Lipid profile and quality of meat from finishing pig supplemented with minerals

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAlbuquerque, Tatiane Mendonça Nogueira Carneiro de-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Autor(es): dc.creatorMachado, Isabella Fiche da Matta-
Autor(es): dc.creatorBorges, Paula Caixeta-
Autor(es): dc.creatorBolleta, Ana Gabriella-
Autor(es): dc.creatorMarçal, Joanna Oliveira-
Data de aceite: dc.date.accessioned2026-02-09T12:18:49Z-
Data de disponibilização: dc.date.available2026-02-09T12:18:49Z-
Data de envio: dc.date.issued2020-05-12-
Data de envio: dc.date.issued2023-06-27-
Data de envio: dc.date.issued2020-05-12-
Data de envio: dc.date.issued2023-06-27-
Data de envio: dc.date.issued2019-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br//handle/1/57739-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1158785-
Descrição: dc.descriptionThis study aimed evaluate the effects of the associated supplementation of: chromium more iron (CrFe), magnesium more selenium (MgSe) and the four minerals (CrFeMgSe) on the parameters related to the pork quality. Supplementation with MgSe reduced the ether extract of the meat and changed the fatty acids profile, increasing the poly-unsaturated, n-3, n-6, the polyunsaturated: saturated rate and the activity of the enzyme Thioesterase index, besides reducing the total number of saturated fatty acids and the Atherogenicity index. It promoted a reduction in a*, b* and C* indices and increased h* of the chilled meat stored. Over the storage days under refrigeration, there was linear drop for L* and a* and an increase to C*. The associated use of magnesium and selenium promotes changes in lipid profile without changing the meat quality, and they may be used in order to obtain meat with more appropriate nutritional aspects.-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsAttribution 4.0 International-
Direitos: dc.rightsacesso aberto-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectChromium-
Palavras-chave: dc.subjectFatty acid-
Palavras-chave: dc.subjectIron-
Palavras-chave: dc.subjectMagnesium-
Palavras-chave: dc.subjectSelenium-
Título: dc.titleLipid profile and quality of meat from finishing pig supplemented with minerals-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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