Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)

Detalhes bibliográficos
Autor(a) principal: Geraldes, Ana Maria
Data de Publicação: 2018
Outros Autores: Hungulo, Sílvia Laurinda Rafael, Pereira, Etelvina, Teixeira, Amílcar, Teixeira, Alfredo, Rodrigues, Sandra
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/18561
Resumo: Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic acid in this samples (35.46g / 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, α-linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, α-linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers’ panel, revealed all samples were equally well accepted.
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spelling Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)Composição corporal e qualidad sensorial de truta-fário selvagem e cultivada (Salmo trutta) e de trutaarco-íris cultivada (Oncorhynchus mykissBody compositionFatty acid compositionOncorhynchus mykissSalmo truttaSensory qualityBody composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic acid in this samples (35.46g / 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, α-linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, α-linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers’ panel, revealed all samples were equally well accepted.A composição corporal (teores de proteína, gordura total, cinzas, matéria seca e humidade) e os perfis de ácidos gordos da trutafário (selvagem e proveniente de aquacultura) e da truta-arco-íris (cultivada) foram comparados. A truta-fário cultivada continha a maior quantidade de proteína bruta (18,39%), enquanto a truta arco-íris possuía teores mais elevados de lípidos (2,35%). Foram detectados 36 ácidos graxos, incluindo 16 ácidos graxos saturados (SFA), nove ácidos graxos monoinsaturados (MUFA) e 11 ácidos graxos poliinsaturados (PUFA). Os SFA mais abundantes foram o ácido palmítico e o ácido esteárico. No entanto, os ácidos graxos mais abundantes em todas as amostras de truta foram os MUFA e os PUFA. A grande abundância de ácido oleico existente nas amostras de truta-fário cultivada (35,46g/100g de ácidos graxos) faz com que os MUFA sejam os ácidos graxos mais abundantes nesta variedade de truta (42,43g/100g de ácidos graxos) Nas amostras de truta-fário selvagem e nas de truta arco-íris predominaram os PUFA (56,16 e 56,29g/100g de ácidos graxos, respetivamente), sendo o ácido linoleico o mais abundante na truta-arco-íris (47,17g/100g de ácidos graxos). Nas amostras trutafário selvagem foram observadas quantidades significativamente mais elevadas de ácido docosahexaenóico, ácido α-linolênico, ácido acidoaraquidônico e ácido eicosapentaenóico. Todas as amostras foram igualmente bem aceitas por um painel de consumidores.Biblioteca Digital do IPBGeraldes, Ana MariaHungulo, Sílvia Laurinda RafaelPereira, EtelvinaTeixeira, AmílcarTeixeira, AlfredoRodrigues, Sandra2018-01-19T10:00:00Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/18561engGeraldes, Ana Maria; Hungulo, Sílvia Rafael; Pereira, Etelvina; Teixeira, Amílcar; Teixeira, Alfredo; Rodrigues, Sandra (2018) - Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss). Ciencia Rural. ISSN 0103-8478. 48, p. 1.70103-847810.1590/0103-8478cr20180190info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:42:36Zoai:bibliotecadigital.ipb.pt:10198/18561Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:08:53.656939Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
Composição corporal e qualidad sensorial de truta-fário selvagem e cultivada (Salmo trutta) e de trutaarco-íris cultivada (Oncorhynchus mykiss
title Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
spellingShingle Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
Geraldes, Ana Maria
Body composition
Fatty acid composition
Oncorhynchus mykiss
Salmo trutta
Sensory quality
title_short Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
title_full Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
title_fullStr Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
title_full_unstemmed Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
title_sort Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)
author Geraldes, Ana Maria
author_facet Geraldes, Ana Maria
Hungulo, Sílvia Laurinda Rafael
Pereira, Etelvina
Teixeira, Amílcar
Teixeira, Alfredo
Rodrigues, Sandra
author_role author
author2 Hungulo, Sílvia Laurinda Rafael
Pereira, Etelvina
Teixeira, Amílcar
Teixeira, Alfredo
Rodrigues, Sandra
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Geraldes, Ana Maria
Hungulo, Sílvia Laurinda Rafael
Pereira, Etelvina
Teixeira, Amílcar
Teixeira, Alfredo
Rodrigues, Sandra
dc.subject.por.fl_str_mv Body composition
Fatty acid composition
Oncorhynchus mykiss
Salmo trutta
Sensory quality
topic Body composition
Fatty acid composition
Oncorhynchus mykiss
Salmo trutta
Sensory quality
description Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic acid in this samples (35.46g / 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, α-linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, α-linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers’ panel, revealed all samples were equally well accepted.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2018
2018-01-01T00:00:00Z
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.uri.fl_str_mv http://hdl.handle.net/10198/18561
url http://hdl.handle.net/10198/18561
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Geraldes, Ana Maria; Hungulo, Sílvia Rafael; Pereira, Etelvina; Teixeira, Amílcar; Teixeira, Alfredo; Rodrigues, Sandra (2018) - Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss). Ciencia Rural. ISSN 0103-8478. 48, p. 1.7
0103-8478
10.1590/0103-8478cr20180190
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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