Influence of different concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on fillet fatty acid profile of Nile tilapia (Oreochromis niloticus)
| Autor: | Marcela Muñoz-Peñuela, Hervey Rodríguez-González, Sergio Medina-Godoy, Manuel García-Ulloa, Laura Gabriela Espinosa-Alonso, Jorge Fonseca-Madrigal |
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| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Meal Linum aquafeeds food.ingredient biology Salvia hispanica Oreochromis niloticus Fatty acid Tilapia Aquatic Science plant-based feed ingredients Oceanography biology.organism_classification α-linolenic acid food.food n-3 PUFA Nile tilapia Oreochromis food chemistry Food science human activities Polyunsaturated fatty acid |
| Zdroj: | Latin american journal of aquatic research v.49 n.4 2021 SciELO Chile CONICYT Chile instacron:CONICYT |
| ISSN: | 0718-560X |
| Popis: | The nutritional quality of tilapia fillet is characterized by low omega-3 polyunsaturated fatty acids (n-3 PUFAs). The objective of the present study was to evaluate the effect of different dietary concentrations of chia (Salvia hispanica) and flaxseed (Linum usitatissimum) meal on the omega-3 fatty acid content of tilapia (Oreochromis niloticus) fillet. Six experimental diets incorporating 5, 10, and 15% chia or flaxseed meals, respectively, were given to the fish (238.36 ± 7.61 g, initial weight) for 45 days before harvesting. The α-linolenic acid (ALA) and n-3 PUFA contents in the fillet differed significantly among diets (P < 0.05). Diets containing 15% chia or flaxseed meal had the highest concentrations of ALA (4.80 and 4.75%, respectively) and n-3 PUFA (13.65 and 15.92%, respectively). Thus, chia or flaxseed meal dietary inclusion increased the ALA and n-3 PUFA contents in the tilapia fillet. Chia or flaxseed meals are useful and potential alternatives to improve the nutritional value of O. niloticus fillets. |
| Databáze: | OpenAIRE |
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