Essential fatty acids in farmed tambaqui (Colossoma macropomum) from the Brazilian Amazon Area

Abstract

The goal of this study was to determine the essential fatty acids of the total lipids of the fillet, head and orbital cavity tissue from farmed tambaqui (Colossoma macropomum) fish from a Brazilian Amazon area. The tambaqui were acquired from different fish farms in the Roraima state, located at Western Brazilian Amazon. The meat, the head and the fatty tissue from orbital cavity were dissected for lipid extraction and analysis of fatty acids by gas chromatography. The fatty acids were quantified in mg g-1 of total lipids using C23:0 as an internal standard. The nutritional quality of the lipids was determined by using the atherogenicity and thrombogenicity indices, and also by the ratio between hypocholesterolemic / hypercholesterolemic fatty acids. The orbital cavity tissue had the higher concentration amount of linoleic and α-linolenic acid, whereas the fillet had higher docosahexaenoic acid (DHA). The eicosapentaenoic acid (EPA) concentration was: 1.28, 0.97, 1.71 mg g-1 of total lipids, in the filet, in head, and in orbital cavity tissue, respectively. All essential fatty acids were detected in the three parts analyzed. The nutritional quality of the total lipids from the head and from the orbital cavity tissue was similar to the fillet.

Technological Use of Colossoma Macropomum: From Intensive Breeding in BFT (Biofloc Technology) to the Use of Packaging in Modified Atmospheres

“…In the North of Brazil, the species is highly appreciated by the local population and the demand for its meat is the main reason why researchers have given importance to developing a technological package that will improve the production of this species (Santos et al, 2022). Tambaqui curumim is a type of cultivation in which fish are fattened to around 400-500g, widely consumed and sold as a product for ready-to-eat meals (SEPROR/ SEPA, 2015).…”

Nutritional quality in roes of tambaqui (Colossoma macropomum) raised in fish ponds in Rondônia state, Brazil

“…There are more and more studies aimed at characterizing these residues according to their chemical composition and possible uses. 6,7 Fish viscera in general have high nutritional value, including minerals, proteins and lipids, 8,9 essential amino acids, polyfats and acids polyunsaturated, with emphasis on omega3 n-3, 10 which can be added to fishmeal and essential oils. 11 Furthermore, the residue from fish processing can be used for better use in several alternative lines in the consumer market, such as: pet feeds, fertilizers for agriculture and gardening, agrochemicals, immunomodulators, oil rich in n-3, human food (fishpâtét and mechanically separated -MSM prepared by the processing unit), including biodiesel extraction processes and other value-added products.…”