Lipid profile and quality of meat from finishing pig supplemented with minerals
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/40815 |
Resumo: | This study aimed evaluate the effects of the associated supplementation of: chromium more iron (CrFe), magnesium more selenium (MgSe) and the four minerals (CrFeMgSe) on the parameters related to the pork quality. Supplementation with MgSe reduced the ether extract of the meat and changed the fatty acids profile, increasing the poly-unsaturated, n-3, n-6, the polyunsaturated: saturated rate and the activity of the enzyme Thioesterase index, besides reducing the total number of saturated fatty acids and the Atherogenicity index. It promoted a reduction in a*, b* and C* indices and increased h* of the chilled meat stored. Over the storage days under refrigeration, there was linear drop for L* and a* and an increase to C*. The associated use of magnesium and selenium promotes changes in lipid profile without changing the meat quality, and they may be used in order to obtain meat with more appropriate nutritional aspects. |
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Lipid profile and quality of meat from finishing pig supplemented with mineralsChromiumFatty acidIronMagnesiumSeleniumThis study aimed evaluate the effects of the associated supplementation of: chromium more iron (CrFe), magnesium more selenium (MgSe) and the four minerals (CrFeMgSe) on the parameters related to the pork quality. Supplementation with MgSe reduced the ether extract of the meat and changed the fatty acids profile, increasing the poly-unsaturated, n-3, n-6, the polyunsaturated: saturated rate and the activity of the enzyme Thioesterase index, besides reducing the total number of saturated fatty acids and the Atherogenicity index. It promoted a reduction in a*, b* and C* indices and increased h* of the chilled meat stored. Over the storage days under refrigeration, there was linear drop for L* and a* and an increase to C*. The associated use of magnesium and selenium promotes changes in lipid profile without changing the meat quality, and they may be used in order to obtain meat with more appropriate nutritional aspects.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-05-12T12:12:52Z2020-05-12T12:12:52Z2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfALBUQUERQUE, T. M. N. C. de et al. Lipid profile and quality of meat from finishing pig supplemented with minerals. Food Science and Technology, Campinas, v. 39, n. 3, July/Sept. 2019.http://repositorio.ufla.br/jspui/handle/1/40815Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessAlbuquerque, Tatiane Mendonça Nogueira Carneiro deRamos, Eduardo MendesMachado, Isabella Fiche da MattaBorges, Paula CaixetaBolleta, Ana GabriellaMarçal, Joanna Oliveiraeng2020-05-12T12:12:54Zoai:localhost:1/40815Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2020-05-12T12:12:54Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Lipid profile and quality of meat from finishing pig supplemented with minerals |
title |
Lipid profile and quality of meat from finishing pig supplemented with minerals |
spellingShingle |
Lipid profile and quality of meat from finishing pig supplemented with minerals Albuquerque, Tatiane Mendonça Nogueira Carneiro de Chromium Fatty acid Iron Magnesium Selenium |
title_short |
Lipid profile and quality of meat from finishing pig supplemented with minerals |
title_full |
Lipid profile and quality of meat from finishing pig supplemented with minerals |
title_fullStr |
Lipid profile and quality of meat from finishing pig supplemented with minerals |
title_full_unstemmed |
Lipid profile and quality of meat from finishing pig supplemented with minerals |
title_sort |
Lipid profile and quality of meat from finishing pig supplemented with minerals |
author |
Albuquerque, Tatiane Mendonça Nogueira Carneiro de |
author_facet |
Albuquerque, Tatiane Mendonça Nogueira Carneiro de Ramos, Eduardo Mendes Machado, Isabella Fiche da Matta Borges, Paula Caixeta Bolleta, Ana Gabriella Marçal, Joanna Oliveira |
author_role |
author |
author2 |
Ramos, Eduardo Mendes Machado, Isabella Fiche da Matta Borges, Paula Caixeta Bolleta, Ana Gabriella Marçal, Joanna Oliveira |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Albuquerque, Tatiane Mendonça Nogueira Carneiro de Ramos, Eduardo Mendes Machado, Isabella Fiche da Matta Borges, Paula Caixeta Bolleta, Ana Gabriella Marçal, Joanna Oliveira |
dc.subject.por.fl_str_mv |
Chromium Fatty acid Iron Magnesium Selenium |
topic |
Chromium Fatty acid Iron Magnesium Selenium |
description |
This study aimed evaluate the effects of the associated supplementation of: chromium more iron (CrFe), magnesium more selenium (MgSe) and the four minerals (CrFeMgSe) on the parameters related to the pork quality. Supplementation with MgSe reduced the ether extract of the meat and changed the fatty acids profile, increasing the poly-unsaturated, n-3, n-6, the polyunsaturated: saturated rate and the activity of the enzyme Thioesterase index, besides reducing the total number of saturated fatty acids and the Atherogenicity index. It promoted a reduction in a*, b* and C* indices and increased h* of the chilled meat stored. Over the storage days under refrigeration, there was linear drop for L* and a* and an increase to C*. The associated use of magnesium and selenium promotes changes in lipid profile without changing the meat quality, and they may be used in order to obtain meat with more appropriate nutritional aspects. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 2020-05-12T12:12:52Z 2020-05-12T12:12:52Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
ALBUQUERQUE, T. M. N. C. de et al. Lipid profile and quality of meat from finishing pig supplemented with minerals. Food Science and Technology, Campinas, v. 39, n. 3, July/Sept. 2019. http://repositorio.ufla.br/jspui/handle/1/40815 |
identifier_str_mv |
ALBUQUERQUE, T. M. N. C. de et al. Lipid profile and quality of meat from finishing pig supplemented with minerals. Food Science and Technology, Campinas, v. 39, n. 3, July/Sept. 2019. |
url |
http://repositorio.ufla.br/jspui/handle/1/40815 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835181986349056 |