Incorporation of conjugated linoleic acid (CLA) and α-linolenic acid (LNA) in pacu fillets

被引：5

作者：

Barilli, Deoclecio Jose ^{[1
]}

Santarosa, Mayara ^{[2
]}

Zanqui, Ana Beatriz ^{[2
]}

Boscolo, Wilson Rogerio ^{[1
]}

Feiden, Aldi ^{[1
]}

Furuya, Wilson Massamitu ^{[3
]}

Marques Gomes, Sandra Terezinha ^{[2
]}

Visentainer, Jesui Vergilio ^{[2
]}

de Souza, Nilson Evelazio ^{[2
]}

Matsushita, Makoto ^{[2
]}

机构：

[1] Univ Estadual Oeste Parana Unioeste, Ctr Engn & Ciencias Exatas, Toledo, PR, Brazil

[2] Univ Estadual Maringa, Dept Quim, Maringa, Parana, Brazil

[3] Univ Estadual Ponta Grossa, Dept Zootecnia, Ponta Grossa, PR, Brazil

来源：

FOOD SCIENCE AND TECHNOLOGY | 2014年 / 34卷 / 01期

关键词：

Piaractus mesopotamicus; fatty acids; net cages; FATTY-ACID; FISH-OIL; LIPID-COMPOSITION; VEGETABLE-OILS; FLESH QUALITY; PROFILE; GROWTH; DIETS; PERFORMANCE; METABOLISM;

D O I：

10.1590/S0101-20612014005000010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to evaluate the incorporation of conjugated linoleic acid and alpha-linolenic acid in fillets of pacu fish raised in net cages and fed diets enriched with these acids. The fish were fed for 49 days, and at the end of this period the fatty acid content in the fillets was determined by gas chromatography. Concentrations of alpha-linolenic acid, eicosapentaenoic acid, and the total omega-3 (n-3) fatty acid in the fillets increased, improving the n-6/n-3 ratio. In addition, the incorporation of conjugated linoleic acid in the fish fillets proved well established. This study showed that the use of diets enriched with conjugated linoleic acid and alpha-linolenic acid results in the incorporation of these acids in the of pacu fish fillets, improving their nutritional quality.

引用

页码：74 / 81

页数：8

共 50 条

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