Fatty acid profile, omegas, and lipid quality in commercial cuts of tambaqui (Colossoma macropomum Cuvier, 1818) cultivated in excavated tanks

This study aimed to determine the fatty acid profile, omegas, and lipid quality indices in commercial cuts of tambaqui (Colossoma macropomum). Samples were collected from two fish processing industries located Rondônia state, Brazil. The experimental design was completely randomized, with performed triplicate. Data submitted for analysis variance (ANOVA) assess differences between cuts. If ANOVA statistically significant (α = 0.05), averages compared using Tukey's test. In composition acids, there a difference (p < 0.05) highest percentages saturated acids (SFAs) steak at 47.050%, monounsaturated (MUFAs) fillet 45.120%, polyunsaturated (PUFAs) band 19.050%. addition, expresses values omegas 3, 6, 7, n-9. prescribed ∑PUFAs/∑SFAs, ∑PUFAs (n-6/∑n-3), atherogenicity index, thrombogenicity ratio hypocholesterolemic hypercholesterolemic indicating that have quality. Nutritional information is important conservation processes, development new products on market, guidance form preparation, thus providing security different market niches.