Ácido linoléico conjugado (CLA) em dietas para tilápia-do-nilo: desempenho produtivo, composição química e perfil de ácidos graxos

Santos, Lílian Dena dos; Furuya, Wilson Massamitu; Matsushita, Makoto; Silva, Lílian Carolina Rosa da; Silva, Tarcila Souza de Castro; Botaro, Daniele

doi:10.1590/s1516-35982007000700004

Cited by 9 publications

(7 citation statements)

References 20 publications

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“…The concentrations of CLA found in the muscle of Striped bass was 73.0 mg g -1 (Twibell et al, 2000); 19.0 mg g -1 in codfish fingerlings (Kennedy et al, 2007); and 35.8 mg g -1 in the muscle of pacu (Santos et al, 2009). These results indicate that the ability of fish to accumulate CLA varies according to the species; a consequence of differences in energy, metabolism, or diet composition (Santos et al, 2007b).…”

Section: Resultsmentioning

confidence: 87%

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

et al. 2014

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Section: Resultsmentioning

confidence: 87%

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

et al. 2014

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“…The level of CLA in dairy products and meat of ruminants is very low, between 3 and 6 mg g )1 of lipids, so we need to increase the presence of CLA on other products, to be able to achieve the desired amount of CLA consumption. Temporal dietary CLA deposition in fish muscle (Santos et al 2007a;Ramos et al 2008) and its effects on growth, feed efficiency and body composition had been demonstrated in carnivorous (Twibell & Wilson 2003;Kennedy et al 2007;Valente et al 2007a,b) and noncarnivorous fish (Yasmin et al 2004;Santos et al 2007b). More recently, Santos et al (2007a) demonstrated that Nile tilapia can deposit more than 26 mg g )1 of CLA in the lipids.…”

mentioning

confidence: 99%

Dietary conjugated linoleic acid (CLA) for finishing Nile tilapia

Santos

Furuya

Silva

et al. 2011

Aquaculture Nutrition

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A 8‐week feeding trial was conducted to evaluate the nutritional value of dietary conjugated linoleic acid (CLA) for finishing Nile tilapia evaluating its effects on growth performance, whole body and filet compositions, fatty acid composition, plasma lipid parameters, filet texture, liquid loss and holding capacity. Triplicate groups of Nile tilapia were hand‐fed until apparent satiation on diets in which CLA oil was supplemented at 0 (control), 5 or 10 g kg−1. No differences were observed on weight gain, feed intake, feed/gain ratio, protein efficiency ratio, hepatosomatic index, visceral fat, filet yield and survival between treatments. Fish‐fed CLA diets had increased whole body crude protein and reduced filet lipid content. The total plasma cholesterol and triacylglycerol decreased with CLA supplementation. Neither 5 nor 10 g kg−1 dietary CLA improved liquid‐holding capacity and filet texture when compared with fish fed the control diet. Fish‐fed dietary CLA showed lower whole body and filet C18:3(n‐6), C18:3(n‐3) and C20:2(n‐6) levels and higher levels of C18:0. CLA deposition in filet and whole body (16 mg–235 mg g−1 of tissue) are higher than presented in natural sources of CLA, proving to be a great product to increase CLA consumption by humans.

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“…Estes lipídios são convertidos em outros ácidos de cadeia longa, como o araquidônico, EPA e DHA. Nestas reações há competição entre estas enzimas, de modo que a ingestão em excesso de ácidos graxos poliinsaturados -6 limita a formação dos AGP -3 no organismo animal e vice-versa (Santos et al, 2007b).…”

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Teores de ácidos graxos em ovos comerciais convencionais e modificados com ômega-3

et al. 2010

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RESUMO -Objetivou-se comparar os teores de ácidos graxos em ovos comerciais convencionais e em ovos modificados com ômega-3. Foram utilizadas 864 poedeiras da linhagem Isa Brown aleatoriamente distribuídas em dois grupos, de modo que cada gaiola com quatro aves foi considerada uma repetição, totalizando 216 repetições. No grupo para produção de ovos convencionais, as aves foram alimentadas durante toda a vida produtiva com ração à base de milho e farelo de soja, enquanto, no grupo para produção de ovos modificados, foram alimentadas, a partir da 22 a semana de idade, com ração contendo 1,5%de substrato de algas marinhas e 1,8% de óleo de peixe. Foram coletados, aleatoriamente, 180 ovos de cada grupo de poedeira (totalizando 360 ovos), que foram distribuídos em delineamento de blocos ao acaso, considerando cada ovo uma repetição.Os ovos modificados com ômega-3 apresentaram menores de índice de gema, mas não diferiram dos ovos convencionais quanto aos demais parâmetros de qualidade. As médias de ácidos graxos poliinsaturados ômega-3 e de ácidos graxos monoinsaturados foram mais altas nos ovos modificados. As relações entre ácidos graxos poliinsaturados e saturados e entre ômega-6 e ômega-3 nos ovos modificados foram próximas ao ideal estimado para alimentação humana. As médias de ácidos graxos poliinsaturados da série ômega-6 e de ácidos graxos saturados nos ovos convencionais foram significativamente maiores que dos ovos modificados com ômega-3. Palavras-chave: lipídios na gema, ovos para consumo, qualidade dos ovos Fatty acids levels in conventional and designer omega-3 commercial eggsABSTRACT -The objective of this work was to compare the levels of fatty acids between conventional commercial eggs and designer omega-3 eggs. It was used 864 Isa Brown line laying hens randomly distributed in two groups, so each cage with four birds was considered a replicate, totalizing 216 repetitions. In the group for production of conventional eggs, birds were fed corn-and soybean-based rations during the entire productive life while in the group for production of designer eggs, they were fed, from the 22 nd week of age, rations with 1.5% of marine algae substrate and 1.8% fish oil. A total of 180 eggs was randomly collected from each group of the laying hens (totalizing 360 eggs), which were distributed in a randomized block design, considering each egg a replicate. Designer omega-3 eggs showed the lowest yolk index, but they did not differ from the conventional eggs regarded to the other parameters of quality. Means of omega-3 polyunsaturated fatty acids and monounsaturated fatty acids were higher for designer eggs. The relationships between polyunsaturated and saturated fatty acids and among omega-6 and omega-3 in designer eggs were close to the ideal estimated for human consumption. Means of the polyunsaturated fatty acids from the omega-6 series and of saturated fatty acids were significantly higher than omega-3 designer eggs.

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Ácido linoléico conjugado (CLA) em dietas para tilápia-do-nilo: desempenho produtivo, composição química e perfil de ácidos graxos

Cited by 9 publications

References 20 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

Dietary conjugated linoleic acid (CLA) for finishing Nile tilapia

Teores de ácidos graxos em ovos comerciais convencionais e modificados com ômega-3

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