Desempenho zootécnico e bromatologia de tambatinga (Colossoma macropomum x Piaractus brachypomus, Characidae) alimentada com milheto (Pennisetum sp.)

Abstract

Desempenho zootécnico e bromatologia de tambatinga (Colossoma macropomum x Piaractus brachypomus, Characidae) alimentada com milheto (Pennisetum sp.) Zootechnical performance and bromatology of tambatinga (Colossoma macropomum x Piaractus brachypomus, Characidae) fed with pearl millet (Pennisetum sp.

Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut”

“…The moisture content (75.54%) is similar to those of Cartonilho and Jesus (2011), for tenderloin (77.49%) and steak (77.65%) of 1.54 kg tambaqui. Regarding the data found by Pereira Júnior et al ( 2013), in the tambaqui muscle of 41.1 g with 72.8% moisture and to the results of Andreghetto et al (2020), in tambaqui 6.16g with 74.97% moisture, however, it differs from the values obtained by Andrade et al (2010), in tambaqui from 500 to 1000g, with 79.42% moisture. It is important to remember that in fish the moisture content has an opposite relationship to the lipid concentration, with moisture decreasing as the fish develops and consequently the lipid content increases (ADAMES et al, 2014), this fact can be observed in research like that of Goes et al (2015), where fish weighing between 100 and 200g had 77.1% moisture and 3.18% lipids and fish weighing between 301 and 400 g had 73.59% moisture and 7.73% lipids and Dantas Filho et al (2021) in tambaquis smaller than 1.2kg found a lipid content of 4.54% and moisture of 75.78% and in tambaquis from 2.41 to 3.5 kg they obtained 10.46% of lipids and 64.59 % moisture.…”

“…Analyzing the results obtained (Table 2 and 3), it is observed that the average lipid values allow classifying the flatted tambaqui as low fat, a category in which fish have fat content (between 3 and 8%), being included in the group of fish of good nutritional quality (STANSBY, 1962) 2018), with 2.46%, which even though studying with juvenile tambaqui found lower lipid content, is also superior to the results obtained by Andrade et al (2010), with 2.66% and Andreghetto et al (2020), with 3.79% of lipids in juveniles tambaqui. Bello and Rivas (1992) describe that juveniles tambaqui tend to have a lower fat content, being classified as lean fish and, as it gains weight, this content tends to increase and then it will move to the fat class.…”

“…Regarding the crude protein content (17.64%), according to the scientific literature, they are considered plausible values since the crude protein content for tambaqui is around 20% (CHAGAS et al, 2005). Corroborating these data is the research by Andrade et al (2010), in 500g tambaqui with 16.74% crude protein, Andreghetto et al (2020), in juveniles tambaqui with 19.45% crude protein, Cartonilho and Jesus (2011), in 1.54 kg tambaquis found 19.80% crude protein in ribs, 19.63% in the tenderloin and 18.85% in the post, Pereira Júnior et al ( 2013), using tambaqui with 41.1 g, obtained 13% crude protein. Nhavoto et al (2018), in juvelines tambaqui from 355 to 400g they obtained 20% of protein, according to the mentioned authors, these results are due to the size of the fish and, as they are cultivated, they constantly supply protein-rich feed.…”

“…Concerning the content of essential fatty acids EPA and DHA, Wing-Keong et al (2003), Orban et al (2008) and Li et al (2009) and Tanamati et al (2009) obtained for African catfish (Clarias gariepinus) (DHA 2.0%), pangasius (EPA 0.19% and DHA 0.083%) and American catfish (Ictalurus punctatus) (DHA 0.75%) lower values of EPA and DHA than the flat cut. According to Harris et al (2009) it is recommended to consume between 250 to 500mg of EPA + DHA per day, as they are reported as essential fatty acids acting with inflammatory processes, increasing anti-inflammatory mediators, vasodilation and inhibition of platelet aggregation (ANTONELO et al, 2020 ), that is, the enzymatic action of these PUFAs in the modulation of the lipid profile from unsaturated to saturated during metabolism changes the efficiency of the consumed diet and the ingested profile, making the meat healthier (VIEIRA et al, 2015).…”

Efeito do óleo essencial de Mentha piperita na conservação de carne refrigerada do peixe híbrido tambatinga

“…No Brasil, entre as espécies mais criadas estão Oreochromis niloticus (tilapia do Nilo) e espécies nativas como Colossoma macropomum (tambaqui), Piaractus mesopotamicus (pacu) e Arapaima gigas (pirarucu) (3) . Tambatinga, a espécie utilizada neste estudo, é um híbrido desenvolvido a partir do cruzamento das espécies nativas C. macropomum e Piaractus brachypomus (pirapitinga) e tem crescimento superior e taxas de produtividade maiores do que seus genitores, e por essa razão tem se tornado uma importante espécie no cenário de produção de peixes no Norte e Nordeste do Brasil (4,5) .…”