Virgínia Kelly Gonçalves Abreu

Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp

The effect of gamma irradiation (0, 2, 4, and 6 kGy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid and color stability was evaluated. Myristic acid was higher in shrimp irradiated with 4 and 6 kGy and palmitic acid was higher in samples irradiated with 2 and 6 kGy compared to non-irradiated samples. Stearic and behenic acids were lower in shrimp irradiated with 6 kGy compared to non-irradiated shrimp. With regard to non-irradiated shrimp, palmitoleic, oleic, and linoleic acids and total monounsaturated fatty acids were higher in shrimp irradiated with 6 kGy. Saturated fatty acid and cholesterol contents in irradiated samples were not different from those in non-irradiated shrimp. Lipid oxidation was higher in samples irradiated with 2, 4, and 6 kGy. Redness and yellowness of cooked shrimp were higher in samples irradiated with 6 kGy than in those in non-irradiated samples. The application of irradiation in doses up to 6 kGy on frozen and packed headed shrimp does not affect negatively the fatty acid profile, cholesterol content, and lipid and color stability.

Ácidos graxos e composição centesimal da carne de coelhos alimentados com ração contendo farelo de coco

The objective of this work was to assess the effect of feeding rabbits diets containing coconut meal (CM) on meat proximal composition, the fatty acid profile, and the polyunsaturated to saturated (P/S) fatty acids ratio in the meat. The experiment utilized 60 rabbits fed diets containing five levels of CM (0.00, 6.25, 12.50, 18.75, and 25.00%) and 12 animals per treatment. Increasing levels of CM in the diet did not affect (p > 0.05) meat centesimal composition. The levels of palmitoleic, stearic, and linolenic acids in the meat were linearly affected by dietary CM levels. When compared to the levels of fatty acids in the meat from the 0.00% CM diet, the palmitic acid was lower (p 0.05) by the levels of CM in the diets. This suggested that the inclusion of this by-product in the diets is feasible even at the 25.00% level.