Influence of a Diet Enriched with Perilla Seed Bran on the Composition of Omega-3 Fatty Acid in Nile Tilapia

• Published in: Journal of the American Oil Chemists' Society 2014-11, Vol.91 (11), p.1939-1948
• Main Authors: dos Santos, Hevelyse Munise Celestino, Nishiyama, Márcia Fernandes, Bonafe, Elton Guntendorfer, de Oliveira, Carlos Antonio Lopes, Matsushita, Makoto, Visentainer, Jesui Vergilio, Ribeiro, Ricardo Pereira
• Format: Article
• Language: English
• Subjects: Agriculture; Aquaculture; Biomaterials; Biotechnology; Chemistry; Chemistry and Materials Science; Diet; Fatty acids; Fish oils; Food Science; Industrial Chemistry/Chemical Engineering; Linolenic acid LNA; Lipid quality; Lipids; Nutritive value; Oreochromis niloticus; Original Paper; Perilla frutescens; Polyunsaturated fatty acids; Soybean oil; Soybeans; Tilapia
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-014-2545-8

This study evaluated the effect of inclusion of perilla seed bran (PSB) in the diet of Nile tilapia genetically improved farmed tilapia (GIFT) on the concentration of fatty acid n-3 polyunsaturated fatty acids (PUFAs) according to the function of feeding time. The GIFT were cultivated in net cages for 60 days using a control diet with soybean oil and supplemented with PSB. Analyses of the proximate composition and quantification of fatty acids (mg g −1 of total lipids) were performed in muscle tissue every 15 days. The PSB diet influenced the lipid composition of GIFT fillets by linolenic acid incorporation, which was approximately 384 %, resulting in an increase of 5.2 times the sum of n-3 PUFA. On the other hand, there was a decrease in the sum of saturated fatty acids. During treatment, there was a continuous increase in n-3 PUFA, proving the influence of feeding time in the lipid composition of GIFT fillets. The indices of the lipid quality of fillets coming from fish fed the PSB diet were improved. Of these indices, a n-6/n-3 ratio presented a significant reduction of 74.15 %, proving the quality of the dietary lipid. Therefore, the inclusion of PSB significantly altered the fatty acid muscle tissue composition of GIFT during feeding time, contributing to an increase in its nutritional value.