Proximal and sensory analysis of red tilapia (Oreochromis sp.) fed with fish tanks sediments from a Biofloc culture

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dc.contributor.authorDelgado, Daniel Leonardo Cala [UNESP]
dc.contributor.authorRubio, Caled Alvarez [UNESP]
dc.contributor.authorQuiroz, Victor Alexander Cueva [UNESP]
dc.contributor.institutionUniversidad Cooperativa de Colombia
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2021-07-14T10:37:33Z
dc.date.available2021-07-14T10:37:33Z
dc.date.issued2020-10-26
dc.description.abstractFeeding accounts for 50%-60% of production costs in fish farming, and alternative raw materials are used to lower production costs. These raw materials can alter nutritional values ​​and sensory aspects of the final product. The present study describes the results for the proximal composition, sensory, and microbiological analyses of red tilapia (Oreochromis sp.) fed with a biofloc meal (fish sediment residue). The results showed that the red tilapia biofloc meal contained protein levels over 30%, with 3% nitrogen and 6% calcium. Fish fed biofloc meal showed productive performances within the ranges established for the species. Sensory analysis revealed that the cooked product’s appearance was very characteristic, presenting a slight metallic flavor and moderate juiciness. The bromatological composition analysis indicated that each 100g of tilapia contained 16 g of protein. Finally, the microbiological study guarantees compliance with the local tandards and confirms that the product does not contain significant levels of microorganisms that could cause foodborne diseases when consumed by humans. In conclusion, the use of biofloc meal at a small red tilapia farm proved to be a sustainable alternative for feeding Oreochromis sp.en
dc.description.affiliationUniversidad Cooperativa de Colombia, Animal Science Research Group
dc.description.affiliationCentro de Aquicultura da Unesp
dc.description.affiliationUnespCentro de Aquicultura da Unesp
dc.format.extent-
dc.identifierhttp://dx.doi.org/10.1590/fst.24520
dc.identifier.citationFood Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, p. -, 2020.
dc.identifier.doi10.1590/fst.24520
dc.identifier.fileS0101-20612020005026206.pdf
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.scieloS0101-20612020005026206
dc.identifier.urihttp://hdl.handle.net/11449/212290
dc.language.isoeng
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relation.ispartofFood Science and Technology
dc.rights.accessRightsAcesso aberto
dc.sourceSciELO
dc.subjectalternative proteinen
dc.subjectfloc mealen
dc.subjectprotein feeden
dc.subjectbiofloc technologyen
dc.subjectsustainableen
dc.titleProximal and sensory analysis of red tilapia (Oreochromis sp.) fed with fish tanks sediments from a Biofloc cultureen
dc.typeArtigo
unesp.author.orcid0000-0003-4639-5952[1]

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