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ABSTRACT Azuki beans are small red grains rich in several essential nutrients used in traditional dishes in Asia that, nowadays present many applications around the world. This work aimed at evaluating angularis and niponensis cultivars from south region of Brazil. Both cultivars presented proximal composition similar to literature and the majority fatty acids were 18:2n-6, 16:0 and 18:3n-3. All samples showed polyunsatured fatty acids prevalence and nutritional indices and ratios considered adequate for biological system maintenance of a healthy organism. The grains presented significant contents of tocopherols and vitamin E activity, resulting in a high contribution to the dietary reference intake. Significant contents of iron, manganese and zinc were also found in the azuki beans, and they are very important mainly due to their function as cofactors in metabolic reactions. Phenolic compounds and flavonoids corroborated with other studies and contributed to the antioxidant activity. The principal components multivariate analysis allowed distinguishing the cultivars, and the two principal components could explain 92.28% of data variance.

This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA). The samples´ microbial, physical and chemical composition was evaluated. Twelve panelists were selected and trained using as criteria the panelists´ discrimination power, reproducibility and consensus. Eleven terms were generated by the method of network descriptors. The intensity of each descriptor in each sample was evaluated by unstructured scale of 9 cm. Data were analyzed by ANOVA, Duncan´s mean test and principal component analysis. The sensory profile shows that low sodium beef burgers had lower fat and salty flavor when compared to untreated control and greater flavor and spice aroma. The above proves that reducing sodium intake causes increased perception burger tasters when compared to the presence of spices in the product. Treatment with 50% sodium reduction obtained the best results for texture softness and appearance. There was no significant difference (p < 0.05) in the chemical composition of ash, protein and fat in all burgers. In the case of general sensory attributes, treatments with sodium reduction obtained higher intensities of the attributes evaluated, except for meat and salt flavors.

The levels of the ?, ?, and (?+?)-tocopherol isomers and the amounts of the minerals Se, Zn, Ca, Fe, K, Mn, Mg, and Cu were analyzed in chestnuts. High contents of Zn (>65%) relative to the recommended dietary intake (RDI) were found in all chestnuts except macadamia nuts (25% of the RDI). All samples had Se contents higher than the RDI: Brazil nuts > macadamia nuts, cashew nuts > pecans > almonds > pistachio nuts > hazelnuts > European nuts. A greater concentration of ?-tocopherol was found in almonds (30% of RDI). All samples, except for hazelnuts, almonds, and macadamia nuts, had (?+?)- tocopherols, with the largest amount found in pistachios. Only pecan nuts and European nuts had ?-tocopherol and only in low amounts. Multivariate analysis allowed for better characterization and distinction of the chestnuts

Food bars are consumed heavily, especially because of their practicality; however they cannot be ingested by celiac patients and present low contents of essential nutrients. The goal of this study was the development and physical-chemical, nutritional and sensory evaluation of a gluten-free food bar containing amaranth and linseed. Gluten fractions were not detected in the food bar formulations. Crude protein and total lipid contents ranged from 68.32 to 76.60 and 74.56 to 82.06 g kg-1 of food, respectively. The polyunsaturated/saturated and n-6:n-3 fatty acid ratios ranged from 0.45:1 to 0.55:1 and 1.44:1 to 2.50:1, respectively. Calcium, magnesium, copper, iron, manganese and zinc were the principal minerals. Application of multivariate analysis enabled sample B to be distinguished according to its mineral and alfa-linolenic acid content. All food bar formulations had good sensory acceptance and high purchase intent.

The use of pesticides in agriculture is one of the current problems that may result in contamination of both ground and surface water and groundwater. Considering the environmental importance and the increasing use of herbicides in Maringá region, in the present work methods for extraction and determination of glyphosate (GLYP) and aminomethylphosphonic acid (AMPA) using solid phase extraction (SPE) and high performance liquid chromatography (HPLC) were developed. For SPE, anion exchange resin was used and elution was done with hydrochloric acid 50.0 mmol L-1, achieving recovery rates of 82.5-116.2% and 67.1-104.0% for AMPA and GLYP, respectively. For HPLC determination the analytes were derivatized and injected in the HPLC with a C18 column and using mobile phase consisting of phosphate buffer 0.20 mol L-1 at pH 3.0 and acetonitrile (85:15); the monitoring was done at 240 nm. The analysis was performed in 8 min with the same limit of detection and limit of quantification for AMPA and GLYP of 0.09 and 0.20 mg L-1, respectively. The methods were applied to analysis of public water supply samples and concentrations from 2.1 up to 2.9 µg L-1 for AMPA and from 2.3 up to 3.3 µg L-1 for glyphosate were found.

Um planejamento fatorial 22 completo (dois fatores em dois níveis) com duplicata foi realizado, para investigar a influência dos fatores: % de chia e azuki adicionados no bolo de chocolate isento de glúten, para a determinação da composição proximal, energia e atributos sensoriais. No estudo foi utilizada farinha desengordurada de chia e de azuki. Os fatores % de chia e azuki foram significativos, e o aumento dos valores nestes, contribuiu positivamente nas respostas. A chia foi o fator que mais contribuiu para a maioria das respostas, exceto para o nifext. O efeito principal azuki não foi significativo para as respostas umidade e energia. A análise de componentes principais distinguiram as amostras com maior teor de chia devido principalmente a proteína bruta e aos lipídios totais, sendo os pontos ótimos nas superfícies de resposta destes modelos. Para os atributos sensoriais os modelos foram não significativos e a análise multivariada demonstrou que os menores percentuais de chia e azuki apresentam características semelhantes ao ensaio controle.

The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola formulations prepared. The crude protein and total lipids contents ranged from 86.72 to 97.49 and 97.84 to 134.03 g kg-1 of food, respectively. The polyunsaturated/saturated and n-6: n-3 fatty acid ratios were 3:1. Calcium was the major mineral and the contents of trace minerals copper, iron, magnesium, manganese and zinc were over 10% of the dietary reference intake values. The granola color tended to light brown. The absence of Bacillus cereus, thermotolerant coliforms, coagulase positive staphylococcus, and Salmonella sp. ensured the product safety. All the granola formulations had good sensory acceptance and high purchase intent. The gluten-free granola formulations had good physical-chemical, sensory and nutritional quality. The use of chemometric analysis enabled to distinguish the samples with respect to their fatty acid composition, minerals content and sensory aspects.

Background: Residual oils were characterized according to their physicochemical properties, i.e. acidity, iodine value, peroxide value and saponification number, to evaluate the degradation level and viability for biodiesel production. Results: The methyl esters of fatty acids (FAME) from samples of residual bovine, chicken and soybean oils were quantified by using four transesterification methods, using acidic and basic catalysis and, gas chromatography with flame ionization detector (GC–FID). Methods that used acidic catalysis at a lower temperature were the most efficient. Methyl biodiesel samples were synthesized by basic catalysis (KOH) for all quantified oils and the physicochemical properties of the biofuel were evaluated, i.e. viscosity, flash and fire points, density, water content, iodine and acidity numbers. Conclusions: The obtained results suggesting that it is possible to take advantage of these residues for biodiesel production as the obtained products were approved according to the rules established by the National Association of Petroleum (ANP); the bovine samples were the exception regarding moisture and acidity.

The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil. Collection was performed in 21 days and another after 36 days. Proximate composition (moisture, ash, fat, protein, carbohydrates), sensory, color (CIE L*, a*, b*) and texture were made for mozzarella cheese. The fatty acids (FA) present in mozzarella cheese were determined by chromatography. Saturated fatty acids (SFA) were the most abundant in cheese. The results point that it is feasible to add various fat sources in animal feed for milk and milk products in dairy cows.

The present study investigated the fatty acid composition, tocopherols and nutritional factors in the nut and shell of Sacha inchi (Plukenetia volubilis) through multivariate data analysis. The nut showed a high lipid content (48.5%), while the shell showed a low content (1.2%), although both parts of the plant had similar fatty acid composition. Low contents of saturated fatty acids were found in both parts, indicating anti-atherogenic, anti-thrombogenic and hypercholesterolemic effects. The content of n-3 fatty acids (438.7 mg g-1 of total lipids) found in the nut corroborates with the literature, while the content found in shell (329.4 mg g-1) is not previously described. The total tocopherol content was higher than other oilseeds. The great amount of α-tocopherol present in the shell is highlighted since this is considered primarily responsible for the metabolic activity of vitamin E. Dietary Reference Intakes proved that both parts of Sacha inchi have a good nutritional supply. The use of multivariate analysis allowed nuts and shells to be distinguished and their constituents to be checked. The incorporation of Sacha inchi in the human diet is promising due to its intrinsic characteristics, as well as the use of the shell in food processing.

This study aimed to determine and compare the proximate composition and the content of fatty acids in different meat products processed in Brazil. To this end, meat products (formed ham, hamburger, mortadella, ham, salami, sausage) from three different brands for each derivative and from five different lots for each brand have been examined. The total lipids ranged from 1.84% for the ham brand C to 31.61% for the salami brand F; hamburguers presented values in the range of 14% of total lipids, with no significant difference (P

The aim of this study is the provision of informations regarding the antioxidant molecules content in methanolic extracts of ten fruits through the correlation of total phenolic compounds with antioxidant capacity. The former was determined through the Folin-Ciocalteu assay while the latter was measured by the DPPH· radical inhibition method. It was verified that the fruits possess positive correlation (R2 = 0.6169) of total phenolic compounds in their compositions. Among the analyzed fruits, jambul and acerola showed the greatest values of antioxidant capacity (20.94 and 24.48 mg mL-1) and total phenolic compounds (635.32 and 675.73 mg gallic acid equivalent/100 g of sample). The results that were obtained in this study are useful for consumers, nutritionists and institutions which formulate food policies.

The Adsorptive Cathodic Stripping Voltammetry (ACSV - differential pulse) proved to be an efficient method in the separation and quantification of two reactive textile dyes, Procion Yellow (PY) and Procion Red (PR), each containing two azo groups as chromophores and two monochlorotriazine reactive groups, at nanomolar level. The linearity of the method obtained for each reactive dye was 30.15 – 633.15 nmol L-1 for PY in B-R buffer pH 8.0, and 62.56 – 982.291 nmol L-1 for PR in B-R buffer pH 8.0, using preconcentration at -0.1 V during 60 s.

This study was carried out to evaluate the performance and carcass characteristics of bulls from three genetic groups: Zebu (ZEB), ½ Limmousin vs. ½ Zebu (LIZ) and ½ Angus vs. ½ Zebu (ANZ). Bulls were finished in feedlot and fed two diets: sorghum silage + 1.0% concentrate of LW or sugar cane + 1.2% concentrate LW. The bulls were slaughtered at one of two fat thicknesses: 3.4 or 4.8 mm. The bulls of the LIZ and ANZ groups showed higher FBW and ADG. There were no differences in the feed intake and carcass characteristics among the groups. Bulls from LIZ group had a lower fat thickness and higher muscle deposition. There were no differences among groups on carcass characteristics. The bulls fed with sorghum silage had a higher FBW, ADG and carcass weight than those fed sugar cane, while the animals fed sugar cane had a higher DMI and lower feed efficiency. There was no difference in hot carcass dressing between the diets. The sorghum silage or sugar cane did not change carcass characteristics or the meat composition. The FBW and HCD were similar for the two levels of fat thickness. The ADG was higher in bulls with 3.4 mm of fat thickness.This study was carried out to evaluate the performance and carcass characteristics of bulls from three genetic groups: Zebu (ZEB), ½ Limmousin vs. ½ Zebu (LIZ) and ½ Angus vs. ½ Zebu (ANZ). Bulls were finished in feedlot and fed two diets: sorghum silage + 1.0% concentrate of LW or sugar cane + 1.2% concentrate LW. The bulls were slaughtered at one of two fat thicknesses: 3.4 or 4.8 mm. The bulls of the LIZ and ANZ groups showed higher FBW and ADG. There were no differences in the feed intake and carcass characteristics among the groups. Bulls from LIZ group had a lower fat thickness and higher muscle deposition. There were no differences among groups on carcass characteristics. The bulls fed with sorghum silage had a higher FBW, ADG and carcass weight than those fed sugar cane, while the animals fed sugar cane had a higher DMI and lower feed efficiency. There was no difference in hot carcass dressing between the diets. The sorghum silage or sugar cane did not change carcass characteristics or the meat composition. The FBW and HCD were similar for the two levels of fat thickness. The ADG was higher in bulls with 3.4 mm of fat thickness.

This study was carried out to evaluate the performance and carcass characteristics of bulls from three genetic groups: Zebu (ZEB), ½ Limmousin vs. ½ Zebu (LIZ) and ½ Angus vs. ½ Zebu (ANZ). Bulls were finished in feedlot and fed two diets: sorghum silage + 1.0% concentrate of LW or sugar cane + 1.2% concentrate LW. The bulls were slaughtered at one of two fat thicknesses: 3.4 or 4.8 mm. The bulls of the LIZ and ANZ groups showed higher FBW and ADG. There were no differences in the feed intake and carcass characteristics among the groups. Bulls from LIZ group had a lower fat thickness and higher muscle deposition. There were no differences among groups on carcass characteristics. The bulls fed with sorghum silage had a higher FBW, ADG and carcass weight than those fed sugar cane, while the animals fed sugar cane had a higher DMI and lower feed efficiency. There was no difference in hot carcass dressing between the diets. The sorghum silage or sugar cane did not change carcass characteristics or the meat composition. The FBW and HCD were similar for the two levels of fat thickness. The ADG was higher in bulls with 3.4 mm of fat thickness.

The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty acids. Three brands (A, B, C) of each kind of cookie were investigated. The results are given in brand alphabetic order. The Trans fatty acid results are given in g per 30 g portion of cookies, as recommended by Anvisa. Chocolate-flavored cookies presented trans fatty acid values of 0.055, 0.086, and 0.154 g. The amounts of trans fatty acids in salty cookies were 0.045, 0.115, and 0.051 g. Butter cookies have trans fatty acid values of 0.013, 0.054, and 0.010 g. The chocolate wafers were analyzed and presented the following amounts of trans fatty acids: 0.100, 0.170, and 0.301 g. The results show that the quantity of trans fatty acids in cookies is decreasing as a result of the modification of processes and/or raw materials. Only brand C wafer had trans fatty acid above the Brazilian regulation limits.

To analyze fatty acids by gas chromatography, it is necessary to apply esterification procedures to convert fatty acids into more volatile compounds, such as fatty acid methyl esters (FAME). Esterification methods are usually subdivided into two categories: acidic catalysis and basic catalysis. Due to the possibility of obtaining different concentrations of fatty acids for the same sample as a function of the esterification method used, the efficiency of eight different esterification methods that involve acidic and basic catalysis in the quantitative determination of FAME in olive oil was verified. The selected methods were described by Metcalfe, 1966 (MET); Bannon, 1982 (BAN); Joseph and Ackman, 1992 (JAC); Hartman and Lago, 1973 (HLA); Jham, 1982 (JHA); ISO 5509, 1978 (ISO); Bannon, 1982 (BBA) and Schuchardt and Lopes, 1988 (SLO). The results showed the efficiency of the esterification methods for the main saturated fatty acids that were present in the olive oil analyzed. The most efficient methods for the esterification of unsaturated fatty acids in the oils analyzed were JAC, ISO, and BBA. Nevertheless, the reagent BF3 in methanol, used in the JAC method, is extremely toxic. Thus, when the oil to be analyzed has low acidity, the basic catalysis methods ISO and BBA can be used instead, since they use inexpensive reagents of low toxicity. The results obtained showed that the choice of a method for the analysis of fatty acids also depends on the composition of the oil to be studied.

The objective of this study was to quantify alpha-linolenic acid (LNA, 18:3n-3) of dried wheat leaves, harvested at different development stages (20, 40 and 80 days), to determine the antioxidant potential and the total phenolic compounds of leaves harvested at 80 days, as well as to perform mineral analysis (Na, K, Fe, Ca, Mg, P, Zn, Cu and Mn). It was observed a predominance of polyunsaturated fatty acids (PUFA) compared to saturated fatty acids (SFA) in the lipid fraction of leaves. Leaves collected in all periods presented ratios of PUFA/SFA, omega-6 and omega-3 fatty acids (n-6/n-3) considered suitable for food. The highest content of LNA was found in leaves harvested at 60 days, corresponding to 2.146,72 mg 100 g-1 dried matter. The range time between 60 and 80 days showed a decline of nearly 30% in the concentration of LNA. The acetate fraction was the most effective over DPPH radical assay, showing IC50 value of 154 µg mL-1, and the phenolic compounds content was 615.4 ± 36.4 mg EAG L-1, both analyses carried out in leaves harvested at 80 days. In this development stage, wheat leaves showed significant levels of the minerals P, Zn, Cu and Mn. These results reinforce the potential of using wheat leaves in foods, according to its antioxidant content and significant levels of LNA.Conduziu-se este estudo, com o objetivo de quantificar o ácido alfa-linolênico (LNA, 18:3n-3) em folhas de trigo secas e colhidas em diferentes estádios de desenvolvimento (20, 40 e 80 dias), determinar o potencial antioxidante e o conteúdo de fenólicos totais em folhas colhidas aos 80 dias, assim como realizar a analise de minerais (Na, K, Fe, Ca, Mg, P, Zn, Cu e Mn). Foi verificada uma predominância de ácidos graxos poli-insaturados (AGPI) comparado com os ácidos graxos saturados (AGS) na fração lipídica das folhas. As folhas colhidas em todos os períodos apresentaram razões de AGPI/AGS e de ácidos graxos ômega-6 e ômega-3 (n-6/n-3), dentro dos valores considerados adequados para a alimentação. O maior teor de LNA foi encontrado nas folhas colhidas aos 60 dias, correspondendo a 2.146,72 mg 100 g-1 de matéria seca. Entre 60 e 80 dias, observou-se uma queda de cerca de 30% na concentração de LNA. A fração acetato foi eficiente na inibição do radical DPPH, apresentando valor de IC50 de 154 µg mL-1, e o teor de compostos fenólicos foi de 615,4 ± 36,4 mg EAG L-1, ambas as análises para as folhas colhidas aos 80 dias. Nesse estádio de crescimento, as folhas apresentaram consideráveis teores dos minerais P, Zn, Cu e Mn. Tais resultados reforçam a importância do uso de folhas de trigo para alimentação humana, em função de seu potencial antioxidante e consideráveis teores de LNA.

The objective of this study was to evaluate the incorporation of omega-3 fatty acids (n-3 FA) on male Swiss mice livers receiving diets based on linseed oil (LO) for up to 56 days. The mice were sacrificed at 7, 14, 28, 42, 56 days and FA concentration was analyzed by gas chromatography. A total of 13 FA were identified on LO feeds presenting alpha-linolenic acid (LNA) contents of 26.97 %. A total 22 FA were identified in the livers of the mice. Part of the LNA was converted into n-3 FA (20:3n-3, eicosapentaenoic acid-EPA, 22:5n-3, and docosahexaenoic acid-DHA), and some of the LNA was stored in the liver. LNA, EPA and DHA concentrations (mg/g total lipids ) from 0 days for up 56 days increased from 1.29 to 18.90 (LNA), 0.20 to 18.90 (EPA) and 41.26 to 99.17 (DHA).The concentration of n-3 FA in the livers varied with the duration of the LO diet. During LO feed, n-6 FA concentration fell and n-3 FA concentration rose through the experimental period.

One of the most consumed freshwater fish in South America is Nile tilapia. The present study examined the effects of flaxseed oil (FO), source of alfa-linolenic acid (LNA), on the total lipid composition and polyunsaturated fatty acid, n-6 and n-3 PUFA, contents on Nile tilapia (Oreochromis niloticus) liver. Tilapias were given diets with increasing levels 0.00, 1.2, 2.50, 3.75 and 5.00% (w w-1) of FO as a replacement of sunflower oil for five months. Fatty acids analysis of methyl esters revealed 45 fatty acids common to all treatments. The increase of flaxseed oil resulted in a decrease in total n-6 PUFA (35.1 to 21.1%) and an increase in n-3 PUFA (3.3 to 18.5%). The diet with LNA underwent sequential desaturation and elongation in liver, leading to an increase in all n-3 PUFA and a decrease in n-6/n-3 ratios (10.7 to 1.1). The manipulation of fatty acids with FO may be used to increase n-3 PUFA and to help balance n-6/n-3 PUFA in dietary supplements, thus, the liver tilapia becomes one product with major nutritional value.

The aim of this study was to determine the total composition of moisture, ash and total lipids (TL) of the main Brazilian margarine and vegetable creams brands, marketed in Brazil, as well as to identify and quantify the presence of trans fatty acids (TFA). The greatest TL percentages found were those of margarines, ranging from 63.4 to 81.4%. Margarine brands A and B (67.0 and 67.9%, respectively) showed TL contents signifi cantly higher than those of brand D (63.4%) and lower than those of brand C (81.34%). The moisture contents of vegetable creams ranged from 61.9 to 76.6%, and the ash content, from 1.2 to 2.6. Eighteen fatty acids (FA) were identifi ed and quantifi ed in the margarines and twenty FA in vegetable creams. In the FA composition, palmitic (16:0) and stearic acids (18:0) prevailed among the saturated fatty acids (SFA), whereas oleic (18:1), linoleic (18-2n-6) and alpha-linolenic acids (18:3 n-3) prevailed among the unsaturated acids (UFA). In this study were identifi ed trans isomers families 18:1n-9, 18:2n-6, and 18:3n-3. Their low levels confi rmed the use of interesterifi cation by industries, and the TFA content quantifi ed showed to be in conformity with ANVISA’s recommendations (0.2 g/product portion).

One of the most consumed freshwater fish in South America is Nile tilapia. The present study examined the effects of flaxseed oil (FO), source of alfa-linolenic acid (LNA), on the total lipid composition and polyunsaturated fatty acid, n-6 and n-3 PUFA, contents on Nile tilapia (Oreochromis niloticus) liver. Tilapias were given diets with increasing levels 0.00, 1.2, 2.50, 3.75 and 5.00% (w w-1) of FO as a replacement of sunflower oil for five months. Fatty acids analysis ofmethyl esters revealed 45 fatty acids common to all treatments. The increase of flaxseed oil resulted in a decrease in total n-6 PUFA (35.1 to 21.1%) and an increase in n-3 PUFA (3.3 to 18.5%). Thediet with LNA underwent sequential desaturation and elongation in liver, leading to an increase in all n-3 PUFA and a decrease in n-6/n-3 ratios (10.7 to 1.1). The manipulation of fatty acids with FOmay be used to increase n-3 PUFA and to help balance n-6/n-3 PUFA in dietary supplements, thus, the liver tilapia becomes one product with major nutritional value.A tilápia-do-Nilo é um dos peixes de água doce mais consumido na América do Sul. No presente experimento foram avaliados os efeitos do óleo de linhaça, fonte do ácido alfa-linolênico (LNA) sobre a composição de lipídios totais e dos ácidos graxos poli-insaturados (AGPI) das séries n-6 e n-3, contidos no fígado de tilápia-do-Nilo(Oreochromis niloticus). As tilápias receberam dietas com níveis de óleo de linhaça de 0,00; 1,25; 2,50; 3,75 e 5,00% (massa massa-1), em substituição ao óleo de girassol, por cinco meses. Nas análises dos ésteres metílicos de ácidos graxos foram detectados 45 ácidos graxos comuns em todos os tratamentos. O aumento na ingestão de óleo de linhaça resultou na diminuição do total de AGPI n-6 de 35,1 para 21,1% e um aumento de AGPI n-3 de 3,3 para 18,5% no fígado. OLNA, no fígado da tilápia, sofreu sequencial dessaturação e elongação, levando a um aumento de todos os AGPI n-3 e diminuição da razão n-6/n-3 de 10,7 para 1,1. A manipulação de ácidos graxos com óleo de linhaça pode ser utilizada para aumentar a concentração de ácidos graxos AGPI n-3 e balancear a razão n-6/n-3 no fígado da tilápia, tornando-se um subproduto da pesca com maior potencial nutritivo.

O presente estudo foi realizado com o objetivo de avaliar a qualidade nutricional dos lipídios totais, a composição em ácidos graxos e quantifi cação de ácidos graxos ômega-3 e ômega-6 em fi lés de tilápias do Nilo (Oreochromis niloticus), alimentadas com dietas suplementadas com 7% de óleo de soja por um período de noventa dias. Os resultados mostraram que durante o período de confi namento os peixes armazenaram alto teor de gordura, refl etindo num alto percentual lipídico. Com relação ao perfi l de ácidos graxos, apresentou considerável índice de ácidos graxos poliinsaturados em especial os da série ômega-6, como os ácidos linoleico e araquidônico. Na composição quantitativa, os ácidos LA e AA também apresentaram altos valores, representando a transferência destes ácidos através da alimentação. Os índices de qualidade nutricional: índice de aterogenicidade e índice de trombogenicidade reduziram, enquanto que as razões entre ácidos graxos hipocolesterolêmicos e hipercolesterolêmicos aumentaram ao longo do tempo de confi namento. Através dos resultados, pode-se inferir que no decorrer do tratamento o ganho de peso das tilápias do Nilo submetidas ao tratamento foram satisfatórios. Observou-se também que as mesmas incorporaram ácidos graxos essenciais, bem como aumento na razão entre ácidos graxos hipocolesterolêmicos e hipercolesterolêmicos conferindo ao alimento características nutricionalmente saudáveis.

O objetivo deste estudo foi quantificar o ácido alfa-linolênico [LNA, 18:3 (n-3)], avaliar a composição centesimal das folhas e caules de linho (Linum usitatissimum L.) submetidos à secagem e colhidos em diferentes estágios de desenvolvimento (40, 80 e 120 dias), e determinar o potencial antioxidante das folhas colhidas aos 80 dias através do teste com o radical DPPH. As folhas obtiveram maiores teores de cinzas, proteína e lipídios totais em relação aos caules. Tanto as folhas quanto os caules apresentaram razões de AGPI/AGS e n-6/n-3 dentro dos valores considerados adequados para a alimentação. Os caules colhidos nos diferentes tempos não apresentaram diferenças significativas (PThe objective of this study was to quantify the alpha-linolenic acid [LNA, 18:3 (n-3)] and to evaluate the proximate composition of leaves and stems of flax (Linum usitatissimum L.) dried and harvested at different stages of development (40, 80 and 120 days), and to determine the antioxidant potential of the leaf harvested at 80 days using the test of DPPH radical. The leaves had higher levels of ash, protein and total lipids when compared to the stems. Both the leaves as the stems had ratios of PUFA/SFA and n-6/n-3 within the values considered suitable for food. Stems in the different stages showed no significant difference (P

Este estudo avaliou os parâmetros físico-químicos e a composição em ácidos graxos durante cinco processos de fritura de mandioca palito, usando-se óleo de soja. Os ácidos graxos foram determinados, usando-se a técnica de cromatografia em fase gasosa, após se avaliar os fatores de correção empírica para os metil ésteres de ácidos graxos. Durante a fritura, a mandioca liberou água e absorveu óleo. Reações de hidrólise e de oxidação nos óleos foram acompanhadas pelo aumento nos valores de ácidos graxos livres e peróxidos. Dois métodos foram usados para se avaliar os compostos polares totais, a cromatografia em coluna com sílica gel e eluentes e determinação pelo equipamento Test 265® e as eficiências foram comparadas. Aumento nos compostos polares totais foi observado pelas duas metodologias e o método Test 265® foi o mais sensível. A transferência de ácidos graxos do óleo para a mandioca foi devidamente observada pelas análises de quantificação por cromatografia gasosa e uso de fator de correção teórico. Ácidos graxos trans detectados no óleo original foram absorvidos pela mandioca. Houve redução na quantidade de ácidos graxos essenciais no óleo da fritura.

This study evaluated the effect of smoking and the presence of aromatic herbs on the quality of freshwater prawns muscle (Macrobrachium rosenbergii), through the analysis of sensory characteristics and proximate composition. Fifty-five freshwater thermally stunned prawns, with average weight of 33.9 ± 13.49g, were used. After cephalothoraxes and carapaces removal, the freshwater prawns were washed, weighed, identified, immersed in brine solution (20%) and then smoked at a temperature of 50 to 90°C. The experimental design was completely randomized with two treatments (T1 = smoked freshwater prawns with herbs; T2 = smoked freshwater prawns without herbs), with 25 experimental units per treatment. After smoking, samples were frozen (-18 C) for proximate composition analysis and portions were sensorially evaluated by 40 tasters based on a simple stimulus method. The smoked freshwater prawns showed medium values of crude protein (44.72%), total lipids (1.39%) and ashes (3.04%) comparatively higher than the values of the in natura freshwater prawns (16.80%, 0.30% and 0.89%, respectively). The aromatic herbs did not affect significantly the proximate composition of smoked freshwater prawns and their use did not interfere on the sensory characteristics evaluated. The smoked freshwater prawns had a good acceptance by the taster.

The effects of slaughter weight (28, 32, 36, and 40 kg) on muscle composition and fatty acid profile were determined in an experiment using samples of the Longissimus dorsi (LD) of 20 ram lamb (½ Bergamacia and ½ Corriedale). Mean weight was 12.1 ± 1.05 kg at the beginning. Lambs were fed with a mixture of 30% corn silage, 35% soybean meal, 34% oat hay, and 1% vitamins and minerals, ad libitum. Samples of Longissimus dorsi muscle were analyzed for their content in moisture, ash, crude protein, total lipids, and fatty acid profile. Oleic acid (18:1n-9) was in greater concentration than other fatty acids in all samples investigated. The concentration of saturated fatty acids (SFA) increased (p < 0.05) with an increase in slaughter weight, while monounsaturated and polyunsaturated fatty acids (PUFA) decreased. Lambs slaughtered at either 28 or 36 kg had an n-6/n-3 ratio (2.9 and 2.85, respectively) close to the recommended for humans (4.0 maximum). The overall results showed that slaughtering lamb at 28 kg resulted in the best meat quality as shown by nutritional indexes for humans (PUFA/SFA and n-6/n-3 ratios) and concentrations of crude protein (16.02%) and total lipids (13.24%).

Espinhaços de tilápias (Oreochromis niloticus) são partes do peixe de composição desconhecida. A composição lipídica dos espinhaços não é citada na literatura, bem como a estabilidade da farinha do espinhaço durante o armazenamento. Nesse sentido, realizou se estudo de processamento dos espinhaços envolvendo etapas de cocção, trituração, secagem, peneiramento e armazenamento da farinha. A farinha ficou armazenada sob refrigeração por um período de 90 dias, sendo sua qualidade monitorada por meio da composição em ácidos graxos, índice de acidez e análises microbiológicas. Os resultados da composição centesimal foram de 14,2% (umidade), 40,8% (proteína), 18,3% (resíduo mineral fixo) e 25,3% de lipídios totais. Nos lipídios totais foi identificado um total de 24 ácidos graxos, com predominância dos ácidos graxos (porcentagem média) de 27.4% (ácido palmítico, 16:0), 35,15% (ácido oléico, 18:1n-9) e 11,82% (ácido linoléico, 18:2n-6) e, em menor proporção: 0,88% (ácido alfa-linolênico, 18:3n-3), 0,08% (ácido eicosapentaenóico, 20:5n-3) e 0,59 (ácido docosahexaenóico, 22:6n-3). Durante os 90 dias de armazenamento, foram observadas algumas alterações no índice de acidez e composição de alguns ácidos graxos, no entanto, para 60 dias de armazenamento, não foram observadas alterações na composição de nenhum ácido graxo, do índice de acidez e nas análises microbiológicas.The composition of the tilapia (Oreochromis niloticus) fishbone is unknown. Lipid composition fishbone is not cited in the literature, and neither is the stability of the flour of the fishbone during storage. We studied the processing of fishbone cooking, grinding, drying, sieving and the storage of the flour. The flour was stored in a refrigerator for a period of 90 days, and its quality was monitored through fatty acid composition, acid index and microbiology control. The results of the proximate composition were of 14.2% (moisture), 40.8% (protein), 18.3% (ash), and 25.3% total lipids. In the total lipids identified 24 fatty acids were identified, with predominance of the fatty acids (medium percentage) of 27.4% (palmitic acid, 16:0), 35.15% (oleic acmid, 18:1n-9) and 11.82% (linoleic acid , 18:2n-6) and, in smaller proportion: 0.88% (alpha-linolenic acid, 18:3n-3), 0.08% (eicosapentaenoic acid, 20:5n-3) and 0.59 (docosahexaenoic acid, 22:6n-3). During the 90 days of storage some alterations were observed in the acid index and composition of some fatty acids, however, for 60 days of storage no alterations were observed in the fatty acids composition, acid index, and microbiology control.

Este estudo avaliou os parâmetros físico-químicos e a composição em ácidos graxos durante cinco processos de fritura de mandioca palito, usando-se óleo de soja. Os ácidos graxos foram determinados, usando-se a técnica de cromatografia em fase gasosa, após se avaliar os fatores de correção empírica para os metil ésteres de ácidos graxos. Durante a fritura, a mandioca liberou água e absorveu óleo. Reações de hidrólise e de oxidação nos óleos foram acompanhadas pelo aumento nos valores de ácidos graxos livres e peróxidos. Dois métodos foram usados para se avaliar os compostos polares totais, a cromatografia em coluna com sílica gel e eluentes e determinação pelo equipamento Test 265® e as eficiências foram comparadas. Aumento nos compostos polares totais foi observado pelas duas metodologias e o método Test 265® foi o mais sensível. A transferência de ácidos graxos do óleo para a mandioca foi devidamente observada pelasanálises de quantificação por cromatografia gasosa e uso de fator de correção teórico. Ácidos graxos trans detectados no óleo original foram absorvidos pela mandioca. Houve redução na quantidade de ácidos graxos essenciais no óleo da fritura.This study evaluates physicochemical parameters and fatty acids (FA) composition during five frying processes of cassava fries using soybean oil. FA were determined using gas chromatography (GC), after verifying the empirical correction factors for fatty acid methyl esters. During frying, the cassava released water and absorbed oil. Hydrolysis and oxidation reactions in oils were accompanied by an increase in the values of free FA and peroxide. Two methods were used to evaluate total polar compounds – silica gel chromatography column (silica gel classic) and using the Test 265 device – and their efficiency was compared. An increase in total polar compounds was observed through both methodologies, with the Test 265 method being the most sensitive. The transfer of fatty acids from the oil to the cassava was accurately observed by gas chromatography for using theoretical correction factor in the quantification. Trans fatty acids detected in the original oil were absorbed by the cassava;however, the amount of essential fatty acid decreased in the frying oil.

The effects of slaughter weight (28, 32, 36, and 40 kg) on musclecomposition and fatty acid profile were determined in an experiment using samples of the Longissimus dorsi (LD) of 20 ram lamb (½ Bergamacia and ½ Corriedale). Mean weight was 12.1 ± 1.05 kg at the beginning. Lambs were fed with a mixture of 30% corn silage, 35% soybean meal, 34% oat hay, and 1% vitamins and minerals, ad libitum. Samples of Longissimus dorsi muscle were analyzed for their content in moisture, ash, crude protein, total lipids, and fatty acid profile. Oleic acid (18:1n-9) was in greater concentration than other fatty acids in all samples investigated. The concentration of saturated fatty acids (SFA) increased (p < 0.05) with an increase in slaughter weight, while monounsaturated and polyunsaturated fatty acids (PUFA) decreased. Lambs slaughtered at either 28 or 36 kg hadan n-6/n-3 ratio (2.9 and 2.85, respectively) close to the recommended for humans (4.0 maximum). The overall results showed that slaughtering lamb at 28 kg resulted in the best meat quality as shown by nutritional indexes for humans (PUFA/SFA and n-6/n-3 ratios) and concentrations of crude protein (16.02%) and total lipids (13.24%).Os efeitos do peso de abate (28, 32, 36 e 40 kg) sobre a composição centesimal e perfil de ácidos graxos foram determinados em um experimento com amostras do músculo Longissimus dorsi (LD), de 20 cordeiros (½ Bergamácia e ½ Corriedale). Os cordeiros com peso médio inicial de 12,1 ± 1,05 kg foram alimentados com uma mistura de 30% silagem de milho, 35% farelo de soja, 34% de feno de aveia e 1% de vitaminas e minerais, ad libitum. As amostras de Longissimus dorsi foram submetidas as análises de umidade, cinza, proteína bruta, lipídios totais e perfil de ácidos graxos. O ácido graxo majoritário em todas as amostras foi o oleico (18:1 n-9). A concentração de ácidos graxos saturados (AGS) aumentou (p < 0,05) com o peso de abate, enquanto os monoinsaturados e poli-insaturados (AGPI) diminuiram. Os cordeiros abatidos com 28 e 36 kg apresentaram razão n-6/n-3 (2,9 e 2,85, respectivamente) dentro das recomendações para humanos (máximo 4,0). Os resultados globais mostram que o abate de cordeiros com 28 kg resultou em melhor qualidade da carne como demonstrado por índices nutricionais para uso humano (AGPI/AGS e razão n-6/n-3) e concentrações de proteína bruta (16,02%) e lipídios totais (13,24%).

AIM: The objective of this study was to compare the efficiency of lipid extraction and to evaluate the fatty-acid composition in total lipids from human plasma, using a new technique and the established Folch, Lees and Stanley (FLS), Bligh and Dyer (BD), Rose-Gottlieb (RG), and Gerber (GM) methods. METHOD: A new technique, the alternative method, to extract total lipids using a microwave was proposed and evaluated. RESULTS: The total lipids extracted from human plasma varied between 0.19% and 0.41%; the highest total lipid extracted were obtained by the Folch, Lees and Stanley (0.41%), alternative method (0.37%) and Rose-Gottlieb (0.36%) methods. The Gerber method was ineffective to extract total lipids from human plasma. A total of 24 fatty-acid species were quantified by gas chromatography. Of the methods studied, the highest concentrations were found using the Folch, Lees and Stanley method (p < 0.05). CONCLUSION: The alternative method is a fast lipid-extraction technique that can be used for the identification of human plasma fatty acids, but it is not suitable for their measurement.OBJETIVO: O objetivo desse estudo foi comparar a eficiência da extração lipídica e avaliar a composição em ácidos graxos nos lipídios totais (LT) no plasma humano usando uma nova técnica e os métodos já conhecidos: Folch, Lees e Stanley (FLS), Bligh e Dyer (BD), Rose-Gottlieb (RG) e Gerber (MG). MÉTODO: A nova técnica para extração de lipídios totais utiza o micro-ondas, método Alternativo (MA). RESULTADOS: Os lipídios totais (LT) extraídos do plasma variaram de 0,19% a 0,41%, os maiores teores foram obtidos por FLS (0,41%), MA (0,37%) e RG (0,36%). O MG foi ineficaz na extração dos lipídios totais do plasma. Um total de 24 espécies de ácidos graxos foi quantificado no plasma por cromatografia em fase gasosa. Entre os métodos estudados, as maiores concentrações de ácidos graxos foram obtidas usando-se o método de FLS (p< 0,05). CONCLUSÃO: O método Alternativo foi considerado uma técnica rápida de extração lipídica, a qual poderá ser utilizada somente na identificação de ácidos graxos em plasma humano, mas não adequado para a quantificação dos mesmos.

This study aimed to evaluate the effect of corn silage (CS) replacement by cassava's foliage silage (CFS) on the production and quality of milk. Twelve lactating dairy cows were used in a randomized block experimental design with four treatments and three repetitions per block. CS was replaced by CFS at the levels of 0, 20, 40, and 60%. The replacement of CS by different levels of CFS had very low effect on the variables studied. Milk density decreased when the replacement level was increased. Fatty acids 4:0 and 6:0 presented a quadratic behavior, while fat acids 8:0, 10:0, and 15:0 presented a linear behavior as their concentrations fell when CFS diet content was increased. The CS replacement by 20% until 60% CFS resulted a significant decrease in the feeding costs. The results suggested that CFS was a good replacement of CS for dairy cows.Objetivou-se avaliar o efeito da substituição da silagem de milho pela silagem a rama da mandioca na produção e do leite. Foram utilizadas doze vacas em lactação em delineamento experimental inteiramente casualizado em bloco com quatro tratamentos e três repetições por bloco. A silagem de milho (SM) foi substituída pela silagem de rama de mandioca (SRM) em níveis 0, 20, 40 e 60%. A substituição da silagem de milho em diferentes níveis de SRM teve pouco efeito nos parâmetros estudados. A densidade do leite diminuiu com o aumento dos níveis de substituição. Os ácidos graxos 4:0 e 6:0 apresentaram comportamento quadrático, enquanto que os ácidos 8:0, 10:0, e 15:0 apresentaram comportamento linear quando o conteúdo de SRM foi aumentado. A substituição de 20 a 60% de SRM resultou em diminuição significativa dos custos de alimentação em comparação a silagem de milho. Os resultados sugeriram que a SRM foi um bom substituto da SM para vacas leiteiras.

This work was conducted in order to study the chemical composition, fatty acid profile, as well as the levels of n-3 and n-6 fatty acids and conjugated linoleic acid (CLA) present in the Longissimus muscle of Caracu and Caracu vs. Charolais genetic groups of cattle. This study was carried out at the Experimental Farm of the Agronomic Institute of Paraná, in southern Brazil. Twenty animals (10 Caracu – CAR and 10 Caracu vs. Charolais – CAC) were used, with an initial average age between 8 and 10 months. The young bulls were slaughtered at 450 kg and 18 months of age. The moisture and crude protein percentages were similar between the two genetic groups. However, the percentage of ash was higher in the CAC group. Conversely, total lipid levels was lower in the CAC group. The fatty acid profiles were similar for CAR and CAC bulls. Percentages of polyunsaturated fatty acids (PUFA) and n-6 were higher in the CAC group. The monounsaturated fatty acid (MUFA), saturated fatty acid, and n-3 percentages, as well n-6/n-3 and PUFA/MUFA ratios, were similar between CAR and CAC bulls. The 18:2 n-6, 18:2 c – 9 t – 11 and 20:3 n-6 contents (mg/g of total lipids) were higher in the CAR group.Este trabalho foi realizado para estudar a composição química, perfil de ácidos graxos e a quantificação dos ácidos graxos n-3, n-6 e ácido linoléico conjugado (CLA) no músculo Longissimus de bovinos inteiros dos grupos genéticos Caracu e Caracu vs. Charolês. Este estudo foi realizado na Fazenda Experimental do Instituto Agronômico do Paraná. Foram utilizados vinte animais (10 – Caracu – CAR e 10 Caracu vs. Charolês – CAC) com idade inicial de 8-10 meses. Os animais foram abatidos com peso médio de 450 kg e 18 meses. A percentagem de umidade e proteína total foram similar entre os dois grupos genéticos. Entretanto, a percentagem de cinzas foi maior no grupo CAC. Ao contrário, a percentagem de lipídeos totais foi menor no grupo CAC. O perfil de ácidos graxos foi similar entre os animais CAR e CAC. A percentagem de ácidos graxos poliinsaturados (AGPI) e n-6 foi maior para animais do grupo CAC. As percentagens de ácidos graxos monoinsaturados (AGMI), ácidos graxos saturados (AGS), n-3 e as razões de n-6/n-3 e AGPI/AGS foram similar entre os animais CAR e CAC. A quantificação dos ácidos graxos 18:2 n-6, 18:2 cis 9 trans 11 and 20:3 n-6 (mg/g of total lipids) foi maior em animais do grupo CAR.

The proximate chemical composition of hump, known in Brazil as cupim, Rhomboideus m. (RB), of Nelore (Bos indicus) aged 24 months revealed it to be a unique beef muscle. It presents a lipid fraction 14-fold as high as that of Longissimus dorsi m. (LD) taken from the same animal (pA composição química percentual aproximada do cupim m. Rhomboideus (RB) derivado de Nelore (Bos indicus) de 24 meses de idade mostrou ser um músculo diferenciado. Há uma maior fração de material lipídico em RB chegando a ser 14 vezes proporcionalmente maior em comparação ao m. Longissimus dorsi (LD) (p

Avaliação de diferentes métodos de extração lipídica sobre a composição de ácidos graxos poliinsaturados em leite de vaca. Estudos comparativos entre 4 (quatro) diferentes métodos de extração de lipídios totais foram avaliados em relação à eficiência de extração lipídica e as implicações sobre a composição de ácidos graxos no leite de vaca. As extrações de lipídios totais foram realizadas de acordo com métodos convencionalmente utilizados no mundo, essas metodologias incluem os métodos de: Bligh e Dyer (BD), Folch et al. (FLS), Roese-Goottlieb (RG) e Gerber (GE). Os resultados mostram que não houve diferença significativa (pComparative studies among 4 (four) different methods of total lipids extraction were carried out to evaluate the lipid extraction efficiency and fatty acids contents in cow milk. Total lipids extraction methods were Bligh e Dyer (BD), Folch et al. (FLS), Roese-Gottlieb (RG) and Gerber (GB). There were non-significant (p

The carrot leaf dehydration conditions in air circulation oven were optimized through response surface methodology (RSM) for minimizing the degradation of polyunsaturated fatty acids, particularly alpha-linolenic (LNA, 18:3n-3). The optimized leaf drying time and temperature were 43 h and 70 ºC, respectively. The fatty acids (FA) were investigated using gas chromatography equipped with a flame ionization detector and fused silica capillary column; FA were identified with standards and based on equivalent-chain-length. LNA and other FA were quantified against C21:0 internal standard. After dehydration, the amount of LNA, quantified in mg/100 g dry matter of dehydrated carrot leaves, were 984 mg.

This work was carried-out to study the chemical composition and fatty acids profile among chuck, rump, striploin, topside and knuckle from crossbred (½ Nellore x ½ Charolais) heifers finished in feedlot. The knuckle, striploin and topside showed higher (P < 0.05) moisture (75.19, 73.87 e 74.36%) and ash contents (1.09; 1.08 and 1.13%) than the chuck (71.18 e 0.93%) and rump (71.58 e 1.07%), respectively. On the other hand, lipid contents of chuck (7.40%) and rump (5.19%) were higher (P < 0.05) than striploin (2.42%), topside (1.76%) and knuckle (1.69%). The chuck cholesterol content (57.63mg/100 g of muscle) was higher (P < 0.05) than striploin (49.71mg/100 g of muscle) and topside (46.55mg/100 g of muscle). The knuckle percentages of C 18:3 n-3 (0.98%), C20:4n-6 (1.88%), C 20:5 n-3 (0.74%), AGPI (9.34%), n-6 (7.61%) and n-3 (1.73%) were higher (PO objetivo do presente estudo foi comparar a composição química e perfil de ácidos graxos entre acém, alcatra, contrafilé, coxão mole e patinho de novilhas cruzadas (½ Nelore vs ½ Charolês) terminadas em confinamento. O patinho, coxão mole e contrafilé apresentaram maior percentagem (p < 0,05) de umidade (75, 19; 73,87 e 74,36%) e cinzas (1, 09; 1,08 e 1,13%) em relação ao acém (71,18 e 0,93%) e alcatra (71,58 e 1,07%), respectivamente. Por outro lado, as percentagens de lipídios totais do acém (7,40%) e alcatra (5,19%) foram superiores (p < 0,05) aos observados no contrafilé (2,42%), coxão mole (1,76%) e patinho (1,69%). O colesterol total do acém (57,63 mg/100 g de músculo) foi superior (p < 0,05) ao observado no contrafilé (49,71 mg/100 g de músculo) e coxão mole (46,55 mg/100 g de músculo). As percentagens de C 18:3 n-3, C 20:4 n-6, C 20:5 n-3, AGPI, n- e n-3 do patinho (0,98, 1,88, 0,74, 9,34, 7,61 e 1,73%) foram superiores (p < 0,05) às observadas no acém (0,38, 1,13; 0,39; 4,22; 3,45 e 0,77%) e contrafilé (0,53; 0,93; 0,26; 5,16; 4,37 e 0,79%), respectivamente. Desta forma, os cortes que apresentaram menores riscos à saúde humana com relação ao perfil de ácidos graxos, foram o contrafilé, o coxão mole e o patinho.

Composición química y perfil de ácidos grasos de la carne de ñandú (Rhea americana). El objetivo de este trabajo fue determinar la composición aproximada y el perfil de ácidos grasos en la carne de la parte intramuscular IMF) interna de la pierna de ñandú (Rhea americana). Las aves fueron criadas en cautiverio, alimentadas con ración balanceada (Nutriavestruz Crescimento - Purina) y mantenidas en corral con pasto ad lib. La edad media de las aves de los dos sexos usados en la investigación fue de 12 meses y el peso medio de 23 kg. Fueron sometidas a dieta hídrica por 12 horas antes de matarlas por aplicación de descarga eléctrica. Los resultados de contenido medio de humedad, proteína, cenizas y lípidos totales fue de 74.1%, 22.8%, 1.5% y 1.6%, respectivamente. Fue posible notar una predominancia de ácidos grasos monoinsaturados (MUFA) en la gordura intramuscular (IMF) ), 42.3% y un alto porcentaje de ácidos grasos poli-insaturados (PUFA), 29.7%. Los ácidos grasos encontrados en mayor proporción en rhea IMF fueron: 18:2n 6 (24.33%), 18:1n 9 (19.25%), 16:0 (13.70%), 22:1n9 (11.40%), 18:0 (10.66%), 15:1n 10 (8.62%), 24:1n 9 (2.90%) y 20:4n 6 (1.72%). La PUFA/SFA (ácidos grasos saturados) y relación n-6/ n-3 fue 1.06 y 31.30, respectivamente. El consumo de carne de ñandú es una alternativa saludable frente a la carne roja pues su consumo presenta una menor susceptibilidad a enfermedades cardiovasculares causadas por alto consumo de grasas cuando comparado con el consumo de carne de animales domesticados.The purpose of this work was to determine the proximate composition and fatty acid profiles of the Gastrocnemius pars interna intramuscular fat (IMF) of rhea (Rhea americana) thighs. The birds were bred in captivity, fed with balanced feed (Nutriavestruz Crescimento - Purina) and kept in a pen with grass ad lib. The birds of both sexes used in the research weighed 23 kg on average and were aged about twelve (12) months old. They were subjected to hydric diet (12 h) before slaughtering by electric shock. The rhea meat showed an average moisture, protein, ash and total lipid contents of 74.1%, 22.8%, 1.5% and 1.6%, respectively. It was noticed the predominance of monounsaturated fatty acids (MUFA) in intramuscular fat (IMF), 42.3% and a high percentage of polyunsaturated fatty acids (PUFA), 29.7%.. The fatty acids found in higher proportion in rhea IMF were: 18:2n-6 (24.33%), 18:1n-9 (19.25%), 16:0 (13.70%), 22:1n9 (11.40%), 18:0 (10.66%), 15:1n-10 (8.62%), 24:1n-9 (2.90%) and 20:4n-6 (1.72%). The PUFA/SFA and n-6/n-3 ratios were 1.06 and 31.30, respectively. The consumption of rhea meat is a healthy alternative to red meat as it points to a lower susceptibility to cardiovascular diseases caused by the high consumption of fat comparatively to the consumption of meat from most domesticated animals.

Nile tilapia (Oreochormis niloticus) fishbone is a fish part with unknown composition. After elaboration of flour fishbone of tilapia it was analysede. The results in100g of flour were: moisture (14.2%), protein (40.8%), total lipids (25.3%), and ash (18.3%), and mineral (in 100g) was 2715.9mg (calcium), 1.3mg (iron), and 1132.7mg (phosphorus). A total of 22 fatty acids were detected in fishbone flour total lipids (TL), being the major ones in (g) of total lipids: 16:0 (208.5mg); 18:1n-9 (344.3mg); and 18:2n-6 (109.6mg). The concentration of linolenic acid - LNA (18:3n-3); eicopentaenoicacid - EPA (20:5n-3), and docosahexaenoic acid - DHA (22:6n-3) were (29.9mg), (3.3mg), and (12.9mg), respectively. The content to saturated (SFA) were (296.2mg), monounsaturated (MUFA) 415.0mg, and polyunsaturated (PUFA) 175.6mg. The ratio PUFA:MUFA:SFA was 1:2.4:1.7, and the ratio omega-6/omega-3 fatty acids were 2.8. The last is within the recommended values. The results show low concentrations of omega-3 fatty acids in flour. The value caloric and calcium, iron, phosphorus, and protein content the fishbone flour of tilapia may results a valuable alternative food in the human diet.El espinazo de tilapia (Oreochormis niloticus) es una parte del pescado con composición desconocida. Se obtuvo y analizó la harina de espinazo de tilapia. Los resultados hallados cada 100 gramos de producto fueron: humedad (14,2g), proteina (40,8g), lípidos totales (25,3g), cenizas (18,3g) y calorias (391Kcal). El contenido de minerales en 100g fue calcio (2715,9mg), hierro (1,3mg), y fósforo (1132,7mg). Un total de 22 ácidos grasos fueron encontrados en los lípidos totales de la harina de espinazo, siendo los mayoritarios por g de lípidos totales:16:0 (208,5mg); 18:1n-9 (344,3mg) y 18:2n-6 (109,6mg). La concentración de ácido linolênico - LNA (18:3n-3); ácido eicosapentaenóico - EPA (20:5n- 3), y ácido docosahexaenóico - DHA (22:6n-3) fueron (29.9mg), (3.3mg), y (12.9mg), respectivamente. El contenido de los saturados (SFA) fue 296,2mg, monoinsaturados (MUFA) 415,0 mg y polinsaturados (PUFA) 175,6mg. La razón PUFA:MUFA:SFA fue 1:2,4:1,7 y la razón ácidos grasos omega-6/ácidos grasos omega-3 fue 2,8. Esta última está de acuerdo con los valores recomendados. Los resultados mostraron bajas concentraciones de ácidos grasos omega 3 en la harina; sin embargo, por su aporte calórico, y por su contenido de calcio, hierro, fósforo y proteínas la harina del espinazo de tilapia puede resultar una alternativa interesante para la dieta humana.

This study analyzed the effects of different concentrations of flaxseed oil (FO) on the proximate composition and the contents of alpha-linolenic acid (LNA, 18:3n-3), eicosapentaenoic (EPA, 20:5n-3), and docosahexaenoic (DHA, 22:6n-3) fatty acids in the liver of cultured Nile tilapia (Oreochromis niloticus). During the fivemonth culture period, tilapias were given diets with incremental concentrations of FO (0.00%; 1.25%; 2.50%; 3.75%, and 5.00%) as a replacement of sunflower oil (control). There was no significant difference in moisture and ash content in the liver between treatments. Protein values ranged from 12.1% (treatment II) to 13.9% (treatment V) and total lipids ranged from 5.6% (treatment V) to 7.2% (treatment II). There was no significant difference between most treatments. Fatty acid methyl esters (FAMEs) were quantitatively analyzed by capillary gas chromatography against a C23:0 internal standard. Variations in concentrations (in mg g-1 of total lipids) of fatty acids between treatment I and treatment V ranged from 4.2 to 51.2 (LNA), from 0.2 to 2.3 (EPA), and from 10.6 to 56.2 (DHA), respectively. This experiment demonstrated that increasing amounts of LNA in feed may markedly increase the amounts of LNA, EPA, and DHA in the liver of Nile tilapiaEfecto de la dieta com aceite de linaza sobre la composición de ácidos grasos en el hígado del tilapia de Nilo (Oreochromis niloticus). Este estudio analiza los efectos de diversas concentraciones del aceite de linaza (AL) en la composición centesimal y el contenido del ácido alfa-linolenico (LNA, 18:3 n-3), eicosapentaenoic (EPA, 20:5 n-3), y (DHA, 22:6 n-3), los ácidos grasos docosahexaenoic en el hígado del tilapia del Nilo (Oreochromis niloticus) criada em cautiverio. Durante un período de cinco meses, a las tilapias le fueron administradas dietas con concentraciones crecientes de AL (0,00%; 1,25%; 2,50%; 3,75%, y 5,00%) como reemplazo del aceite de girasol (control). No se encontró diferencia significativa en el contenido de humedad y de ceniza en el hígado entre los tratamientos. Los valores de la proteina variaron entre 12,1% (tratamiento II) y (al tratamiento 13,9% V) y los lípidos totales entre el 5,6% (tratamiento V) y 7,2% (tratamiento II). No se encontró diferencia significativa entre la mayoría de los tratamientos. Los ésteres metílicos de los ácidos grasos (FAMEs) fueron analizados cuantitativamente por cromatografía de gas capilar contra la CA. 23:0 estándares internos. Las variaciones en concentraciones (en mg g-1 de lípidos totales) de ácidos grasos entre el tratamiento I y el tratamiento V variaron entre 4,2 y 51,2 (LNA), 0,2 y 2,3 (EPA), y 10,6 a 56,2 (DHA), respectivamente. Esto experimento demostró que cantidades crecientes de LNA en la alimentación puede aumentar significativamente las cantidades de LNA, de EPA, y de DHA en el hígado de la tilapia del Nilo

Forty-eight pigs (24 barrows and 24 gilts), Landrace X Large White with initial liveweight of 22.69 kg were subjected to four treatments: diets with 0, 5, 10, and 15% of sunflower cake (SFC). No significant (P > 0.05) effect of dietary treatment was observed on crude protein (19.6%), total fat (15.3%), ash (0.89%), and moisture (63.9%) contents of ham. Fatty acids in all ham (Biceps femoris, Semimembranosus and Semitendinosus) were significantly influenced by diets. Palmitic, oleic, and linoleic acids were the most abundant fatty acids in both diets and pork meat. Linoleic acid (18:2n-6) was the most abundant fatty acid under SFC-based diets. Its levels were also higher in ham of pigs fed SFC diets (T2, T3, and T4 with 15.79, 18.66, and 22.85%, respectively) than in that of pig fed the control diet (13.73%). Incorporation of 5, 10, and 15% SFC in pig diet markedly decreased the proportion of monounsaturated and saturated fatty acids and increased polyunsaturated fatty acids in ham (P < 0.05).Quarenta e oito suínos (24 fêmeas e 24 machos), Landrace x Large White com peso vivo inicial de 22.69 kg foram submetidos a quatro tratamentos: dietas com 0 , 5, 10 e 15% de torta de girassol (SFC). Não foram observados efeitos significativos (p > 0.05) nas dietas para os teores de proteína total (19,6%), gordura total (15,3%), cinzas (0,89%) e umidade (63,9%) nos pernis. Os ácidos graxos foram significativamente influenciados pelas dietas. Os ácidos palmítico, oléico e linoléico foram os ácidos graxos mais abundantes tanto nas dietas como no pernil como um todo (Biceps femoris, Semimembranosus and Semitendinosus). Ácido linoléico (18:2n-6) foi o ácido graxo mais abundante nas dietas SFC. Seus níveis também foram maiores em pernis de suínos alimentados com dietas com SFC (T2, T3 e T4 com 15,8, 18,7 e 22,9%, respectivamente) em relação aos suínos que se alimentaram com a dieta controle (13,7%). Incorporação de 5, 10, 15% de SFC em dietas de suínos, diminuem a proporção de ácidos graxos saturados e monoinsaturados e aumentam a de poliinsaturados na carne de pernil (p < 0,05).

Aluminum nitride is a relatively new engineering ceramic and its mechanical properties have not been extensively studied. In this work, the effects of porosity (~0 to 38%) on sonic velocities, Poisson's ratio, and elastic moduli of partially sintered A1N, both pure and with additives, were investigated. The elastic constants, determined by the ultrasonic pulse-echo method, were significantly influenced by the porosity, but not by the different types of additives used (2 wt. (%) of CaCO3, CaO, and Y2O3). All elastic constants evaluated decreased with increasing porosity, but the rates of decrease were higher for elastic moduli compared do sonic velocities and Poisson's ratio. The results were analyzed in the light of stress concentration and loading bearing area models proposed in the literature.

Objetivou-se com este trabalho avaliar o efeito das formas de processamento e do alecrim na defumação dos troncos e filés sem pele de tilápia do Nilo sobre o rendimento e as características organolépticas. Independente da forma de processamento aplicada, os filés defumados na presença do alecrim apresentaram menor rendimento. Foi também observado que os filés obtidos a partir dos troncos defumados proporcionaram maiores rendimentos. Analisando a forma de processamento dos filés defumados, os provadores apresentaram maior aceitação para filés (FIL) (2,88) em relação aos filés a partir dos troncos defumados (FTD) (2,63). A presença de alecrim nos filés, independente da forma de obtenção do produto final, não foi significativo para aparência, cor, aroma e aceitação geral, em que as notas transformadas variaram de 2,70 a 2,77. Em relação às análises organolépticas das porções do defumado, a preferência foi maior para o consumo dos FIL em relação aos FTD. Os provadores não notaram diferenças quanto ao acréscimo de alecrim aos FIL e FTD, exceto para teor de sal.The object of this study was to evaluate the rosemary effect on smoking of skin-less torso and fillets of Nile tilapia on yield and organoleptic characteristics. Independent of processing form applied, the smoked fillets in the rosemary presence presented smaller yield. It was also observed in the fillets from smoked torso than presented greater yield. With regard the processing forms of smoked fillets, the tasters had presented greater acceptance to fillets (FIL) (2.88) compared to fillets from smoked torso (FST) (2.63). The presence of rosemary on fillet independent of attainment form of final product was not significative to appearance, color, aroma and general acceptance, where the marks transformed was rather between 2.70 to 2.77. With regards to organoleptic analyses of smoked fillets portions, the preference was better to FIL compared to FST. The tasters had not noticed significative differences with rosemary addition to FIL and FST, except to salt rate.

Este estudo foi realizado para determinação da composição centesimal e do perfil de ácidos graxos do camarão-d'água-doce Macrobrachium amazonicum visando à análise de seu potencial nutritivo. Seis lotes (100 g cada um) de camarões inteiros e com massas individuais de 0,9 a 1,2 g foram triturados, armazenados e, posteriormente, analisados quanto aos teores de umidade, cinzas, PB e lipídios totais (70,3; 1,5; 24,8 e 1,5%, respectivamente). Foram detectadas 36 variedades de ácidos graxos, sendo o mais freqüente o ácido palmítico-16:0 (18,2%). Entre os da série ômega-3, os mais encontrados foram o eicosapentaenóico-20:5n-3, di-homo-alfa-linolênico-20:3n-3, docosahexaenóico-22:6n-3 e alfa-linolênico-18:3n-3 (frequências de 13,9; 9,5; 6,8 e 4,2%, respectivamente). As freqüências de somatórias de ácidos graxos foram de 36,9% para os ômega-3 e de 46,8% para os poliinsaturados. As razões entre os ácidos graxos ômega-6/ômega-3 (n-6/n-3) e os ácidos graxos poliinsaturados/ácidos graxos saturados (AGPI/AGS) foram de 0,3 e 1,6, respectivamente. Todos os parâmetros observados indicaram bom potencial nutritivo para a carne do camarão-d'água-doce.The aim of this work was to determine the centesimal composition and fatty acids profile of freshwater prawn (Macrobrachium amazonicum) for determination of its nutrient potential. Six lots (each one with 100 g) containing whole prawns with individual mass ranging from 0.9 to 1.2 g were triturated and stored for posterior chemical analysis. The average values for moisture, ash, CP and total lipids were as follows: 70.3, 1.5, 24.8, and 1.5%, respectively. It was detected 36 varieties of fatty acids, and the most abundant was the palmitic -16:0 acid with 18.2%. The major omega-3 fatty acids were: eicosapentaenoic-20:5n-3, dihomo-alpha-linolenic-20:3n-3, docosahexaenoic-22:6n-3 and alpha-linolenic-18:3n-3 with frequencies of 13.9, 9.5, 6.8, and 4.2%, respectively. The total frequencies of fatty acids were of 36.9% for omega-3 and 46.8% for polyunsaturated fatty acids. The omega-6/omega-3 (n-6/n-3) ratio and polyunsatured to satured (PUFA/SFA) ratio were of 0.3 and 1.6, respectively. All parameters indicated a good nutritional value of the M.amazonicum meat.

Objetivou-se com este trabalho avaliar o efeito da simulação da prenhez (introdução de 100 esferas de chumbo no útero - CHU) e da ovariectomia (retirada dos ovários - OVA) sobre as características físico-químicas da carcaça e da carne de novilhas. Foram utilizadas 19 novilhas mestiças (½ Nelore x ½ Red Angus), com 18 meses de idade e peso médio inicial de 257,8 kg, terminadas em confinamento recebendo uma dieta à base de silagem de milho (41%) e farelo de soja e milho (59%). O peso vivo ao abate, sem diferença entre tratamentos, foi de 324,1; 323,3 e 303,0 kg para as novilhas dos tratamentos VAZ, CHU e OVA, respectivamente. Da mesma forma, não houve diferença entre tratamentos para peso de carcaça quente (171,1 kg), comprimento de carcaça (113,8 cm), comprimento de perna (68,2 cm), espessura do coxão (21,0 cm), área de olho-de-lombo (57,3 cm²), espessura de gordura de cobertura (4,0 mm), proporções de músculo (62,6%), osso (16,0%) e gordura (21,7%), relação músculo/osso (3,9), relação músculo + gordura (porção comestível)/osso (5,3), perdas por cocção (24,3%), perdas do congelamento à cocção (30,9%), maciez (7,1 pontos), suculência (6,6 pontos) e palatabilidade (6,6 pontos). Os parâmetros cor, textura e marmoreio também não diferiram entre os tratamentos, apresentando, respectivamente, 4,0; 4,4 e 3,7 pontos. Não houve diferença significativa para os teores de cinzas (1,1%) e PB (21,8%) e para as concentrações de extrato etéreo total (2,9%) e colesterol (49,6 mg/100g) do músculo Longissimus dorsi. Portanto, a ocorrência do estro não alterou as características analisadas.This study was conducted to evaluate the effect of pregnancy simulation (placement of 100 lead spheres in the uterus-LEAD) and ovariectomy (OVAE) on traits of carcass and meat of heifers finished in feedlot. Animals not pregnant and with intact ovary were used as the control (CTRL). Nineteen crossbred heifers (½ Nelore x ½ Red Angus) averaging 18 months of age and 257.8 kg of body weight were used. Animals were fed a diet containing (% DM): 41% of corn silage and 59% of soybean meal, corn, and trace minerals. No significant differences were observed for slaughter weight, which averaged 324.1, 323.3, and 303.3 kg, respectively, for CTRL, LEAD, and OVAE treatments. Similarly, there were no significant differences among treatments for the following variables: hot carcass weight (171.1 kg), carcass length (113.8 cm), hind limb length (68.2 cm), cushion thickness (21.0 cm), loin eye area (57.3 cm²), fat thickness (4.0 mm), percentages of muscle (62.6%), bone (16.0%), and fat (21.7%), muscle/fat ratio (3.9), muscle plus fat/bone ratio (5.3), cooking losses (24.3%), freezing to cooking losses (30.9%), tenderness (7.1 points), juiciness (6.6 points), and flavor (6.6 points). The color, texture, and marbling parameters also did not differ averaging 4.0, 4.4, and 3.7 points, respectively, among treatments. In addition, no significant differences were found to contents of ash (1.1%), crude protein (21.8%), total fat (2.9%), and cholesterol (49.6mg/100g) in the Longissimus dorsi muscle. Thus, it can be concluded that estrus did not affect carcass characteristics.

The fatty acid profile of the carcass of Nile tilapia (Oreochromis niloticus) fingerlings fed diets enriched with different soybean, canola, sunflower, flaxseed, rice, and corn oils was examined. The results showed that palmitic (16:0), stearic (18:0), oleic (18:1n-9), linoleic (18:2 n-6), and linolenic (18:3 n-3) acids were the predominant fatty acids in all vegetable oil, diet, and fish carcass samples analyzed. Flaxseed oil presented the highest amount of linolenic acid (45.63%), while the other vegetable oils had percentages lower than 5.0%. Neither of the vegetable oils used affected the performance of tilapia fingerlings and they can be utilized in Nile tilapia fingerling diets. However, in relation to the carcass fatty acid profile, the use of flaxseed oil in Nile tilapia fingerling diet is recommended. Foram examinados o perfil de ácidos graxos nas carcaças de alevinos de tilápia do Nilo (Oreochromis niloticus) alimentados com dietas enriquecidas com diferentes óleos vegetais (soja, canola, girassol, linhaça, arroz e milho). Os resultados indicaram que o ácido palmítico (16:0), esteárico (18:0), oléico (18:1n-9), linoleico (18;2n-6) e linolênico (18:3n-3) foram os ácidos predominantes em todas as frações analisadas (no óleo vegetal, dietas e carcaças dos peixes). O óleo de linhaça apresentou o maior valor de ácido linolênico (45,63%), quanto aos outros óleos vegetais tiveram uma percentagem menor que 5,0%. Todos os óleos vegetais não afetaram a performance dos alevinos e podem ser utilizados nas dietas, entretanto, em relação a qualidade nutricional o uso do óleo de linhaça é recomendado em dietas de alevinos de tilápia.

This work was carried out to evaluate the meat chemical composition (moisture, ash, crude protein, fat and cholesterol) and fatty acids contents of Longissimus dorsi muscle of cuts without and with backfat, of steers grazing black oat pasture split into two treatments: without or with daily energetic supplementation (400 g of cassava meal and 400 g of canola seeds per animal). There was no treatment effect on meat chemical composition. The fatty acids contents were similar between treatments on cuts without backfat. The cuts with backfat of supplemented animals presented lower n-6/n-3 relationship. The Longissimus dorsi cholesterol contents were similar to the values described for light meats like chicken and turkey breast. From the fatty acids presented in bovine meat, approximately 15% can be considered as potentially dangerous for the development of human cardiovascular diseases.O objetivo deste trabalho foi avaliar composição química da carne (umidade, cinzas, proteína bruta, gordura e colesterol) e a composição em ácidos graxos do músculo Longissimus dorsi com e sem gordura de cobertura de novilhos terminados em pastagem de aveia preta divididos em dois tratamentos: sem ou com suplementação energética diária (400 g de farinha de mandioca e 400g de canola em grão por animal). Não houve efeito do tratamento sobre a composição química da carne. A composição em ácidos graxos dos cortes sem gordura de cobertura foi semelhante entre os tratamentos. Os animais suplementados apresentaram menor relação n-6/n-3 nos cortes com a gordura de cobertura. Os níveis de colesterol do músculo Longissimus dorsi foram semelhantes aos valores descritos para carne magras como peito de frango ou de peru. Dos ácidos graxos presentes na carne bovina, aproximadamente 15% pode ser considerado como potencialmente perigoso para o desenvolvimento de doenças cardiovasculares no homem.

Foram examinados o perfil de ácidos graxos nas carcaças de alevinos de tilápia do Nilo (Oreochromis niloticus) alimentados com dietas enriquecidas com diferentes óleos vegetais (soja, canola, girassol, linhaça, arroz e milho). Os resultados indicaram que o ácido palmítico (16:0), esteárico (18:0), oléico (18:1n 9), linoleico (18;2n 6) e linolênico (18:3n 3) foram os ácidos predominantes em todas as frações analisadas (no óleo vegetal, dietas e carcaças dos peixes). O óleo de linhaça apresentou o maior valor de ácido linolênico (45,63%), quanto aos outros óleos vegetais tiveram uma percentagem menor que 5,0%. Todos os óleos vegetais não afetaram a performance dos alevinos e podem ser utilizados nas dietas, entretanto, em relação a qualidade nutricional o uso do óleo de linhaça é recomendado em dietas de alevinos de tilápia