کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1190482 | 1492159 | 2007 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Feeding interruption and quality of cultured gilthead sea bream
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
Proximate composition, fatty acid and amino acid profiles and sensory attributes of semi-intensive cultured gilthead sea bream were determined without feeding interruption and with feeding interruption from 1 to 13 days. Average proximate composition was protein: 19.4–19.9%, fat 14.1–15.4%, moisture: 64.1–65.3%, and ash: 1.3%. The monounsaturated fatty acids (MUFA) were dominant: 43%, followed by polyunsaturated fatty acids (PUFA): 32% and saturated fatty acids (SFA) 25%. For each fatty acid class the major compounds were palmitic acid (SFA), vaccenic and oleic acid (MUFA) and docosahexaenoic acid (PUFA). Regarding the feeding interruption, it appears that the perivisceral fat can supply the required energy for up to 13 days of starvation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 100, Issue 4, 2007, Pages 1504–1510
Journal: Food Chemistry - Volume 100, Issue 4, 2007, Pages 1504–1510
نویسندگان
J. Ferreira Pinto, M.L. Nunes, C. Cardoso,