Propriedades da carne e perfil de ácidos graxos do pernil de catetos (Tayassu tajacu) alimentados com torta de babaçu (Orbignya phalerata)

Albuquerque, N. I. de; Contreras, Carmen; Alencar, Stephan Alexander da Silva; Meirelles, Cyro Ferreira; Aguiar, Ana Paula; Moreira, José Aparecido; Packer, Irineu Umberto

doi:10.1590/s0102-09352009000600023

Cited by 10 publications

(5 citation statements)

References 9 publications

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“…Each installation contained a drinker and a feeder, providing the animals with free access to feed (Albuquerque et al, 2009). The climate was equatorial, with an average air temperature of between 24° and 27°C and an average annual rainfall greater than 2000 mm.…”

Section: Methodsmentioning

confidence: 99%

Hematological markers and biochemical profiles in terms of gender and age of captive collared peccaries (Tayassu tajacu) in eastern Amazon

Jorge¹,

Silva²,

Ritter³

et al. 2015

Genet. Mol. Res.

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Section: Methodsmentioning

confidence: 99%

Hematological markers and biochemical profiles in terms of gender and age of captive collared peccaries (Tayassu tajacu) in eastern Amazon

Jorge¹,

Silva²,

Ritter³

et al. 2015

Genet. Mol. Res.

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“…The WRC of the palette (79.12%) and ham (78.49%) observed in this study were similar to that was reported by Fernandes et al (2015) for the fresh meat (79.10%) of collared peccary. Albuquerque et al (2009) analyzed the meat properties and fatty acid profile of the ham of collared peccaries fed with babassu (Orbignya phalerata) and found lower WRC values (59-63%). These authors related this result to the diet offer the collared peccary (with a high lipid content), that directly influenced the proximate composition of the meat of these animals.…”

Section: Physicochemical Analysis and Instrumental Colormentioning

confidence: 99%

“…Although very few data are available regarding the chemical composition of collared peccary, its meat has technological potential based on its noted levels of total proteins (21%) and low total lipids (1%), which are composed by oleic (28-37%), linoleic (13-22%), linolenic (0.2-0.6%) and palmitic (21-24%) acids (ω-6/ ω-3 = 37.9-60.0), as well as lower cholesterol levels (48.8%) than meats from other ruminants (Freire et al, 2000;Lopes et al, 2007;Saadoun & Cabrera, 2008). Ham meat from collared peccaries fed diets with different levels of babassu meal (Orbignya phalerata) have high content of unsaturated fatty acids, especially polyunsaturated (22-26%), which reduce cholesterol levels when added to human foods (Albuquerque et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Bacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers

et al. 2022

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Collared peccary (Pecari tajacu) is a wild animal, which the meat presents high levels of proteins and unsaturated fatty acids that enable the development of innovative healthier food products. In this study, fresh sausages of collared peccary meat were developed with claimed functional appeal due to the addition of dietary fibers. The fresh sausages were prepared using a standard formulation (SF) without the addition of dietary fibers, and four other formulations containing oat (OF), wheat (WF), cassava (CF), and a mixture of the three fibers (OWCF). Both the collared peccary meats and the sausages were in accordance with the bacteriological limits established by the Brazilian law. The palette and ham meat presented around 6.7-7.0% of total lipids and 20.96% of total proteins, while in the sausages these values varied from 19.7-24.1% of total lipids and ≈15.5% of total proteins. SF and OWCF sausages were the most accepted among consumers, with acceptance index of 87% for both sausages, and purchase intention above 4 (scale from 1 to 5). Therefore, the use of collared peccary meat, to prepare fresh sausages with dietary fiber addition, can be seen as a promising innovative alternative to provide a healthier protein-containing food with pleasing sensory characteristics.

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“…This importance is related to the exploitation of the culture [34], which is extractive and exploited by lowincome people, as well as the substantial number of products and by-products that can be originated using this fruit. Babassu oil is the main product, usually used in the diet of the population of these regions [10,32,34] or for the production of cosmetics and hygiene and cleaning products [35,36], and, also for the production of biofuels [36 -38], being the byproducts destined for other uses, such as the use of the defatted cake for animal feed [34,39,40].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity and Bioactive Compounds of Babassu (Orbignya phalerata) Virgin Oil Obtained by Different Methods of Extraction

Bauer¹,

Lacerda²,

Santos³

et al. 2019

TOFSJ

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Background:The investigation of new sources of raw materials and the knowledge of the composition of the food is fundamental for the evaluation of their potential and the availability of nutrients for the consumer population.Objective:This work aimed to deepen the knowledge about the crude oil of babassu fruit obtained by two different methods of extraction, cold pressing and extraction by cooking the fruit almond.Method:Total phenolic compounds contents and antioxidant activity were determined by ferric reducing antioxidant potential assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity assay. By liquid chromatography, the content of different bioactive compounds was determined. Data was submitted to Analysis of Variance (ANOVA) and compared by f test (p <0.05).Results:The results showed that for most of the bioactive compounds there was no difference between the two types of babassu oil. For those compounds where the oils differed, the virgin oil had about three times the content of the extra-virgin oil. In addition, the antioxidant activity was higher for the oil extracted by cooking of the babassu mass, ranging from approximately 2.5 times higher up to 19.2 times higher than the antioxidant activity of the babassu oil extracted by pressing.Conclusion:The process of extraction by cooking the almond mass can incorporate a larger number of bioactive components and improve the antioxidant activity of the virgin babassu oil. However, the extraction method does not influence the content of tocopherols of distinct types of babassu oil.

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Propriedades da carne e perfil de ácidos graxos do pernil de catetos (Tayassu tajacu) alimentados com torta de babaçu (Orbignya phalerata)

Abstract: Propriedades da carne e perfil de ácidos graxos do pernil de catetos (Tayassu

Cited by 10 publications

References 9 publications

Hematological markers and biochemical profiles in terms of gender and age of captive collared peccaries (Tayassu tajacu) in eastern Amazon

Hematological markers and biochemical profiles in terms of gender and age of captive collared peccaries (Tayassu tajacu) in eastern Amazon

Bacteriological, physicochemical, and sensory characteristics of collared peccary sausages (Pecari tajacu) with added dietary fibers

Antioxidant Activity and Bioactive Compounds of Babassu (Orbignya phalerata) Virgin Oil Obtained by Different Methods of Extraction

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