Influência da suplementação de biomassa fermentada de casca de mandioca (Manihot esculenta) na qualidade da carne de camarão de água doce Macrobrachium rosenbergii (de man, 1879)

Abstract

In recent years, the creation of freshwater shrimps has been highlighted due to the various nutritional benefits of their meat; being the food offered to this animal is an important factor for the quality of their meat. In search of better quality and cost reduction in production, it is remarkable the increase in the search for alternative ingredients added to shrimp feed, among them are the fermented biomass of agro-industrial residues. The general objective of this paper was to study the effect of the supplementation of fermented biomass from red cassava peel (Manihot esculenta) on the body composition and quality of fresh water shrimp meat (Macrobrachium rosenbergii). The animals were supplemented with 0%, 3%, 5% and 10% of fermented biomass in the feed for 50 days and later analyses of the fresh carcass were performed: chemical composition, water activity, titratable acidity, pH, carbonylated protein and fatty acid profile. Were also studied the analysis of pH, TBARS (Thiobarbituric acid reactive substances), volatile bases and fatty acid profile in frozen stored animals, in the initial time, 3, 6 and 9 months of storage. On the chemical composition there were significant differences for lipids, with increased concentration of lipids in treatments 5 and 10% (p<0.05). For the profile of fatty acids in storage, there was a significant difference with an increase in concentration at 3 months of storage, with the beginning of the decrease in this concentration at 6 months and a sharp reduction in concentration at 9 months of storage. The results found indicate that fermented biomass can be added to the feed without damage to the meat, with the advantage of increasing fatty acids, especially polyunsaturated ones that promote several benefits to human health. For the profile of fatty acids in storage, there was a significant difference with an increase in concentration at 3 months of storage, with the beginning of the decrease in this concentration at 6 months and a sharp reduction in concentration at 9 months of storage. The findings indicate that fermented biomass can be added to the feed, without damaging the meat, with the advantage of increasing fatty acids, especially olyunsaturated ones that promote several benefits to human health.