<b>Incorporation and fatty acid composition in liver of Nile tilapia fed with flaxseed oil</b> - doi: 10.4025/actascitechnol.v33i2.7970

Autores

  • Polyana Batoqui França UEM
  • Ana Carolina Aguiar UEM
  • Paula Fernandes Montanher UEM
  • Marcela Boroski UEM
  • Nilson Evelázio de Souza UEM
  • Jesuí­ Vergí­lio Visentainer UEM

DOI:

https://doi.org/10.4025/actascitechnol.v33i2.7970

Palavras-chave:

fatty acids manipulation, lipids, Omega-3

Resumo

One of the most consumed freshwater fish in South America is Nile tilapia. The present study examined the effects of flaxseed oil (FO), source of alfa-linolenic acid (LNA), on the total lipid composition and polyunsaturated fatty acid, n-6 and n-3 PUFA, contents on Nile tilapia (Oreochromis niloticus) liver. Tilapias were given diets with increasing levels 0.00, 1.2, 2.50, 3.75 and 5.00% (w w-1) of FO as a replacement of sunflower oil for five months. Fatty acids analysis of methyl esters revealed 45 fatty acids common to all treatments. The increase of flaxseed oil resulted in a decrease in total n-6 PUFA (35.1 to 21.1%) and an increase in n-3 PUFA (3.3 to 18.5%). The diet with LNA underwent sequential desaturation and elongation in liver, leading to an increase in all n-3 PUFA and a decrease in n-6/n-3 ratios (10.7 to 1.1). The manipulation of fatty acids with FO may be used to increase n-3 PUFA and to help balance n-6/n-3 PUFA in dietary supplements, thus, the liver tilapia becomes one product with major nutritional value.

Downloads

Não há dados estatísticos.

Biografia do Autor

Polyana Batoqui França, UEM

Departamento de Pós Graduação em Química. Área: Química de Alimentos

Publicado

2011-02-23

Como Citar

França, P. B., Aguiar, A. C., Montanher, P. F., Boroski, M., Souza, N. E. de, & Visentainer, J. V. (2011). <b>Incorporation and fatty acid composition in liver of Nile tilapia fed with flaxseed oil</b> - doi: 10.4025/actascitechnol.v33i2.7970. Acta Scientiarum. Technology, 33(2), 221–225. https://doi.org/10.4025/actascitechnol.v33i2.7970

Edição

Seção

Tecnologia de Alimentos

 

0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

 

 

0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

Artigos mais lidos pelo mesmo(s) autor(es)

1 2 3 > >>