Oxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensis

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dc.contributor.authorGrassi, Thiago Luís Magnani [UNESP]
dc.contributor.authorSedlacek-Bassani, Juliana [UNESP]
dc.contributor.authorPonsano, Elisa Helena Giglio [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2020-12-12T02:33:45Z
dc.date.available2020-12-12T02:33:45Z
dc.date.issued2020-01-01
dc.description.abstractThe aim of this study was to evaluate the effect of the inclusion of microbial biomass on the oxidative rancidity of tilapia rations stored for 12 months. Treatments included a control diet and diets supplemented with either 0.01% vitamin E, 0.25 and 0.5% of Saccharomyces cerevisiae and 0.25 and 0.5% of Spirulina platensis. Experimental diets were stored in the dark inside plastic bags at room temperature (25 °C) for 12 months. The oxidative rancidity was measured as thiobarbituric acid reactive substances (TBARS). It was concluded that the inclusions of Spirulina platensis at 0.25% (1.734 ± 0.206) and 0.5% (1.629 ± 0.181) and Saccharomyces cerevisiae at 0.5% (1.459 ± 0.305) minimized the oxidative rancidity in comparation to control diet (2.843 ± 0.109) of Nile tilapia until 12 months of storage.en
dc.description.affiliationFaculdade de Medicina Veterinária Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP)
dc.description.affiliationUnespFaculdade de Medicina Veterinária Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipIdFAPESP: 2015/21216-7
dc.description.sponsorshipIdFAPESP: 2015/25853-1
dc.description.sponsorshipIdCAPES: 88881.134883/2016-01
dc.identifierhttp://dx.doi.org/10.1590/0103-8478cr20190344
dc.identifier.citationCiencia Rural, v. 50, n. 1, 2020.
dc.identifier.doi10.1590/0103-8478cr20190344
dc.identifier.fileS0103-84782020000100652.pdf
dc.identifier.issn1678-4596
dc.identifier.issn0103-8478
dc.identifier.scieloS0103-84782020000100652
dc.identifier.scopus2-s2.0-85078234593
dc.identifier.urihttp://hdl.handle.net/11449/201485
dc.language.isoeng
dc.relation.ispartofCiencia Rural
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.subjectBiomass
dc.subjectLipid oxidation
dc.subjectRatio
dc.subjectTBARS
dc.titleOxidative stability of tilapia feeds containing Saccharomyces cerevisiae and Spirulina platensisen
dc.titleEstabilidade oxidativa de rações de tilápia contendo Saccharomyces cerevisiae e Spirulina platensispt
dc.typeArtigo

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