Nutritional composition fatty acids and cholesterol levels in Atlantic white shrimp (Litopenaeus schimitti)


Citation

Coelho C. C. S., . and de Morais A. C. N., . and Góes L. C. D. S. A., . and Augusta I. M., . and Pires D. R., . and Ferreira F. S., . and Marinho A. F., . and Saldanha T., . Nutritional composition fatty acids and cholesterol levels in Atlantic white shrimp (Litopenaeus schimitti). pp. 151-157. ISSN 2231-7546

Abstract

The purpose of this study was to determine the chemical composition cholesterol levels and fatty acids profile of legitimate white shrimp (Litopenaeus schimitti). Two lots of samples were collected in winter and spring in Ilha da Madeira Itagua­ Rio de Janeiro. Chemical composition was performed using the edible part of shrimps and data were analyzed by analysis of variance (ANOVA) and Tukeys test (p 0.05). According to the results the moisture protein ash and lipids had an average value of 76.80 g 100 g- 18.37 g 100 g- 1.59g 100g- and 1.13 g 100g- respectively. Significant differences were observed for cholesterol levels (115.17; 401.05 g. 100g-). Regarding the fatty acids profile 18 compounds were observed. Palmitic (C16: 0)(134.86; 102.46 mg. 100g-) docosahexaenoic (C22: 6n-3 DHA) (101.25; 97.43mg. 100g-) and eicosapentaenoic (C20: 5n-3 EPA) (83.79; 80.55mg. 100g-) acids were the prevalent fatty acids in both lots. White shrimp is a good source of proteins with low lipids level and reduced caloric values. Polyunsaturated fatty acids were predominant and polyunsaturated/saturated fatty acids ratio was beneficial to health demonstrating that white shrimp is a marine food of importance to human diet.


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Abstract

The purpose of this study was to determine the chemical composition cholesterol levels and fatty acids profile of legitimate white shrimp (Litopenaeus schimitti). Two lots of samples were collected in winter and spring in Ilha da Madeira Itagua­ Rio de Janeiro. Chemical composition was performed using the edible part of shrimps and data were analyzed by analysis of variance (ANOVA) and Tukeys test (p 0.05). According to the results the moisture protein ash and lipids had an average value of 76.80 g 100 g- 18.37 g 100 g- 1.59g 100g- and 1.13 g 100g- respectively. Significant differences were observed for cholesterol levels (115.17; 401.05 g. 100g-). Regarding the fatty acids profile 18 compounds were observed. Palmitic (C16: 0)(134.86; 102.46 mg. 100g-) docosahexaenoic (C22: 6n-3 DHA) (101.25; 97.43mg. 100g-) and eicosapentaenoic (C20: 5n-3 EPA) (83.79; 80.55mg. 100g-) acids were the prevalent fatty acids in both lots. White shrimp is a good source of proteins with low lipids level and reduced caloric values. Polyunsaturated fatty acids were predominant and polyunsaturated/saturated fatty acids ratio was beneficial to health demonstrating that white shrimp is a marine food of importance to human diet.

Additional Metadata

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Item Type: Article
AGROVOC Term: Prawns and shrimps
AGROVOC Term: Chemical composition
AGROVOC Term: Analysis of variance
AGROVOC Term: Animal nutrition
AGROVOC Term: Nutritional value
AGROVOC Term: Fatty acids
AGROVOC Term: Cholesterol
AGROVOC Term: Protein content
AGROVOC Term: Ash content
AGROVOC Term: Lipids
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:28
URI: http://webagris.upm.edu.my/id/eprint/24000

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