Lipid content and fatty acids compositions in commercial cuts of young goat meat
ABSTRACT: Brazil has the largest herd of goats of the American continent, with more than 9 million head. Goat farming is considered a growing and important activity for the economy, mainly in the northeastern region of Brazil .In this research, were determined the lipid content and the composition...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Santa Maria
2019-02-01
|
| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200752&lng=en&tlng=en |
| _version_ | 1818566372869799936 |
|---|---|
| author | Bruna Aparecida Souza Machado Ivana Silva Gomes Cassiane da Silva Oliveira Nunes Graciele de Queiroz Andrade Tatiana Barreto Rocha Nery João Henrique de Oliveira Reis Josiane Dantas Viana Barbosa Janice Izabel Druzian |
| author_facet | Bruna Aparecida Souza Machado Ivana Silva Gomes Cassiane da Silva Oliveira Nunes Graciele de Queiroz Andrade Tatiana Barreto Rocha Nery João Henrique de Oliveira Reis Josiane Dantas Viana Barbosa Janice Izabel Druzian |
| author_sort | Bruna Aparecida Souza Machado |
| collection | DOAJ |
| description | ABSTRACT: Brazil has the largest herd of goats of the American continent, with more than 9 million head. Goat farming is considered a growing and important activity for the economy, mainly in the northeastern region of Brazil .In this research, were determined the lipid content and the composition of fillet and shank fatty acids of young goats, registered in the inspection sector of the Ministry of Agriculture and marketed in the city of Salvador (Bahia). The average percentage of total lipids in the fillet was 1.68±0.04 and in the shank of 4.02±0.09, this is a significant difference between the cuts (P<0.05). Twenty-seven (27) fatty acids were identified in the cuts, most are palmitic acid (C16:0), stearic acid (C18:0) and oleic acid (C18:1ω9) present in 21.32%, 20.39%, 34.49% in the fillet and 21.74%, 21.94%, 33.38% in the shank, respectively. The total sums of saturated and polyunsaturated fatty acids ranged of 42.75 to 45.23% and 14.04 to 12.35% between fillet and shank cuts, respectively. The ratio of PUFA/SFA was 0.35 for fillet and 0.15 for shank, and the ratio ω6/ω3 was 3.07 for fillet and 2.27 for shank. Therefore, is a significant difference in total lipid content and fatty acid composition in commercial cuts of beef fillet and shank. |
| first_indexed | 2024-12-14T01:52:53Z |
| format | Article |
| id | doaj.art-91c4ee68f9444ddbb789d6653ea59011 |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-12-14T01:52:53Z |
| publishDate | 2019-02-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-91c4ee68f9444ddbb789d6653ea590112022-12-21T23:21:19ZengUniversidade Federal de Santa MariaCiência Rural1678-45962019-02-0149210.1590/0103-8478cr20180587S0103-84782019000200752Lipid content and fatty acids compositions in commercial cuts of young goat meatBruna Aparecida Souza MachadoIvana Silva GomesCassiane da Silva Oliveira NunesGraciele de Queiroz AndradeTatiana Barreto Rocha NeryJoão Henrique de Oliveira ReisJosiane Dantas Viana BarbosaJanice Izabel DruzianABSTRACT: Brazil has the largest herd of goats of the American continent, with more than 9 million head. Goat farming is considered a growing and important activity for the economy, mainly in the northeastern region of Brazil .In this research, were determined the lipid content and the composition of fillet and shank fatty acids of young goats, registered in the inspection sector of the Ministry of Agriculture and marketed in the city of Salvador (Bahia). The average percentage of total lipids in the fillet was 1.68±0.04 and in the shank of 4.02±0.09, this is a significant difference between the cuts (P<0.05). Twenty-seven (27) fatty acids were identified in the cuts, most are palmitic acid (C16:0), stearic acid (C18:0) and oleic acid (C18:1ω9) present in 21.32%, 20.39%, 34.49% in the fillet and 21.74%, 21.94%, 33.38% in the shank, respectively. The total sums of saturated and polyunsaturated fatty acids ranged of 42.75 to 45.23% and 14.04 to 12.35% between fillet and shank cuts, respectively. The ratio of PUFA/SFA was 0.35 for fillet and 0.15 for shank, and the ratio ω6/ω3 was 3.07 for fillet and 2.27 for shank. Therefore, is a significant difference in total lipid content and fatty acid composition in commercial cuts of beef fillet and shank.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200752&lng=en&tlng=enyoung goatsfilletshanktotal lipidsfatty acids |
| spellingShingle | Bruna Aparecida Souza Machado Ivana Silva Gomes Cassiane da Silva Oliveira Nunes Graciele de Queiroz Andrade Tatiana Barreto Rocha Nery João Henrique de Oliveira Reis Josiane Dantas Viana Barbosa Janice Izabel Druzian Lipid content and fatty acids compositions in commercial cuts of young goat meat Ciência Rural young goats fillet shank total lipids fatty acids |
| title | Lipid content and fatty acids compositions in commercial cuts of young goat meat |
| title_full | Lipid content and fatty acids compositions in commercial cuts of young goat meat |
| title_fullStr | Lipid content and fatty acids compositions in commercial cuts of young goat meat |
| title_full_unstemmed | Lipid content and fatty acids compositions in commercial cuts of young goat meat |
| title_short | Lipid content and fatty acids compositions in commercial cuts of young goat meat |
| title_sort | lipid content and fatty acids compositions in commercial cuts of young goat meat |
| topic | young goats fillet shank total lipids fatty acids |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000200752&lng=en&tlng=en |
| work_keys_str_mv | AT brunaaparecidasouzamachado lipidcontentandfattyacidscompositionsincommercialcutsofyounggoatmeat AT ivanasilvagomes lipidcontentandfattyacidscompositionsincommercialcutsofyounggoatmeat AT cassianedasilvaoliveiranunes lipidcontentandfattyacidscompositionsincommercialcutsofyounggoatmeat AT gracieledequeirozandrade lipidcontentandfattyacidscompositionsincommercialcutsofyounggoatmeat AT tatianabarretorochanery lipidcontentandfattyacidscompositionsincommercialcutsofyounggoatmeat AT joaohenriquedeoliveirareis lipidcontentandfattyacidscompositionsincommercialcutsofyounggoatmeat AT josianedantasvianabarbosa lipidcontentandfattyacidscompositionsincommercialcutsofyounggoatmeat AT janiceizabeldruzian lipidcontentandfattyacidscompositionsincommercialcutsofyounggoatmeat |