Lipidic characterization of Santa Inês lamb shoulder

Food Science and Technology (Campinas)

Christian Albert Carvalho Da Cruz²  Cristiane Leal Dos Santos-cruz²  Carmen Josefina Contreras Castillo¹  Alexilda Oliveira De Souza¹  Lílian Borges Da Silva²  Priscila Nunes Brito¹ 

[1] ,Universidade Estadual do Sudoeste da Bahia Departamento de Tecnologia Rural e Anima UECO EPOCItapetinga BA ,Brasil

关键词: cholesterol;    fatty acids;    lambs;    lipids;    shoulder;    colesterol;    ácidos graxos;    cordeiros;    gordura;    paleta;   

DOI  :  10.1590/S0101-20612011000200036

来源: SciELO

【 摘 要 】

The edible portion of the shoulder of 12 castrated and 12 non-castrated Santa Inês lambs slaughtered at different ages (84, 168, 210, 252 days) were used. The shoulders were chemically analyzed to determine the quantity of total lipids, cholesterol, and fatty acids composition. Castrated and non-castrated lambs gained body weight (p = 0.0393, p = 0.0017) and half carcass weight (p = 0.0240, p = 0.0017), respectively. The shoulder weight was increased in the carcasses of non-castrated lambs (p = 0.0110). The edible portion of the shoulder of castrated lambs presented higher total lipids (16.09 g.100 g-1). The cholesterol content was influenced by castration (p = 0.0001) reducing with age. Castrated animals presented higher content of C18:1 T11, CLA, and C18:0. The shoulder weight is only increased with increasing age in the carcasses of non-castrated lambs. Castration influences the cholesterol content of the shoulder; however, both castrated and non-castrated lambs had their cholesterol contents reduced with increasing age. Castration and age interfered in the estearic acid concentration of the edible portion of lamb shoulder.

【 授权许可】

CC BY   
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