Caracterização bioquímica da carne de cabritos criados na região do Alto Camaquã.
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFPel - Guaiaca |
Texto Completo: | http://repositorio.ufpel.edu.br/handle/ri/2598 |
Resumo: | The study aimed to evaluate the effect of age at slaughter on chemical composition, cholesterol and fatty acid profile of meat goats from region Alto Camaquã . A total of 30 goats, 15 were aged 8-9 months and 15 with 11-12 months of age. Of each goat were evaluated Longissimus dorsi (LD), Triceps brachii (TB), Infraspinatus (IS) and Biceps femoris (BF) to determine the proximate composition (moisture, protein, ash and lipids), cholesterol and fatty acids profile acids. The experimental design was completely randomized with a factorial 2 x 3 (ages two and three regions). There was significant interaction between age and the region of slaughter (muscle) studied. Goats slaughtered younger have higher concentrations of moisture and mineral matter on the back, shoulder and leg (P <0.05) compared to older animals. Since fat content were higher in goats slaughtered older (P <0.05). For cholesterol, only the leg of goats slaughtered younger levels were lower than other regions (P <0.05). There was no difference in the total cholesterol to goats slaughtered older (P> 0.05) in different regions of the carcass. Goats slaughtered older (11-12 months) had higher levels of C12:0, C14:0, C15:0, C16:0 and C18:0 (P <0.05) in muscle (LD). As for the muscles (TB) and (IS) there was no difference in C15:0 and C16:0. The same was observed for the muscle (BF) (P> 0.05). For the fatty acid C18:1 trans-9 and C18:1 trans-11, the goats slaughtered older had higher concentrations (P <0.05) in LD and BF muscles. While the muscles TB and IS only statistical difference (P <0.05) for C18: 1 trans-9, higher in older animals slaughtered. Regarding the content of polyunsaturated acids C18:2, C18:3, C20:3, C20:4, C20:5, C22:5 and C22:6 were higher in young kids (P <0.05) in the muscle LD. While TB and IS the C20:4 and C20:5 were higher in older kids. BF in the C18: 2 cis9, trans-11 (CLA) was higher in older kids (P <0.05), other muscles in this fatty acid did not differ (P> 0.05). With the progress of the slaughter of goats rises the amount of protein and fat, but cholesterol does not change. The regions of the substrate showed different chemical composition. There is direct relationship between age at slaughter increased with fat saturation and concentration of conjugated linoleic acid. The goat meat is a source of fat omega 3 and 6, showing a relationship beneficial to health. |
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2014-08-20T14:38:45Z2013-06-052014-08-20T14:38:45Z2012-05-21KESSLER, Julcemar Dias. Biochemical characterization meat quality of kind goat created of region Alto Camaquã.. 2012. 85 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Pelotas, Pelotas, 2012.http://repositorio.ufpel.edu.br/handle/ri/2598The study aimed to evaluate the effect of age at slaughter on chemical composition, cholesterol and fatty acid profile of meat goats from region Alto Camaquã . A total of 30 goats, 15 were aged 8-9 months and 15 with 11-12 months of age. Of each goat were evaluated Longissimus dorsi (LD), Triceps brachii (TB), Infraspinatus (IS) and Biceps femoris (BF) to determine the proximate composition (moisture, protein, ash and lipids), cholesterol and fatty acids profile acids. The experimental design was completely randomized with a factorial 2 x 3 (ages two and three regions). There was significant interaction between age and the region of slaughter (muscle) studied. Goats slaughtered younger have higher concentrations of moisture and mineral matter on the back, shoulder and leg (P <0.05) compared to older animals. Since fat content were higher in goats slaughtered older (P <0.05). For cholesterol, only the leg of goats slaughtered younger levels were lower than other regions (P <0.05). There was no difference in the total cholesterol to goats slaughtered older (P> 0.05) in different regions of the carcass. Goats slaughtered older (11-12 months) had higher levels of C12:0, C14:0, C15:0, C16:0 and C18:0 (P <0.05) in muscle (LD). As for the muscles (TB) and (IS) there was no difference in C15:0 and C16:0. The same was observed for the muscle (BF) (P> 0.05). For the fatty acid C18:1 trans-9 and C18:1 trans-11, the goats slaughtered older had higher concentrations (P <0.05) in LD and BF muscles. While the muscles TB and IS only statistical difference (P <0.05) for C18: 1 trans-9, higher in older animals slaughtered. Regarding the content of polyunsaturated acids C18:2, C18:3, C20:3, C20:4, C20:5, C22:5 and C22:6 were higher in young kids (P <0.05) in the muscle LD. While TB and IS the C20:4 and C20:5 were higher in older kids. BF in the C18: 2 cis9, trans-11 (CLA) was higher in older kids (P <0.05), other muscles in this fatty acid did not differ (P> 0.05). With the progress of the slaughter of goats rises the amount of protein and fat, but cholesterol does not change. The regions of the substrate showed different chemical composition. There is direct relationship between age at slaughter increased with fat saturation and concentration of conjugated linoleic acid. The goat meat is a source of fat omega 3 and 6, showing a relationship beneficial to health.O trabalho teve como objetivo avaliar o efeito da idade de abate sobre a composição química, colesterol e perfil de ácidos graxos da carne de cabritos criados na região do Alto Camaquã. Foram utilizados 30 cabritos, sendo 15 com idade de 8 9 meses e 15 com 11 12 meses de idade. De cada cabrito foram avaliados os músculos Longissimus dorsi (LD), Triceps brachii (TB), Infraspinatus (IS) e Biceps femoris (BF) para determinação da composição centesimal (umidade, proteína, matéria mineral e lipídios), colesterol e perfil de ácidos graxos. O delineamento utilizado foi o inteiramente casualizado, com arranjo fatorial 2 x 3 (duas idades e três regiões). Houve interação significativa entre a idade de abate e a região (músculo) estudada. Cabritos abatidos mais jovens apresentam maior concentração de umidade e matéria mineral no lombo, paleta e perna (P<0,05) em relação aos animais mais velhos. Já os teores de gordura foram superiores nos cabritos abatidos mais velhos (P<0,05). Para o colesterol, somente na perna de cabritos abatidos mais jovens os teores foram inferiores as demais regiões (P<0,05). Não houve diferença em relação ao colesterol total para cabritos abatidos mais velhos (P>0,05) nas diferentes regiões da carcaça. Cabritos abatidos mais velhos (11 12 meses) apresentam maiores teores de C12:0, C14:0, C15:0, C16:0 e C18:0 (P<0,05) no músculo (LD). Enquanto, para os músculos (TB) e (IS) não houve diferença para C15:0 e C16:0. O mesmo foi observado para o musculo (BF) (P>0,05). Para os ácidos graxos C18:1 trans-9 e C18:1 trans-11, os cabritos abatidos mais velhos apresentaram maiores concentrações (P<0,05) nos músculos LD e BF. Enquanto nos músculos TB e IS somente houve diferença estatística (P<0,05) para C18:1 trans-9, superior nos animais abatidos mais velhos. Em relação aos ácidos poliinsaturados os teores de C18:2, C18:3, C20:3, C20:4, C20:5, C22:5 e C22:6 foram superiores nos cabritos mais jovens (P<0,05) no músculo LD. Enquanto para TB e IS o C20:4 e C20:5 foram superiores nos cabritos mais velhos. No BF o C18:2 cis9, trans11 (CLA) foi superior nos cabritos mais velhos (P<0,05), nos demais músculos este ácido graxo não diferiu (P>0,05). Com o avanço da idade de abate dos cabritos eleva-se o teor de proteína e de gordura, porém o colesterol não se modifica. As regiões da carcaça apresentaram distinta composição química. Há relação direta entre a idade de abate com o aumento na saturação da gordura e concentração do ácido linoleico conjugado. A carne de cabrito é fonte de gordura ômega 3 e 6, apresentando uma relação benéfica a saúde.application/pdfporUniversidade Federal de PelotasPrograma de Pós-Graduação em ZootecniaUFPelBRFaculdade de Agronomia Eliseu MacielÁcido linoléico conjugadoColesterolLipídiosProteínaCholesterolConjugated linoleic acidLipidsProteinCNPQ::CIENCIAS AGRARIAS::ZOOTECNIACaracterização bioquímica da carne de cabritos criados na região do Alto Camaquã.Biochemical characterization meat quality of kind goat created of region Alto Camaquã.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesishttp://lattes.cnpq.br/7259703237578375http://lattes.cnpq.br/8021257689310398Osório, José Carlos da SilveiraOsório, José Carlos da SilveiraOsório, Maria Teresa MoreiraKessler, Julcemar Diasinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFPel - Guaiacainstname:Universidade Federal de Pelotas (UFPEL)instacron:UFPELORIGINALTese_Julcemar_Kessler.pdfapplication/pdf2191437http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/2598/1/Tese_Julcemar_Kessler.pdf7c7e8ea41a4fa00311d93dacf76e9cfaMD51open accessTEXTTese_Julcemar_Kessler.pdf.txtTese_Julcemar_Kessler.pdf.txtExtracted Texttext/plain133890http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/2598/2/Tese_Julcemar_Kessler.pdf.txt612170a1d4ee0d25ddff9c2cb3fd5d2eMD52open accessTHUMBNAILTese_Julcemar_Kessler.pdf.jpgTese_Julcemar_Kessler.pdf.jpgGenerated Thumbnailimage/jpeg1255http://guaiaca.ufpel.edu.br/xmlui/bitstream/123456789/2598/3/Tese_Julcemar_Kessler.pdf.jpg63e87030d0f81538a5a430864610bf02MD53open access123456789/25982019-08-20 11:09:40.319open accessoai:guaiaca.ufpel.edu.br:123456789/2598Repositório InstitucionalPUBhttp://repositorio.ufpel.edu.br/oai/requestrippel@ufpel.edu.br || repositorio@ufpel.edu.br || aline.batista@ufpel.edu.bropendoar:2019-08-20T14:09:40Repositório Institucional da UFPel - Guaiaca - Universidade Federal de Pelotas (UFPEL)false |
dc.title.por.fl_str_mv |
Caracterização bioquímica da carne de cabritos criados na região do Alto Camaquã. |
dc.title.alternative.eng.fl_str_mv |
Biochemical characterization meat quality of kind goat created of region Alto Camaquã. |
title |
Caracterização bioquímica da carne de cabritos criados na região do Alto Camaquã. |
spellingShingle |
Caracterização bioquímica da carne de cabritos criados na região do Alto Camaquã. Kessler, Julcemar Dias Ácido linoléico conjugado Colesterol Lipídios Proteína Cholesterol Conjugated linoleic acid Lipids Protein CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Caracterização bioquímica da carne de cabritos criados na região do Alto Camaquã. |
title_full |
Caracterização bioquímica da carne de cabritos criados na região do Alto Camaquã. |
title_fullStr |
Caracterização bioquímica da carne de cabritos criados na região do Alto Camaquã. |
title_full_unstemmed |
Caracterização bioquímica da carne de cabritos criados na região do Alto Camaquã. |
title_sort |
Caracterização bioquímica da carne de cabritos criados na região do Alto Camaquã. |
author |
Kessler, Julcemar Dias |
author_facet |
Kessler, Julcemar Dias |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/7259703237578375 |
dc.contributor.advisorLattes.por.fl_str_mv |
http://lattes.cnpq.br/8021257689310398 |
dc.contributor.advisor-co1.fl_str_mv |
Osório, José Carlos da Silveira |
dc.contributor.advisor-co1Lattes.fl_str_mv |
Osório, José Carlos da Silveira |
dc.contributor.advisor1.fl_str_mv |
Osório, Maria Teresa Moreira |
dc.contributor.author.fl_str_mv |
Kessler, Julcemar Dias |
contributor_str_mv |
Osório, José Carlos da Silveira Osório, Maria Teresa Moreira |
dc.subject.por.fl_str_mv |
Ácido linoléico conjugado Colesterol Lipídios Proteína |
topic |
Ácido linoléico conjugado Colesterol Lipídios Proteína Cholesterol Conjugated linoleic acid Lipids Protein CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Cholesterol Conjugated linoleic acid Lipids Protein |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
description |
The study aimed to evaluate the effect of age at slaughter on chemical composition, cholesterol and fatty acid profile of meat goats from region Alto Camaquã . A total of 30 goats, 15 were aged 8-9 months and 15 with 11-12 months of age. Of each goat were evaluated Longissimus dorsi (LD), Triceps brachii (TB), Infraspinatus (IS) and Biceps femoris (BF) to determine the proximate composition (moisture, protein, ash and lipids), cholesterol and fatty acids profile acids. The experimental design was completely randomized with a factorial 2 x 3 (ages two and three regions). There was significant interaction between age and the region of slaughter (muscle) studied. Goats slaughtered younger have higher concentrations of moisture and mineral matter on the back, shoulder and leg (P <0.05) compared to older animals. Since fat content were higher in goats slaughtered older (P <0.05). For cholesterol, only the leg of goats slaughtered younger levels were lower than other regions (P <0.05). There was no difference in the total cholesterol to goats slaughtered older (P> 0.05) in different regions of the carcass. Goats slaughtered older (11-12 months) had higher levels of C12:0, C14:0, C15:0, C16:0 and C18:0 (P <0.05) in muscle (LD). As for the muscles (TB) and (IS) there was no difference in C15:0 and C16:0. The same was observed for the muscle (BF) (P> 0.05). For the fatty acid C18:1 trans-9 and C18:1 trans-11, the goats slaughtered older had higher concentrations (P <0.05) in LD and BF muscles. While the muscles TB and IS only statistical difference (P <0.05) for C18: 1 trans-9, higher in older animals slaughtered. Regarding the content of polyunsaturated acids C18:2, C18:3, C20:3, C20:4, C20:5, C22:5 and C22:6 were higher in young kids (P <0.05) in the muscle LD. While TB and IS the C20:4 and C20:5 were higher in older kids. BF in the C18: 2 cis9, trans-11 (CLA) was higher in older kids (P <0.05), other muscles in this fatty acid did not differ (P> 0.05). With the progress of the slaughter of goats rises the amount of protein and fat, but cholesterol does not change. The regions of the substrate showed different chemical composition. There is direct relationship between age at slaughter increased with fat saturation and concentration of conjugated linoleic acid. The goat meat is a source of fat omega 3 and 6, showing a relationship beneficial to health. |
publishDate |
2012 |
dc.date.issued.fl_str_mv |
2012-05-21 |
dc.date.available.fl_str_mv |
2013-06-05 2014-08-20T14:38:45Z |
dc.date.accessioned.fl_str_mv |
2014-08-20T14:38:45Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
KESSLER, Julcemar Dias. Biochemical characterization meat quality of kind goat created of region Alto Camaquã.. 2012. 85 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Pelotas, Pelotas, 2012. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufpel.edu.br/handle/ri/2598 |
identifier_str_mv |
KESSLER, Julcemar Dias. Biochemical characterization meat quality of kind goat created of region Alto Camaquã.. 2012. 85 f. Tese (Doutorado em Zootecnia) - Universidade Federal de Pelotas, Pelotas, 2012. |
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http://repositorio.ufpel.edu.br/handle/ri/2598 |
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Universidade Federal de Pelotas |
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Programa de Pós-Graduação em Zootecnia |
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UFPel |
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BR |
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Faculdade de Agronomia Eliseu Maciel |
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Universidade Federal de Pelotas |
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