Item Details

Title: NUTRITIONAL ASPECTS OF NILE TILAPIA (Oreochromis niloticus) SILAGE

Date Published: 2006
Author/s: Lia FERRAZ DE ARRUDA, Ricardo BORGHESI, Aelson BRUM, Marisa REGITANO D´ARCE, Marília OETTERER
Data publication:
Funding Agency :
Copyright/patents/trade marks:
Journal Publisher:
Affiliation: 2
Food Science and Technology at the Agri-food industry,
Food and Nutrition Dept. (USP/ESALQ)
3
Foods and Nutrition Department (USP/ESALQ),
“Luiz de Queiroz” College of Agriculture, University of São Paulo,
Av. Pádua dias, 11, C. P. 9, CEP 13418900, Piracicaba (SP), Brasil,
E-mail: moettere@esalq.usp.br
Keywords:

Abstract:

One third of the world’s fishing produce is not directly used for human consumption. Instead, it is used for making animal food or
is wasted as residue. It would be ideal to use the raw material thoroughly and to recover by-products, preventing the generation of
residues. With the objectives of increasing the income and the production of the industry, as well as minimizing environmental and
health problems from fish residue, chemical silage from Tilapia (Oreochromis niloticus) processing residues was developed after
homogenization and acidification of the biomass with 3% formic acid: propionic, 1:1, addition of antioxidant BHT and maintenance of
pH at approximately 4.0. Analyses to determine the moisture, protein, lipids and ash were carried out. The amino acids were examined
in an auto analyzer after acid hydrolysis, except for the tryptophan which was determined through colorimetry. The tilapia silage
presented contents that were similar to or higher than the FAO standards for all essential amino acids, except for the tryptophan. The
highest values found were for glutamic acid, lysine and leucine. The results indicate a potential use of the silage prepared from the
Nile tilapia processing residue as a protein source in the manufacturing of fish food.
Keywords: amino acids, fish residue, by-products.