Incorporation of conjugated linoleic acid (CLA) and a-linolenic acid (LNA) in pacu fillets
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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The objective of this study was to evaluate the incorporation of conjugated linoleic acid and α-linolenic acid in fillets of pacufish raised in net cages and fed diets enriched with these acids. The fish were fed for 49 days, and at the end of this period thefatty acid content in the fillets was determined by gas chromatography. Concentrations of α-linolenic acid, eicosapentaenoicacid, and the total omega-3 (n-3) fatty acid in the fillets increased, improving the n-6/n-3 ratio. In addition, the incorporationof conjugated linoleic acid in the fish fillets proved well established. This study showed that the use of diets enriched withconjugated linoleic acid and α-linolenic acid results in the incorporation of these acids in the of pacu fish fillets, improvingtheir nutritional quality.
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