Qualidade de filés de tilápia do Nilo sob influência de diferentes níveis de probiótico

Abstract

The experiment was carried out in a commercial fish farming in the Dourados-MS region, in the period of four months (February to May) 2018, juvenile Nile Tilapia was used sexually reversed with an initial weight of 200g produced in a network tank. The experiment was entirely randomized containing three treatments which had two replicates (net taque) and the Prob 1 and Prob 2 treatments were performed the inclusion of probiotic (Bacillus subtilis 4.0 x 108 UFCg-1) in the proportion of 1g/kg and 2g/kg respectively by the plant oil (soybean) sprinkler method and control treatment (Contr) without inclusion of probiotic only with the addition of vegetable oil (soybean). Upon reaching the estimated period for slaughter, this being four months the animals were desensitized in an ice bath and slaughtered. The objective of this work was to evaluate the impact on physical parameters of tilapia fillets on the use of different levels of probiotic inclusion, grown in a network tank. Physical quality analyses were used only left fillets, and the parameters analyzed were composed of pH, luminosity (L*), red light intensity (a*), yellow light intensity (b*), water retention capacity (CRA), loss of water per cooking (PC) and shear force (HR). The variables that did not meet the normal distribution prerequisites were transformed logaritmically, then submitted to covariance analysis, and the network tank was established as co-variable for the correction of the variables studied. Then, variance analyses were performed at a level of 5% probability, when statistical differences were identified, the Tukey mean test was performed at 5%. The parameters evaluated did not present significant results, therefore it is concluded that the probiotic uses studied do not interfere in the quality of the fillet among the parameters evaluated, and all treatments can be indicated.