Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/0001-3765202020190649 http://hdl.handle.net/11449/202001 |
Resumo: | Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing systems (n=50 from conventional intensive; n=50 from organic; n=50 from free-range; and n=50 from antibiotic-free) distributed in a completely randomized design with four rearing systems and 50 replications (carcasses). Breast meat from conventional broilers showed higher lipid (1.47) and cholesterol (34.13) concentration. Thigh and drumstick meat from free-range broilers had higher lipid (7.53/4.73) and cholesterol (45.55/53.65) concentration. Fat contained in breast, thigh and drumstick meat from free-range broilers showed higher levels of polyunsaturated fatty acids. Fat from breast and thigh meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Fat from thigh meat from organic broilers showed higher levels of EPA (C20:5n3) and DHA (C22:6n3). Fat from drumstick meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Meat from chickens raised in alternative rearing systems offers less risk to cardiovascular health because it presents lower concentrations of lipids and cholesterol, greater amounts of polyunsaturated fatty acids, which are beneficial for human health. |
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Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systemsBreastDrumstickFree-rangeOrganicThighEvaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing systems (n=50 from conventional intensive; n=50 from organic; n=50 from free-range; and n=50 from antibiotic-free) distributed in a completely randomized design with four rearing systems and 50 replications (carcasses). Breast meat from conventional broilers showed higher lipid (1.47) and cholesterol (34.13) concentration. Thigh and drumstick meat from free-range broilers had higher lipid (7.53/4.73) and cholesterol (45.55/53.65) concentration. Fat contained in breast, thigh and drumstick meat from free-range broilers showed higher levels of polyunsaturated fatty acids. Fat from breast and thigh meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Fat from thigh meat from organic broilers showed higher levels of EPA (C20:5n3) and DHA (C22:6n3). Fat from drumstick meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Meat from chickens raised in alternative rearing systems offers less risk to cardiovascular health because it presents lower concentrations of lipids and cholesterol, greater amounts of polyunsaturated fatty acids, which are beneficial for human health.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Departamento de Tecnologia Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona RuralUniversidade de Santa Catarina, Rua Beloni Trombeta Zanin, 680 E, sala 21, Santo AntônioDepartamento de Tecnologia Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona RuralFAPESP: 2012/10276-0Universidade Estadual Paulista (Unesp)Universidade de Santa CatarinaGiampietro-Ganeco, Aline [UNESP]Boiago, Marcel M.Mello, Juliana L. M.DE SOUZA, Rodrigo A. [UNESP]Ferrari, Fábio B. [UNESP]DE SOUZA, Pedro A. [UNESP]Borba, Hirasilva [UNESP]2020-12-12T02:47:19Z2020-12-12T02:47:19Z2020-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article1-14application/pdfhttp://dx.doi.org/10.1590/0001-3765202020190649Anais da Academia Brasileira de Ciencias, v. 92, p. 1-14.1678-26900001-3765http://hdl.handle.net/11449/20200110.1590/0001-3765202020190649S0001-376520200002010452-s2.0-85089171425S0001-37652020000201045.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengAnais da Academia Brasileira de Cienciasinfo:eu-repo/semantics/openAccess2024-06-07T15:31:34Zoai:repositorio.unesp.br:11449/202001Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:45:24.945696Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems |
title |
Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems |
spellingShingle |
Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems Giampietro-Ganeco, Aline [UNESP] Breast Drumstick Free-range Organic Thigh |
title_short |
Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems |
title_full |
Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems |
title_fullStr |
Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems |
title_full_unstemmed |
Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems |
title_sort |
Lipid assessment, cholesterol and fatty acid profile of meat from broilers raised in four different rearing systems |
author |
Giampietro-Ganeco, Aline [UNESP] |
author_facet |
Giampietro-Ganeco, Aline [UNESP] Boiago, Marcel M. Mello, Juliana L. M. DE SOUZA, Rodrigo A. [UNESP] Ferrari, Fábio B. [UNESP] DE SOUZA, Pedro A. [UNESP] Borba, Hirasilva [UNESP] |
author_role |
author |
author2 |
Boiago, Marcel M. Mello, Juliana L. M. DE SOUZA, Rodrigo A. [UNESP] Ferrari, Fábio B. [UNESP] DE SOUZA, Pedro A. [UNESP] Borba, Hirasilva [UNESP] |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Universidade de Santa Catarina |
dc.contributor.author.fl_str_mv |
Giampietro-Ganeco, Aline [UNESP] Boiago, Marcel M. Mello, Juliana L. M. DE SOUZA, Rodrigo A. [UNESP] Ferrari, Fábio B. [UNESP] DE SOUZA, Pedro A. [UNESP] Borba, Hirasilva [UNESP] |
dc.subject.por.fl_str_mv |
Breast Drumstick Free-range Organic Thigh |
topic |
Breast Drumstick Free-range Organic Thigh |
description |
Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing systems (n=50 from conventional intensive; n=50 from organic; n=50 from free-range; and n=50 from antibiotic-free) distributed in a completely randomized design with four rearing systems and 50 replications (carcasses). Breast meat from conventional broilers showed higher lipid (1.47) and cholesterol (34.13) concentration. Thigh and drumstick meat from free-range broilers had higher lipid (7.53/4.73) and cholesterol (45.55/53.65) concentration. Fat contained in breast, thigh and drumstick meat from free-range broilers showed higher levels of polyunsaturated fatty acids. Fat from breast and thigh meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Fat from thigh meat from organic broilers showed higher levels of EPA (C20:5n3) and DHA (C22:6n3). Fat from drumstick meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Meat from chickens raised in alternative rearing systems offers less risk to cardiovascular health because it presents lower concentrations of lipids and cholesterol, greater amounts of polyunsaturated fatty acids, which are beneficial for human health. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-12T02:47:19Z 2020-12-12T02:47:19Z 2020-01-01 |
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 |
http://dx.doi.org/10.1590/0001-3765202020190649 Anais da Academia Brasileira de Ciencias, v. 92, p. 1-14. 1678-2690 0001-3765 http://hdl.handle.net/11449/202001 10.1590/0001-3765202020190649 S0001-37652020000201045 2-s2.0-85089171425 S0001-37652020000201045.pdf |
url |
http://dx.doi.org/10.1590/0001-3765202020190649 http://hdl.handle.net/11449/202001 |
identifier_str_mv |
Anais da Academia Brasileira de Ciencias, v. 92, p. 1-14. 1678-2690 0001-3765 10.1590/0001-3765202020190649 S0001-37652020000201045 2-s2.0-85089171425 S0001-37652020000201045.pdf |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Anais da Academia Brasileira de Ciencias |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1-14 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128557159809024 |