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RESUMO

RESUMO

The addition of micronized yerba mate (MYM) in panga fish burgers was evaluated on physicochemical, technological, and shelf‐life characteristics during frozen storage for 180 days. Fish burgers were formulated with 0%, 0.5%, 1.0%, 1.5%, and 2.0% MYM. Dry matter and fat (p < .05) were altered between MYM formulations. Crude protein, ash, cooking yield, and moisture retention were not affected by the incorporation of MYM. Fish burgers with 0.5% MYM showed the lowest shrinkage. Peroxide formation was not inhibited by the incorporation of MYM. However, TBARS values decreased for formulations with 1.0% and 1.5% MYM. The pH value remained below 6.0 in the formulation containing 1.5% MYM. TVB‐N decreased only in the formulation with 2.0% MYM after 30 days of frozen storage. In conclusion, the addition of 1.5% MYM demonstrated greater efficiency to ensure nutritional quality and oxidative stability in panga fish burgers. Novelty impact statement Fish meat is an important source of highly digestible nutrients and is recommended for human health and well‐being. However, it is highly perishable. The use of antioxidants is essential to reduce oxidation and maintain fish quality, with natural antioxidants being prioritized over synthetic ones. Yerba mate (Ilex paraguariensis) is a source of natural bioactive compounds with antioxidant and antimicrobial capacities. The micronization process, clean and effective technology, increases its phenolic content and antioxidant power. The use of micronized yerba mate represents an alternative as a natural antioxidant for convenience fish products.

A study was conducted to investigate the effect of Dietary Fiber Concentrates (DFCs) on growth performance, gut morphology, and hepatic metabolic intermediates in jundiá (Rhamdia quelen). At the end of the trial, growth and intestinal villus height was significantly (P< 0.05) higher in fish fed diets supplemented with DFCs. However, the animals in commercial prebiotic group showed higher values for this variable compared to the other treatments. Regarding the thickness of the epithelium bowel, it was greater in the Control group compared to animals supplemented with β-glucan+mannan. Likewise, treatment with commercial prebiotic showed higher values of epithelium bowel compared to the DFCs. The fish supplemented with DFCs, had higher glycogen storage compared to the control group. These results indicate that DFCs can be considered as a beneficial dietary supplement for improving growth performance, gut morphology, and hepatic metabolic intermediates of jundiá.

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SummaryConventional feedstuffs in Brazil are expensive, which has led to the search for less conventional cheaper and locally available feedstuffs. Thus, this study was carried out to determine the dietary effect of dry sweet potato vines (SPV) on the performance and some carcass characteristics of rabbits. A total of twenty-seven weaned White New Zealand rabbits (14 male and 13 female) 35 days old with an average initial weight of 755 g were allocated into three treatments. Nine rabbits were assigned to each treatment in a completely randomized design. Three diets were formulated to similar protein and energy levels: 0SPV -diet without inclusion of dry sweet potato vines; 10SPV -diet with 10% alfalfa hay replaced by dry sweet potato vines; and 15SPV -diet with 15% of alfalfa hay replaced by dry sweet potato vines. The experiment lasted for 49 days during which data for feed intake and body weight were recorded. The daily feed intake ranged from 73.17 to 78.02 g; daily weight gain from 22.32 to 23.17 g; feed conversion ratio (FCR) from 3.16 to 3.49 and final live weight ranged from 1839.44 to 1880.55 g. None of the evaluated performance parameters as well as carcass weight, heart weight and percentages of fat and protein in meat were significantly affected by any of the tested dietary treatments. However, the liver weight was statistically lower in animals fed the diets containing 10% of SPV, mainly due to lower glucose content. Glycogen within the tissue, did not differ significantly among treatments. It was therefore concluded that up to 15% of SPV can successfully be included in the diet of rabbits as a cheaper replacement for alfalfa hay without adversely affecting performance.