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

Barilli, Deoclécio José; Santarosa, Mayara; Zanqui, Ana Beatriz; Boscolo, Wilson Rogério; Feiden, Aldi; Furuya, Wilson Massamitu; Gomes, Sandra Terezinha Marques; Visentainer, Jesuí Vergílio; Souza, Nilson Evelázio de; Matsushita, Makoto

doi:10.1590/s0101-20612014005000010

Cited by 5 publications

(5 citation statements)

References 34 publications

(40 reference statements)

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“…The transference of this fatty acid from the diet to the fish was 2.5 times higher in Treatment I than in II (Table 4). This effect was expected according to prior studies (Barilli et al, 2014;Carbonera et al, 2014;Higuchi et al, 2013;Nishiyama et al, 2014;Silva et al, 2014a), adding promising sources of LNA (chia, flaxseed and perilla). Another highlighted point was the increase of long and very long chain fatty acids, such as eicosapentaenoic (EPA, 20:5n-3), docosapentaenoic (DPA, 22:5n-3) and docosahexaenoic (DHA, 22:6n-3) acids.…”

Section: Resultssupporting

confidence: 54%

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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Section: Resultssupporting

confidence: 54%

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

et al. 2016

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“…was included in the feed. For pacu ( Piaractus mesopotamicus ) when the linoleic acid (CLA) and α‐linolenic acid (LNA) were included in the diet, fish provided a lower omega‐6:omega‐3 ratio in the fillet (Barilli et al, ).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of growth and fatty acid profile of Nile tilapia (Oreochromis niloticus) fed with Schizochytrium sp.

et al. 2019

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The objective of this study was to evaluate growth, body chemical composition and lipid profile of Nile tilapia juvenile fed with Schizochytrium sp. Two hundred and forty Nile tilapia (Oreochromis niloticus) juvenile (1.33 ± 0.11 g) were distributed in 20 aquariums, at the density of 12 fish per aquarium. The juvenile were fed with five levels of Schizochytrium sp.: Control (0 g/kg of Schizochytrium sp. in feed); AS10 (10 g/kg of Schizochytrium sp. in feed); AS20 (20 g/kg of Schizochytrium sp. in feed); AS30 (30 g/kg of Schizochytrium sp. in feed) and AS40 (40 g/kg of Schizochytrium sp. in feed). The inclusion of Schizochytrium sp. increase the body weight, weight gain, final biomass and biomass gain of tilapia juvenile. The body crude protein of tilapia was increased after addition of microalgae. Juvenile lipid profile also was influenced when fed with 40 g of Schizochytrium sp. per kg and have it levels of omega‐3 and docosahexaenoic acid (DHA) increased, and omega 6:3 ratio decreased. Tilapia juvenile fed with Schizochytrium sp. per kg have better growth, omega‐3 and DHA levels rising in the body, being a considerable source of fatty acids for human nutrition. Levels above 20 g of Schizochytrium sp. per kg in the feed favour the increase of protein in Nile tilapia body.

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“…Similarly, O. mykiss fed 1% of CLA for 140 days showed a CLA content of only 1.3% in the carcass (Ramos et al, 2008). Oreochromis niloticus fed 1% of CLA for 60 days (Dos Santos et al, 2011) and Piaractus mesopotamicus fed 1% of CLA for 49 days (Barilli et al, 2014) had similar CLA incorporation in the filet when compared with A. altiparanae (3.3 and 2.0% of CLA, respectively). In addition to species, other factors such as diet supplementation, feeding time, ingredient composition, and the proportion of CLA isomers in the diet may also affect CLA incorporation in animal tissues (Azain, 2003).…”

Section: Discussionmentioning

confidence: 88%

EFFECT OF CONJUGATED LINOLEIC ACID FEEDING PERIODS ON FATTY ACID PROFILE AND NUTRITIONAL QUALITY OF <i>Astyanax altiparanae</i>

Oliveira¹,

Campelo²,

Batiston³

et al. 2021

Bol. Inst. Pesca

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The effects of feeding diets with conjugated linoleic acid (CLA) to Astyanax altiparanae for different periods were investigated on carcasses’ fatty acid profile and nutritional quality. The trial was laid out in a complete randomized design with eight feeding periods (0, 7, 14, 21, 28, 35, 42, and 49 days) and four replicates. A total of 240 fish (3.4 ± 0.3 g) were distributed into four aquariums and fed with the diet containing 32% crude protein, 15 MJ kg-1 gross energy, and 2.5% of CLA. Feeding CLA diet for 49 days resulted in the higher deposition of CLA, CLA isomers, and docosahexaenoic acid (DHA). The isomer c9,t11 was highly deposited than the t10,c12. Polyunsaturated fatty acids (PUFA), n-3, and n-6 increased with feeding period, whereas saturated (SFA), monounsaturated, and medium-chain fatty acids decreased. PUFA/SFA ratio, DHA/EPA, EPA+DHA, and thrombogenicity index increased linearly. Whereas atherogenicity index reduced, hypocholesterolemic/hypercholesterolemic ratio increased in quadratic effects over feeding time. No difference was observed for the n-6/n-3 ratio. Feeding A. altiparanae with 2.5% of CLA for a minimum of 35 days improves the fatty acid profile and provides a commercial product with good nutritional quality and functional benefits.

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

Cited by 5 publications

References 34 publications

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

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

Evaluation of growth and fatty acid profile of Nile tilapia (Oreochromis niloticus) fed with Schizochytrium sp.

EFFECT OF CONJUGATED LINOLEIC ACID FEEDING PERIODS ON FATTY ACID PROFILE AND NUTRITIONAL QUALITY OF <i>Astyanax altiparanae</i>

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