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

Authors

DOI:

https://doi.org/10.20950/1678-2305/bip.2022.48.e700

Keywords:

Characiformes; essential fatty acids; fish farming; lipid quality indexes; Serrasalmidae.

Abstract

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 industries located in Rondônia 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 (α = 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 polyunsaturated 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 ∑PUFAs/∑SFAs, ∑PUFAs (n-6/∑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 conservation 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.

Author Biographies

Jucilene Cavali, Universidade Federal de Rondônia (UNIR)

Graduação em Agronomia, Doutorado em Zootecnia, Professora do curso de Zootecnia (UNIR) e Pesquisadora do Programa de Pós-Graduação em Ciências Ambientais (UNIR).

Regiane Pandolfo Marmentini, Instituto Federal de Educação, Ciência e Tecnologia de Rondônia (IFRO)

Graduação em Engenharia de Alimentos, Mestrado em Ciências Ambientais e Professora no curso Técnico de Alimentos (IFRO).

Jerônimo Vieira Dantas Filho, Universidade Federal de Rondônia (UNIR)

Graduado em Engenharia de Pesca, Doutorado em Sanidade e Produção Animal (Área: Piscicultura), Bolsista de Pós-doutorado da CAPES pelo PROCAD/Am e colaborador no Programa de Pós-Graduação em Ciências Ambientais (UNIR).

Rute Bianchini Pontuschka, Universidade Federal de Rondônia (UNIR)

Doutorado em Ciência de Alimentos e Professora do curso de Engenharia de Pesca (UNIR).

Sandro de Vargas Schons, Universidade Federal de Rondônia (UNIR)

Graduação e Doutorado em Medicina Veterinária, Professor do curso de Medicina Veterinária (UNIR) e Pesquisador do Programa de Pós-Graduação em Ciências Ambientais (UNIR).

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2022-11-11

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