Incorporation of conjugated linoleic acid (CLA) and α-linolenic acid (LNA) in pacu fillets

• Autor(a) principal: Barilli,Deoclécio José
• Data de Publicação: 2014
• Outros Autores: Santarosa,Mayara, Zanqui,Ana Beatriz, Boscolo,Wilson Rogério, Feiden,Aldi, Furuya,Wilson Massamitu, Gomes,Sandra Terezinha Marques, Visentainer,Jesuí Vergílio, Souza,Nilson Evelázio de, 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=S0101-20612014000100011
• topic: Piaractus mesopotamicus; fatty acids; net cages

The objective of this study was to evaluate the incorporation of conjugated linoleic acid and α-linolenic acid in fillets of pacu fish raised in net cages and fed diets enriched with these acids. The fish were fed for 49 days, and at the end of this period the fatty acid content in the fillets was determined by gas chromatography. Concentrations of α-linolenic acid, eicosapentaenoic acid, and the total omega-3 (n-3) fatty acid in the fillets increased, improving the n-6/n-3 ratio. In addition, the incorporation of conjugated linoleic acid in the fish fillets proved well established. This study showed that the use of diets enriched with conjugated linoleic acid and α-linolenic acid results in the incorporation of these acids in the of pacu fish fillets, improving their nutritional quality.