EFFECT OF PROCESSING OF DIETS WITH DIFFERENT LEVELS OF CARBOHYDRATES AND LIPIDS ON BODY COMPOSITION AND FATTY ACID COMPOSITION OF FILET OF Piaractus mesopotamicus

Detalhes bibliográficos
Autor(a) principal: Honorato, Claucia Aparecida
Data de Publicação: 2013
Outros Autores: Nunes, Cleujosi da Silva, Carrilho, Elma Neide V. Martins, Moraes, Gilberto
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/13583
Resumo: The objective of this study was to evaluate the effect of extruded or pelletized diets on the condition factor, body composition and fatty acid composition of Piaractus mesopotamicus. Eight isoproteic diets (220 g×kg-1 digestible protein) were supplied for 90 days ad libtum. The following parameters were evaluated: condition factor, body composition, and fatty acid composition. The condition factor showed different responses according to the type of processing. The body composition of the fish submitted to different diets showed no statistical difference. The pellet diets with 40% carbohydrate consistently showed the highest ratio compared to n3/n6 extruded diets. The fatty acid composition of the fillet showed an interaction of carbohydrate, lipids and processing. The increase in carbohydrate in the extruded diets produced Piaractus mesopotamicus with higher levels of omega-3. KEYWORDS: diet processing; fatty acid composition;  Piaractus mesopotamicus.
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spelling EFFECT OF PROCESSING OF DIETS WITH DIFFERENT LEVELS OF CARBOHYDRATES AND LIPIDS ON BODY COMPOSITION AND FATTY ACID COMPOSITION OF FILET OF Piaractus mesopotamicusEFEITO DO PROCESSAMENTO DE DIETAS COM DIFERENTES NÍVEIS DE CARBOIDRATOS E LIPIDEOS SOBRE A COMPOSIÇÃO CORPORAL E PERFIL DE ÁCIDOS GRAXOS DO FILÉ DO PACU (Piaractus mesopotamicus)AquiculturePisciculturaThe objective of this study was to evaluate the effect of extruded or pelletized diets on the condition factor, body composition and fatty acid composition of Piaractus mesopotamicus. Eight isoproteic diets (220 g×kg-1 digestible protein) were supplied for 90 days ad libtum. The following parameters were evaluated: condition factor, body composition, and fatty acid composition. The condition factor showed different responses according to the type of processing. The body composition of the fish submitted to different diets showed no statistical difference. The pellet diets with 40% carbohydrate consistently showed the highest ratio compared to n3/n6 extruded diets. The fatty acid composition of the fillet showed an interaction of carbohydrate, lipids and processing. The increase in carbohydrate in the extruded diets produced Piaractus mesopotamicus with higher levels of omega-3. KEYWORDS: diet processing; fatty acid composition;  Piaractus mesopotamicus.O objetivo deste trabalho foi avaliar o efeito da extrusão e da peletização de dietas contendo dois níveis de carboidrato (40 e 50%) e dois níveis de lipídeos (4 e 8%) sobre o fator de condição, composição corporal e o perfil de ácidos graxos de Piaractus mesopotamicus. Foram produzidas oito dietas isoprotéicas (26,7±0,7% PB) fornecidas por um período de 90 dias ad libtum. Os parâmetros avaliados foram: fator de condição, composição corporal e perfil de ácidos graxos do filé. O fator de condição mostrou respostas diferentes de acordo com o tipo de processamento. A composição corporal dos pacus não revelou diferença estatística. As dietas peletizadas com 40% de carboidrato apresentaram a maior relação entre n3/n6 em comparação às dietas extrusadas. O perfil de ácidos graxos do filé de pacu sofreu grande influência da interação dos carboidratos, lipídeos e processamento. O aumento de carboidrato em dietas extrusadas produziu pacus com maiores teores de ômega-3. PALAVRAS-CHAVE: Composição de ácidos graxos; pacu; processamento de dieta. Universidade Federal de Goiás2013-03-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchAvaliado por paresPesquisa Científicaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/1358310.5216/cab.v14i1.13583Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 14 No. 1 (2013); 49-58Ciência Animal Brasileira / Brazilian Animal Science; v. 14 n. 1 (2013); 49-581809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/13583/13715https://revistas.ufg.br/vet/article/view/13583/13716Honorato, Claucia AparecidaNunes, Cleujosi da SilvaCarrilho, Elma Neide V. MartinsMoraes, Gilbertoinfo:eu-repo/semantics/openAccess2013-04-03T11:54:30Zoai:ojs.revistas.ufg.br:article/13583Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:55:47.104790Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv EFFECT OF PROCESSING OF DIETS WITH DIFFERENT LEVELS OF CARBOHYDRATES AND LIPIDS ON BODY COMPOSITION AND FATTY ACID COMPOSITION OF FILET OF Piaractus mesopotamicus
EFEITO DO PROCESSAMENTO DE DIETAS COM DIFERENTES NÍVEIS DE CARBOIDRATOS E LIPIDEOS SOBRE A COMPOSIÇÃO CORPORAL E PERFIL DE ÁCIDOS GRAXOS DO FILÉ DO PACU (Piaractus mesopotamicus)
title EFFECT OF PROCESSING OF DIETS WITH DIFFERENT LEVELS OF CARBOHYDRATES AND LIPIDS ON BODY COMPOSITION AND FATTY ACID COMPOSITION OF FILET OF Piaractus mesopotamicus
spellingShingle EFFECT OF PROCESSING OF DIETS WITH DIFFERENT LEVELS OF CARBOHYDRATES AND LIPIDS ON BODY COMPOSITION AND FATTY ACID COMPOSITION OF FILET OF Piaractus mesopotamicus
Honorato, Claucia Aparecida
Aquiculture
Piscicultura
title_short EFFECT OF PROCESSING OF DIETS WITH DIFFERENT LEVELS OF CARBOHYDRATES AND LIPIDS ON BODY COMPOSITION AND FATTY ACID COMPOSITION OF FILET OF Piaractus mesopotamicus
title_full EFFECT OF PROCESSING OF DIETS WITH DIFFERENT LEVELS OF CARBOHYDRATES AND LIPIDS ON BODY COMPOSITION AND FATTY ACID COMPOSITION OF FILET OF Piaractus mesopotamicus
title_fullStr EFFECT OF PROCESSING OF DIETS WITH DIFFERENT LEVELS OF CARBOHYDRATES AND LIPIDS ON BODY COMPOSITION AND FATTY ACID COMPOSITION OF FILET OF Piaractus mesopotamicus
title_full_unstemmed EFFECT OF PROCESSING OF DIETS WITH DIFFERENT LEVELS OF CARBOHYDRATES AND LIPIDS ON BODY COMPOSITION AND FATTY ACID COMPOSITION OF FILET OF Piaractus mesopotamicus
title_sort EFFECT OF PROCESSING OF DIETS WITH DIFFERENT LEVELS OF CARBOHYDRATES AND LIPIDS ON BODY COMPOSITION AND FATTY ACID COMPOSITION OF FILET OF Piaractus mesopotamicus
author Honorato, Claucia Aparecida
author_facet Honorato, Claucia Aparecida
Nunes, Cleujosi da Silva
Carrilho, Elma Neide V. Martins
Moraes, Gilberto
author_role author
author2 Nunes, Cleujosi da Silva
Carrilho, Elma Neide V. Martins
Moraes, Gilberto
author2_role author
author
author
dc.contributor.author.fl_str_mv Honorato, Claucia Aparecida
Nunes, Cleujosi da Silva
Carrilho, Elma Neide V. Martins
Moraes, Gilberto
dc.subject.por.fl_str_mv Aquiculture
Piscicultura
topic Aquiculture
Piscicultura
description The objective of this study was to evaluate the effect of extruded or pelletized diets on the condition factor, body composition and fatty acid composition of Piaractus mesopotamicus. Eight isoproteic diets (220 g×kg-1 digestible protein) were supplied for 90 days ad libtum. The following parameters were evaluated: condition factor, body composition, and fatty acid composition. The condition factor showed different responses according to the type of processing. The body composition of the fish submitted to different diets showed no statistical difference. The pellet diets with 40% carbohydrate consistently showed the highest ratio compared to n3/n6 extruded diets. The fatty acid composition of the fillet showed an interaction of carbohydrate, lipids and processing. The increase in carbohydrate in the extruded diets produced Piaractus mesopotamicus with higher levels of omega-3. KEYWORDS: diet processing; fatty acid composition;  Piaractus mesopotamicus.
publishDate 2013
dc.date.none.fl_str_mv 2013-03-26
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Research
Avaliado por pares
Pesquisa Científica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/13583
10.5216/cab.v14i1.13583
url https://revistas.ufg.br/vet/article/view/13583
identifier_str_mv 10.5216/cab.v14i1.13583
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/13583/13715
https://revistas.ufg.br/vet/article/view/13583/13716
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 14 No. 1 (2013); 49-58
Ciência Animal Brasileira / Brazilian Animal Science; v. 14 n. 1 (2013); 49-58
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
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