Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

Detalhes bibliográficos
Autor(a) principal: Nishiyama,Márcia Fernandes
Data de Publicação: 2014
Outros Autores: Souza,Aloisio Henrique Pereira de, Gohara,Aline Kirie, Santos,Hevelyse Munise Celestino dos, Oliveira,Carlos Antonio Lopes de, Ribeiro,Ricardo Pereira, Souza,Nilson Evelázio de, Gomes,Sandra Terezinha Marques, Matsushita,Makoto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300003
Resumo: 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.
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spelling Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flourNile tilapiaessential fatty acidsflaxseed flourprincipal component analysisThis 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300003Food Science and Technology v.34 n.3 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.6341info:eu-repo/semantics/openAccessNishiyama,Márcia FernandesSouza,Aloisio Henrique Pereira deGohara,Aline KirieSantos,Hevelyse Munise Celestino dosOliveira,Carlos Antonio Lopes deRibeiro,Ricardo PereiraSouza,Nilson Evelázio deGomes,Sandra Terezinha MarquesMatsushita,Makotoeng2014-10-28T00:00:00Zoai:scielo:S0101-20612014000300003Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-10-28T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
title Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
spellingShingle Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
Nishiyama,Márcia Fernandes
Nile tilapia
essential fatty acids
flaxseed flour
principal component analysis
title_short Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
title_full Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
title_fullStr Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
title_full_unstemmed Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
title_sort Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
author Nishiyama,Márcia Fernandes
author_facet Nishiyama,Márcia Fernandes
Souza,Aloisio Henrique Pereira de
Gohara,Aline Kirie
Santos,Hevelyse Munise Celestino dos
Oliveira,Carlos Antonio Lopes de
Ribeiro,Ricardo Pereira
Souza,Nilson Evelázio de
Gomes,Sandra Terezinha Marques
Matsushita,Makoto
author_role author
author2 Souza,Aloisio Henrique Pereira de
Gohara,Aline Kirie
Santos,Hevelyse Munise Celestino dos
Oliveira,Carlos Antonio Lopes de
Ribeiro,Ricardo Pereira
Souza,Nilson Evelázio de
Gomes,Sandra Terezinha Marques
Matsushita,Makoto
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Nishiyama,Márcia Fernandes
Souza,Aloisio Henrique Pereira de
Gohara,Aline Kirie
Santos,Hevelyse Munise Celestino dos
Oliveira,Carlos Antonio Lopes de
Ribeiro,Ricardo Pereira
Souza,Nilson Evelázio de
Gomes,Sandra Terezinha Marques
Matsushita,Makoto
dc.subject.por.fl_str_mv Nile tilapia
essential fatty acids
flaxseed flour
principal component analysis
topic Nile tilapia
essential fatty acids
flaxseed flour
principal component analysis
description 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.
publishDate 2014
dc.date.none.fl_str_mv 2014-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300003
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300003
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.6341
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.3 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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