Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil

Bonafé, Elton Guntendorfer; Morais, Damila Rodrigues de; Figueiredo, Luana Caroline de; Souza, Nilson Evelázio de; Santos, Oscar Oliveira; Claus, Thiago; Visentainer, Jesuí Vergílio

doi:10.1590/s0101-20612013000500008

Cited by 4 publications

(3 citation statements)

References 19 publications

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“…There was a reduction in the Σn6/Σn3 ratio in all body regions analysed with the inclusion of microalgae in the diet, except for the viscera, where, although a decrease was observed, the difference detected was not statistically significant (p > 0.05). The ratio found in the fillets of fish receiving microalgae (3.39-6.39) was close to those reported (2.87-4.81) for tilapia receiving up to 2.5% linseed oil for 150 days (Souza et al, 2007) and similar (4.01-4.35) those receiving 4.2% sunflower oil or tung oil for 10 days (Bonafé et al, 2013). Regarding viscera, the results for Σn6/Σn3 ratio were higher (7.23-14.61) than that described (0.9) by Souza et al (2005) for tilapia collected from commercial farms weighing 292 g. Despite the differences found, it is desirable that the increase in omega-3 levels be followed by a reduction in omega-6 levels (Souza et al, 2007), resulting in optimal Σn6/Σn3 ratios for human health, which occurred with the inclusion of the microalgae in the diet.…”

Section: Discussionsupporting

confidence: 87%

Effects of dietary supplementation time with Schizochytrium microalgae meal on growth, meat quality and fatty acid composition of Nile tilapia

Jorge

Moura

Ribeiro-Júnior

et al. 2021

Aquaculture Research

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Five hundred Nile tilapia were fed with two diets (with or without microalgae Schizochytrium sp. meal) for different periods (0, 15, 30, 45 and 60 days). The aim of the present study was to investigate the effects of the time of supply of Schizochytrium sp microalgae meat in the diet on growth, fatty acid profile and meat quality of Nile tilapia. At growth performance, only the feed consumption and the final weight of the animals varied quadratically, reducing the estimated period to 37 and 38 days respectively. For the characteristics of tilapia fillet meat, only the variable b* (yellowness) showed higher values (2.48) at 30 days of microalgae supply, differing from the control treatment. There was a quadratic effect (p < 0.05) for the total contents of omega-3 and DHA in the fillet with maximum deposition at 49 days and 52 days respectively. The levels of total omega-3 fatty acids and DHA in the head, viscera and spine of Nile tilapia increased linearly (p < 0.05) with the increase in the period of offering diets containing Schizochytrium sp. microalgae. Our results suggest that the supply of diets containing Shizochytrium sp microalgae meal for 49 days is enough to increase the omega-3 content, with massive participation of DHA, in the tilapia fillet without changing other parameters of its quality and zootechnical performance. With this period, the residues obtained from filleting, such as the head, spine and viscera, also benefit from an increase in omega-3 and DHA.

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Section: Discussionsupporting

confidence: 87%

Effects of dietary supplementation time with Schizochytrium microalgae meal on growth, meat quality and fatty acid composition of Nile tilapia

Jorge

Moura

Ribeiro-Júnior

et al. 2021

Aquaculture Research

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“…For omega-6 fatty acids, the levels of 10 and 15% inclusion of meal had higher values (3.90 and 3.96%) in comparison with roll without Nile tilapia meal (3.84%). The highest amount of omega-6 in the rolls is related to the greater presence of this series of fatty acids in Nile tilapia, as pointed out by Bonafé et al (2013).…”

Section: Resultsmentioning

confidence: 79%

Roll enriched with Nile tilapia meal: sensory, nutritional, technological and microbiological characteristics

et al. 2017

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“…O resultado do teor de lipídeos encontrado nesse estudo deve ser analisado positivamente. Bonafé et al, (2013) apontam grande quantidade de ácidos graxos poli-insaturados na carne de tilápia do Nilo, apesar do decréscimo do teor de lipídeos nas massas, o perfil lipídico pode ter melhorado com a inclusão da CMS, o que tornou o produto mais saudável e capaz de contribuir para uma dieta balanceada. Outros fatores que podem ter influenciado na diminuição, são as variações do teor de lipídeos em função do ciclo sexual, região do corpo, idade e alimentação (Eymard et al, 2005), bem como o processo de lavagem, que pode reduzir em até 17% do teor de lipídeos após um ciclo de lavagem (Kirschnik & Macedo-Viegas, 2009;Mélo et al, 2011).…”

Section: Discussionunclassified

Qualidade nutricional, microbiológica e sensorial da massa de pizza com inclusão de CMS de tilápia do Nilo

Oliveira

Mergen

Signor

et al. 2021

RSD

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Esse trabalho teve como objetivo elaborar massas de pizza com a inclusão de 25 e 50% de Carne Mecanicamente Separada (CMS) de tilápia do Nilo em relação ao peso total da massa, e a caracterização do produto pela qualidade nutricional, microbiológica e sensorial, afim de elevar o valor nutricional da massa e propor uma nova forma de aproveitamento de resíduos dos processos de industrialização do pescado. A CMS foi adquirida pronta em frigorifico, lavada uma única vez e adicionados os ingredientes para elaboração da massa. Estas foram abertas e assadas. A inclusão de CMS nas massas alterou significativamente a composição centesimal, aumentando o teor de proteína (11,17 a 19,87%), reduzindo os de lipídeos (10,68 a 5,92%), carboidratos (69,29 a 63,69%) e valor calórico (418,02 a 387,55 kcal/100g). A umidade não apresentou diferença significativa com a inclusão. A análise sensorial das massas indicou diferenças significativas na aparência e textura entre os tratamentos. A inclusão de 25% de CMS apresentou as maiores médias, variando de 7,23 a 7,74., correspondendo na escala hedônica a “gostei moderadamente”, proporcionando também a melhor aceitabilidade (IA= 82,32%). As análises microbiológicas indicaram que as massas foram produzidas em condições higiênicas adequadas. Conclui-se que a inclusão de CMS de tilápia do Nilo em massas de pizzas melhorou o seu valor nutricional, podendo-se observar a importância da inclusão de subprodutos de filetagem do peixe na formulação de produtos cotidianamente consumidos, porém de baixo valor nutricional, enriquecendo-o no teor proteico e com boa aceitação sensorial, visando agregar valor ao pescado.

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Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil

Cited by 4 publications

References 19 publications

Effects of dietary supplementation time with Schizochytrium microalgae meal on growth, meat quality and fatty acid composition of Nile tilapia

Effects of dietary supplementation time with Schizochytrium microalgae meal on growth, meat quality and fatty acid composition of Nile tilapia

Roll enriched with Nile tilapia meal: sensory, nutritional, technological and microbiological characteristics

Qualidade nutricional, microbiológica e sensorial da massa de pizza com inclusão de CMS de tilápia do Nilo

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