The aim of the present study was to analyze the chemical composition of shrimp fed with a diet added of linseed flour. Five hundred post larvae shrimp were divided into two groups: a linseed group fed with a diet based on casein complemented with linseed and a control group, fed a diet without linseed flour. The cholesterol content for the linseed group was 120.8±23.9 mg/100g while for the control group it was 130.2±13.9 mg/100g. However, the protein content of 15.8±0.09 % and the body weight of 1.38±0.93g for the linseed group were higher than for the control group. It was concluded that the addition of linseed to the diet seems to increase the protein, weight and oleic acid (C18:1, ω-9) in the shrimp tissue. The ratio of polyunsaturated fatty acids/saturated fatty acids and ω-6/ω-3 for the linseed group was more suitable than for the control group.
shrimp; macronutriens; linseed; cholesterol; fatty acids
