Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722015000200187&lng=pt&nrm=iso&tlng=en http://hdl.handle.net/11449/127456 |
Resumo: | This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g-1, respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio. |
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Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sourcesComposição química e lipídica de diferentes cortes cárneos in natura ou assados de tourinhos alimentados com fontes de óleoConjugated linoleic acidCholesterolEther extractMeat cutsProteinÁcido linoleico conjugadoColesterolExtrato etéreoCortes cárneosProteína.This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g-1, respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio.Objetivou-se avaliar as diferenças na composição química e lipídica do contrafilé (Longissimus thoracis) e da picanha (Biceps femoris) in natura ou assados de bovinos alimentados com diferentes fontes de óleo. Para isto, foram utilizadas amostras, seccionadas em bifes de 2,54 cm, do contrafilé e da picanha, provenientes de 35 carcaças de tourinhos da raça Nelore, confinados por 96 dias e abatidos com peso médio de 532,17 ± 30,25 kg e 24 meses de idade. A picanha apresentou os valores mais baixos de proteína e cinzas (18,57 e 0,90%, respectivamente). No entanto, os maiores teores de extrato etéreo também foram encontrados para este corte comparado ao contrafilé (3,37 e 1,90%, respectivamente). Maiores teores de colesterol foram encontrados na picanha em relação ao contrafilé (40,91 e 30,93 mg 100 g-1, respectivamente). O contrafilé in natura apresentou menores teores de ácidos graxos saturados e maiores quantidades de ácidos graxos poli-insaturados. Para as relações dos ácidos graxos ômega-6: ômega-3, os melhores valores foram encontrados na carne in natura. O contrafilé, no presente estudo, mostrou-se mais saudável pela maior quantidade de ácidos graxos poli-insaturados que a picanha. Assar a carne diminui os teores de ácidos graxos poli-insaturados, ômega-3 e ômega-6, além da relação ômega-6: ômega-3.Universidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Departamento de ZootecniaAgência Paulista de Tecnologia dos Agronegócios,Universidade Federal da Grande Dourados Faculdade de Ciências AgráriasUniversidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Departamento de ZootecniaEditora da Universidade Estadual de Maringá - EDUEMUniversidade Estadual Paulista (Unesp)Agência Paulista de Tecnologia dos Agronegócios (APTA)Universidade Federal da Grande Dourados (UFGD)Oliveira, Emanuel Almeida deSampaio, Alexandre Amstalden MoraesHenrique, Wignez [UNESP]Pivaro, Thiago MartinsRosa, Bruna LaurindoFernandes, Alexandre Rodrigo Mendes2015-08-26T19:21:57Z2015-08-26T19:21:57Z2015-06-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article187-194application/pdfhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722015000200187&lng=pt&nrm=iso&tlng=enActa Scientiarum. Animal Sciences, v. 37, n. 2, p. 187-194, 2015.1807-8672http://hdl.handle.net/11449/12745610.4025/actascianimsci.v37i2.26510S1807-86722015000200187S1807-86722015000200187.pdf0309365781263807SciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Scientiarum. Animal Sciencesinfo:eu-repo/semantics/openAccess2024-06-07T18:39:04Zoai:repositorio.unesp.br:11449/127456Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T13:45:17.616425Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources Composição química e lipídica de diferentes cortes cárneos in natura ou assados de tourinhos alimentados com fontes de óleo |
title |
Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources |
spellingShingle |
Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources Oliveira, Emanuel Almeida de Conjugated linoleic acid Cholesterol Ether extract Meat cuts Protein Ácido linoleico conjugado Colesterol Extrato etéreo Cortes cárneos Proteína. |
title_short |
Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources |
title_full |
Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources |
title_fullStr |
Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources |
title_full_unstemmed |
Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources |
title_sort |
Chemical and Fatty acid composition of different cuts cooked or uncooked from yearling bulls fed oil sources |
author |
Oliveira, Emanuel Almeida de |
author_facet |
Oliveira, Emanuel Almeida de Sampaio, Alexandre Amstalden Moraes Henrique, Wignez [UNESP] Pivaro, Thiago Martins Rosa, Bruna Laurindo Fernandes, Alexandre Rodrigo Mendes |
author_role |
author |
author2 |
Sampaio, Alexandre Amstalden Moraes Henrique, Wignez [UNESP] Pivaro, Thiago Martins Rosa, Bruna Laurindo Fernandes, Alexandre Rodrigo Mendes |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) Agência Paulista de Tecnologia dos Agronegócios (APTA) Universidade Federal da Grande Dourados (UFGD) |
dc.contributor.author.fl_str_mv |
Oliveira, Emanuel Almeida de Sampaio, Alexandre Amstalden Moraes Henrique, Wignez [UNESP] Pivaro, Thiago Martins Rosa, Bruna Laurindo Fernandes, Alexandre Rodrigo Mendes |
dc.subject.por.fl_str_mv |
Conjugated linoleic acid Cholesterol Ether extract Meat cuts Protein Ácido linoleico conjugado Colesterol Extrato etéreo Cortes cárneos Proteína. |
topic |
Conjugated linoleic acid Cholesterol Ether extract Meat cuts Protein Ácido linoleico conjugado Colesterol Extrato etéreo Cortes cárneos Proteína. |
description |
This study evaluated the chemical and lipid composition of uncooked or cooked loin (Longissimus thoracis) and rump (Biceps femoris) in samples of 2.54 cm thick from 35 carcasses of Nellore young bulls finished in feedlot for 96 days and slaughtered at an average weight of 532.17 ± 30.25 kg and 24 months of age. The rump had the lowest level of protein and ash (18.57 and 0.90%, respectively) and the highest level of ether extract compared to loin (3.37 and 1.90%, respectively). Higher levels of cholesterol were found in rump compared to loin (40.91 e 30.93 mg 100 g-1, respectively). The uncooked loin showed lower content of saturated fatty acids and higher content of polyunsaturated fatty acids. The best values for the omega-6: omega-3 ratio was observed in the uncooked beef. In the present study, the loin was healthier due to the higher amount of polyunsaturated fatty acids compared to rump. Cooking the meat decreases the levels of polyunsaturated fatty acids, omega-3, omega-6 and the omega-6: omega-3 ratio. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-08-26T19:21:57Z 2015-08-26T19:21:57Z 2015-06-01 |
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://www.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722015000200187&lng=pt&nrm=iso&tlng=en Acta Scientiarum. Animal Sciences, v. 37, n. 2, p. 187-194, 2015. 1807-8672 http://hdl.handle.net/11449/127456 10.4025/actascianimsci.v37i2.26510 S1807-86722015000200187 S1807-86722015000200187.pdf 0309365781263807 |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722015000200187&lng=pt&nrm=iso&tlng=en http://hdl.handle.net/11449/127456 |
identifier_str_mv |
Acta Scientiarum. Animal Sciences, v. 37, n. 2, p. 187-194, 2015. 1807-8672 10.4025/actascianimsci.v37i2.26510 S1807-86722015000200187 S1807-86722015000200187.pdf 0309365781263807 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Acta Scientiarum. Animal Sciences |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
187-194 application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá - EDUEM |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá - EDUEM |
dc.source.none.fl_str_mv |
SciELO 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_ |
1808128271968108544 |