Control of the lipid oxidation in Nile tilapia feed

Grassi, Thiago Luís Magnani; Marcos, Marcelo Tacconi de Siqueira; Ponsano, Elisa Helena Giglio

doi:10.1590/0103-8478cr20151612

Cienc. Rural

2016

DOI: 10.1590/0103-8478cr20151612

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Control of the lipid oxidation in Nile tilapia feed

Thiago Luís Magnani Grassi

Marcelo Tacconi de Siqueira Marcos

Elisa Helena Giglio Ponsano

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2020

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“…The tubes were heated in boiling water bath (100 °C) for 40 min and cooled in running water for 10 min. The TBARS were measured at 538 nm and the values were expressed as mg malonaldehyde/kg (GRASSI et al, 2016(GRASSI et al, , 2018.…”

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Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis

2020

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The aim of this study was to evaluate the effect of the inclusion of microbial biomass on the oxidative rancidity of tilapia rations stored for 12 months. Treatments included a control diet and diets supplemented with either 0.01% vitamin E, 0.25 and 0.5% of Saccharomyces cerevisiae and 0.25 and 0.5% of Spirulina platensis. Experimental diets were stored in the dark inside plastic bags at room temperature (25 °C) for 12 months. The oxidative rancidity was measured as thiobarbituric acid reactive substances (TBARS). It was concluded that the inclusions of Spirulina platensis at 0.25% (1.734 ± 0.206) and 0.5% (1.629 ± 0.181) and Saccharomyces cerevisiae at 0.5% (1.459 ± 0.305) minimized the oxidative rancidity in comparation to control diet (2.843 ± 0.109) of Nile tilapia until 12 months of storage.RESUMO: O objetivo deste estudo foi avaliar o efeito da inclusão de biomassa microbiana sobre a rancidez oxidativa de rações de tilápia armazenadas por 12 meses. Os tratamentos incluíram uma dieta controle e dietas suplementadas com 0,01% de vitamina E 0,01%, com 0,25 e 0,5% de S. cerevisiae e com 0,25 e 0,5% de S. platensis. As dietas experimentais foram armazenadas em sacos plásticos escuros, em temperatura ambiente (25 °C), durante 12 meses. A rancidez oxidativa foi mensurada pelas substâncias reativas ao ácido tiobarbitúrico (TBARS). Concluiu-se que as inclusões de 0,25% (1,734 ± 0,206) e 0,5% (1.629 ± 0.181) de Spirulina platensis e 0,5% (1.459 ± 0.305) de Saccharomyces cerevisiae reduziram a rancidez das dietas em comparação a dieta controle de tilápias-do-Nilo após 12 meses de armazenamento. Palavras-chave: biomassa, oxidação lipídica, ração, TBARS.

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“…1.B) biomasses in the rations are enough to provide the lowest TBARS in the diets. GRASSI et al (2016) also reported a delay in tilapia diets stored until 12 months when a bacterial biomass (Rubrivivax gelatinosus) was added up to 0.14% and assigned the effect to the presence of carotenoids in the biomass.…”

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Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis

2020

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Control of the lipid oxidation in Nile tilapia feed

Abstract: ABSTRACT

Cited by 1 publication

References 7 publications

Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis

Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis

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