Fatty acid profiles in meat from Caiman yacare (Caiman crocodilus yacare) raised in the wild or in captivity

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorVicente-Neto, João-
Autor(es): dc.creatorBressan, Maria Cristina-
Autor(es): dc.creatorFaria, Peter Bitencourt-
Autor(es): dc.creatorVieira, Josye Oliveira e-
Autor(es): dc.creatorCardoso, Maria das Graças-
Autor(es): dc.creatorGlória, Maria Beatriz de Abreu-
Autor(es): dc.creatorGama, Luis Telo da-
Data de aceite: dc.date.accessioned2026-02-09T12:38:58Z-
Data de disponibilização: dc.date.available2026-02-09T12:38:58Z-
Data de envio: dc.date.issued2020-07-13-
Data de envio: dc.date.issued2020-07-13-
Data de envio: dc.date.issued2010-08-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/41892-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/abs/pii/S0309174010001245-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1165528-
Descrição: dc.descriptionChemical composition and fatty acid profiles were determined in Caiman yacare meat originating from the neck and tail cuts of animals raised in the wild (n = 6) or in captivity (n = 6), slaughtered at a live weight of approximately 6 kg. All experimental methods were approved by the appropriate environmental protection agencies. Most chemical components were affected by the origin-cut interaction, with the tail cut of wild animals having the highest amount of intramuscular fat (19.2% of DM) and the lowest of moisture (71.8%) and protein (77.0% of DM). Yacare meat had low amounts of SFA (35.1%), which were similar (P > 0.05) in the cuts and origins studied. The total amount of PUFA was higher (P < 0.05) in wild (31.0%) than in captive animals (23.6%), and n − 3 fatty acids had means of about 5% and 2% for the same groups, respectively (P < 0.05). In general, the FA profile of intramuscular fat in yacare meat had a desirable PUFA/SFA ratio above 0.4.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceMeat Science-
Palavras-chave: dc.subjectFarming-
Palavras-chave: dc.subjectFatty acids-
Palavras-chave: dc.subjectIndigenous-
Palavras-chave: dc.subjectWild-
Palavras-chave: dc.subjectYacare-
Título: dc.titleFatty acid profiles in meat from Caiman yacare (Caiman crocodilus yacare) raised in the wild or in captivity-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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