Aim of the present study was to evaluate the fatty acids profile of buffalo meat. The trial was carried out on 16 buffalo calves fed a total mixed ratio (2.7% body weight) composed by a commercial concentrate, mixed hay and corn silage (CP: 14.9 % DM; 0.91 VFU/kg DM). All the animals were slaughtered when the BW of 350 kg was reached (about 420 d of age). Samples of Longissimus thoracis (LT), Semitendinosus (ST), Iliopsoas plus Psoas minor (IP) were analysed for fatty acids profile by gas chromatography (GC). To this purpose total fat was extracted and subsequently turned into methyl esters (FAMEs) by direct methylation. The Atherogenic Index (AI) and the Thrombogenic Index (TI) were also calculated. The muscle type highly affected the results: ST showed the most favourable fatty acids profile and consequently, lower values for both index (AI: 0.60, 0.42, 0.57 and TI: 1.50, 1.02, 1.51, for IP, ST and LT, respectively) as well as CLAs contents (0.20, 0.25, 0.21 g/100g; for IP, ST and LT, respectively). In each case, the results of present trial should confirm the favourable assessment of the nutritional characteristics of the meat from buffalo young bulls.
Conjugated Linoleic Acid and Fatty Acids Profile in BuffaloMeat
CHIOFALO, Biagina;
2013-01-01
Abstract
Aim of the present study was to evaluate the fatty acids profile of buffalo meat. The trial was carried out on 16 buffalo calves fed a total mixed ratio (2.7% body weight) composed by a commercial concentrate, mixed hay and corn silage (CP: 14.9 % DM; 0.91 VFU/kg DM). All the animals were slaughtered when the BW of 350 kg was reached (about 420 d of age). Samples of Longissimus thoracis (LT), Semitendinosus (ST), Iliopsoas plus Psoas minor (IP) were analysed for fatty acids profile by gas chromatography (GC). To this purpose total fat was extracted and subsequently turned into methyl esters (FAMEs) by direct methylation. The Atherogenic Index (AI) and the Thrombogenic Index (TI) were also calculated. The muscle type highly affected the results: ST showed the most favourable fatty acids profile and consequently, lower values for both index (AI: 0.60, 0.42, 0.57 and TI: 1.50, 1.02, 1.51, for IP, ST and LT, respectively) as well as CLAs contents (0.20, 0.25, 0.21 g/100g; for IP, ST and LT, respectively). In each case, the results of present trial should confirm the favourable assessment of the nutritional characteristics of the meat from buffalo young bulls.Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
