Reflexos da utilização de farelo de coco na alimentação de tilápia do nilo (Oreochromis niloticus Linnaeus, 1857) sobre o valor nutricional do filé.

• Ano de defesa: 2008
• Autor(a) principal: Omena, Cristhiane Maria Bazílio de
• Orientador(a): Sant'Ana, Antônio Euzébio Goulart
• Banca de defesa: Abreu, Fabiane Caxico de , Miranda, Edma Carvalho de , Ataíde, Terezinha da Rocha
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Alagoas
• Programa de Pós-Graduação: Programa de Pós-Graduação em Química e Biotecnologia
• Departamento: Química; Biotecnologia
• País: BR
• Palavras-chave em Português: Tilápia; Farelo de coco; Ácidos graxos; Colesterol; Oreochromis niloticus Linnaeus
• Palavras-chave em Inglês: Tilapia; Coconut meal; Fatty acids; Cholesterol; Oreochromis niloticus Linnaeus
• Área do conhecimento CNPq: CNPQ::CIENCIAS EXATAS E DA TERRA::QUIMICA
• Link de acesso: http://repositorio.ufal.br/handle/riufal/1068

The fish diet exerts a great influence on its centesimal composition as well as the content of cholesterol and fatty acids. The use of coconut meal may represent alternative source in the fish diet in view of the cost and the availability in the Northeast of Brazil. The purpose of this work was to assess the impact of the use of coconut meal in feed for Nile tilapia (Oreochromis niloticus Linnaeus, 1857) on the nutritional value of fillet. 120 fingerlings of fish reversed were used, distributed in 20 boxes of polyethylene, containing 6 experimental units per boxe. The experiment was conducted in a completly randomized design with 4 treatments (T1 - 0%, T2 - 10%, T3 - 20% and T4 - 30% for the inclusion of coconut meal) and with five repetitions. After 90 days, the fish were slaughtered and the fillet was removed and the proximate composition, cholesterol and fatty acids were determined. There was a difference (p<0,05) between treatment T1 and T3, T2 and T3 with regard to levels of moisture; T2 and T3 to lipids; T1 to other treatments to carbohydrates and between T1 and T2, T3 and T4 to ash. The level of cholesterol showed a significant gradual increase following the increase in the inclusion of coconut meal. With regard to fatty acids, there was difference (p<0,05) between treatments regarding fatty acids: C10:0; C12:0; C14:0; C18:1; C18:3 (gama); C20:3 and C22:6 in a ratio such that not determine difference in the nutritional quality of the product. The values obtained suggest the differences between the levels of inclusion of coconut meal in feed had no effect on the nutritional quality of the fish, assuming that it did not exceed the values established and recommended by the healths institutions.