Mineral composition, omegas and lipid quality in the visceral fat residues of tambaqui (Colossoma macropomum Cuvier, 1818)

Autores

DOI:

https://doi.org/10.21708/avb.2022.16.3.10790

Resumo

This study aimed to determine the mineral composition, fatty acid profile, omegas and lipid quality indexes in the visceral fat residues of tambaqui (C. macropomum). Three pieces of visceral fat were collected from 20 fish weighing 1.10 ± 0.10 kg, which were homogenized and sent for compositional analysis. Minerals were determined by AOAC Official method 969.23 and 968.08. The fatty acids were grouped to calculate the ∑PUFAs/∑SFAs fatty acids ratio and the proportion of polyunsaturated fatty acids ∑PUFAs (n-6/n-3), atherogenicity indixes (AI) were calculated, thrombogenicity (TI), and ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH). Mineral elements were found, 0.68 ± 0.015 mg/100g of total iron, 159.16 ± 14.32 mg/100g of Na+, 63.90 ± 5.11 mg/100g of K+, 10.28 ± 0. 62 mg/100g of Ca2+ and 7.31 ± 0.58 mg/100g of Mg2+. As for fatty acids, 40.10% of SFAs, 38.10% of MUFAs and 21.80% of PUFAs. The calculations indicated significant values ​​of omegas, 3, 6, 7 and n-7. There were ∑PUFAs/∑SFAs ratios of 1.84 and ∑PUFAs (n-6/n-3) of 6.22, with an AI of 0.50 and a TI of 0.93 and HH of 2.16. The 1.0 ± 0.10 kg tambaqui visceral fat residues can be evaluated as having high nutritional value, in addition to being a viable option for oil extraction and inclusion in animal feed.

Downloads

Não há dados estatísticos.

Downloads

Publicado

2022-05-07

Edição

Seção

Original Articles / Artigos de Pesquisa

Artigos mais lidos pelo mesmo(s) autor(es)