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Effects of the flaxseed oil on the fatty acid composition of tilapia heads
Author(s) -
Aguiar Ana Carolina,
Cottica Solange Maria,
Boroski Marcela,
Sargi Sheisa Cyléia,
do Prado Ivanor Nunes,
Bonafé Elton Guntendorfer,
França Polyana Batoqui,
de Souza Nilson Evelázio,
Visentainer Jesuí Vergílio
Publication year - 2011
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201000035
Subject(s) - tilapia , polyunsaturated fatty acid , food science , fish oil , eicosapentaenoic acid , composition (language) , chemistry , nile tilapia , fatty acid , biology , fish <actinopterygii> , biochemistry , oreochromis , fishery , linguistics , philosophy
The objective of this study was to evaluate the effects of adding flaxseed oil (FO) to feed on the incorporation of n‐3 PUFA in tilapia heads. Tilapia were given diets with increasing levels of FO (0.00, 1.25, 2.50, 3.75 and 5.00% for treatments A, B, C, D and E, respectively), as a source of LNA for 150 days. The proximate composition of the heads indicated high nutritional value and 40 FA (fatty acids) common to all treatments were identified in total lipids. Intake of LNA caused storage of LNA and sequential desaturation‐elongation to eicosapentaenoic acid (EPA) and DHA. With increasing levels of FO in the diet, the content of LNA in tilapia heads increased (1.7 and 14.0% for diets A and E, respectively), as well as the contents of EPA (0.1 and 0.9% for diets A and E, respectively) and DHA (0.5 and 1.8% for diets A and E, respectively). Adding FO to tilapia feed markedly increased the total content of n‐3 PUFA (3.0 and 21.1% for diets A and E, respectively), decreased the total content of n‐6 PUFA (41.3 and 24.9% for diets A and E, respectively), and consequently resulted in a decrease in the n‐6/n‐3 ratio (13.8 and 1.2 for diets A and E, respectively). Therefore, feeding tilapia with FO is a good way of valorizing this part of the fish by creating a valuable nutritional food source.