Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Animal Sciences (Online) |
Texto Completo: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/61186 |
Resumo: | The study aimed to determine the fatty acid profile, omegas and lipid quality indeces in commercial cuts of pirarucu (Arapaima gigas) of the slaughter class 11.1 to 14.0 kg. Sample collections were carried out in two fish processing industries located in Rondônia state, Brazil. The experimental design was completely randomized, with processing performed in triplicate. Data were submitted to ANOVA to assess differences between commercial cuts in chemical compositions. If ANOVA appeared statistically significant (α=0.05), the averages were compared by Tukey's test. In the composition of fatty acids, there was a difference (p <0.05) between cuts. Commercial cuts that expressed the highest percentages of SFAs tail fillet 51.2%, of MUFAs fillet mignon 39.8% and of PUFAs deboned cut 20.7%. The indeces prescribed for lipid quality, ∑PUFAs/∑SFAs, ∑PUFAs (n-6/∑n-3), AI, TI and HH, indicate that commercial cuts have lipid quality. Deboned is the cut with the highest PUFA fatty acid content, with the highest values of Omega 3, 6, 7 and n-9 being also expressed. Nutritional information is important for the processes of conservation and processing, development of new products on the market, as well as guiding the form of preparation, thus providing commercial security for different market niches. |
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Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanksFatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanksArapaimidae; essential fatty acids; fish farming; lipid quality indeces; Osteoglossiformes.Arapaimidae; essential fatty acids; fish farming; lipid quality indeces; Osteoglossiformes.The study aimed to determine the fatty acid profile, omegas and lipid quality indeces in commercial cuts of pirarucu (Arapaima gigas) of the slaughter class 11.1 to 14.0 kg. Sample collections were carried out in two fish processing industries located in Rondônia state, Brazil. The experimental design was completely randomized, with processing performed in triplicate. Data were submitted to ANOVA to assess differences between commercial cuts in chemical compositions. If ANOVA appeared statistically significant (α=0.05), the averages were compared by Tukey's test. In the composition of fatty acids, there was a difference (p <0.05) between cuts. Commercial cuts that expressed the highest percentages of SFAs tail fillet 51.2%, of MUFAs fillet mignon 39.8% and of PUFAs deboned cut 20.7%. The indeces prescribed for lipid quality, ∑PUFAs/∑SFAs, ∑PUFAs (n-6/∑n-3), AI, TI and HH, indicate that commercial cuts have lipid quality. Deboned is the cut with the highest PUFA fatty acid content, with the highest values of Omega 3, 6, 7 and n-9 being also expressed. Nutritional information is important for the processes of conservation and processing, development of new products on the market, as well as guiding the form of preparation, thus providing commercial security for different market niches.The study aimed to determine the fatty acid profile, omegas and lipid quality indeces in commercial cuts of pirarucu (Arapaima gigas) of the slaughter class 11.1 to 14.0 kg. Sample collections were carried out in two fish processing industries located in Rondônia state, Brazil. The experimental design was completely randomized, with processing performed in triplicate. Data were submitted to ANOVA to assess differences between commercial cuts in chemical compositions. If ANOVA appeared statistically significant (α=0.05), the averages were compared by Tukey's test. In the composition of fatty acids, there was a difference (p <0.05) between cuts. Commercial cuts that expressed the highest percentages of SFAs tail fillet 51.2%, of MUFAs fillet mignon 39.8% and of PUFAs deboned cut 20.7%. The indeces prescribed for lipid quality, ∑PUFAs/∑SFAs, ∑PUFAs (n-6/∑n-3), AI, TI and HH, indicate that commercial cuts have lipid quality. Deboned is the cut with the highest PUFA fatty acid content, with the highest values of Omega 3, 6, 7 and n-9 being also expressed. Nutritional information is important for the processes of conservation and processing, development of new products on the market, as well as guiding the form of preparation, thus providing commercial security for different market niches.Editora da Universidade Estadual de Maringá2023-08-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/6118610.4025/actascianimsci.v45i1.61186Acta Scientiarum. Animal Sciences; Vol 45 (2023): Publicação contínua; e61186Acta Scientiarum. Animal Sciences; v. 45 (2023): Publicação contínua; e611861807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/61186/751375156286Copyright (c) 2023 Acta Scientiarum. Animal Scienceshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCavali, JucileneDantas Filho, Jerônimo Vieira Nunes, Carla Taveira Ferreira, Elvino Pontuschka, Rute Bianchini Zanella, Renato Souza, Maria Luiza Rodrigues de 2023-09-21T18:13:52Zoai:periodicos.uem.br/ojs:article/61186Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2023-09-21T18:13:52Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks |
title |
Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks |
spellingShingle |
Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks Cavali, Jucilene Arapaimidae; essential fatty acids; fish farming; lipid quality indeces; Osteoglossiformes. Arapaimidae; essential fatty acids; fish farming; lipid quality indeces; Osteoglossiformes. |
title_short |
Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks |
title_full |
Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks |
title_fullStr |
Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks |
title_full_unstemmed |
Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks |
title_sort |
Fatty acid profile, omegas and lipid quality in commercial cuts of pirarucu (Arapaima gigas Schinz, 1822) cultivated in excavated tanks |
author |
Cavali, Jucilene |
author_facet |
Cavali, Jucilene Dantas Filho, Jerônimo Vieira Nunes, Carla Taveira Ferreira, Elvino Pontuschka, Rute Bianchini Zanella, Renato Souza, Maria Luiza Rodrigues de |
author_role |
author |
author2 |
Dantas Filho, Jerônimo Vieira Nunes, Carla Taveira Ferreira, Elvino Pontuschka, Rute Bianchini Zanella, Renato Souza, Maria Luiza Rodrigues de |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Cavali, Jucilene Dantas Filho, Jerônimo Vieira Nunes, Carla Taveira Ferreira, Elvino Pontuschka, Rute Bianchini Zanella, Renato Souza, Maria Luiza Rodrigues de |
dc.subject.por.fl_str_mv |
Arapaimidae; essential fatty acids; fish farming; lipid quality indeces; Osteoglossiformes. Arapaimidae; essential fatty acids; fish farming; lipid quality indeces; Osteoglossiformes. |
topic |
Arapaimidae; essential fatty acids; fish farming; lipid quality indeces; Osteoglossiformes. Arapaimidae; essential fatty acids; fish farming; lipid quality indeces; Osteoglossiformes. |
description |
The study aimed to determine the fatty acid profile, omegas and lipid quality indeces in commercial cuts of pirarucu (Arapaima gigas) of the slaughter class 11.1 to 14.0 kg. Sample collections were carried out in two fish processing industries located in Rondônia state, Brazil. The experimental design was completely randomized, with processing performed in triplicate. Data were submitted to ANOVA to assess differences between commercial cuts in chemical compositions. If ANOVA appeared statistically significant (α=0.05), the averages were compared by Tukey's test. In the composition of fatty acids, there was a difference (p <0.05) between cuts. Commercial cuts that expressed the highest percentages of SFAs tail fillet 51.2%, of MUFAs fillet mignon 39.8% and of PUFAs deboned cut 20.7%. The indeces prescribed for lipid quality, ∑PUFAs/∑SFAs, ∑PUFAs (n-6/∑n-3), AI, TI and HH, indicate that commercial cuts have lipid quality. Deboned is the cut with the highest PUFA fatty acid content, with the highest values of Omega 3, 6, 7 and n-9 being also expressed. Nutritional information is important for the processes of conservation and processing, development of new products on the market, as well as guiding the form of preparation, thus providing commercial security for different market niches. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-08-11 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/61186 10.4025/actascianimsci.v45i1.61186 |
url |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/61186 |
identifier_str_mv |
10.4025/actascianimsci.v45i1.61186 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/61186/751375156286 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Acta Scientiarum. Animal Sciences http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Acta Scientiarum. Animal Sciences http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 45 (2023): Publicação contínua; e61186 Acta Scientiarum. Animal Sciences; v. 45 (2023): Publicação contínua; e61186 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
_version_ |
1799315364264280064 |