Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
2014
Nishiyama, Márcia Fernandes(State University of Maringá Center of Agricultural Sciences ,Federal University of South Frontier) | Souza, Aloisio Henrique Pereira de(State University of Maringá Center of Agricultural Sciences) | Gohara, Aline Kirie(State University of Maringá Center of Agricultural Sciences) | Santos, Hevelyse Munise Celestino dos(State University of Maringá Center of Agricultural Sciences) | Oliveira, Carlos Antonio Lopes de(State University of Maringá Department of Animal Science) | Ribeiro, Ricardo Pereira(State University of Maringá Department of Animal Science) | Souza, Nilson Evelázio de(Federal Technological University of Paraná) | Gomes, Sandra Terezinha Marques(State University of Maringá Department of Chemisty) | Matsushita, Makoto(State University of Maringá Department of Chemisty)
This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-3 ratio. A period of 45 days of incorporation caused a significant change in tilapia chemical composition. Principal Component Analysis showed that the time periods of 45 and 60 days positively contributed to the total content of n-3, LNA, and DHA, highlighting the effect of omega-3 incorporation in the treatment containing flaxseed flour.
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