Incorporation of omega-3 fatty acids into by-products of Nile tilapia (Oreochromis niloticus) fed with diet containing Sacha inchi oil.

Resumo

This study evaluated the incorporation of omega-3 fatty acids (FAs) into by-products (head, liver and viscera) of Nile tilapia (Oreochromis niloticus) supplemented with Sacha inchi oil (SIO) (Treatment II - TII), replacing soybean oil (SO) (Treatment I - TI). There was an increase in the concentrations of alpha-linolenic acid (LNA, 18:3n-3) of 3.73% in the head, 4.67% in the liver and 1.43% in the viscera samples. In the eicosapentaenoic acid contents (EPA, 20:5n-3), the increase was 1.47% in the head and in the docosahexaenoic acid (DHA, 22:6n-3) was 1.6% in the head and 2.56% in the liver samples of the fish treated with SIO. The statistical analysis performed by PCA (analysis of the principal components) separated the treatments into distinct groups, according to the diet provided. Supplementation with SIO in the diet of Nile tilapia increased the lipid quality of its by-products.