文章基本信息

标题：Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
其他标题：Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
本地全文：下载
作者：Nishiyama, Márcia Fernandes ; Souza, Aloisio Henrique Pereira de ; Gohara, Aline Kirie 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2014
卷号：34
期号：3
页码：449-455
DOI：10.1590/1678-457x.6341
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-3 ratio. A period of 45 days of incorporation caused a significant change in tilapia chemical composition. Principal Component Analysis showed that the time periods of 45 and 60 days positively contributed to the total content of n-3, LNA, and DHA, highlighting the effect of omega-3 incorporation in the treatment containing flaxseed flour.
其他摘要：This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-3 ratio. A period of 45 days of incorporation caused a significant change in tilapia chemical composition. Principal Component Analysis showed that the time periods of 45 and 60 days positively contributed to the total content of n-3, LNA, and DHA, highlighting the effect of omega-3 incorporation in the treatment containing flaxseed flour.
其他关键词：Nile tilapia;essential fatty acids;flaxseed flour;principal component analysis