Dietary α-tocopheryl acetate on fillet quality of tilapia - DOI: 10.4025/actascianimsci.v31i4.6929

This work compared the effects of dietary α-tocopheryl acetate on storage life of tilapia fillets. Three experimental diets containing increasing α-tocopherol levels (zero, 100, and 200 mg kg-1) were used. The fish, with a mean initial weight of 184.23 ± 1.68 g, were fed diets for 63 days. After tha...

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Bibliographic Details
Published in:Acta scientiarum. Animal sciences 2009-10, Vol.31 (4)
Main Authors: Fabiola Helena dos Santos Fogaça, Léa Silvia Sant'Ana, Dalton José Carneiro
Format: Article
Language:English
Subjects:
lipid oxidation
Oreochromis niloticus
storage life
tocopherol supplementation
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Summary:This work compared the effects of dietary α-tocopheryl acetate on storage life of tilapia fillets. Three experimental diets containing increasing α-tocopherol levels (zero, 100, and 200 mg kg-1) were used. The fish, with a mean initial weight of 184.23 ± 1.68 g, were fed diets for 63 days. After that period, they were slaughtered, filleted, and the fillets were grounded to accelerate lipid oxidation. Fish growth, survival, fillet yield, chemical composition and lipid oxidation of tilapia ground fillets were evaluated 0, 30 and 60 days after frozen storage. The results demonstrated that there was no significant difference between treatments for performance, and also, tocopherol did not influence the chemical composition values of fillets. Increased tocopherol levels in the feeds promoted a reduction in ground fillets lipid oxidation values.
ISSN:1806-2636
1807-8672
DOI:10.4025/actascianimsci.v31i4.6929