Efecto de las condiciones de crecimiento de cabras en la calidad fisico-química y química de su carne
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| _version_ | 1876439791121203200 |
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| author | F. S. Resosemito |
| author_facet | F. S. Resosemito |
| contents | Efecto de las condiciones de crecimiento de cabras en la calidad fisico-química y química de su carne F. S. Resosemito W. H. Souza M. G. G. Cunha J. L. F. Ramos M. S. Madruga N. Narain Química Goat Meat Rearing Physico Confinement The effect of two different rearing systems of goats such as grown under confinement and raising on field wasevaluated for muscles of intact male goat. The physico-chemical properties such as pH and water activity (Aw), and chemical composition including moisture, protein, ash, calcium, iron, phosphorus, cholesterol, phospholipids and fatty acids were determined. The rearing system had no significant effect on protein content and water activity. Concentrations of ash andfat were significantly (P < 0.05) different, being higher in goats raised under confinement, while goats raised in field had higher percentage of moisture and phospholipids. However, pH, iron, phosphorus, cholesterol contents were significantly higher for animals raised under confinement. The predominant fatty acid in goat meat in both rearing systems was oleic (C18:1), which ranged from 36.23 to 43.56 %. Higher contents of saturated fatty acids (SFA) and lower contents ofmonounsaturated fatty acids (MUFA) were found significantly (P < 0.05) different in goats raised on field. This resulted in a greater ratio of unsaturated fatty acids (UFA) and SFA and that of MUFA and SFA in goat meat of animals raised under confinement as compared to that of the goats raised on the field. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450204 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450204 |
| institution | Redalyc |
| language | en |
| publishDate | 2006 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Efecto de las condiciones de crecimiento de cabras en la calidad fisico-química y química de su carne F. S. Resosemito Química Goat Meat Rearing Physico Confinement Efecto de las condiciones de crecimiento de cabras en la calidad fisico-química y química de su carne F. S. Resosemito W. H. Souza M. G. G. Cunha J. L. F. Ramos M. S. Madruga N. Narain Química Goat Meat Rearing Physico Confinement The effect of two different rearing systems of goats such as grown under confinement and raising on field wasevaluated for muscles of intact male goat. The physico-chemical properties such as pH and water activity (Aw), and chemical composition including moisture, protein, ash, calcium, iron, phosphorus, cholesterol, phospholipids and fatty acids were determined. The rearing system had no significant effect on protein content and water activity. Concentrations of ash andfat were significantly (P < 0.05) different, being higher in goats raised under confinement, while goats raised in field had higher percentage of moisture and phospholipids. However, pH, iron, phosphorus, cholesterol contents were significantly higher for animals raised under confinement. The predominant fatty acid in goat meat in both rearing systems was oleic (C18:1), which ranged from 36.23 to 43.56 %. Higher contents of saturated fatty acids (SFA) and lower contents ofmonounsaturated fatty acids (MUFA) were found significantly (P < 0.05) different in goats raised on field. This resulted in a greater ratio of unsaturated fatty acids (UFA) and SFA and that of MUFA and SFA in goat meat of animals raised under confinement as compared to that of the goats raised on the field. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450204 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.5 |
| title | Efecto de las condiciones de crecimiento de cabras en la calidad fisico-química y química de su carne |
| topic | Química Goat Meat Rearing Physico Confinement |
| url | https://www.redalyc.org/articulo.oa?id=72450204 |