Determination of the centesimal composition and omegas between tambaquis of rivers and fish farms in the states of Rondônia and Amazonas
Fatty acids. Ashes. Omegas. Proteins. Moisture.
Nutritious food with benefits that promote the health of the human body, are the reasons for the increased demand for fish on the consumer's table. The search for healthy foods motivated the growth in research related to this issue. The purpose of this research was to determine the proximate composition and the amount of omegas 3, 6 and 9 present in the tambaqui (Colossoma macropomum) meat in two states in the northern region of Brazil. For this, 7 wild fish and 7 fish farmed in the states of Amazonas (AM) and Rondônia (RO) were selected, totaling 28 samples. As for the proximate composition, there were significant differences (ANOVA, F(3,22) = 34,993, p < 0,05) between groups and environments, however, the group of wild tambaquis from both states and the group of fish farming in Rondônia were the ones that showed the best results. For omegas, all groups showed differences between themselves (ANOVA, F(8,30) = 16,213, e p < 0,05), however only the group of wild tambaquis from Amazonas stood out with the highest concentrations of omegas 3 and 9 in their body composition and omega 6 in a balanced amount. Therefore, the group that stood out in these analyzes was the group of wild tambaqui from the Amazonas.