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The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambismerianae were determined. Moisture (72.070.7%), protein (23.670.7%), fat (4.071.3%) and ash (1.270.2%) did not differ from valuesobtained from beef or chicken meat. The cholesterol content (18.275.8 mg/100 g tissue) was similar among the cuts and was lower in tegumeat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fattyacids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chickenmeat Fil: Caldironi, Hugo A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Investigaciones Bioquímicas de Bahía Blanca. Universidad Nacional del Sur. Instituto de Investigaciones Bioquímicas de Bahía Blanca; Argentina Fil: Manes, Mario Enrique. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia. Cátedra de Histología y Embriología Normal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina |
