Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue

Revista Brasileira de Zootecnia

Rose Meire Vidotti²  Maria Teresa Bertoldo Pacheco¹  Giovani Sampaio Gonçalves² 

[1] ,Instituto de Pesca de São Paulo

关键词: fatty acids;    fish oil;    Oreochromis sp;    silage;    ácidos graxos;    óleo de peixe;    Oreochromis sp;    silagem;   

DOI  :  10.1590/S1516-35982011000200002

来源: SciELO

【 摘 要 】

The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.

【 授权许可】

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