"Calidad de los ácidos grasos de la carne de vieja colorada (Cichlasoma festae) en dos localidades"

The initial research presented in this thesis focused on the analysis of fatty acids as the main component and the fundamental quality of the whole family of lipids. The two zones were analyzed to identify the composition of muscle fatty acids. Finding different fatty acid profiles that were reflected in the muscle of the fish with significantly higher levels of EPA and DHA acids in the different capture sites containing high inclusions of EPA and DHA. Finally, in our results we showed that the fatty acid composition of the muscle was significantly affected by the capture sites. The saturated fatty acid profiles of fish showed statistically significant differences when compared with the nursery areas. The results show that there is a clear predominance of palmitic acid (C 16: 0). In decreasing order followed by stearic acid (C 18: 0), meric acid (C 14: 0) and arachidonic acid (C 20: 0). Within the descriptive parameters the coefficient of variation of saturated fatty acids fluctuated between 21.96% to 1.88%, the standard deviation was between 0.01 and 1.17. The monounsaturated fatty acid profiles of fish showed statistically significant differences when compared with the nursery areas. The results show that there is a clear predominance of Palmitoléic acid (C 16: 1). On the other hand, the role of lipids, and in particular PUFAs, in the nutrition and other physiological functions of vertebrates, including humans, is still the subject of intense research. Key words: Fishes, Cichlasoma festae, Fatty acids, Capture sites.

• Автор: Tachong Luna, Evelyn Marisel (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2018
• Предмети: Peces; Cichlasoma festae; Ácidos grasos; Sitios de captura.
• Онлайн доступ: http://repositorio.uteq.edu.ec/handle/43000/4764