Composição dos ácidos graxos dos lipídios de tambaqui (colossoma macropomum), peixe nativo da amazônia.

Abstract

Tambaqui is the most cultivated native species of fish in the country, mainly in the Northern Region. Fish are a food that present nutritional quality, mainly in their lipid composition, since they can supply polyunsaturated long chain fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The fatty acid composition of fish may differ according to some factors such as culture conditions, part of the body analyzed and lipid fractions. The objective of this work was to determine the composition of total lipid fatty acids (TL) in the fillets, heads and eye tissue of the tambaqui (Colossoma macropomum) cultivated in Cantá and Boa Vista - Roraima BR, and the composition of fatty acids in the fraction of neutral lipids (NL) and phospholipids (PL) in fillet and head. The tambaquis were collected in fish farms in the municipality of Cantá-RR and Boa Vista-RR, the fillet, head and adipose tissue of the ocular cavity were separated to extract the total lipids. Subsequently, the fractions of NL and PL were separated. In the TL, the composition of fatty acids and their nutritional quality were determined in the three analyzed parts and, in the NL and PL of fillet and head. NL were the majority lipid fractions extracted from total lipids. In the fillet and in the head the highest concentrations of linoleic and α-linolenic acid were accumulated in higher amounts in NL and the polyunsaturated fatty acids of long chain in PL. In the TL, linoleic acid, α-linolenic acid and EPA presented the highest concentrations in the adipose tissue of the ocular cavity, while the arachidonic and DHA in the fillet. In the NL the α-linolenic presented higher content in the fillet while the head showed higher levels of linoleic, arachidonic, EPA and DHA. In the fraction of PL, the highest concentrations of long-chain polyunsaturated fatty acids were observed in fillet and linoleic and α-linolenic acid in the head. Tambaquis can be classified as semi-fat and low-fat fish. The highest content of EPA and DHA in 100g were observed in the fillet and fish heads of the C property and in the adipose tissue of the ocular cavity of the fish of the B property. The adipose tissue of the ocular cavity showed the highest concentration of EPA and DHA in 100g, followed by the filet and then the head.