Fatty acid profile, omegas, and lipid quality in commercial cuts of tambaqui (Colossoma macropomum Cuvier, 1818) cultivated in ponds

This study aimed to determine the fatty acid profile, omegas, and lipid quality indices in commercial cuts of tambaqui (Colossoma macropomum). Samples were collected from two fish processing indus-tries located in Rondonia state, Brazil. The experimental design was completely randomized, with processing performed in triplicate. Data were submitted for analysis of variance (ANOVA) to assess differences between commercial cuts. If ANOVA was statistically significant (alpha = 0.05), the averages were compared using Tukey's test. In the composition of fatty acids, there was a difference (p < 0.05) between commercial cuts. The commercial cuts with the highest percentages of saturated fatty acids (SFAs) steak at 47.050%, monounsaturated fatty acids (MUFAs) fillet at 45.120%, and polyunsatura-ted fatty acids (PUFAs) band at 19.050%. In addition, the band expresses the highest values of omegas 3, 6, 7, and n-9. The indices prescribed n-ary sumation PUFAs/ n-ary sumation SFAs, n-ary sumation PUFAs (n-6/ n-ary sumation n-3), atherogenicity index, thrombogenicity index, and ratio between hypocholesterolemic and hypercholesterolemic fatty acids, indicating that commercial cuts have lipid quality. Nutritional information is important for conserva-tion and processing processes, the development of new products on the market, and guidance on the form of preparation, thus providing commercial security for different market niches.