Propriedades da carne e perfil de ácidos graxos do pernil de catetos (Tayassu tajacu) alimentados com torta de babaçu (Orbignya phalerata)

Albuquerque, N. I. de; Contreras, Carmen; Alencar, Stephan Alexander da Silva; Meirelles, Cyro Ferreira; Aguiar, Ana Paula; Moreira, José Aparecido; Packer, Irineu Umberto

doi:10.1590/s0102-09352009000600023

Cited by 9 publications

(3 citation statements)

References 9 publications

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“…Each installation contained a drinker and a feeder, providing the animals with free access to feed (Albuquerque et al, 2009). The climate was equatorial, with an average air temperature of between 24° and 27°C and an average annual rainfall greater than 2000 mm.…”

Section: Methodsmentioning

confidence: 99%

Hematological markers and biochemical profiles in terms of gender and age of captive collared peccaries (Tayassu tajacu) in eastern Amazon

Jorge¹,

Silva²,

Ritter³

et al. 2015

Genet. Mol. Res.

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Section: Methodsmentioning

confidence: 99%

Hematological markers and biochemical profiles in terms of gender and age of captive collared peccaries (Tayassu tajacu) in eastern Amazon

Jorge¹,

Silva²,

Ritter³

et al. 2015

Genet. Mol. Res.

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“…This importance is related to the exploitation of the culture [34], which is extractive and exploited by lowincome people, as well as the substantial number of products and by-products that can be originated using this fruit. Babassu oil is the main product, usually used in the diet of the population of these regions [10,32,34] or for the production of cosmetics and hygiene and cleaning products [35,36], and, also for the production of biofuels [36 -38], being the byproducts destined for other uses, such as the use of the defatted cake for animal feed [34,39,40].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity and Bioactive Compounds of Babassu (Orbignya phalerata) Virgin Oil Obtained by Different Methods of Extraction

Bauer¹,

Lacerda²,

Santos³

et al. 2019

TOFSJ

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Background:The investigation of new sources of raw materials and the knowledge of the composition of the food is fundamental for the evaluation of their potential and the availability of nutrients for the consumer population.Objective:This work aimed to deepen the knowledge about the crude oil of babassu fruit obtained by two different methods of extraction, cold pressing and extraction by cooking the fruit almond.Method:Total phenolic compounds contents and antioxidant activity were determined by ferric reducing antioxidant potential assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity assay. By liquid chromatography, the content of different bioactive compounds was determined. Data was submitted to Analysis of Variance (ANOVA) and compared by f test (p <0.05).Results:The results showed that for most of the bioactive compounds there was no difference between the two types of babassu oil. For those compounds where the oils differed, the virgin oil had about three times the content of the extra-virgin oil. In addition, the antioxidant activity was higher for the oil extracted by cooking of the babassu mass, ranging from approximately 2.5 times higher up to 19.2 times higher than the antioxidant activity of the babassu oil extracted by pressing.Conclusion:The process of extraction by cooking the almond mass can incorporate a larger number of bioactive components and improve the antioxidant activity of the virgin babassu oil. However, the extraction method does not influence the content of tocopherols of distinct types of babassu oil.

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“…The quality of the meat and carcass depends on intrinsic factors, such as genetics, nutrition management, age and sex, and extrinsic factors, such as the departure of the pig from the property to the entrance of the carcass into cold storage, among others (ALBUQUERQUE et al, 2009). The sex affects the carcass quality and the meat and fat ratio, with males having a higher protein deposition rate than females, which in turn have a higher rate than the castrated males (TRINDADE NETO et al, 2005), making it necessary to compare the data between the sexes.…”

Section: Introductionmentioning

confidence: 99%

Qualitative feed restriction for late finishing pigs on meat quality and fatty acid profile

Silva

Moreira

Oliveira

et al. 2016

SCA

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The aim of this study was to evaluate the effects of including cashew bagasse bran (CBB) as a food ingredient in qualitative feed restriction programs on the carcass traits and meat quality of barrows and gilts. Twenty-four crossbred pigs (12 barrows and 12 gilts) were used, with an average initial body weight of 57.93 ± 3.67 kg/LW. The experimental design was a randomized block 3x2 factorial arrangement with three levels (0%, 15% and 30% CBB), two sexes (barrows and gilts) and four repetitions. The treatments were composed of the basal diet (BD) formulated with corn, soybean meal and a commercial base mix for finishing pigs, to which different levels of CBB were added. At the end of the trial period, the animals were slaughtered for the evaluation of the meat quality and carcass traits. The inclusion of CBB in the diets did not affect the carcass traits of the gilts but affected the carcass traits of the barrow positively, increasing theyield of meat in the chilled carcass and reducing the thickness of subcutaneous fat. In the longissimus dorsi muscle and in the adipose tissue of the pigs, the myristic (C14:0), palmitoleic (C16:1), oleic (C18:1), linoleic (C18:2), linolenic (C18:3) and arachidonic (C20:4) fatty acids were evaluated, and no effect was observed (P>0.05) from the levels of CBB in the diets. In the comparisons between the sexes, a greater concentration of C20:4 fatty acid was observed in the carcass of the gilts. In this context, CBB was considered for use as a feed ingredient in programs of qualitative feed restriction for finishing pigs. Key words: Alternative food. Fat. Nutrition. Pig farming. ResumoObjetivou-se com este estudo avaliar os efeitos do farelo do bagaço de caju (CBB) como ingrediente de rações em programas de restrição alimentar sobre as características da carcaça e da qualidade da carne de suínos machos castrados e fêmeas. castrados e 12 fêmeas) com peso médio inicial de 57,93 ± 3,67 kg/PV. O delineamento experimental foi o de blocos casualizados em um esquema fatorial 3x2, sendo três níveis (0%, 15% e 30% de CBB), dois sexos e quatro repetições. Os tratamentos foram compostos por uma dieta basal (DB) formulada com milho, farelo de soja e núcleo comercial para suínos em terminação, contendo diferentes níveis de CBB. No final do período experimental os animais foram abatidos para a avaliação da carcaça e da qualidade de carne. A inclusão de CBB nas dietas não afetou a qualidade das carcaças das fêmeas, mas interferiu positivamente nas carcaças dos machos castrados, aumentando o rendimento de carne na carcaça resfriada e reduzindo a espessura de toucinho. Foram identificados no músculo Longissimus dorsi e no tecido adiposo das fêmeas e machos castrados os ácidos graxos Mirístico, C14:0; Palmitoléico, C16:1; Oléico, C18:1; Linoléico, C18:2; Linolênico C18:3 e Aracdônico C20:4, mas, não foram afetados (P>0,05) pelos níveis de CBB nas dietas. Quando se comparou os resultados entre sexo, observouse maior concentração do ácido graxo araquidônico na carcaça das fêmeas. Neste contex...

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Propriedades da carne e perfil de ácidos graxos do pernil de catetos (Tayassu tajacu) alimentados com torta de babaçu (Orbignya phalerata)

Abstract: Propriedades da carne e perfil de ácidos graxos do pernil de catetos (Tayassu

Cited by 9 publications

References 9 publications

Hematological markers and biochemical profiles in terms of gender and age of captive collared peccaries (Tayassu tajacu) in eastern Amazon

Hematological markers and biochemical profiles in terms of gender and age of captive collared peccaries (Tayassu tajacu) in eastern Amazon

Antioxidant Activity and Bioactive Compounds of Babassu (Orbignya phalerata) Virgin Oil Obtained by Different Methods of Extraction

Qualitative feed restriction for late finishing pigs on meat quality and fatty acid profile

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