Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil

Food Science and Technology (Campinas)

Elton Guntendorfer Bonafé¹  Damila Rodrigues De Morais¹  Luana Caroline De Figueiredo¹  Nilson Evelázio Souza¹  Oscar Oliveira Santos¹  Thiago Claus¹  Jesuí Vergílio Visentainer¹ 

[1] ,Universidade Estadual de Maringá Departamento de Química Maringá PR ,Brazil

关键词: conjugated linolenic acid;    tilapia fillet;    genetically improved farmed tilapia;    ácido linoleico conjugado;    filé de tilápia;    filés de tilápia melhorada geneticamente;   

DOI  :  10.1590/S0101-20612013000500008

来源: SciELO

【 摘 要 】

The acceptance of tung oil enriched diet and the incorporation of conjugated linolenic acid - CLnA into fillets of Genetically Improved Farmed Tilapia (GIFT) were investigated. The diet was well accepted, and after 10 days CLnA was incorporated into the fillets with a 1.02% content of total fatty acids (FA). In addition, biosynthesis of the conjugated linoleic acid isomers - CLA (0.31% of fillet total FA content) from CLnA, and the presence of alpha-linolenic acid - LNA (1.08% of fillet total FA content), eicosapentaenoic acid - EPA (2.85% of fillet total FA content) and docosahexaenoic acid - DHA (3.08% of fillet total FA content) were observed. Therefore, the consumption of this fish can increase the intake of different FA (CLnA, CLA, LNA, EPA and DHA), which play an important role in human metabolism.

【 授权许可】

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