Food Science and Technology (Campinas) | |
Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil | |
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 | |
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【 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】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
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