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Effect of cashew nut supplemented diet, castration, and time of storage on fatty acid composition and cholesterol content of goat meat.

机译:腰果补充饮食,去势和贮藏时间对山羊肉脂肪酸组成和胆固醇含量的影响。

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摘要

Twenty four 5-6 months male goats were divided in two groups of castrated and intact animals and assigned into two dietary treatments, with and without the inclusion of cashew nut bran (CNB), containing 37% oil with 75% oleic acid (C18:1). Farmers of Northeastern Brazil to improve animal performance use this material, a by-product of cashew nut processing industries. Longissimus dorsi muscle was divided in three portions, one for initial analysis of fatty acids profile and cholesterol content and the others two were frozen stored for 3 and 6 months. The addition of 13% cashew nut bran in the diet did not contribute to increase the concentration of C18:1. Castration increased the content of cholesterol and total saturated fatty acids. During frozen storage the percentage of stearic acid (C18:0) decreased and the amount of oleic acid (C18:1) increased, positively changing the fatty acid profile.
机译:将24只5-6个月大的公山羊分为两组,分别是cast割和完整的动物,分为两种饮食疗法,有和没有腰果麸(CNB),其中含有37%的油和75%的油酸(C18: 1)。巴西东北部的农民为了改善动物的生产性能而使用了这种材料,该材料是腰果加工业的副产品。背最长肌分为三部分,一个用于脂肪酸谱和胆固醇含量的初步分析,另外两个冷冻保存3个月和6个月。在饮食中添加13%的腰果麸没有增加C18:1的浓度。去势增加了胆固醇和总饱和脂肪酸的含量。在冷冻储存期间,硬脂酸(C18:0)的百分比降低,油酸(C18:1)的数量增加,从而积极地改变了脂肪酸谱。

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