Grassi, Thiago Luís Magnani [UNESP]Sedlacek-Bassani, Juliana [UNESP]Ponsano, Elisa Helena Giglio [UNESP]2020-12-122020-12-122020-01-01Ciencia Rural, v. 50, n. 1, 2020.1678-45960103-8478http://hdl.handle.net/11449/201485The 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.engBiomassLipid oxidationRatioTBARSArtigo10.1590/0103-8478cr20190344S0103-84782020000100652Acesso aberto2-s2.0-85078234593S0103-84782020000100652.pdf