Effect of chromium yeast supplementation on lipid profile of swine fat

Detalhes bibliográficos
Autor(a) principal: ALENCAR,STEPHAN A.S.
Data de Publicação: 2021
Outros Autores: KIEFER,CHARLES, NASCIMENTO,KARINA M.R.S, VIANA,LUIZ HENRIQUE, CORASSA,ANDERSON, RODRIGUES,GABRIELA P., SILVA,CAMILLA M., CAVALHEIRO,LEANDRO F.
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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spelling 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)
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instname_str Academia Brasileira de Ciências (ABC)
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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)
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