Open AccessImprovement of lipid quality on nile tilapia fillet composition with low protein feeding treatment
Author(s) -
Sebastiaan Frans Teunissena,
Damila Rodrigues de Morais,
William Franco Carneiro,
Leda Maria Saragiotto Colpini,
Fábio Meurer,
Rodrigo Clemente Thom de Souza,
Marcos N. Eberlin,
Eduardo C. Meurer
Publication year - 2020
Publication title -
acta scientiarum. technology/acta scientiarum. technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.183
H-Index - 17
eISSN - 1807-8664
pISSN - 1806-2563
DOI - 10.4025/actascitechnol.v42i1.45271
Subject(s) - nile tilapia , fillet (mechanics) , food science , chemistry , composition (language) , fish fillet , lipid metabolism , biology , chromatography , biochemistry , fish <actinopterygii> , fishery , materials science , oreochromis , linguistics , philosophy , composite material
The lipid composition is directly related to nutritious significance of fish meat. In this paper we evaluate the possibility of tuning lipid composition of Nile Tilapia fillet changing the feeding treatments with different levels of energy and protein using lipidomic approach. Five feeding treatments were used varying protein and energy content with soy protein, corn carbohydrates and soy oil. Easy Ambient Sonic-Spray Ionization mass spectrometry in negative mode was used for lipidomic characterization of polar lipids in Nile Tilapia fillet, that were extracted using the Bligh & Dyer method and evaluated by principal component analyzes revealing differences over the treatments. High Resolution Mass Spectrometry data obtained were imported into Lipid Maps (www.lipidmaps.org, accessed on 10/19/2018) for molecular identification. The major influence to separate the treatments was protein content, energy does not appear to differentiate the groups. Thirteen different ions were observed as the major differentiators of the groups and nine compounds were identified comparing the mass spectrometric results to Lipidomic library, and they are related to high metabolic activity, lipids with anti-diabetic effect, and fat levels reducers.