Enriquecimento da carne do peito de codornas europeias com ácidos graxos poli-insaturados ω-6 e ω-3 suplementadas com diferentes fontes lipídicas

Detalhes bibliográficos
Autor(a) principal: Leite Cavalcante, Cecylyana
Data de Publicação: 2020
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFPB
Texto Completo: https://repositorio.ufpb.br/jspui/handle/123456789/22743
Resumo: The increasing valuation of animal foods as a functional product has aroused interest in improving the profile of meat fatty acids for human consumption by supplementing diets with sources of polyunsaturated fatty acids (PUFAS). The aim of this study was to evaluate comparatively the influence of different sources of PUFAS in the diet on the fatty acid profile of quail meat. 280 European quails, average weight 90.97 ± 0.5 g, were used. During a growing period, from 14 to 42 days old, distributed in a completely randomized design with seven treatments, and five replications with 8 birds each. The quails were fed diets containing 2% of the following sources and lipid mixtures: 1. Soy oil (OSJ); 2. Linseed oil (OLI); 3. Pará nut oil (OCP); 4. Fish oil (OPX); 5. OLI + OSJ; 6. OCP + OSJ; and 7. OPX + OSJ. Performance measures, carcass yield, meat quality characteristics (chemical composition, pH, loss by centrifugation, weight loss by cooking, shear strength and color), and the fatty acid profile of lipid sources, diets and quail meat. Performance measures (weight gain, feed intake and feed conversion) were influenced by lipid sources, quails fed the OCP (18.27), OLI (17.58) and OPX + OSJ mix (17.70) ) presented higher feed consumption. The carcass yield and the chemical composition of the meat showed no significant difference (P> 0.05), while the chemical and physical characteristics showed a difference between the lipid sources supplemented in the diet. The types of oil influenced the fatty acid profile of the meat, with higher amounts of polyunsaturated fatty acids in diets that received linseed oil (35.60%) and soybean oil (33.30%) isolated, standing out also the OLI diets with the presence of linolenic acid (8.18%) and OPX presented important fatty acids that are beneficial to health, such as eicosapentanoic acids (2.58%) and docosahexaenoic acids (2.83%), which were present also in the OPX + OSJ diet, with about 1.17 and 0.25% respectively. In general, it was possible to enrich the breast meat of quail with fatty acids present in the diet. When handling it with a fish lipid source, it was enriched with EPA and DHA, while flaxseed oil served the purpose of raising the level of linolenic acid.
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spelling Enriquecimento da carne do peito de codornas europeias com ácidos graxos poli-insaturados ω-6 e ω-3 suplementadas com diferentes fontes lipídicasEnrichment of breast meat from european quails with ω-6 and ω-3 polyunsaturated fatty acids supplemented with different lipid sourcesCortunix cortunix cortunixÓleo de linhaçaÓleo de castanha-do-ParáÓleo de peixeÓleo de sojaLinseed oilBrazil nut oilFish oilSoy oilCNPQ::CIENCIAS AGRARIASThe increasing valuation of animal foods as a functional product has aroused interest in improving the profile of meat fatty acids for human consumption by supplementing diets with sources of polyunsaturated fatty acids (PUFAS). The aim of this study was to evaluate comparatively the influence of different sources of PUFAS in the diet on the fatty acid profile of quail meat. 280 European quails, average weight 90.97 ± 0.5 g, were used. During a growing period, from 14 to 42 days old, distributed in a completely randomized design with seven treatments, and five replications with 8 birds each. The quails were fed diets containing 2% of the following sources and lipid mixtures: 1. Soy oil (OSJ); 2. Linseed oil (OLI); 3. Pará nut oil (OCP); 4. Fish oil (OPX); 5. OLI + OSJ; 6. OCP + OSJ; and 7. OPX + OSJ. Performance measures, carcass yield, meat quality characteristics (chemical composition, pH, loss by centrifugation, weight loss by cooking, shear strength and color), and the fatty acid profile of lipid sources, diets and quail meat. Performance measures (weight gain, feed intake and feed conversion) were influenced by lipid sources, quails fed the OCP (18.27), OLI (17.58) and OPX + OSJ mix (17.70) ) presented higher feed consumption. The carcass yield and the chemical composition of the meat showed no significant difference (P> 0.05), while the chemical and physical characteristics showed a difference between the lipid sources supplemented in the diet. The types of oil influenced the fatty acid profile of the meat, with higher amounts of polyunsaturated fatty acids in diets that received linseed oil (35.60%) and soybean oil (33.30%) isolated, standing out also the OLI diets with the presence of linolenic acid (8.18%) and OPX presented important fatty acids that are beneficial to health, such as eicosapentanoic acids (2.58%) and docosahexaenoic acids (2.83%), which were present also in the OPX + OSJ diet, with about 1.17 and 0.25% respectively. In general, it was possible to enrich the breast meat of quail with fatty acids present in the diet. When handling it with a fish lipid source, it was enriched with EPA and DHA, while flaxseed oil served the purpose of raising the level of linolenic acid.NenhumaA crescente valorização dos alimentos de origem animal como produto funcional vem despertando o interesse em melhorar o perfil de ácidos graxos da carne para o consumo humano com a suplementação das dietas com fontes de ácidos graxos poli-insaturados (PUFAS). O objetivo deste estudo foi avaliar de forma comparativa a influência de diferentes fontes de PUFAS na dieta sobre o perfil de ácidos graxos da carne de codornas. Foram utilizadas 280 codornas europeias, peso médio 90,97 ± 0,5 g, durante período de crescimento, compreendido de 14 a 42 dias de idade, distribuídas em delineamento inteiramente ao acaso com sete tratamentos, e cinco repetições com 8 aves cada. As codornas foram alimentadas com rações contendo 2% das seguintes fontes e misturas lipídicas: 1. Óleo de soja (OSJ); 2. Óleo de linhaça (OLI); 3. Óleo de castanha- do- Pará (OCP); 4. Óleo de peixe (OPX); 5. OLI + OSJ; 6. OCP + OSJ; e 7. OPX + OSJ. Foram avaliadas as medidas de desempenho, rendimento de carcaça, características de qualidade de carne (composição química, pH, perda por centrifugação, perda de peso por cocção, força de cisalhamento e cor), e o perfil de ácidos graxos das fontes lipídicas, das dietas e da carne de codorna. As medidas de desempenho (ganho de peso, consumo de ração e conversão alimentar) foram influenciadas pelas fontes lipídicas, as codornas alimentadas com as dietas OCP (18,27), OLI (17,58) e mix OPX + OSJ (17,70) apresentaram maior consumo de ração. O rendimento de carcaça e a composição química da carne não apresentaram diferença significativa (P>0,05), enquanto que as características químicas e físicas apresentaram diferença entre as fontes lipídicas suplementadas na dieta. Os tipos de óleo influenciaram o perfil de ácidos graxos da carne, apresentando maiores quantidade de ácidos graxos poli-insaturados nas dietas que receberam óleo de linhaça (35,60%) e óleo de soja (33,30%) isoladas, destacando-se também as dietas OLI com a presença de ácido linolênico (8,18%) e a OPX apresentou ácidos graxos importantes e benéficos à saúde, como os ácidos eicosapentanóico (2,58%) e docosahexaenóico (2,83%), que estiveram presentes também na dieta OPX + OSJ, com cerca de 1,17 e 0,25% respectivamente. De modo geral, foi possível enriquecer a carne do peito das codornas com ácidos graxos presentes na dieta. Ao manipulá-la com fonte lipídica de peixes enriqueceu em EPA e DHA, enquanto o óleo de linhaça atendeu o objetivo de elevar o nível do ácido linolênico.Universidade Federal da ParaíbaBrasilTecnologia AgroalimentarPrograma de Pós-Graduação em Tecnologia AgroalimentarUFPBJordão Filho, Joséhttp://lattes.cnpq.br/5206901717806763Braga da Fonseca, Stheliohttp://lattes.cnpq.br/1208763343406096Humberto Vilar da Silva, Joséhttp://lattes.cnpq.br/1208763343406096Leite Cavalcante, Cecylyana2022-04-28T14:26:33Z2020-09-242022-04-28T14:26:33Z2020-08-06info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/22743porhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-04-29T06:18:49Zoai:repositorio.ufpb.br:123456789/22743Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-04-29T06:18:49Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false
dc.title.none.fl_str_mv Enriquecimento da carne do peito de codornas europeias com ácidos graxos poli-insaturados ω-6 e ω-3 suplementadas com diferentes fontes lipídicas
Enrichment of breast meat from european quails with ω-6 and ω-3 polyunsaturated fatty acids supplemented with different lipid sources
title Enriquecimento da carne do peito de codornas europeias com ácidos graxos poli-insaturados ω-6 e ω-3 suplementadas com diferentes fontes lipídicas
spellingShingle Enriquecimento da carne do peito de codornas europeias com ácidos graxos poli-insaturados ω-6 e ω-3 suplementadas com diferentes fontes lipídicas
Leite Cavalcante, Cecylyana
Cortunix cortunix cortunix
Óleo de linhaça
Óleo de castanha-do-Pará
Óleo de peixe
Óleo de soja
Linseed oil
Brazil nut oil
Fish oil
Soy oil
CNPQ::CIENCIAS AGRARIAS
title_short Enriquecimento da carne do peito de codornas europeias com ácidos graxos poli-insaturados ω-6 e ω-3 suplementadas com diferentes fontes lipídicas
title_full Enriquecimento da carne do peito de codornas europeias com ácidos graxos poli-insaturados ω-6 e ω-3 suplementadas com diferentes fontes lipídicas
title_fullStr Enriquecimento da carne do peito de codornas europeias com ácidos graxos poli-insaturados ω-6 e ω-3 suplementadas com diferentes fontes lipídicas
title_full_unstemmed Enriquecimento da carne do peito de codornas europeias com ácidos graxos poli-insaturados ω-6 e ω-3 suplementadas com diferentes fontes lipídicas
title_sort Enriquecimento da carne do peito de codornas europeias com ácidos graxos poli-insaturados ω-6 e ω-3 suplementadas com diferentes fontes lipídicas
author Leite Cavalcante, Cecylyana
author_facet Leite Cavalcante, Cecylyana
author_role author
dc.contributor.none.fl_str_mv Jordão Filho, José
http://lattes.cnpq.br/5206901717806763
Braga da Fonseca, Sthelio
http://lattes.cnpq.br/1208763343406096
Humberto Vilar da Silva, José
http://lattes.cnpq.br/1208763343406096
dc.contributor.author.fl_str_mv Leite Cavalcante, Cecylyana
dc.subject.por.fl_str_mv Cortunix cortunix cortunix
Óleo de linhaça
Óleo de castanha-do-Pará
Óleo de peixe
Óleo de soja
Linseed oil
Brazil nut oil
Fish oil
Soy oil
CNPQ::CIENCIAS AGRARIAS
topic Cortunix cortunix cortunix
Óleo de linhaça
Óleo de castanha-do-Pará
Óleo de peixe
Óleo de soja
Linseed oil
Brazil nut oil
Fish oil
Soy oil
CNPQ::CIENCIAS AGRARIAS
description The increasing valuation of animal foods as a functional product has aroused interest in improving the profile of meat fatty acids for human consumption by supplementing diets with sources of polyunsaturated fatty acids (PUFAS). The aim of this study was to evaluate comparatively the influence of different sources of PUFAS in the diet on the fatty acid profile of quail meat. 280 European quails, average weight 90.97 ± 0.5 g, were used. During a growing period, from 14 to 42 days old, distributed in a completely randomized design with seven treatments, and five replications with 8 birds each. The quails were fed diets containing 2% of the following sources and lipid mixtures: 1. Soy oil (OSJ); 2. Linseed oil (OLI); 3. Pará nut oil (OCP); 4. Fish oil (OPX); 5. OLI + OSJ; 6. OCP + OSJ; and 7. OPX + OSJ. Performance measures, carcass yield, meat quality characteristics (chemical composition, pH, loss by centrifugation, weight loss by cooking, shear strength and color), and the fatty acid profile of lipid sources, diets and quail meat. Performance measures (weight gain, feed intake and feed conversion) were influenced by lipid sources, quails fed the OCP (18.27), OLI (17.58) and OPX + OSJ mix (17.70) ) presented higher feed consumption. The carcass yield and the chemical composition of the meat showed no significant difference (P> 0.05), while the chemical and physical characteristics showed a difference between the lipid sources supplemented in the diet. The types of oil influenced the fatty acid profile of the meat, with higher amounts of polyunsaturated fatty acids in diets that received linseed oil (35.60%) and soybean oil (33.30%) isolated, standing out also the OLI diets with the presence of linolenic acid (8.18%) and OPX presented important fatty acids that are beneficial to health, such as eicosapentanoic acids (2.58%) and docosahexaenoic acids (2.83%), which were present also in the OPX + OSJ diet, with about 1.17 and 0.25% respectively. In general, it was possible to enrich the breast meat of quail with fatty acids present in the diet. When handling it with a fish lipid source, it was enriched with EPA and DHA, while flaxseed oil served the purpose of raising the level of linolenic acid.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-24
2020-08-06
2022-04-28T14:26:33Z
2022-04-28T14:26:33Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://repositorio.ufpb.br/jspui/handle/123456789/22743
url https://repositorio.ufpb.br/jspui/handle/123456789/22743
dc.language.iso.fl_str_mv por
language por
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by-nd/3.0/br/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nd/3.0/br/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Universidade Federal da Paraíba
Brasil
Tecnologia Agroalimentar
Programa de Pós-Graduação em Tecnologia Agroalimentar
UFPB
publisher.none.fl_str_mv Universidade Federal da Paraíba
Brasil
Tecnologia Agroalimentar
Programa de Pós-Graduação em Tecnologia Agroalimentar
UFPB
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações da UFPB
instname:Universidade Federal da Paraíba (UFPB)
instacron:UFPB
instname_str Universidade Federal da Paraíba (UFPB)
instacron_str UFPB
institution UFPB
reponame_str Biblioteca Digital de Teses e Dissertações da UFPB
collection Biblioteca Digital de Teses e Dissertações da UFPB
repository.name.fl_str_mv Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)
repository.mail.fl_str_mv diretoria@ufpb.br|| diretoria@ufpb.br
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