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

Abstract

The aimed of this study was to determine proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum) in “flatted cut”, produced and commercializeded by Rondônia state, Brazil. Three pieces of flatted tambaqui were collected from 40 fish weighing 1.10 ± 0.10 kg. Proximal composition were determined by AOAC Official method 969.23 and 968.08. The fatty acids were grouped to calculate ratio ∑PUFAs/∑SFAs and proportion ∑PUFAs (n-6/n-3), atherogenicity index (AI) were calculated, thrombogenicity index (TI), and ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH). Were found 1.06 g/100g of mineral matter, 17.64 g/100g of crude protein, 5.74 g/100g of lipids, 75 .54 g/100g of moisture and 122.22 kcal/100g of caloric value. Lipid composition 39.425% of SFAs, 43.518% of MUFAs and 17.057% of PUFAs. It also presented ∑PUFAs/∑SFAs ratios of 2.31 and ∑PUFAs (n-6/n-3) of 3.78. As AI of 0.44, TI of 0.92 and HH of 2.02. Tambaqui meat of 1.10 ± 0.10 kg in flatted cut contains good proximal contents, with high protein content and excellent lipid content, being considered a low-fat meat, with low moisture content and low caloric value and rich in minerals. It can also be considered a good source of MUFAs and PUFAs, especially n-3 and n-6, with high nutritional value, in addition to essential fatty acids, ALA, AA, DHA and EPA, which were crucial to provide good levels of lipid quality.

Fatty acid profile, omegas, and lipid quality in commercial cuts of tambaqui (Colossoma macropomum Cuvier, 1818) cultivated in excavated tanks

“…Above all, the percentages of AA, eicosatrienoic acid (C20:3 n-6), and octadecadienoic acid (C18:2 n-6) can also be highlighted. They are fatty acids that help speed up the healing process and renew red cells and defense cells (Cavali et al, 2022b). These three PUFAs were found in the analyzed sections.…”

“…However, the content and availability of fatty acids vary among fish species, depending on age and inclusion rates in the diet (Parthasarathy and Joseph, 2011;Petenuci et al, 2019). Tambaqui (C. macropomum) is an important source of animal protein and essential fatty acids for the Amazonian population, with the essential fatty acids such as EPA, DHA, AA, and ALA (Petenuci et al, 2019;Zhang et al, 2020;Cavali et al, 2022b). In addition, it is one of the highlighted species for cultivation in the North Region; as it originates from the Amazon River, it adapts to the conditions of the region and easily adapts to the growing environments (Porto et al, 2021).…”