| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Unidades Centrais. |
|
Data corrente: |
18/06/1997 |
|
Data da última atualização: |
08/08/2019 |
|
Autoria: |
ALMEIDA, M. M. M.; ZAPATA, J. F. F.; MARTINS, C. B.; MAIA, G. A. |
|
Afiliação: |
MAGOA MARIA MARINHO ALMEIDA, Superintendência Estadual do Meio Ambiente - SEMACE/Divisão de Análise e Pesquisa; JORGE FERNANDO FUENTES ZAPATA, Universidade Federal do Ceará - UFCE/Departamento de Tecnologia de Alimentos; CARLOS BRUNET MARTINS, Universidade Federal do Ceará - UFCE. CNPq Research; GERALDO ARRAES MAIA, Universidade Federal do Ceará - UFCE. CNPq Research. |
|
Título: |
Cholesterol and phospholipid levels in goat meat as affected by dietary calcium. |
|
Ano de publicação: |
1997 |
|
Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 32, n. 5, p. 555-558, maio 1997. |
|
Idioma: |
Inglês |
|
Notas: |
Título em português: Níveis de colesterol e fosfolipídios em carnes caprinas influenciados por dietas de cálcio. |
|
Conteúdo: |
The objective of this study was to determine the contents of cholesterol and phospholipid in the meat from goats fed on calcium supplemented diets. Nine castrated male undefined breed goats with 17 to 23 months of age and 22.5 kg average weight were used. Animals were reared during 28 weeks in native pasture and offered mineral supplements consisting of: A = NaCl 93.2% plus a regular trace mineral supplement (TMS) 6.8%; B = NaCl 86.4%, plus TMS 6.8%, plus dicalcium phosphate 6.8%; C = NaCl 86.4% plus TMS 6.8%, plus rock phosphate 6.8%. At the end of the experimental period three goats from each treatment were slaughtered and the meat from the shoulder and the leg collected and analyzed. Cholesterol content in goat meat ranged from 61.5 to 76.1 mg/100 g. It was significantly (P<0.05) lower in the meat from goats offered the calcium supplements (treatments B and C) than in the meat from goats without calcium supplement (treatment A). Meat phospholipid varied from 6.2 to 8.2 mg/100 g and was significantly (P<0.05) lower in goats offered dicalcium phosphate (treatment B) than in goats offered the mix without calcium supplement or the one containing rock phosphate (treatments A and C). Both cholesterol and phospholipid were significantly (P<0.05) higher in goat shoulder meat than in goat leg meat for the supplemented animals, and did not show any difference for the unsupplemented animals. |
|
Palavras-Chave: |
Calcio suplementar; Calcium supplement; Carne caprina; Fosfolipidios; Phospholipid. |
|
Thesagro: |
Colesterol. |
|
Thesaurus Nal: |
cholesterol; goat meat. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/92325/1/pab294-95.pdf
|
|
Marc: |
LEADER 02271naa a2200265 a 4500
001 1087279
005 2019-08-08
008 1997 bl uuuu u00u1 u #d
100 1 $aALMEIDA, M. M. M.
245 $aCholesterol and phospholipid levels in goat meat as affected by dietary calcium.
260 $c1997
500 $aTítulo em português: Níveis de colesterol e fosfolipídios em carnes caprinas influenciados por dietas de cálcio.
520 $aThe objective of this study was to determine the contents of cholesterol and phospholipid in the meat from goats fed on calcium supplemented diets. Nine castrated male undefined breed goats with 17 to 23 months of age and 22.5 kg average weight were used. Animals were reared during 28 weeks in native pasture and offered mineral supplements consisting of: A = NaCl 93.2% plus a regular trace mineral supplement (TMS) 6.8%; B = NaCl 86.4%, plus TMS 6.8%, plus dicalcium phosphate 6.8%; C = NaCl 86.4% plus TMS 6.8%, plus rock phosphate 6.8%. At the end of the experimental period three goats from each treatment were slaughtered and the meat from the shoulder and the leg collected and analyzed. Cholesterol content in goat meat ranged from 61.5 to 76.1 mg/100 g. It was significantly (P<0.05) lower in the meat from goats offered the calcium supplements (treatments B and C) than in the meat from goats without calcium supplement (treatment A). Meat phospholipid varied from 6.2 to 8.2 mg/100 g and was significantly (P<0.05) lower in goats offered dicalcium phosphate (treatment B) than in goats offered the mix without calcium supplement or the one containing rock phosphate (treatments A and C). Both cholesterol and phospholipid were significantly (P<0.05) higher in goat shoulder meat than in goat leg meat for the supplemented animals, and did not show any difference for the unsupplemented animals.
650 $acholesterol
650 $agoat meat
650 $aColesterol
653 $aCalcio suplementar
653 $aCalcium supplement
653 $aCarne caprina
653 $aFosfolipidios
653 $aPhospholipid
700 1 $aZAPATA, J. F. F.
700 1 $aMARTINS, C. B.
700 1 $aMAIA, G. A.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 32, n. 5, p. 555-558, maio 1997.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Amazônia Oriental. Para informações adicionais entre em contato com cpatu.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Amazônia Oriental. |
|
Data corrente: |
30/06/2022 |
|
Data da última atualização: |
14/07/2022 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 1 |
|
Autoria: |
MORAIS, B. H. dos S.; CARDOSO, D. de L.; COSTA, J. da S.; MAYOR, P.; ALBUQUERQUE, N. I. de; CHISTÉ, R. C.; GUIMARÃES, D. A. de A. |
|
Afiliação: |
BRUNO HENRIQUE DOS SANTOS MORAIS, UFPA; DEISE DE LIMA CARDOSO, UFRA; JULIANE DA SILVA COSTA, UFPA; PEDRO MAYOR, UFRA / Autonomous University of Barcelona; NATALIA INAGAKI DE ALBUQUERQUE, CPATU; RENAN CAMPOS CHISTÉ, UFPA; DIVA ANÉLIE DE ARAÚJO GUIMARÃES, UFPA. |
|
Título: |
Use of wildlife as an alternative protein source: Collared peccary meat. |
|
Ano de publicação: |
2022 |
|
Fonte/Imprenta: |
Meat Science, v. 192, 108895, Oct. 2022. |
|
DOI: |
https://doi.org/10.1016/j.meatsci.2022.108895 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Knowledge on the nutritional and sensory characteristics of wild meat provides a better basis for its use as food, ultimately expanding studies in gastronomy areas and stimulating the development of new products. This review aims to present information on the use of wild meat, with a focus on collared peccaries (Pecari tajacu). The biological characteristics of collared peccaries are discussed, with a focus on the main aspects of their meat. Collared peccary meat has excellent nutritional value due to its high protein levels (18.25%), unsaturated fatty acids (51.6?57.8%), and tenderness, similar to other domestic animals, thereby stimulating the interest of a new product market. Despite the demand for this product, collared peccary meat is scarce and not readily available for commercialization. Further, public policies are needed to encourage the management of this species to add value to the development of a production chain. |
|
Palavras-Chave: |
Carne de caça; Pecari tajacu. |
|
Thesagro: |
Animal Selvagem; Carne; Qualidade. |
|
Thesaurus NAL: |
Game meat; Meat quality; Wild animals. |
|
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
|
Marc: |
LEADER 01799naa a2200301 a 4500
001 2144387
005 2022-07-14
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.meatsci.2022.108895$2DOI
100 1 $aMORAIS, B. H. dos S.
245 $aUse of wildlife as an alternative protein source$bCollared peccary meat.$h[electronic resource]
260 $c2022
520 $aKnowledge on the nutritional and sensory characteristics of wild meat provides a better basis for its use as food, ultimately expanding studies in gastronomy areas and stimulating the development of new products. This review aims to present information on the use of wild meat, with a focus on collared peccaries (Pecari tajacu). The biological characteristics of collared peccaries are discussed, with a focus on the main aspects of their meat. Collared peccary meat has excellent nutritional value due to its high protein levels (18.25%), unsaturated fatty acids (51.6?57.8%), and tenderness, similar to other domestic animals, thereby stimulating the interest of a new product market. Despite the demand for this product, collared peccary meat is scarce and not readily available for commercialization. Further, public policies are needed to encourage the management of this species to add value to the development of a production chain.
650 $aGame meat
650 $aMeat quality
650 $aWild animals
650 $aAnimal Selvagem
650 $aCarne
650 $aQualidade
653 $aCarne de caça
653 $aPecari tajacu
700 1 $aCARDOSO, D. de L.
700 1 $aCOSTA, J. da S.
700 1 $aMAYOR, P.
700 1 $aALBUQUERQUE, N. I. de
700 1 $aCHISTÉ, R. C.
700 1 $aGUIMARÃES, D. A. de A.
773 $tMeat Science$gv. 192, 108895, Oct. 2022.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Amazônia Oriental (CPATU) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
