In Vivo Yarrowia lipolytica Fermented Biomass Feed Supplementation for Shrimp and Its Effects Upon Frozen Meat Storage
2022
Volff, Vanderleia | de Almeida Rosa Kurosaki, Jessica Kimie | Retcheski, Milena Cia | Maximovski, Luiz Vitor | Soares Escorsin, Keveen Jhonathan | Tormen, Luciano | Romão, Silvia | Pinto, Vania Zanella | Bergler Bitencourt, Thiago | Cazarolli, Luisa Helena
In this work, Macrobrachium rosenbergii were supplemented (0%, 3%, 5%, 10%) with fermented biomass of Yarrowia lipolytica in the feed for 50 days, and subsequently, analyses of the fresh carcass were carried out, and a frozen meat storage test was carried out at − 18 ºC during 0, 3, 6, and 9 months of storage. Regarding fresh meat, an increase in humidity and pH was observed. Total lipid content (5 and 10% groups), thiobarbituric acid reactive substances (TBARS) (10% group), and total volatile basic nitrogen (TVB-N) (3 and 5% groups) also increased, while a reduction in titratable acidity (5 and 10% groups) was observed. Furthermore, increased fatty acid (FA) content was observed predominantly in mono- and polyunsaturated FAs in all groups. Significant rises in TBARS and TVB-N were observed during the storage over time. There was an increase in FA concentrations up to 6 months compared to the initial time and decreased at 9 months. The Y. lipolytica biomass at 3 and 5% can be added to the feed to supplement the shrimp diet since these concentrations improved body composition by increasing the content of mono- and polyunsaturated FAs and has not affected the quality parameters of meat during storage.
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