Composição de ácidos graxos dos cortes comerciais de capivara (Hydrochaeris hydrochaeris L. 1766) Fat acids composition of the capybara (Hydrochaeris hydrochaeris L. 1766) commercial cuts

Abstract

Com o presente trabalho teve-se como objetivo determinar o perfil de ácidos graxos (AG) em diferentes cortes comerciais da carne de capivaras. Cinco capivaras adultas foram abatidas por tiro na região temporo-occiptal, sangradas, depeladas, evisceradas, divididas em 2 meias carcaças e resfriadas a 5ºC por 24horas. A desossa e os cortes comerciais foram realizados às 24 horas post mortem. O percentual da gordura foi determinado segundo a AOAC (1990), e para a determinação dos AG, a gordura foi extraída segundo Folch et al. (1957) e submetida à cromatografia gasosa. Os diferentes cortes mostraram variações significativas (PThe present work had as objective to determine the fat acids (FA) profile in different commercial cuts of capybara meat. A total of five adults were slaughtered by shot in the temporo-occiptal region, bled, taken the skin out, eviscerated, divided in two half carcass and cooled at 5ºC for 24h. The taking out of the bone and the preparation of the commercial cuts were carried out at 24 h post mortem. The fat percentage was determined as AOAC (1990) and for the determination of FA, extraction was performed as Folch et al. (1957), followed by gas chromatography analysis. The different cuts showed significant variations (P<0,05) for the C16:0, C16:1ω7, C18:1ω9, C20:4ω6 and C22:4ω6 fat acids. The others fat acids did not differ among them. The ration ω3/ω6 was of 1:23.2, 1:10.9, 1:14.5, 1:18.7 and 1:17.3 for the hind leg, chest - plati, loin, palette and carré cuts, respectively.

Keywords

• Animais silvestres
• capivara
• gorduras
• ácidos graxos
• Wild animals
• capibara
• fats
• fat acid