Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut”
The aimed of this study was to determine proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum) in “flatted cut”, produced and commercializeded by Rondônia state, Brazil. Three pieces of flatted tambaqui were collected from 40 fish weighing 1.10 ± 0...
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| Format: | Article |
| Language: | English |
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Universidade Federal Rural do Semi-Árido (UFERSA)
2022-08-01
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| Series: | Acta Veterinaria Brasilica |
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| Online Access: | https://periodicos.ufersa.edu.br/acta/article/view/10821 |
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| author | Jucilene Cavali Reginaldo da Silva Francisco Jerônimo Vieira Dantas Filho Rute Bianchini Pontuschka Tiago Lucena da Silva Rodrigo Vieira Alves Amaral |
| author_facet | Jucilene Cavali Reginaldo da Silva Francisco Jerônimo Vieira Dantas Filho Rute Bianchini Pontuschka Tiago Lucena da Silva Rodrigo Vieira Alves Amaral |
| author_sort | Jucilene Cavali |
| collection | DOAJ |
| description | The aimed of this study was to determine proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum) in “flatted cut”, produced and commercializeded by Rondônia state, Brazil. Three pieces of flatted tambaqui were collected from 40 fish weighing 1.10 ± 0.10 kg. Proximal composition were determined by AOAC Official method 969.23 and 968.08. The fatty acids were grouped to calculate ratio SPUFAs/SSFAs and proportion SPUFAs (n-6/n-3), atherogenicity index (AI) were calculated, thrombogenicity index (TI), and ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH). Were found 1.06 g/100g of mineral matter, 17.64 g/100g of crude protein, 5.74 g/100g of lipids, 75 .54 g/100g of moisture and 122.22 kcal/100g of caloric value. Lipid composition 39.425% of SFAs, 43.518% of MUFAs and 17.057% of PUFAs. It also presented SPUFAs/SSFAs ratios of 2.31 and SPUFAs (n-6/n-3) of 3.78. As AI of 0.44, TI of 0.92 and HH of 2.02. Tambaqui meat of 1.10 ± 0.10 kg in flatted cut contains good proximal contents, with high protein content and excellent lipid content, being considered a low-fat meat, with low moisture content and low caloric value and rich in minerals. It can also be considered a good source of MUFAs and PUFAs, especially n-3 and n-6, with high nutritional value, in addition to essential fatty acids, ALA, AA, DHA and EPA, which were crucial to provide good levels of lipid quality. |
| first_indexed | 2024-03-12T03:43:12Z |
| format | Article |
| id | doaj.art-0c2d358d691e4c73904a28f557558f78 |
| institution | Directory Open Access Journal |
| issn | 1981-5484 |
| language | English |
| last_indexed | 2024-03-12T03:43:12Z |
| publishDate | 2022-08-01 |
| publisher | Universidade Federal Rural do Semi-Árido (UFERSA) |
| record_format | Article |
| series | Acta Veterinaria Brasilica |
| spelling | doaj.art-0c2d358d691e4c73904a28f557558f782023-09-03T12:59:35ZengUniversidade Federal Rural do Semi-Árido (UFERSA)Acta Veterinaria Brasilica1981-54842022-08-0116326227210.21708/avb.2022.16.3.10821Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut”Jucilene Cavali0https://orcid.org/0000-0002-2069-4543Reginaldo da Silva Francisco1https://orcid.org/0000-0001-6116-6651Jerônimo Vieira Dantas Filho2https://orcid.org/0000-0002-6965-9438Rute Bianchini Pontuschka3https://orcid.org/0000-0002-3789-1252Tiago Lucena da Silva4https://orcid.org/0000-0002-1304-530XRodrigo Vieira Alves Amaral5https://orcid.org/0000-0001-5539-149XUniversidade Federal do Acre (UFAC), Rio Branco, AC, BrazilUniversidade Federal do Acre (UFAC), Rio Branco, AC, BrazilUniversidade Federal de Rondônia (UNIR), Rolim de Moura, RO, BrazilUniversidade Federal de Rondônia (UNIR), Rolim de Moura, RO, BrazilUniversidade Federal do Acre (UFAC), Rio Branco, AC, BrazilUniversidade Federal de Rondônia (UNIR), Rolim de Moura, RO, BrazilThe aimed of this study was to determine proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum) in “flatted cut”, produced and commercializeded by Rondônia state, Brazil. Three pieces of flatted tambaqui were collected from 40 fish weighing 1.10 ± 0.10 kg. Proximal composition were determined by AOAC Official method 969.23 and 968.08. The fatty acids were grouped to calculate ratio SPUFAs/SSFAs and proportion SPUFAs (n-6/n-3), atherogenicity index (AI) were calculated, thrombogenicity index (TI), and ratio between hypocholesterolemic and hypercholesterolemic fatty acids (HH). Were found 1.06 g/100g of mineral matter, 17.64 g/100g of crude protein, 5.74 g/100g of lipids, 75 .54 g/100g of moisture and 122.22 kcal/100g of caloric value. Lipid composition 39.425% of SFAs, 43.518% of MUFAs and 17.057% of PUFAs. It also presented SPUFAs/SSFAs ratios of 2.31 and SPUFAs (n-6/n-3) of 3.78. As AI of 0.44, TI of 0.92 and HH of 2.02. Tambaqui meat of 1.10 ± 0.10 kg in flatted cut contains good proximal contents, with high protein content and excellent lipid content, being considered a low-fat meat, with low moisture content and low caloric value and rich in minerals. It can also be considered a good source of MUFAs and PUFAs, especially n-3 and n-6, with high nutritional value, in addition to essential fatty acids, ALA, AA, DHA and EPA, which were crucial to provide good levels of lipid quality.https://periodicos.ufersa.edu.br/acta/article/view/10821essential fatty acidslipid quality indecesomegasjuvenile tambaqui |
| spellingShingle | Jucilene Cavali Reginaldo da Silva Francisco Jerônimo Vieira Dantas Filho Rute Bianchini Pontuschka Tiago Lucena da Silva Rodrigo Vieira Alves Amaral Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut” Acta Veterinaria Brasilica essential fatty acids lipid quality indeces omegas juvenile tambaqui |
| title | Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut” |
| title_full | Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut” |
| title_fullStr | Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut” |
| title_full_unstemmed | Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut” |
| title_short | Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut” |
| title_sort | proximal composition fatty acid profile omegas and lipid quality in the tambaqui colossoma macropomum cuvier 1818 serrasalmidae in flatted cut |
| topic | essential fatty acids lipid quality indeces omegas juvenile tambaqui |
| url | https://periodicos.ufersa.edu.br/acta/article/view/10821 |
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