAT) in fish fed a HFD were significantly decreased compared to fish fed a NFD (P