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dc.creatorAlbuquerque, Tatiane Mendonça Nogueira Carneiro de-
dc.creatorRamos, Eduardo Mendes-
dc.creatorMachado, Isabella Fiche da Matta-
dc.creatorBorges, Paula Caixeta-
dc.creatorBolleta, Ana Gabriella-
dc.creatorMarçal, Joanna Oliveira-
dc.date.accessioned2020-05-12T12:12:52Z-
dc.date.accessioned2023-06-27T19:56:45Z-
dc.date.available2020-05-12T12:12:52Z-
dc.date.available2023-06-27T19:56:45Z-
dc.date.issued2019-
dc.identifier.citationALBUQUERQUE, 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.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/57739-
dc.description.abstractThis 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.pt_BR
dc.languageen_USpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsAttribution 4.0 International*
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceFood Science and Technologypt_BR
dc.subjectChromiumpt_BR
dc.subjectFatty acidpt_BR
dc.subjectIronpt_BR
dc.subjectMagnesiumpt_BR
dc.subjectSeleniumpt_BR
dc.titleLipid profile and quality of meat from finishing pig supplemented with mineralspt_BR
dc.typeArtigopt_BR
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