Quality of polyunsaturated fatty acids in Nile tilapias (Oreochromis niloticus) fed with vitamin E supplementation

Abstract

Freshwater fish are an important source of protein, but they also contain other highly nutritive components such as fats. Polyunsaturated fatty acids (PUFAs) are essential for normal growth, development and reproduction of vertebrates. The antioxidant role of vitamin E in cell membranes prevents fatty acid and cholesterol oxidation, thereby promoting PUFA and subcellular particle stabilization. The effects of vitamin E supplementation on the quality of Nile tilapia (Oreochromis niloticus) carcass were investigated. The experiments were carried out in an experimental laboratory over 106 d. After sex reversal, 400 early juvenile O. niloticus were tested in a completely randomized experiment with 5 treatments (4 repetitions each), consisting of vitamin E monophosphate supplementation at 0, 50, 100, 150 or 200 mg/kg of a base diet. Treatment diets contained equal amounts of protein and energy. Tilapias supplemented with vitamin E contained arachidonic acid (20:4 x-6; AA) which participates in inflammatory response. Nile tilapia carcasses that received vitamin E at 100 and 150 mg/kg diet had improved carcass quality by increasing the PUFA:SFA ratio and had the highest levels of polyunsaturated fatty acids from the omega-3 (linolenic acid; 18:3 x-3) and omega-6 (linoleic acid; 18:2 x-6) series.

<b>Total lipid nutritional quality of the adipose tissue from the orbital cavity in Nile tilapia from continental aquaculture

“…Several authors confirmed the presence of those essential fatty acids in residues of tilapia (Cengiz, Kan, Kizmaz, Bashan, & Yanar, 2012;Stevanato et al, 2008;Navarro et al, 2012;Tonial, Matsushita, Furuya, Souza, & Visentainer, 2012). The docosahexaenoic acid (DHA) is a very important fatty acid responsible for the physical properties of the brain membranes, the features of their receptors, the cellular interactions and the enzymatic activity (Yehuda, Rabinovitz, Carasso, & Mostofsky, 2002).…”

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

“…This imbalance in the n-6/n-3 ratio was around 1:1 to 2:1 during the pre-industrialization period, especially due to the consumption of seafood, and it reached values ranging from 10:1 to 20:1 (Simopoulos, 2002). In addition, the balance between the polyunsaturated fatty acids is associated with prevention of coronary heart and cardiovascular disease, rheumatoid arthritis, depression, cancers, diabetes, and anti-inflammatory action (Navarro et al, 2012;Sanderson et al, 2002).…”

Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets

“…In seeking to achieve these health benefits, many researchers have developed diets specially designed for the production of fish meat with a high content of polyunsaturated fatty acids (PUFA), which can lead to beneficial omega-3/omega-6 ratios, known to prevent a series of human diseases such as coronary heart disease, cardiovascular disease, rheumatoid arthritis, depression, postpartum depression, cancers, and diabetes, and have anti-inflammatory action (GULER et al, 2008;JUSTI et al, 2003;MARTINO et al, 2002;NAVARRO et al, 2012;SCHIEPERS et al, 2010;VISENTAINER et al, 2005;ŻMIJEWSKI et al, 2006;ZURAINI et al, 2006). The difference between these diets is the use of lipid sources high in omega-3 fatty acids, such as flaxseed oil (MARTINO et al, 2002).…”