Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100652 |
Resumo: | ABSTRACT: The aim of this study was to evaluate the effect of the inclusion of microbial biomass on the oxidative rancidity of tilapia rations stored for 12 months. Treatments included a control diet and diets supplemented with either 0.01% vitamin E, 0.25 and 0.5% of Saccharomyces cerevisiae and 0.25 and 0.5% of Spirulina platensis. Experimental diets were stored in the dark inside plastic bags at room temperature (25 °C) for 12 months. The oxidative rancidity was measured as thiobarbituric acid reactive substances (TBARS). It was concluded that the inclusions of Spirulina platensis at 0.25% (1.734 ± 0.206) and 0.5% (1.629 ± 0.181) and Saccharomyces cerevisiae at 0.5% (1.459 ± 0.305) minimized the oxidative rancidity in comparation to control diet (2.843 ± 0.109) of Nile tilapia until 12 months of storage. |
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Ciência rural (Online) |
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Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensisbiomasslipid oxidationratioTBARS.ABSTRACT: The aim of this study was to evaluate the effect of the inclusion of microbial biomass on the oxidative rancidity of tilapia rations stored for 12 months. Treatments included a control diet and diets supplemented with either 0.01% vitamin E, 0.25 and 0.5% of Saccharomyces cerevisiae and 0.25 and 0.5% of Spirulina platensis. Experimental diets were stored in the dark inside plastic bags at room temperature (25 °C) for 12 months. The oxidative rancidity was measured as thiobarbituric acid reactive substances (TBARS). It was concluded that the inclusions of Spirulina platensis at 0.25% (1.734 ± 0.206) and 0.5% (1.629 ± 0.181) and Saccharomyces cerevisiae at 0.5% (1.459 ± 0.305) minimized the oxidative rancidity in comparation to control diet (2.843 ± 0.109) of Nile tilapia until 12 months of storage.Universidade Federal de Santa Maria2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100652Ciência Rural v.50 n.1 2020reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20190344info:eu-repo/semantics/openAccessGrassi,Thiago Luís MagnaniSedlacek-Bassani,JulianaPonsano,Elisa Helena Giglioeng2019-12-10T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis |
title |
Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis |
spellingShingle |
Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis Grassi,Thiago Luís Magnani biomass lipid oxidation ratio TBARS. |
title_short |
Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis |
title_full |
Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis |
title_fullStr |
Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis |
title_full_unstemmed |
Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis |
title_sort |
Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis |
author |
Grassi,Thiago Luís Magnani |
author_facet |
Grassi,Thiago Luís Magnani Sedlacek-Bassani,Juliana Ponsano,Elisa Helena Giglio |
author_role |
author |
author2 |
Sedlacek-Bassani,Juliana Ponsano,Elisa Helena Giglio |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Grassi,Thiago Luís Magnani Sedlacek-Bassani,Juliana Ponsano,Elisa Helena Giglio |
dc.subject.por.fl_str_mv |
biomass lipid oxidation ratio TBARS. |
topic |
biomass lipid oxidation ratio TBARS. |
description |
ABSTRACT: The aim of this study was to evaluate the effect of the inclusion of microbial biomass on the oxidative rancidity of tilapia rations stored for 12 months. Treatments included a control diet and diets supplemented with either 0.01% vitamin E, 0.25 and 0.5% of Saccharomyces cerevisiae and 0.25 and 0.5% of Spirulina platensis. Experimental diets were stored in the dark inside plastic bags at room temperature (25 °C) for 12 months. The oxidative rancidity was measured as thiobarbituric acid reactive substances (TBARS). It was concluded that the inclusions of Spirulina platensis at 0.25% (1.734 ± 0.206) and 0.5% (1.629 ± 0.181) and Saccharomyces cerevisiae at 0.5% (1.459 ± 0.305) minimized the oxidative rancidity in comparation to control diet (2.843 ± 0.109) of Nile tilapia until 12 months of storage. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
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=S0103-84782020000100652 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000100652 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20190344 |
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 |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.50 n.1 2020 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140554365534208 |