The effect of vitamin E and oxidized fish oil on the nutrition of rainbow trout (Salmo gairdneri) grown at natural, varying water temperatures.

Groups of rainbow trout (Salmo gairdneri) of approximate mean initial weight 8 g were grown in outdoor tanks over a 14-week period at water temperatures between 12 degrees (start) and 6 degrees (end). Four diets were used. Two contained non-oxidized fish oil (120 g/kg) with or without supplementary DL-alpha tocopheryl acetate and two contained moderately oxidized fish oil again with or without DL-alpha-tocopheryl acetate.