Incorporação de ômega-3 no tecido muscular da tilápia do Nilo alimentada com dietas contendo silagem de cabeça de camarão

Costa, Cristina dos Santos Ribeiro; Silva, Jaff Ribeiro da; Melo, Fulvio Viegas Teixeira de; Hisano, Hamilton; Druzian, Janice Izabel; Portz, Leandro

doi:10.1590/s0103-84782011005000151

Cited by 3 publications

(3 citation statements)

References 15 publications

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“…Pirarucu by-product acid silage meal levels (%) Alemayehu et al (2015) and Amao et al (2010), observed significant increase in yolk height. Cedro et al (2010) and Sherr et al (2014) affirm that these results can have relationship to omega-3 and omega-6 content and other lipid components present in fish residues, that through the process of acid ensilage (Costa et al, 2012) can contribute to the increase in yolk height.…”

Section: Variablesmentioning

confidence: 92%

Pirarucu By-Product Acid Silage Meal in Diets for Commercial Laying Hens

Batalha

Alfaia

Cruz

et al. 2018

Braz. J. Poult. Sci.

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This study aimed to evaluate the inclusion of pirarucu by-product acid silage meal in diets for laying hens on performance and egg quality. One hundred sixty eight Hissex White laying hens 73-wk-old were distributed in completely randomized design with seven treatments (0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%) and four replicates of six birds each. The experiment lasted 84 days divided into four periods of 21 days. Estimates of pirarucu by-product meal levels were determined by polynomial regression. Differences (p<0.05) were observed in all variables of performance, in egg weight, yolk height and yolk pigmentation, with pirarucu by-product meal inclusion in diets showed better results than control diet. The pirarucu by-product acid silage meal can be used as alternative food in diets for commercial laying hens. Up to the 2.5% inclusion level there wasn't negative effect in performance and egg quality.

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Section: Variablesmentioning

confidence: 92%

Pirarucu By-Product Acid Silage Meal in Diets for Commercial Laying Hens

Batalha

Alfaia

Cruz

et al. 2018

Braz. J. Poult. Sci.

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“…Menurut Grigorakis et al (2002), komposisi asam lemak serta senyawa aktif lainnya dalam udang dipengaruhi makanan. Senada dengan itu Costa et al (2012) Tingkat atau kadar EPA (eicosapentaenoic), DHA (docosahexanoic) dalam udang dan hewan lain dipengaruhi faktor makanan. Satu hal yang perlu dipahami bahwa makanan untuk udang di laut berbeda dengan makanan untuk udang budidaya.…”

Section: B10 Perbandingan Bagian Tubuh Udang Yang Terkandung Senyawa ...unclassified

Komponen Senyawa Aktif pada Udang Serta Aplikasinya dalam Pangan

Ngginak

Semangun²,

Mangimbulude³

et al. 2013

Sains Med. J. Kedokt. dan Kesehat.

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Indonesian water area is vast and has a great potential of natural resources. Most of the Indonesian people working as fisherman describes that oceanis place of making a living. Watery area resources Indonesian watery area is vast and has a great potential incude shrimps, fish, and other organism tosupport human life. Ocean organism has been known to contain nutrition which is good for humanâ€™s health. Shrimps contains omega 3, mineral, fat,citin, carotenoide (astaxanthin) and vitamin. The active compound have an ability to prevent disease and meet the nutritional need of body. Omega3 andastaxantin for example are active compounds found in shrimps. These compound play a role as antioxidant and free radicals scavenger can be supplementfor pregnant women and baby. Omega 3 and antaksantine are found in various shrimps and fish. Thus, the development of product from this organismincludes supplement, margarine, cake, souse, bread, kerupuk, flour and salt. In this review, the writer describes the the functional compound and itsusage as food product.

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“…Os conteúdos de ALA, DHA e EPA em 75 g de tilápia cozida foram de 34, 98 e 4 mg, respectivamente, considerados inferiores a outras espécies de pescado, porém superiores a outras carnes, como peito de frango e carne suína (MENEGASSI, 2011). Entretanto, Costa et al (2012) comenta que a tilápia não possui naturalmente ácidos graxos como o ômega-3, mas pode-se incorporar na alimentação.…”

Section: Introductionunclassified

Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)

et al. 2016

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O presente trabalho teve como objetivos treinar um painel sensorial e realizar a caracterização sensorial de três formulações de fishburguer à base de subprodutos da filetagem da tilápia (Oreochromis niloticus), para inserção na merenda escolar. Inicialmente foi realizado treinamento dos avaliadores utilizando o método descritivo para cinco atributos do produto: odor a peixe, dureza, suculência, sabor a peixe e sabor de condimento. Os avaliadores tiveram boa repetibilidade e bom poder de discriminação entre as amostras. Após o treinamento, os avaliadores avaliaram os cinco atributos para as três formulações desenvolvidas contendo diferentes condimentos na formulação base de fishburguer: C1) 0,3% orégano, C2) 0,05% manjericão e C3) 0,05% alecrim, seguido de teste de aceitação e intenção de compra. As três formulações tiveram leve odor e sabor a peixe, além de sabor suave de condimento, conforme desejado para o público alvo. Adicionalmente, os produtos tiveram boa aceitação sensorial e intenção de compra. PALAVRAS-CHAVE:Fishburguer. Treinamento sensorial. Método descritivo. Teste de aceitação.

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Incorporação de ômega-3 no tecido muscular da tilápia do Nilo alimentada com dietas contendo silagem de cabeça de camarão

Cited by 3 publications

References 15 publications

Pirarucu By-Product Acid Silage Meal in Diets for Commercial Laying Hens

Pirarucu By-Product Acid Silage Meal in Diets for Commercial Laying Hens

Komponen Senyawa Aktif pada Udang Serta Aplikasinya dalam Pangan

Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)

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