PARÂMETROS FÍSICOS DO FILÉ DE TILÁPIA DO NILO (Oreochromis niloticus) SUBMETIDA À DIETA COM FARINHA DE MICROALGA Schizochytrium sp.

The objective of was to evaluate the inclusion of 3.0% of microalgae meal Schizochytrium sp. on diet for tilapia (Oreochromis niloticus), for different periods, at meat qualidade. Five hundred tilapia were distributed in five treatments, one control (soybean oil diet) and four feeding periods (15, 30, 45 and 60 days) of a diet containing microalgae with five replicates. Fillets of three animals from each tank were used for the analysis of Water Retention Capacity and Weight Loss per Cooking. It was observed that the enrichment of the fish fillet with omega 3, through the microalga Schizochytrium sp. did not important compromise meat quality parameters. These job are important not only from the viewpoint of organoleptic characteristics, but also serve the interests of the fish industry as regards meat yields, which are directly linked to the water content in the meat. The inclusion of 3.0% of microalgae meal for up to 60 days in the diet did not influence the physical parameters.