Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil

Detalhes bibliográficos
Autor(a) principal: Bonafé,Elton Guntendorfer
Data de Publicação: 2013
Outros Autores: Morais,Damila Rodrigues de, Figueiredo,Luana Caroline de, Souza,Nilson Evelázio, Santos,Oscar Oliveira, Claus,Thiago, Visentainer,Jesuí Vergílio
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=S0101-20612013000500008
Resumo: The acceptance of tung oil enriched diet and the incorporation of conjugated linolenic acid - CLnA into fillets of Genetically Improved Farmed Tilapia (GIFT) were investigated. The diet was well accepted, and after 10 days CLnA was incorporated into the fillets with a 1.02% content of total fatty acids (FA). In addition, biosynthesis of the conjugated linoleic acid isomers - CLA (0.31% of fillet total FA content) from CLnA, and the presence of alpha-linolenic acid - LNA (1.08% of fillet total FA content), eicosapentaenoic acid - EPA (2.85% of fillet total FA content) and docosahexaenoic acid - DHA (3.08% of fillet total FA content) were observed. Therefore, the consumption of this fish can increase the intake of different FA (CLnA, CLA, LNA, EPA and DHA), which play an important role in human metabolism.
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spelling Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oilconjugated linolenic acidtilapia filletgenetically improved farmed tilapiaThe acceptance of tung oil enriched diet and the incorporation of conjugated linolenic acid - CLnA into fillets of Genetically Improved Farmed Tilapia (GIFT) were investigated. The diet was well accepted, and after 10 days CLnA was incorporated into the fillets with a 1.02% content of total fatty acids (FA). In addition, biosynthesis of the conjugated linoleic acid isomers - CLA (0.31% of fillet total FA content) from CLnA, and the presence of alpha-linolenic acid - LNA (1.08% of fillet total FA content), eicosapentaenoic acid - EPA (2.85% of fillet total FA content) and docosahexaenoic acid - DHA (3.08% of fillet total FA content) were observed. Therefore, the consumption of this fish can increase the intake of different FA (CLnA, CLA, LNA, EPA and DHA), which play an important role in human metabolism.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2013-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500008Food Science and Technology v.33 suppl.1 2013reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612013000500008info:eu-repo/semantics/openAccessBonafé,Elton GuntendorferMorais,Damila Rodrigues deFigueiredo,Luana Caroline deSouza,Nilson EvelázioSantos,Oscar OliveiraClaus,ThiagoVisentainer,Jesuí Vergílioeng2013-03-06T00:00:00Zoai:scielo:S0101-20612013000500008Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2013-03-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil
title Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil
spellingShingle Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil
Bonafé,Elton Guntendorfer
conjugated linolenic acid
tilapia fillet
genetically improved farmed tilapia
title_short Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil
title_full Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil
title_fullStr Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil
title_full_unstemmed Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil
title_sort Incorporation and profile of fatty acids in tilapia fillets (Oreochromis niloticus) fed with tung oil
author Bonafé,Elton Guntendorfer
author_facet Bonafé,Elton Guntendorfer
Morais,Damila Rodrigues de
Figueiredo,Luana Caroline de
Souza,Nilson Evelázio
Santos,Oscar Oliveira
Claus,Thiago
Visentainer,Jesuí Vergílio
author_role author
author2 Morais,Damila Rodrigues de
Figueiredo,Luana Caroline de
Souza,Nilson Evelázio
Santos,Oscar Oliveira
Claus,Thiago
Visentainer,Jesuí Vergílio
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Bonafé,Elton Guntendorfer
Morais,Damila Rodrigues de
Figueiredo,Luana Caroline de
Souza,Nilson Evelázio
Santos,Oscar Oliveira
Claus,Thiago
Visentainer,Jesuí Vergílio
dc.subject.por.fl_str_mv conjugated linolenic acid
tilapia fillet
genetically improved farmed tilapia
topic conjugated linolenic acid
tilapia fillet
genetically improved farmed tilapia
description The acceptance of tung oil enriched diet and the incorporation of conjugated linolenic acid - CLnA into fillets of Genetically Improved Farmed Tilapia (GIFT) were investigated. The diet was well accepted, and after 10 days CLnA was incorporated into the fillets with a 1.02% content of total fatty acids (FA). In addition, biosynthesis of the conjugated linoleic acid isomers - CLA (0.31% of fillet total FA content) from CLnA, and the presence of alpha-linolenic acid - LNA (1.08% of fillet total FA content), eicosapentaenoic acid - EPA (2.85% of fillet total FA content) and docosahexaenoic acid - DHA (3.08% of fillet total FA content) were observed. Therefore, the consumption of this fish can increase the intake of different FA (CLnA, CLA, LNA, EPA and DHA), which play an important role in human metabolism.
publishDate 2013
dc.date.none.fl_str_mv 2013-02-01
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=S0101-20612013000500008
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500008
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612013000500008
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.33 suppl.1 2013
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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