Ivy Scorzi Cazelli Pires

Composição centesimal, perdas de peso e maciez de lombo (longissimus dorsi) suíno submetido a diferentes tratamentos de congelamento e descongelamento

This paper evaluated the proximate analysis, the weight losses and the tenderness of grilled pork loin (Longissimus dorsi) chops, submitted to two periods of storage (15 and 60 days) and thawed at 7oC or 25oC. The higher contents of moisture were found in the pork loin samples kept frozen for 15 days and thawed at 7oC (59.54%) and in the ones kept frozen for 60 days with thawing at 25oC (60.51%). Samples stored for 60 days presented higher minerals contents (5.58%) in relation to those stored for 15 days (4.51%) (the analysis was carried out with grilled and pre-salted portions). The different treatments did not influence the lipids and protein contents and the tenderness of the pork loin chops. The use of 25oC for the thawing caused greater weight losses (40.19%) than 7oC (33.17%). The results of the present study suggest the application of short periods of frozen storage and thawing in the refrigerator.

Composição centesimal e perfil de ácidos graxos da carne de novilho precoce alimentado com lipídios protegidos

E crescente a preocupacao da populacao em ingerir dietas mais saudaveis, mantendo adequado o nivel de colesterol plasmatico, com consequente reducao na incidencia de doencas cardiovasculares. O objetivo deste estudo foi avaliar a composicao centesimal e o perfil de acidos graxos da carne de novilho precoce de quatro grupos geneticos: Nelore (R1), Nelore x Canchin (R2), Nelore x Limousin (R3) e Nelore x Aberdeen Angus (R4), alimentados com dieta normal (D1) ou por outra constituida por lipidios protegidos (D2). Determinaram-se os teores de umidade, proteina, lipidios totais, residuo mineral fixo e o perfil de acidos graxos. Nao foram encontradas diferencas para os teores de umidade, proteina, lipidios totais, Acidos Graxos Saturados (AGS) e Acidos Graxos Monoinsaturados (AGMI). A dieta protegida ocasionou aumento do teor total de Acidos Graxos Poliinsaturados (AGPI), quando comparada a D1. Por sua vez, animais que receberam D1 apresentaram maior teor de AGPI w-3 que os da D2. Verificou-se que as tecnicas de nutricao animal utilizadas neste estudo garantiram um produto com maior teor de AGPI, caracteristica esta desejavel na saude humana. Fazem-se necessarios novos estudos, utilizando-se modelos experimentais, para que sejam avaliados os efeitos da carne de novilho precoce na colesterolemia.

Qualidade protéica da carne de novilho precoce alimentado com lipídios protegidos

The objective of this study was to evaluate the protein quality of calves in four genetic groups (GG) fed on a basal diet (D1) or a diet with protected lipids (D2). PER (Coefficient of Protein Efficacy), NPR (Liquid Protein Ratio) and in vivo digestibility were analyzed for protein quality. The experiment was carried out according to a factorial scheme (four genetic groups X two diets) in a completely randomized design. The PER, NPR and digestibility and values did not differ (P > 0.05) and the average values ranged from 3.89 to 4.74 (98.06 a 119.34% in relation to casein); 4.80 to 5.65 (101.07 to 118.94% in relation to casein) and from 92.49 to 95.48 (97.24 a 100.39% in relation to casein), respectively. The protein quality of the experimental groups presented high protein quality and were compared with the casein one, except for the group of genetic Aberdeen Angus X Nelore, fed on the protected diet, which presented a NPR value better than this.