Teor lipídico e perfil de ácidos graxos da carne de capivara (Hydrochaeris hydrochaeris) Lipid content and fatty-acids of capybara meat (Hydrochaeris hydrochaeris)

Autor: Nilo Salgado Jardim, Maria Cristina Bressan, Ana Lucia da Silva Correia Lemos, Marcelo Thomazini, Milena Wolff Ferreira
Jazyk: English<br />Spanish; Castilian<br />Portuguese
Rok vydání: 2003
Předmět:
Zdroj: Ciência e Agrotecnologia, Vol 27, Iss 3, Pp 651-657 (2003)
Druh dokumentu: article
ISSN: 1413-7054
1981-1829
DOI: 10.1590/S1413-70542003000300021
Popis: Objetivou-se com o presente trabalho avaliar o efeito dos fatores sexo e diferentes faixas de peso ao abate (30 a 40kg, 40 a 50kg e 50 a 60kg) no teor de lipídeos e perfil de ácidos graxos (AG) da carne de capivara (Hydrochaeris hydrochaeris). As amostras constituíram-se da porção cranial do músculo longissimus dorsi de 28 capivaras (16 machos e 12 fêmeas) provenientes de um mesmo zoocriadouro. As análises foram realizadas no Laboratório de Certificação da Qualidade de Carnes e Derivados do Instituto de Tecnologia de Alimentos-ITAL, em SP. Os lipídeos foram extraídos com clorofórmio/metanol (2:1), segundo Folch et al. (1957) e a composição de AG, por cromatografia gasosa (Bragagnolo, 1997). O músculo longissimus dorsi in natura de capivara apresentou média de 0,82% de lipídeos. Houve diferença (PThis work aimed to evaluate the effect of the factors sex and different slaughter weight ranges (30-40kg, 40-50kg, 50-60kg) on the lipid content and fatty acids profiles of capybara meat. The samples were constituted of the cranial portion of the longissimus dorsi muscle of 28 capybaras (16 males and 12 females), from the same farm. The analyses were carried out at the Meats and Derived Quality Certification Laboratory of the Food Technology Institute - ITAL, in SP. The lipids were extracted using chloroform/ methanol (2:1 (v/v) mixture), following the methodology of Folch et al. (1957), and the composition of fatty acids analysed by gas chromatography (Bragagnolo, 1997). The raw loin of capybara presented 0,82% of lipids. There was significant difference (P 0,05) among the contents of these fatty acids in males and females, and in the different slaughter weight ranges. A few significant differences between the factors sex and slaughter weight ranges were noticed in minor fatty acids. Comparing to the domestic species, the capybara meat analyzed in this work presented low total lipid content and high percentage of polyunsaturated fatty acids.
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