Efeito da nutrição da ovelha e do cordeiro sobre o perfil de ácidos graxos do músculo Triceps brachii de cordeiros

Gallo, Sarita Bonagurio; Siqueira, Edson Ramos de; Rosa, Gilberto Teixeira da

doi:10.1590/s1516-35982007000900017

Cited by 16 publications

(16 citation statements)

References 12 publications

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“…MUFA and PUFA) and their main ratios are described in Table 7. The increase in the level of saltbush hay in the diet increased the total SFA and PUFA, corroborating the results found by Gallo et al (2007) and Nuernberg et al (2008), who observed an increase in the concentration of these fatty acids in the meat of sheep fed a greater amount of forage.…”

Section: Fatty Acid Compositionsupporting

confidence: 89%

Meat Quality of Lambs Fed Different Saltbush Hay (Atriplex Nummularia) Levels

Moreno

Borba

Araújo

et al. 2015

Italian Journal of Animal Science

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Climate changes have increased soil and water salinity, compromising animal production especially in dry areas where scientists have become more interested in halophyte plants, like saltbush. The effects of saltbush hay levels (30, 40, 50 and 60%) were evaluated based on physical-chemical, nutritional and sensory parameters of Santa Inês lamb meat. Thirty-two 8-month-old castrated Santa Inês lambs, with initial weights of 22±1.97 kg were used; they were slaughtered after 60 days in the feedlot. The pH, colour, moisture, protein and cholesterol contents did not differ among treatments. Panelists observed a greater intensity of lamb smell and flavour (P=0.0035) in the meat of animals that received more concentrate in the diet. An increase in the inclusion of saltbush increased ash percentage (P=0.0232), total saturated (P=0.0035) and polyunsaturated (P=0.0287) fatty acids and reduced the lipids (P=0.0055) and the n-6:n-3 ratio (P=0.0058) of the meat. Therefore, saltbush hay can be used as a feeding resource in regions with problems of water and soil salinity because it does not impair the physicalchemical, nutritional and sensory quality of sheep meat.

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Section: Fatty Acid Compositionsupporting

confidence: 89%

Meat Quality of Lambs Fed Different Saltbush Hay (Atriplex Nummularia) Levels

Moreno

Borba

Araújo

et al. 2015

Italian Journal of Animal Science

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“…Nesse sentido, a produção de carnes com níveis adequados de gordura e maiores concentrações de ácidos graxos insaturados, além dos ômegas e do ácido linoleico conjugado (CLA), deve ser priorizada. Dados reportados na literatura indicam que os isômeros do CLA apresentam propriedades anticarcinogênica e antiteratogênica, induzem a diminuição da gordura corporal e o aumento do conteúdo proteico (Gallo et al, 2007;Wood et al, 2008).…”

Section: Introductionunclassified

Efeito do genótipo sobre a composição química e o perfil de ácidos graxos da carne de borregas

Maia¹,

Costa²,

Susin

et al. 2012

R. Bras. Zootec.

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O objetivo neste experimento foi avaliar os efeitos do genótipo sobre a composição química e o perfil de ácidos graxos no músculo longissimus dorsi de borregas. Foram utilizados 36 animais dos grupos genéticos: Santa Inês (SI), Ile de France (IF), Ile de France × Santa Inês (IF × SI), Dorper × Santa Inês (DO × SI), Texel × Santa Inês (TE × SI) e Suffolk × Santa Inês (SU × SI). Os animais foram distribuídos em blocos completos casualizados, definidos de acordo com o peso e a idade inicial. Não houve efeito do genótipo sobre os teores de umidade, cinzas e proteína no músculo. A carne das borregas dos genótipos Santa Inês e Suffolk × Santa Inês apresentou menor teor de gordura em comparação à das borregas Ile de France e Ile de France × Santa Inês. Os ácidos graxos identificados em maiores proporções no músculo foram o ácido oleico (C18:1cis), ácido palmítico (C16:0) e ácido esteárico (C18:0). No grupo genético Ile de France × Santa Inês, a relação entre os ácidos graxos poliinsaturados e saturados foi menor que nas borregas Santa Inês e Suffolk × Santa Inês. O genótipo Santa Inês e o cruzamento Suffolk × Santa Inês tem potencial para produção de carne de melhor valor nutricional, devido ao menor teor de gordura e à melhor relação entre ácidos graxos poliinsaturados e saturados.

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“…This modifies the biochemical reactions in the rumen. Some fatty acids may escape hydrogenation and make up part of the structural lipids of ruminal microorganisms (Gallo et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile of hair lambs and their crossbreds slaughtered at different weights

Landim

Cardoso

Castanheira

et al. 2011

Trop Anim Health Prod

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This study aims to investigate the effect of breed and slaughter weight on fatty the acid profile of the Longissimus dorsi muscle in lambs. Twenty-four Santa Inês (SI), 24.5 Ile de France × 0.5 Santa Inês (Ile × SI) and 12.5 Texel × 0.5 Santa Inês (Te × SI), slaughtered at different weights (30, 35, 40, and 45 kg), were evaluated. The animals were reared with creep feeding to weaning and were feedlot finished, receiving a diet composed of 30% hay and 70% concentrate. The analyses of fatty acids were carried out on the Longissimus muscle of the 13th rib. The experiment was in a three by four factorial design. The total mean saturated fatty acid level was 44.88%, with 43.30% monounsaturated fats and 1.72% polyunsaturated. The major fatty acids found included oleic (43%), palmitic (22%), and stearic (18%). The concentration of desirable fatty acids varied from 61.56% to 66.78%, with Te × SI (66.78%) having the highest levels (P < 0.05). The slaughter weight affected (P < 0.05) the saturated and unsaturated (both mono and poly) fatty acid profiles. The 35-kg slaughter weight showed the most desirable fatty acid profile. The saturated myristic and stearic fatty acids decreased with an increase in the slaughter weight, but oleic acid increased. In the conditions of the present study, the meat from Santa Ines and Texel × Santa Ines lambs had fatty acid profiles more beneficial for human health due to the higher levels of unsaturated fatty acids.

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Efeito da nutrição da ovelha e do cordeiro sobre o perfil de ácidos graxos do músculo Triceps brachii de cordeiros

Cited by 16 publications

References 12 publications

Meat Quality of Lambs Fed Different Saltbush Hay (Atriplex Nummularia) Levels

Meat Quality of Lambs Fed Different Saltbush Hay (Atriplex Nummularia) Levels

Efeito do genótipo sobre a composição química e o perfil de ácidos graxos da carne de borregas

Fatty acid profile of hair lambs and their crossbreds slaughtered at different weights

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