Efeito do fornecimento de ração complementada com semente de linhaça sobre os macronutrientes e colesterol em tecidos de camarões da Malásia (Macrobrachium rosenbergii)

Abstract

*A quem a correspondência deve ser enviada ResumoEste estudo teve como objetivo avaliar a composição centesimal dos camarões alimentados com dieta complementada com semente de linhaça. Foram utilizados 800 camarões pós-larvas, divididos em 2 tratamentos: 1) grupo teste à base de caseína complementada com linhaça; e 2) grupo caseína. Os valores médios de umidade (79,8 ± 0,82; 78,9 ± 1,68), cinzas (0,62 ± 0,07; 0,68 ± 0,2), carboidratos (2,63 ± 0,13; 1,58 ± 0,7) e proteínas (15,6 ± 1,02; 16,0 ± 0,58) dos grupos controle e teste, respectivamente, não apresentaram diferença significativa ao final do experimento. Entretanto, a concentração de lipídio total sofreu uma redução significativa (p < 0,05) ao longo do estudo, em ambos os grupos, sendo mais pronunciada no grupo controle (74%), estando ao final do experimento o teor de lipídio mais elevado (ρ < 0,05) no grupo teste (1,87 ± 0,03) do que no grupo controle (1,12 ± 0,021). Contudo, o teor de colesterol no grupo teste (0,115 ± 0,004) apresentou-se inferior ao do grupo controle (0,1306 ± 0,001), embora sem diferença estatística significativa. Conclui-se que a semente de linhaça na ração parece aumentar o lipídio dos camarões, sugerindo que esse aumento não implica em elevação do colesterol. Havendo, ainda, a possibilidade de ser devido à maior incorporação dos ácidos graxos poliinsaturados. Palavras-chave: camarão; macronutrientes; linhaça; colesterol. AbstractThe aim of this study was to analyze the chemical composition of shrimp fed with a diet complemented with linseed. 800 post larvae shrimp were divided into two types of treatment: 1) a test group based on casein complemented with linseed, and 2) a casein group. At the end of the experiment, the two treatments showed no significant differences in the mean values of humidity (79.8 ± 0.82; 78.9 ± 1.68), ashes (0.62 ± 0.07; 0.68 ± 0.2), carbohydrates (2.63 ± 0.13; 1.58 ± 0.7) and proteins (15.6 ± 1.02; 16.0 ± 0.58). However, the concentration of total lipids in both groups declined significantly during this study. This decline was more marked in the control group (74%). At the end of the experiment, the lipid content was higher (p < 0.05) in the test group (1.87 ± 0.03) than in the control group (1.12 ± 0.021). However, the cholesterol content in the test group (0.115 ± 0.004) was lower than in the control group (0.1306 ± 0.001), albeit without a statistically significant difference. It was concluded that the addition of linseed to the food seems to increase the shrimps' lipids, which suggests that this increase does not imply heightened cholesterol levels. It is also possible that the increase in lipids is due to the incorporation of a large proportion polyunsaturated fatty acids.

Macrobrachium rosenbergii fed with essential oil from Lippia alba in the diet in low and high stocking density

“…Humidity, for example is a limiting factor for the shelf life of fisheries products, changing the product's odour, flavour and softness (Sivertsvik et al, 2002). A study carried out by Santos et al (2007) for the same species verified moisture can imply the quality of the end product, demonstrating the diets in our study did not compromise the moisture of the whole‐body composition of prawns regardless of stocking density. The absence of moisture and carbohydrate content differences in whole‐body analyses among the six treatments is understandable because carbohydrates were not the primary energy source (Méndez‐Martínes et al, 2017).…”

Flour production from shrimp by-products and sensory evaluation of flour-based products

“…Araújo et al (2012) found 26.1 mg 100 g -1 in cholesterol average content in shrimp fillets. According to Santos et al (2007), nutrition, genetics, sex, reproductive stage, size, environmental variations and forms of creation, among other factors, determine the chemical composition of a particular species. Cholesterol content in the flour is larger than that expected from fresh samples due to the loss of water during the drying process.…”

Composição centesimal e teor de colesterol do camarão branco do Pacífico

“…Os crustáceos são alimentos geralmente consumidos em regiões costeiras e apresentam um valor nutricional considerável. Dentre estes, destaca-se o camarão, que, em sua porção muscular, é composto de proteínas de boa qualidade, minerais e baixa quantidade de lipídios totais (SANTOS et al, 2007;PEDROSA & COZZOLINO, 2001;SRIKET et al, 2007).…”