TY - THES 
TI - Evaluación de la efectividad de una dieta basada en Arthrospira máxima sobre el perfil de ácidos grasos y propiedades bromatológicas del filete de tilapia roja (oreochromis sp)
AU - Fuentes Mendoza, Jessica Paola
AU - González Florez, Laura Ximena
AB - Red tilapia is one of the best cultivated species in the country, its production is not so complex and therefore it is one of the main raw materials for study in aquaculture, due to its high caloric value and its nutritional profile. Objective: An experimental study was carried out to determine the effect of the incorporation of biomass of Arthrospira maxima (Spirulina) as a source of fatty acids to the food prepared for the feeding of red tilapia (Oreochromis spp.). Methodology: important analytes such as% protein, ash, fat, moisture necessary for the food formulation were determined. Four diets added with Arthrospira maxima as a protein source (0%, 2%, 4% and 8%) were formulated and taking into account the nutritional requirements of the species in terms of fat, fiber, ash, calcium and phosphorus. The experimental period comprised 60 days and the feed intake corresponded to 5.3% supplied 3 times a day at the same time of the adaptation phase in the juvenile stage; in the pre-breeding stage the feed intake corresponded to 10% supplied 3 times a day. After the growth period, (30) specimens of each treatment were harvested at random and sacrificed by heat shock using ice. We proceeded to the elaboration of the flour from the fillet, from which the samples were obtained to determine the profile of fatty acids and their bromatological properties. Results: The results indicate that the fish fillet from the diet with 2% of Arthrospira maximum shows the highest amount and concentration of essential fatty acids of type Omega 3,6 and 9 compared to the other diets evaluated. Conclusion: we conclude that diets based on Arthrospira maxima are used as a dietary supplement of fatty acids for human consumption.
DA - 2020-10-14
KW - Ácidos grasos
KW - Fatty acids
KW - Arthrospira máxima
KW - Arthrospira máxima
KW - Oreochromis
KW - Oreochromis
KW - Alevín
KW - Fingerling
KW - Filete
KW - Fillet
PB - Cúcuta, Universidad de Santander, 2020
UR - https://repositorio.udes.edu.co/handle/001/4778
ER -