Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/658714
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dc.contributor.authorFOGAÇA, F. H. dos S.pt_BR
dc.contributor.authorSANT'ANA, L. S.pt_BR
dc.contributor.authorCARNEIRO, D. J.pt_BR
dc.date.accessioned2015-01-22T09:05:32Z-
dc.date.available2015-01-22T09:05:32Z-
dc.date.created2010-02-24pt_BR
dc.date.issued2009pt_BR
dc.identifier.citationActa Scientiarum. Animal Sciences, Maringá, v. 31, n. 4, p. 439-445, 2009.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/658714pt_BR
dc.descriptionThis work compared the effects of dietary ?-tocopheryl acetate on storage life of tilapia fillets. Three experimental diets containing increasing ?-tocopherol levels (zero, 100, and 200 mg kg-1) were used. The fish, with a mean initial weight of 184.23 ? 1.68 g, were fed diets for 63 days. After that period, they were slaughtered, filleted, and the fillets were grounded to accelerate lipid oxidation. Fish growth, survival, fillet yield, chemical composition and lipid oxidation of tilapia ground fillets were evaluated 0, 30 and 60 days after frozen storage. The results demonstrated that there was no significant difference between treatments for performance, and also, tocopherol did not influence the chemical composition values of fillets. Increased tocopherol levels in the feeds promoted a reduction in ground fillets lipid oxidation values.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectOxidação lipídicapt_BR
dc.subjectSuplementação de tocoferolpt_BR
dc.titleDietary a-tocopheryl acetate on fillet quality of tilapia.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2015-01-22T09:05:32Zpt_BR
dc.subject.thesagroOreochromis Niloticuspt_BR
dc.subject.thesagroVida de Prateleirapt_BR
riaa.ainfo.id658714pt_BR
riaa.ainfo.lastupdate2015-01-21pt_BR
dc.contributor.institutionFabíola Helena dos Santos Fogaça, Embrapa Meio-Norte; Léa Silva Sant'ana, Universidade Estadual Paulista; Dalton José Carneiro, Universidade Estadual Paulista.pt_BR
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