Palavras-chave
composição lipídica
pescado
Como Citar
Resumo
No Brasil tem ocorrido crescimento vertiginoso na criação de peixes de cativeiro de água doce; no entanto existem poucos estudos sobre identificação e quantificação de ácidos graxos em pescados provenientes de cativeiro. Sabe-se que entre diversos fatores, a dieta alimentar do peixe é o fator determinante sobre sua composição lipídica, especialmente quanto aos componentes de ácidos graxos. O objetivo deste trabalho foi de efetuar a revisão de vários estudos, com o intuito de obter um panorama sobre a composição dos ácidos graxos em pescado e, ainda, quanto à influência da dieta sobre a composição de ácidos graxos dos peixes capturados em ambiente natural e dos cultivados em diferentes sistemas. A maioria dos estudos aponta que a composição de ácidos graxos em peixes marinhos apresenta maiores proporções de ácidos graxos poliinsaturados Omega 3 (AGPI- ω 3) do que os peixes de água doce. O ácido graxo palmítico e o oléico atingem os mais altos níveis no pescado de água marinha e de água doce. Na maioria dos peixes, o DHA, o EPA e a-linolênico são as maiores fontes de AGPI ω 3, enquanto o linoléico e o araquidônico contribuem como fonte de AGPI ω 6.
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Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Copyright (c) 2006 Neiva Maria de Almeida, Maria Regina Bueno Franco