Abstract
<p>To determine the nutritional quality of the lipid segment in tilapia (<em>Orechromis niloticus</em>) during different periods of development (alevins and juveniles), the total lipids (TL), linolenic (LNA), eicosapentaenoic (EPA), docosapentaenoic (DHA), linoleic (LA) and arachidonic (AA) acids were quantified , and the lipid nutritional quality indexes were calculated for the tilapia. The lipid profile showed that the species present high indexes of monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) in both development phases. The indexes of nutritional quality of lipids, atherogenic index (AI) and thrombogenic index (TI) present low values and represent beneficial health effects, both in the alevin and juvenile fish. The quantifications of LNA, EPA, DHA, LA and AA show the greatest values (mg/g of total lipids) for the juveniles. However, regardless of the development phase in which the tilapia is, the fish may be considered a source of essential fatty acids a kind of potential and nutritional food, reflecting beneficial effects for consumer’s health.</p><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves /> <w:TrackFormatting /> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning /> <w:ValidateAgainstSchemas /> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF /> <w:LidThemeOther>PT-BR</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables /> <w:SnapToGridInCell /> <w:WrapTextWithPunct /> <w:UseAsianBreakRules /> <w:DontGrowAutofit /> <w:SplitPgBreakAndParaMark /> <w:DontVertAlignCellWithSp /> <w:DontBreakConstrainedForcedTables /> <w:DontVertAlignInTxbx /> <w:Word11Ke-->
Highlights
To achieve a healthy diet, consumers all over the world are looking for food that provides energy and offers other nutritional benefits.The tilapia cultivated in approximately 100 countries (Tonial, Bravo, de Souza, Matsushita, Furuya, & Visentainer, 2011) belong to the second group of major fish in the world aquaculture (Pantoja, Dias, Marinho, Montagner, & Tavares-Dias, 2012; Tonial, Stevanato, Matsushita, de Souza, Furuya, & Visentainer, 2009; Borghetti, Ostrensky, & Borghetti, 2003)
To determine the nutritional quality of the lipid segment in tilapia (Orechromis niloticus) during different periods of development, the total lipids (TL), linolenic (LNA), eicosapentaenoic (EPA), docosapentaenoic (DHA), linoleic (LA) and arachidonic (AA) acids were quantified, and the lipid nutritional quality indexes were calculated for the tilapia
Regardless of the development phase in which the tilapia is, the fish may be considered a source of essential fatty acids a kind of potential and nutritional food, reflecting beneficial effects for consumer’s health
Summary
To achieve a healthy diet, consumers all over the world are looking for food that provides energy and offers other nutritional benefits.The tilapia cultivated in approximately 100 countries (Tonial, Bravo, de Souza, Matsushita, Furuya, & Visentainer, 2011) belong to the second group of major fish in the world aquaculture (Pantoja, Dias, Marinho, Montagner, & Tavares-Dias, 2012; Tonial, Stevanato, Matsushita, de Souza, Furuya, & Visentainer, 2009; Borghetti, Ostrensky, & Borghetti, 2003). To achieve a healthy diet, consumers all over the world are looking for food that provides energy and offers other nutritional benefits. The Nile tilapia provides excellent sensorial and nutritional characteristics, such as tasty meat, low amounts of fat and calories, absence of Y-shaped fishbone and good indexes for being converted into food and have its fillet used as food, which optimizes the industrialization of this species (Furtado, Resende, & Freitas 2010; Chukwu, 2009; Sklan, Prag, & Lupatsch, 2004). Fish meat is considered to be a positive factor in the human diet because it is a good source of proteins, vitamins and lipids of a good quality, such as polyunsaturated fatty acids, especially Omega-3 and 6 fatty acids (Ponzoni, Hamzah, Tanan, & Kamaruzzaman, al., 2005; Köprücü & Ozdemir, 2005; Gutiérrez-Espinosa, 2011).
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