Water quality and oxidative stress in fish Colossoma macropomum fed with dietary Amazonian fruit Euterpe oleracea Mart. after transport simulation

This study investigated the impact of lyophilized Euterpe oleracea (LEO) in the diet of tambaqui (Colossoma macropomum) on antioxidant capacity following transport stress. Six diets with varying LEO concentrations (0.00, 0.63, 1.25, 2.50, 5.00, and 10.0%) were administered. After a 30-day feeding period, the fish from each diet were subjected to simulated transport for 3, 6, 12, and 24 h. No mortality was observed during the posttransport simulation. Dietary LEO appeared to conserve dissolved oxygen in water. The inclusion of 1.25% and 10.0% LEO enhanced the hepatic total antioxidant capacity by 42% and 53%, respectively, compared to the control during transport for up to 12 h. Additionally, 5.00%–10.0% LEO mitigated lipid peroxidation in the brain, gills, and liver of tambaqui for up to 12 h, remaining effective in the gills for 24 h. Consequently, considering its potential to alleviate oxidative stress, the incorporation of 5.00% to 10.0% LEO into the diet is a promising strategy for enhancing the resilience of fish during transport lasting up to 12 h.