Perfil de ácidos graxos da carne de ovelhas de descarte de dois grupos genéticos submetidas a dois sistemas de manejo

Pelegrini, Luis Fernando Vilani de; Pires, Cléber Cassol; Kozloski, Gilberto Vilmar; Terra, Nelcindo Nascimento; Baggio, Sueli Regina; Campagnol, Paulo Cezar Bastianello; Galvani, Diego Barcelos; Chequim, Ricardo Monteiro

doi:10.1590/s0103-84782007000600044

Cited by 7 publications

(7 citation statements)

References 15 publications

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“…The SFA observed at highest amounts were palmitic (C16:0) and stearic (C18:0), corroborating Pelegrini et al (2007), who worked with sheep from the same animal category. Meantime, the same authors, obtained lower values than those presented in this study for palmitic and stearic acids in culling ewes.…”

Section: Resultssupporting

confidence: 80%

“…According to Pelegrini et al (2007), one of the main fatty acids present in the longissimus dorsi muscle of culling ewes is oleic acid (C18:1-n9c), recognized as a hyperlipidemic acid.…”

Section: Resultsmentioning

confidence: 99%

“…The linolenic and α-linolenic acid are considered essential, and because they are not produced by animals, it is recommended to supplement them through vegetables (JERÓNIMO et al, 2012). According to Pelegrini et al (2007), the PUFA located in the cell membranes are precursors of different eicosanoids (prostaglandins, thromboxanes and leuco-trienes), which act as cellular messengers and metabolic regulators, whose specific functions are particularly of great interest in the study of cardiovascular diseases.…”

Section: Resultsmentioning

confidence: 99%

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Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

Radis

Macêdo

Mora

et al. 2016

SCA

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Linseed plays an important role in animal nutrition as it contains long-chain fatty acids in its composition, which, once absorbed, are incorporated into meat and milk. For evaluate the concentration of fatty acids in the Longissimus dorsi muscle of culling ewes fed diets containing levels of inclusion of linseed, 88 culling ewes were used with an average initial body weight of 37.65 ± 6.98 kg were distributed in a completely randomized design with 12 treatments. Treatments consisted of the interaction between levels of linseed (0, 5, 10, and 15%) and days in feedlot (30, 45, and 60). The most present fatty acids in the composition of the muscle L. dorsi were palmitic (27.32 g 100 g -1 ) and stearic (17.77 g 100 g -1 ). Saturated acids remained at low levels as the animals were fed greater levels of linseed, demonstrating the importance of introducing quality foods in animal feeding. Oleic acid was the most present monounsaturated fatty acid, with 40 g 100 g -1 . Palmitoleic and elaidic fatty acids increased linearly as the linseed inclusion in the diet was increased. Polyunsaturated acids increased with the presence of linseed in the diet. For the linolenic acid (C18: 3n3), the best result was with inclusion of 10% of linseed in the total diet. All groups of animals that received linseed obtained better n6:n3 ratios, which varied from 1.81 to 4.14. The higher CLA values obtained in this study are related to the higher amounts of inclusion of linseed in the sheep diet, varying from 1.15 to 5.72 g 100 g -1 . It is recommended culling ewes supplemented with inclusion of 10% linseed, for 60 days in feedlot, because they comprise a larger number of favorable traits regarding to the profile fatty acids of Longissimus dorsi. Key words: Polyunsaturated acid. Saturated acid. CLA. n6:n3. ResumoGrãos de linhaça desempenham um papel importante na alimentação dos animais, uma vez que contêm em sua composição, ácidos graxos de cadeia longa que, uma vez absorvidos, são incorporados a carne e ao leite. Para avaliar a concentração de ácidos graxos no músculo Longissimus dorsi de ovelhas de descarte alimentadas com linhaça foram utilizadas 88 ovelhas, com peso corporal inicial médio de 37,65 ± 6,98 kg, distribuídas em delineamento inteiramente casualizado em 12 tratamentos. Os tratamentos constavam da interação entre níveis de linhaça (0, 5, 10 e 15%) e dias de confinamento (30, 45 e 60 dias). Os ácidos graxos observados em maior quantidade na composição do músculo L. dorsi foram o palmítico (27,32 g 100 g -1 ) e esteárico (17,77 g 100 g -1 ). Os ácidos saturados mantiveram-se em baixas concentrações na carne quando os animais foram alimentados com maiores teores de linhaça, demonstrando a importância da introdução de alimentos de qualidade na alimentação de animais. O ácido graxo monoinsaturado em maior quantidade foi o ácido oleico com 40 g 100g -1 de ácidos graxos. Os ácidos graxos palmitoléico e elaídico aumentaram linearmente com a inclusão dos grãos de linhaça. Os níveis de ácidos graxos poli-insaturados aumentaram...

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Section: Resultssupporting

confidence: 80%

“…According to Pelegrini et al (2007), one of the main fatty acids present in the longissimus dorsi muscle of culling ewes is oleic acid (C18:1-n9c), recognized as a hyperlipidemic acid.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

Radis

Macêdo

Mora

et al. 2016

SCA

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“…The FA which is of greatest interest to the consumer is linoleic (C18:2ω6) due to its positive relationship with human health (Pelegrini et al 2007). The monounsaturated FA, such as oleic, are desirable as they do not reduce high density lipids which protect against coronary diseases (Fernandes et al 2009).…”

Section: Discussionmentioning

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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“…Sheep liver pâté has a high percentage of monounsaturated fatty acids (42.31 %) with mainly oleic acid (Table 4), which is distinguished for its high concentration in sheep meat and pork fat (BRAGAGNOLO; RODRIGUEZ-AMAYA, 2002, PELEGRINI et al 2007). Linoleic acid (C18:2) stood out among the polyunsaturated fatty acids at 16.68 %.…”

Section: Physicochemical Quality Minerals Amino Acids and Fatty Acimentioning

confidence: 99%

Chemical and sensory quality of sheep liver pâté prepared with ‘variety meat’

et al. 2013

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Many edible meat by-products produced from sheep slaughter are often wasted but represent excellent sources of many nutrients. The preparation of pâté may be an alternative use for this raw material and may contribute to the development of a sheep sector by offering new products to the consumer market. The objective of this work was to produce and evaluate the quality of sheep pâté made with blood, liver and trimmed meat. The pâté formulation was composed of 12% meat, 25% liver, 13% blood, 20% water and 30% fat, as well as spices and seasoning. The product had high iron content (9.0 mg/100 g). The measured levels of essential amino acids exceeded the recommended values for adults. The sheep liver pâté showed a significant percentage of linoleic acid (16.68%), which is essential to the human body. The pâté produced was in accordance with the requirements of the Brazilian legislation regarding chemical and microbiological parameters, able to be edible, and showed good sensory acceptance. This study suggests that the development of sheep liver pâté is a viable alternative to add value to edible sheep slaughter by-products by generating a product with high nutritional value. Key words: Meat emulsions, sheep, pâté, quality, edible by-products ResumoSubprodutos comestíveis produzidos a partir do abate de ovinos são muitas vezes desperdiçado, mas representam excelentes fontes de muitos nutrientes. A preparação de patê pode ser uma alternativa para utilização desta matéria-prima e pode contribuir para o desenvolvimento do setor da ovinocultura, oferecendo novos produtos para o mercado consumidor. O objetivo deste trabalho foi produzir e avaliar a qualidade de patê ovino feito com fígado, sangue e retraços de carne. A formulação do patê foi composta de 12 % de carne, 25% de fígado, 13 % de sangue, 20% de água e 30% de gordura, bem como especiarias e condimentos. O produto tinha alto teor de ferro (9,0 mg/100 g). Os níveis medidos de aminoácidos essenciais excederam os valores recomendados para adultos. O patê de fígado ovino mostrou uma percentagem significativa de ácido linoleico (16,68%), o que é essencial para o corpo humano. O patê produzido apresentou-se em acordo com as exigências da legislação brasileira sobre parâmetros químicos e microbiológicos, podendo ser consumido, e mostrou boa aceitação sensorial. Este estudo sugere que o desenvolvimento de patê de fígado de ovelha é uma alternativa viável para agregar valor aos subprodutos comestíveis do abate de ovinos, gerando um produto com alto valor nutritivo.

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Perfil de ácidos graxos da carne de ovelhas de descarte de dois grupos genéticos submetidas a dois sistemas de manejo

Abstract: RESUMO O experimento teve como objetivo avaliar se a raça e/ou o sistema de criação afetam o perfil de ácidos graxos

Cited by 7 publications

References 15 publications

Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

Fatty acid profile in meat of culling ewes in different feedlot periods fed diets containing levels of inclusion of linseed

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

Chemical and sensory quality of sheep liver pâté prepared with ‘variety meat’

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