| Registro completo |
| Provedor de dados: |
Animal Sciences
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| País: |
Brazil
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| Título: |
Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources
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| Autores: |
Oliveira, Emanuel Almeida de
Sampaio, Alexandre Amstalden Moraes
Henrique, Wignez
Pivaro, Thiago Martins
Rosa, Bruna Laurindo
Fernandes, Alexandre Rodrigo Mendes
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| Data: |
2015-05-21
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| Ano: |
2015
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| Palavras-chave: |
Conjugated linoleic acid
Cholesterol
Ether extract
Meat cuts
Protein.
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| Resumo: |
This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g-1, respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/26510
10.4025/actascianimsci.v37i2.26510
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| Editor: |
Editora da Universidade Estadual de Maringá
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| Relação: |
http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/26510/pdf_91
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| Formato: |
application/pdf
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| Fonte: |
Acta Scientiarum. Animal Sciences; v. 37, n. 2 (2015); 187-194
Acta Scientiarum. Animal Sciences; v. 37, n. 2 (2015); 187-194
1807-8672
1806-2636
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