Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue

Detalhes bibliográficos
Autor(a) principal: Vidotti, Rose Meire
Data de Publicação: 2011
Outros Autores: Pacheco, Maria Teresa Bertoldo, Gonçalves, Giovani Sampaio
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/570
Resumo: The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.
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spelling Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residueFatty acidsFish oilOreochromis spSilageThe objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.Sociedade Brasileira de ZootecniaVidotti, Rose MeirePacheco, Maria Teresa BertoldoGonçalves, Giovani Sampaio2023-01-19T17:43:24Z2023-01-19T17:43:24Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfRev. Bras. Zootec., Viçosa, v. 40, n. 2, p. 240-244, 2011.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/570reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-01-19T17:43:26Zoai:http://repositorio.ital.sp.gov.br:123456789/570Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-01-19T17:43:26Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue
title Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue
spellingShingle Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue
Vidotti, Rose Meire
Fatty acids
Fish oil
Oreochromis sp
Silage
title_short Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue
title_full Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue
title_fullStr Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue
title_full_unstemmed Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue
title_sort Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue
author Vidotti, Rose Meire
author_facet Vidotti, Rose Meire
Pacheco, Maria Teresa Bertoldo
Gonçalves, Giovani Sampaio
author_role author
author2 Pacheco, Maria Teresa Bertoldo
Gonçalves, Giovani Sampaio
author2_role author
author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Vidotti, Rose Meire
Pacheco, Maria Teresa Bertoldo
Gonçalves, Giovani Sampaio
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Fatty acids
Fish oil
Oreochromis sp
Silage
topic Fatty acids
Fish oil
Oreochromis sp
Silage
description The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.
publishDate 2011
dc.date.none.fl_str_mv




2011
2023-01-19T17:43:24Z
2023-01-19T17:43:24Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Rev. Bras. Zootec., Viçosa, v. 40, n. 2, p. 240-244, 2011.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/570
identifier_str_mv
Rev. Bras. Zootec., Viçosa, v. 40, n. 2, p. 240-244, 2011.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/570
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
language_invalid_str_mv
language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv
eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

Sociedade Brasileira de Zootecnia
publisher.none.fl_str_mv

Sociedade Brasileira de Zootecnia
dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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