Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

AUTOR(ES)

Nishiyama, Márcia Fernandes, Souza, Aloisio Henrique Pereira de, Gohara, Aline Kirie, Santos, Hevelyse Munise Celestino dos, Oliveira, Carlos Antonio Lopes de, Ribeiro, Ricardo Pereira, Souza, Nilson Evelázio de, Gomes, Sandra Terezinha Marques, Matsushita, Makoto

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

09/09/2014

RESUMO

This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-3 ratio. A period of 45 days of incorporation caused a significant change in tilapia chemical composition. Principal Component Analysis showed that the time periods of 45 and 60 days positively contributed to the total content of n-3, LNA, and DHA, highlighting the effect of omega-3 incorporation in the treatment containing flaxseed flour.

Documentos Relacionados

• Omega-3 and Omega-6 Determination in Nile Tilapia’s Fillet Based on MicroNIR Spectroscopy and Multivariate Calibration
• Application of Multivariate Analysis to Assess the Incorporation of Omega-3 Fatty Acid in Gluten-Free Cakes
• Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods
• Omega-3 fatty acid supplementation in horses
• Quality Assessment of Omega-3 Supplements Available in the Brazilian Market