Incorporation of Alpha-Linolenic Acid and Enhancement of n-3 Fatty Acids in Nile Tilapia: a Factorial Design

A 2²factorial design (two factors at two levels, in triplicate) was performed to investigate the influence of factors A (time of treatment, 15 and 30 days) and B (chia oil content in a supplemented diet, at 2.1 and 4.2 %) in three responses of interest referring to: (a) the incorporation of alpha-li...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2015-05, Vol.92 (5), p.693-700
Main Authors: Schneider, Vanessa Vivian Almeida, Carbonera, Fabiana, Montanher, Paula Fernandes, Lopes, Ana Paula, Matsushita, Makoto, Visentainer, Jesuí Vergílio
Format: Article
Language:English
Subjects:
Agriculture
alpha-linolenic acid
analysis of variance
Biomaterials
Biotechnology
Chemistry
Chemistry and Materials Science
Chemometrics
Chia oil
diet
Fatty acids
fillets
fish
Food Science
Industrial Chemistry/Chemical Engineering
lipid content
mathematical models
n‐6/n‐3 ratio
oils
omega-3 fatty acids
Omega‐3
Oreochromis niloticus
Original Paper
Predation
regression analysis
Salvia hispanica L
Supplemented diet
Tilapia
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Summary:A 2²factorial design (two factors at two levels, in triplicate) was performed to investigate the influence of factors A (time of treatment, 15 and 30 days) and B (chia oil content in a supplemented diet, at 2.1 and 4.2 %) in three responses of interest referring to: (a) the incorporation of alpha-linolenic acid (LNA) in lipids of Nile tilapia fillet; (b) the enhancement of n-3 fatty acids; and (c) the decrease in the omega-6/omega3 (n-6/n-3) ratio in fish. Factors A and B were significant in the three regression models obtained and the interaction AB was a significant contributor to the LNA and n-6/n-3 ratio. Analysis of variance suggested three significant and predictive mathematical models. Response surfaces analyses from designs indicated higher LNA and n-3 contents and a lower n-6/n-3 ratio using both factors A and B in the higher levels (30 days of treatment and 4.2 % of chia oil in the diet for fish) chosen for this study.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-015-2632-5