Abstract

Animals can also benefit from homeopathic remedies by having their immunological system and organic responses to stress reduction stimulated, as well as their balance reestablished. In this context, the objective of this study was to assess the performance of Nile tilapias (Oreochromis niloticus) treated with food containing a homeopathic product (Homeopatila 100®), as well as the physical, chemical, technological and sensory quality of flour and cookie (grissini) based on the fish co-product. An eighty-four days assessment was conducted on two types of diet for fishes with sexual inversion: control (CT), added with 40 ml of hydroalcoholic solution (alcohol 30° GL) per kilo of food; and homeopathic treatment (HT) added with 40 ml of homeopathic product Homeopatila 100® per kilo of food. The flours (NTF) were obtained using the head and neck-ends of Nile tilapias with subsequent physical, chemical and technological analyses. In order to assess the applicability of the flours from both treatments, we formulated the grissini (cookies) added with 10% NTF substituting wheat flour; physical, chemical, technological and sensory characteristics were assessed. Considering the studied period, the fish treated with food containing the homeopathic product Homeopatila 100® presented final total weight significantly higher (p < 0.05) than fish in the control group. The homeopathic product had no significant influence (p < 0.05) on the physical and chemical of the NTF, as well as the results of the assessments on cookies (grissini) produced with the addition of 10% NTF, including the sensory test.

Key words: Homeopathy, Oreochromis niloticus, fish, co-product, principal component analysis.