Composição de ácidos graxos dos cortes comerciais de capivara (Hydrochaeris hydrochaeris L. 1766) Fat acids composition of the capybara (Hydrochaeris hydrochaeris L. 1766) commercial cuts

Com o presente trabalho teve-se como objetivo determinar o perfil de ácidos graxos (AG) em diferentes cortes comerciais da carne de capivaras. Cinco capivaras adultas foram abatidas por tiro na região temporo-occiptal, sangradas, depeladas, evisceradas, divididas em 2 meias carcaças e resfriadas a 5ºC por 24horas. A desossa e os cortes comerciais foram realizados às 24 horas post mortem. O percentual da gordura foi determinado segundo a AOAC (1990), e para a determinação dos AG, a gordura foi extraída segundo Folch et al. (1957) e submetida à cromatografia gasosa. Os diferentes cortes mostraram variações significativas (PThe present work had as objective to determine the fat acids (FA) profile in different commercial cuts of capybara meat. A total of five adults were slaughtered by shot in the temporo-occiptal region, bled, taken the skin out, eviscerated, divided in two half carcass and cooled at 5ºC for 24h. The taking out of the bone and the preparation of the commercial cuts were carried out at 24 h post mortem. The fat percentage was determined as AOAC (1990) and for the determination of FA, extraction was performed as Folch et al. (1957), followed by gas chromatography analysis. The different cuts showed significant variations (P<0,05) for the C16:0, C16:1&#969;7, C18:1&#969;9, C20:4&#969;6 and C22:4&#969;6 fat acids. The others fat acids did not differ among them. The ration &#969;3/&#969;6 was of 1:23.2, 1:10.9, 1:14.5, 1:18.7 and 1:17.3 for the hind leg, chest - plati, loin, palette and carré cuts, respectively

Fatty Acid Profile and Milk Cholesterol of Crossbred Holstein × Zebu Cows Fed on Whole Cottonseed

<div><p>The objective of this study was to evaluate the effect of whole cottonseed on diets of cows under grazing on fatty acid profile and milk cholesterol. Five crossbred Holstein × Zebu cows were distributed in a 5 × 5 Latin square. Inclusion levels were 0, 6, 12, 18 and 24%. There was a linear decrease in all fatty acids quantified, saturated and monounsaturated (p > 0.05), possibly due to the action of polyunsaturated fatty acids ingested in the diet. There was no influence of treatment on conjugated linoleic acids or cholesterol. It is concluded that, regardless of inclusion level, there is a modification in the milk lipid profile, reducing the concentration of saturated fatty acid, monounsaturated fatty acid, and making it rich in polyunsaturated fatty acids, which are beneficial to health.</p></div