Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorCEP 75901-970-
Autor(es): dc.creatorVillegas-Cayllahua, Erick Alonso-
Autor(es): dc.creatorDutra, Daniel Rodrigues-
Autor(es): dc.creatorde Oliveira, Rodrigo Fortunato-
Autor(es): dc.creatorPereira, Mateus Roberto-
Autor(es): dc.creatorCavalcanti, Érika Nayara Freire-
Autor(es): dc.creatorFerrari, Fábio Borba-
Autor(es): dc.creatorde Souza, Rodrigo Alves-
Autor(es): dc.creatorde Almeida Fidelis, Heloísa-
Autor(es): dc.creatorGiampietro-Ganeco, Aline-
Autor(es): dc.creatorde Souza, Pedro Alves-
Autor(es): dc.creatorde Mello, Juliana Lolli Malagoli-
Autor(es): dc.creatorBorba, Hirasilva-
Data de aceite: dc.date.accessioned2025-08-21T21:14:54Z-
Data de disponibilização: dc.date.available2025-08-21T21:14:54Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.psj.2023.103153-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/306182-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/306182-
Descrição: dc.descriptionThe aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of “wooden breast” myopathy [“severe,” “moderate,” and “normal” (absence of myopathy)], from male chickens slaughtered at 42 d of age, from Cobb 500 strain. Part of the samples (n = 20/grade of severity) were evaluated on the day of collection and the remainder were packaged, frozen and stored at −18°C for up to 12 mo. At the beginning (collection day) and at the end of the proposed freezing period (12 mo), analyses of lipid, cholesterol, and fatty acid profile were carried out. Percentage of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids were evaluated. Meats affected by wooden breast myopathy had lower levels of PUFA that exert beneficial effects on health, such as DHA, EPA and ARA, and this profile is impaired by prolonged storage (12 mo), which results in important nutritional losses for the consumer.-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionTechnology Department Paulista State University - UNESP, São Paulo-
Descrição: dc.descriptionDepartment of Animal Science at the Federal Institute of Goiano Rio Verde Campus. Rodovia Sul Goiana Km 01 Zona Rural CEP 75901-970, GO-
Descrição: dc.descriptionTechnology Department Paulista State University - UNESP, São Paulo-
Descrição: dc.descriptionFAPESP: 2018/25447-1-
Idioma: dc.languageen-
Relação: dc.relationPoultry Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectpectoralis major muscle-
Palavras-chave: dc.subjectPUFA-
Palavras-chave: dc.subjectshelf life-
Título: dc.titleConcentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.