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

Alison Bruno Borges de Sousa; Oscar de Oliveira Santos Júnior; Jesuí Vergílio Visentainer; Neiva Maria de Almeida

doi:10.4025/actascianimsci.v39i4.36303

Alison Bruno Borges de Sousa Instituto Federal de Educação, Ciência e Tecnologia de Pernambuco - IFPE Campus Afogados da Ingazeira
Oscar de Oliveira Santos Júnior Universidade Estadual de Maringá
Jesuí Vergílio Visentainer Universidade Estadual de Maringá
Neiva Maria de Almeida Universidade Federal da Paraíba

DOI: https://doi.org/10.4025/actascianimsci.v39i4.36303

Resumo

This study aimed to determine the fatty acid composition and nutritional quality indexes of total lipids in adipose tissue from the orbital cavity of Nile tilapia from continental aquaculture in Paraiba State, Brazil. The tilapias were captured in six fish farms, and after slaughtering and bleeding, the adipose tissue from the orbital cavity was reserved, frozen and lyophilized for analysis of fatty acid composition by gas chromatography. By decreasing order, oleic, palmitic, linoleic, stearic, and palmitoleic acids were the most abundant ones. Monounsaturated fatty acids were the most prominent group in orbital cavity adipose tissue, where as polyunsaturated fatty acids were most abundant in the diet, with a percentage of linolenic acid ranging from 32.99 to 37.57%. Nutritional quality indexes of lipids varied from 0.491 to 0.575 for Atherogenicity Index, 0.543 to 0.741 for Thrombogenicity Index, and from 1.918 to 2.176 regarding the ratio of hypocholesterolemic/hypercholesterolemic. According to the composition of fatty acids and the nutritional quality of total lipids, the use of this byproduct can be recommended for human consumption or to elaborate products for animal intake.

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Biografia do Autor

Alison Bruno Borges de Sousa, Instituto Federal de Educação, Ciência e Tecnologia de Pernambuco - IFPE Campus Afogados da Ingazeira

Possui graduação em Tecnologia de Alimentos pelo Instituto Centro de Ensino Tecnológico (2007) e mestrado em Tecnologia Agroalimentar pela Universidade Federal da Paraíba (2013). Atualmente é aluno de doutorado em Engenharia de Processos (Área básica de Engenharia Química) pela Universidade Federal de Campina Grande (PB) e professor do Instituto Federal de Educação, Ciência e Tecnologia do Pernambuco - Campus Afogados da Ingazeira (IFPE). Tem experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Tecnologia de Alimentos, atuando principalmente nos seguintes temas: ácidos graxos, tecnologia de carne e derivados, pescado, análises químicas, defumação, secagem de alimentos, congelamento, desenvolvimento de produtos de origem animal e análise sensorial de alimentos.

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