Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/40815
metadata.artigo.dc.title: Lipid profile and quality of meat from finishing pig supplemented with minerals
metadata.artigo.dc.creator: Albuquerque, Tatiane Mendonça Nogueira Carneiro de
Ramos, Eduardo Mendes
Machado, Isabella Fiche da Matta
Borges, Paula Caixeta
Bolleta, Ana Gabriella
Marçal, Joanna Oliveira
metadata.artigo.dc.subject: Chromium
Fatty acid
Iron
Magnesium
Selenium
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
metadata.artigo.dc.date.issued: 2019
metadata.artigo.dc.identifier.citation: ALBUQUERQUE, T. M. N. C. de et al. Lipid profile and quality of meat from finishing pig supplemented with minerals. Food Science and Technology, Campinas, v. 39, n. 3, July/Sept. 2019.
metadata.artigo.dc.description.abstract: This 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.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/40815
metadata.artigo.dc.language: en_US
Appears in Collections:DMV - Artigos publicados em periódicos

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