<b>Total lipid nutritional quality of the adipose tissue from the orbital cavity in Nile tilapia from continental aquaculture

Lamb meat is the main product of Central Italy transhumant farms, where lambs are traditionally reared with their mothers on pastures and are supplemented with concentrates and/or hay from day 20–30 until slaughter. However, few data are available on the fatty acid (FA) composition of unweaned lambs reared by extensive systems in Central Italy. The study aimed to evaluate the effect of breed (Bergamasca, Italian Merino, and Sopravissana) on the FA composition of intramuscular (longissimus lumborum, LL) and subcutaneous (SC) fats of light lambs. Statistical analysis showed that breed had effect only on some FAs in LL muscle fat (C18:0, C20:0, C14:1, C16:1, C17:1, C18:3 n-3, trans and conjugated linoleic acid isomers) and in SC adipose tissue (C21:0, C16:1, C18:1, C20:4 n-6, C20:5 n-3, C18:1 trans isomers). Gas chromatography data in combination with a chemometric approach could have some potential to discriminate among breeds. Indices of nutritional quality of the lipids suggested that the meat of Italian Merino and Sopravissana lambs might have better nutritional quality than Bergamasca; further studies, involving a greater number of animals, are needed to confirm these early results.

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Chemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin

BIO Web of Conferences ◽

10.1051/bioconf/20213700105 ◽

2021 ◽

Vol 37 ◽

pp. 00105

Author(s):

Tatiana Maslova ◽

Tatiana Kulakova

Keyword(s):

Chemical Composition ◽

Muscle Tissue ◽

Nutritional Quality ◽

Nile Tilapia ◽

Raw Materials ◽

Fatty Infiltration ◽

Feed Additive ◽

Control Group ◽

Experimental Group

The production of ecologically clean fish products is in demand in the food market. As a result of the research, the nutritional quality and chemical composition of the muscle tissue of the Nile tilapia (Oreochromis niloticus L.) were evaluated using the pro-biotic additive Enzimsporin. A valuable quality of Nile tilapia meat is its high protein content. In the muscle tissue, the maximum amount of protein was 80.4%, in the yearlings of the 1st experimental group, which is 7.51% (P ≥ 0.99) higher than in the control group. Yearlings of the 2nd experimental group outperformed their peers from the control group by 4.8% (P ≥ 0.95). Its amount in fry of Nile tilapia varied from 72.27–72.73% in the experimental groups to 74.71% in the control group. The fat content in fry varied from 9.55% in the control to 12.19% in the fish of the 2nd experimental group. The amount of lipids was the highest in the control variant of Nile tilapia yearlings (11.48%), which is 6.48% more than in the 1st experimental group and by 4.48% more than that in the 2nd experimental group. The lipid-protein coefficient (0.06-0.09) of the experimental groups characterizes the meat as less tender, but high in protein, possessing lipotropic properties that protect the liver from fatty infiltration. The study of nutritional value and functional and technological properties shows that tilapia meat can be attributed to highly saturated food raw materials and used to obtain dietary products.

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Growth Performance and Nutritional Quality of Nile tilapia Caged in Northern Benin Water Reservoirs Exposed to Agricultural Effluents

Aquaculture Studies ◽

10.4194/2618-6381-v20_1_06 ◽

2020 ◽

Vol 20 (1) ◽

Author(s):

Rodrigue Orobiyi Edéya PELEBE ◽

Ibrahim IMOROU TOKO ◽

Issa Nahoua OUATTARA ◽

Eloi Yatchégnon ATTAKPA ◽

Jean FALL ◽

...

Keyword(s):

Growth Performance ◽

Nutritional Quality ◽

Nile Tilapia ◽

Water Reservoirs

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Elaboration of sausage using minced fish of Nile tilapia filleting waste

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132010000600015 ◽

2010 ◽

Vol 53 (6) ◽

pp. 1383-1391 ◽

Cited By ~ 14

Author(s):

Paulo Roberto Campagnoli de Oliveira Filho ◽

Flavia Maria Netto ◽

Kazumi Kawazaki Ramos ◽

Marco Antônio Trindade ◽

Elisabete Maria Macedo Viegas

Keyword(s):

Sensory Evaluation ◽

Nutritional Quality ◽

Nile Tilapia ◽

Maximum Level ◽

Fat Content ◽

Sensory Properties ◽

Yellow Color ◽

Minced Fish

The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good nutritional quality of sausages utilizing MF of Nile tilapia filleting waste and according to the sensory evaluation, the maximum level of inclusion should not exceed 60%.

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Polyunsaturated fatty acids and nutritional quality of five freshwater fish species cultivated in the western region of Santa Catarina, Brazil

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.19318 ◽

2019 ◽

Vol 22 ◽

Cited By ~ 3

Author(s):

Ângelo Paggi Matos ◽

Anastácio Castelo Matos ◽

Elisa Helena Siegel Moecke

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Freshwater Fish ◽

Fish Species ◽

Nutritional Quality ◽

Nile Tilapia ◽

Bighead Carp ◽

Western Region ◽

Freshwater Fish Species

Abstract There is a paucity of information about the chemical composition of commercially important freshwater fish species (Nile tilapia, bighead carp, grass carp, common carp and silver carp) cultivated in the western region of Santa Catarina, Brazil. This study determined the moisture, ash, protein and lipid contents and the fatty acid composition, as well as the nutritional quality of the lipids in fillets of these five freshwater fish species. Moisture was the most prominent fish component (74.7%-81.7%), followed by protein (15.8%-18.8%) and lipids (0.4%-8.2%). Saturated palmitic acid (90-1740 mg/100 g) and monounsaturated oleic acid (70-2260 mg/100 g) were the major fatty acids found in all the fish species. The grass and common carps and Nile tilapia (caged) had high contents of γ-linolenic acid (GLA), with an average of 536 mg/100 g. Bighead carp was the richest source of ω-3 PUFA, mainly eicosapentaenoic (EPA, 400 mg/100 g) and docosahexaenoic (DHA, 620 mg/100 g) acids, and had the highest ω-3/ω-6 ratio of 6.11. The nutritional evaluation of the fatty acid profile indicated that average values were: atherogenicity index (AI) ~0.59, thrombogenicity index (TI) ~0.82, hypocholesterolemic/hypercholesterolemic ratio (H/H ~1.98), polyunsaturated/saturated ratio (P/S) ~0.43 and ω-3/ω-6 ratio ~2.18, values suggesting that the consumption of these freshwater fish species could be of benefit to human health.

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The dual nature of obesity in metabolic programming: quantity versus quality of adipose tissue

Clinical Science ◽

10.1042/cs20201028 ◽

2020 ◽

Vol 134 (18) ◽

pp. 2447-2451

Author(s):

Anissa Viveiros ◽

Gavin Y. Oudit

Keyword(s):

Adipose Tissue ◽

Environmental Factors ◽

Maternal Obesity ◽

Metabolic Programming ◽

Dual Nature ◽

Prevalence Of Obesity ◽

Adipose Tissue Volume ◽

Males And Females ◽

Metabolically Healthy

Abstract The global prevalence of obesity has been rising at an alarming rate, accompanied by an increase in both childhood and maternal obesity. The concept of metabolic programming is highly topical, and in this context, describes a predisposition of offspring of obese mothers to the development of obesity independent of environmental factors. Research published in this issue of Clinical Science conducted by Litzenburger and colleagues (Clin. Sci. (Lond.) (2020) 134, 921–939) have identified sex-dependent differences in metabolic programming and identify putative signaling pathways involved in the differential phenotype of adipose tissue between males and females. Delineating the distinction between metabolically healthy and unhealthy obesity is a topic of emerging interest, and the precise nature of adipocytes are key to pathogenesis, independent of adipose tissue volume.

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