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
| 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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