Page 8 - TBAS-January-2021

-8- TBAS January 2021 ....................
The main problem regarding nutrition is that many manufacturers
are unaware that fish require vitamins in their diets. One of the most
striking nutritional differences between fish and livestock is the inability
of fish to synthesize vitamin C (ascorbic acid).
Fish lack the enzyme L-gulonolactone oxidase for synthesis of
ascorbic acid from glucose, although most warm-blooded animals (except
primates and guinea pigs) have this enzyme. Because of its multiplicity
of metabolic functions, the ascorbic acid requirements of animals varies
with the function and environment.
For wound healing and response to infection, stresses and
environmental toxins, higher than normal amounts of vitamin C are
needed. In fact, dietary vitamin C supplementation is now used beneficially
in feeds for poultry under high performance and stress conditions.
Aside from this, there are still other compounds necessary which
certainly are much reduced in quantity in the body of the fish, but
which are still necessary for the physiological processes, and which
must be introduced to the fish food. Lack of vitamins cause serious
disturbances to health, and can even result in death.

FOR WOUND HEALING AND RESPONSE TO INFECTION,
STRESSES AND ENVIRONMENTAL TOXINS, HIGHER THAN
NORMAL AMOUNTS OF VITAMIN CARE NEEDED.

Research has demonstrated that an array of vitamin components
are present in fermentation systems. The disturbance that occurs from
the lack of vitamins is usually not restricted to an individual organ, but
instead causes overall damage to the cells which can include an array of
life processes.
The addition of vitamins to the food should be by a vitamin complex
since they are only effective in their entirety. Admittedly, during symptoms
of deficiency, the vitamins can also be increased individually.
By means of the difference in osmotic gradient between the water
and the fish, vitamins proceed into the body of the fish in different
ways. For freshwater fish, it is advantageous to enrich the food with
vitamins. Since the ionic strength of water is less than that of the fish
tissue, vitamins added to the water do not readily diffuse into the body.
Thus, the emaining vitamins in the water can cause bacteria blooms,
affecting the water quality, and depleting the water of oxygen.
It is much easier with saltwater fish. Their blood and body tissue

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