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	Provedor de dados Animal Sciences (1) Autor Fernandes, Alexandre Rodrigo Mendes (1) Henrique, Wignez (1) Oliveira, Emanuel Almeida de (1) Pivaro, Thiago Martins (1) Rosa, Bruna Laurindo (1) Sampaio, Alexandre Amstalden Moraes (1) Mais... Palavra-chave Cholesterol (1) Conjugated linoleic acid (1) Ether extract (1) Meat cuts (1) Protein. (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2015 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources Animal Sciences Oliveira, Emanuel Almeida de; Sampaio, Alexandre Amstalden Moraes; Henrique, Wignez; Pivaro, Thiago Martins; Rosa, Bruna Laurindo; Fernandes, Alexandre Rodrigo Mendes. 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Conjugated linoleic acid; Cholesterol; Ether extract; Meat cuts; Protein.. Ano: 2015 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/26510 Registros recuperados: 1 Primeira ... 1 ... Última

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