Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets

Zanqui, Ana Beatriz; Maruyama, Swami Arêa; Barilli, Deoclécio José; Ribeiro, Suellen Andressa Oenning; Gomes, Sandra Terezinha Marques; Visentainer, Jesuí Vergílio; Souza, Nilson Evelázio de; Boscolo, Wilson Rogério; Matsushita, Makoto

doi:10.1590/s0101-20612013005000066

Cited by 6 publications

(6 citation statements)

References 39 publications

(49 reference statements)

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“…The DHA concentrations in the fish fillets found at the end of the experiment were lower (P<0.05) in all diets in relation to the value determined initially (Table 6), different from the results of Zanqui et al (2013) and Santos et al (2007a), who did not observe reduction in the DHA levels in fish fillets fed diets containing CLA.…”

Section: Resultscontrasting

confidence: 86%

Incorporation of conjugated linoleic acid (CLA) and α-linolenic acid (LNA) in pacu fillets

et al. 2014

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Section: Resultscontrasting

confidence: 86%

Incorporation of conjugated linoleic acid (CLA) and α-linolenic acid (LNA) in pacu fillets

et al. 2014

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“…The heads and carcasses from the fish fed with flaxseed (Treatment II, Table 3) did not show a significant variation (p < 0.05) in any of the experimental conditions, corroborated the results of other studies (Aguiar et al, 2007;Silva et al, 2014a;Zanqui et al, 2013).…”

Section: Resultssupporting

confidence: 88%

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

et al. 2016

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The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and their byproducts (heads, viscera and carcasses) were collected. These fish parts were analyzed in natura, lyophilized and oven dried. Byproducts from tilapia fed with flaxseed presented docosapentaenoic, eicopentaenoic and docosahexanoic fatty acids as a result of the enzymatic metabolism of the fish. The byproducts from the oven drying process had lower levels of polyunsaturated fatty acids. In the multivariate analysis, the byproducts from fish fed with flaxseed had a greater composition of fatty acids. The addition of flaxseed in fish diets, as well as the utilization of their byproducts, may become a good business strategy. Additionally, the byproducts may be dried to facilitate transport and storage.

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“…The levels of EPA and DHA in tilapia fillets in captivity are dependent on the lipid profile of the feed offered, and their fatty acid composition can be improved through the fish farming system (Zanqui et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

et al. 2014

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Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets

Cited by 6 publications

References 39 publications

Incorporation of conjugated linoleic acid (CLA) and α-linolenic acid (LNA) in pacu fillets

Incorporation of conjugated linoleic acid (CLA) and α-linolenic acid (LNA) in pacu fillets

Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods

Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

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