Effect of chromium yeast supplementation on lipid profile of swine fat
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Anais da Academia Brasileira de Ciências (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000501309 |
Resumo: | Abstract This study was conducted to evaluate the period of chromium yeast supplementation on lipid profile of backfat and Longissimus lumborum muscle of barrows. It was evaluated carcass samples from forty barrows, genetically similar. Pigs diets were supplemented with 0.4 mg kg-1 of chromium yeast in four periods (0, 38, 62 and 94 days before slaughter). The experimental design was completely randomized with four treatments, ten replicates, and each experimental unit consisting of one animal. Lipid profiles of backfat and Longissimus lumborum muscle were analyzed by gas chromatography. The increase in the period of chromium yeast use had a quadratic effect (P<0.05) for stearic and oleic fatty acids, and total saturated, monounsaturated and unsaturated fatty acids in backfat. DH-γ-linolenic and arachidonic fatty acids reduced when the period of chromium yeast use increased. In the meat, there was a quadratic effect (P<0.05) only in the γ-linoleic fatty acid. The use of chromium yeast for different periods influences the lipid profile of the backfat and the Longissimus lumborum muscle, with less effect in the meat. |
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Anais da Academia Brasileira de Ciências (Online) |
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Effect of chromium yeast supplementation on lipid profile of swine fatAtherogenic indexfatty acidsLongissimus lumborumthrombogenic indexAbstract This study was conducted to evaluate the period of chromium yeast supplementation on lipid profile of backfat and Longissimus lumborum muscle of barrows. It was evaluated carcass samples from forty barrows, genetically similar. Pigs diets were supplemented with 0.4 mg kg-1 of chromium yeast in four periods (0, 38, 62 and 94 days before slaughter). The experimental design was completely randomized with four treatments, ten replicates, and each experimental unit consisting of one animal. Lipid profiles of backfat and Longissimus lumborum muscle were analyzed by gas chromatography. The increase in the period of chromium yeast use had a quadratic effect (P<0.05) for stearic and oleic fatty acids, and total saturated, monounsaturated and unsaturated fatty acids in backfat. DH-γ-linolenic and arachidonic fatty acids reduced when the period of chromium yeast use increased. In the meat, there was a quadratic effect (P<0.05) only in the γ-linoleic fatty acid. The use of chromium yeast for different periods influences the lipid profile of the backfat and the Longissimus lumborum muscle, with less effect in the meat.Academia Brasileira de Ciências2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000501309Anais da Academia Brasileira de Ciências v.93 n.3 2021reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765202120190619info:eu-repo/semantics/openAccessALENCAR,STEPHAN A.S.KIEFER,CHARLESNASCIMENTO,KARINA M.R.SVIANA,LUIZ HENRIQUECORASSA,ANDERSONRODRIGUES,GABRIELA P.SILVA,CAMILLA M.CAVALHEIRO,LEANDRO F.eng2021-08-10T00:00:00Zoai:scielo:S0001-37652021000501309Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2021-08-10T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false |
dc.title.none.fl_str_mv |
Effect of chromium yeast supplementation on lipid profile of swine fat |
title |
Effect of chromium yeast supplementation on lipid profile of swine fat |
spellingShingle |
Effect of chromium yeast supplementation on lipid profile of swine fat ALENCAR,STEPHAN A.S. Atherogenic index fatty acids Longissimus lumborum thrombogenic index |
title_short |
Effect of chromium yeast supplementation on lipid profile of swine fat |
title_full |
Effect of chromium yeast supplementation on lipid profile of swine fat |
title_fullStr |
Effect of chromium yeast supplementation on lipid profile of swine fat |
title_full_unstemmed |
Effect of chromium yeast supplementation on lipid profile of swine fat |
title_sort |
Effect of chromium yeast supplementation on lipid profile of swine fat |
author |
ALENCAR,STEPHAN A.S. |
author_facet |
ALENCAR,STEPHAN A.S. KIEFER,CHARLES NASCIMENTO,KARINA M.R.S VIANA,LUIZ HENRIQUE CORASSA,ANDERSON RODRIGUES,GABRIELA P. SILVA,CAMILLA M. CAVALHEIRO,LEANDRO F. |
author_role |
author |
author2 |
KIEFER,CHARLES NASCIMENTO,KARINA M.R.S VIANA,LUIZ HENRIQUE CORASSA,ANDERSON RODRIGUES,GABRIELA P. SILVA,CAMILLA M. CAVALHEIRO,LEANDRO F. |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
ALENCAR,STEPHAN A.S. KIEFER,CHARLES NASCIMENTO,KARINA M.R.S VIANA,LUIZ HENRIQUE CORASSA,ANDERSON RODRIGUES,GABRIELA P. SILVA,CAMILLA M. CAVALHEIRO,LEANDRO F. |
dc.subject.por.fl_str_mv |
Atherogenic index fatty acids Longissimus lumborum thrombogenic index |
topic |
Atherogenic index fatty acids Longissimus lumborum thrombogenic index |
description |
Abstract This study was conducted to evaluate the period of chromium yeast supplementation on lipid profile of backfat and Longissimus lumborum muscle of barrows. It was evaluated carcass samples from forty barrows, genetically similar. Pigs diets were supplemented with 0.4 mg kg-1 of chromium yeast in four periods (0, 38, 62 and 94 days before slaughter). The experimental design was completely randomized with four treatments, ten replicates, and each experimental unit consisting of one animal. Lipid profiles of backfat and Longissimus lumborum muscle were analyzed by gas chromatography. The increase in the period of chromium yeast use had a quadratic effect (P<0.05) for stearic and oleic fatty acids, and total saturated, monounsaturated and unsaturated fatty acids in backfat. DH-γ-linolenic and arachidonic fatty acids reduced when the period of chromium yeast use increased. In the meat, there was a quadratic effect (P<0.05) only in the γ-linoleic fatty acid. The use of chromium yeast for different periods influences the lipid profile of the backfat and the Longissimus lumborum muscle, with less effect in the meat. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000501309 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652021000501309 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0001-3765202120190619 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
publisher.none.fl_str_mv |
Academia Brasileira de Ciências |
dc.source.none.fl_str_mv |
Anais da Academia Brasileira de Ciências v.93 n.3 2021 reponame:Anais da Academia Brasileira de Ciências (Online) instname:Academia Brasileira de Ciências (ABC) instacron:ABC |
instname_str |
Academia Brasileira de Ciências (ABC) |
instacron_str |
ABC |
institution |
ABC |
reponame_str |
Anais da Academia Brasileira de Ciências (Online) |
collection |
Anais da Academia Brasileira de Ciências (Online) |
repository.name.fl_str_mv |
Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC) |
repository.mail.fl_str_mv |
||aabc@abc.org.br |
_version_ |
1754302870492020736 |