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dc.creatorVicente-Neto, João-
dc.creatorBressan, Maria Cristina-
dc.creatorFaria, Peter Bitencourt-
dc.creatorVieira, Josye Oliveira e-
dc.creatorCardoso, Maria das Graças-
dc.creatorGlória, Maria Beatriz de Abreu-
dc.creatorGama, Luis Telo da-
dc.identifier.citationVICENTE NETO, J. et al. Fatty acid profiles in meat from Caiman yacare (Caiman crocodilus yacare) raised in the wild or in captivity. Meat Science, [S.l.], v. 85, n. 4, p. 752-758, Aug. 2010. DOI: 10.1016/j.meatsci.2010.03.036.pt_BR
dc.description.abstractChemical 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.pt_BR
dc.sourceMeat Sciencept_BR
dc.subjectFatty acidspt_BR
dc.titleFatty acid profiles in meat from Caiman yacare (Caiman crocodilus yacare) raised in the wild or in captivitypt_BR
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