In Vivo Yarrowia lipolytica Fermented Biomass Feed Supplementation for Shrimp and Its Effects Upon Frozen Meat Storage

ABSTRACT

In this work, Macrobrachium rosenbergii were supplemented (0%, 3%, 5%, 10%) with fermented biomass of Yarrowia lipolytica in the feed for 50 days, and subsequently, analyses of the fresh carcass were carried out, and a frozen meat storage test was carried out at − 18 ºC during 0, 3, 6, and 9 months of storage. Regarding fresh meat, an increase in humidity and pH was observed. Total lipid content (5 and 10% groups), thiobarbituric acid reactive substances (TBARS) (10% group), and total volatile basic nitrogen (TVB-N) (3 and 5% groups) also increased, while a reduction in titratable acidity (5 and 10% groups) was observed. Furthermore, increased fatty acid (FA) content was observed predominantly in mono- and polyunsaturated FAs in all groups. Significant rises in TBARS and TVB-N were observed during the storage over time. There was an increase in FA concentrations up to 6 months compared to the initial time and decreased at 9 months. The Y. lipolytica biomass at 3 and 5% can be added to the feed to supplement the shrimp diet since these concentrations improved body composition by increasing the content of mono- and polyunsaturated FAs and has not affected the quality parameters of meat during storage.

KEYWORDS:

• Macrobrachium rosenbergii
• yeast
• Yarrowia lipolytica
• body composition
• fatty acids

Acknowledgments

The authors are grateful to Professor Dr. Thiago Bergler Bitencourt from the Federal University of Fronteira Sul for donating the fermented biomass. They also acknowledge the financial support of research funding notice 681/UFFS/2017 – Promotion of research for productive experiments in Agroecology.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The work was supported by the Federal University of Fronteira Sul [681/UFFS/2017 – Promotion of research for productive experiments in Agroecology.].