Lipidic characterization of Santa Inês lamb shoulder

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dc.creatorChristian Albert Carvalho da CRUZ
dc.creatorCristiane Leal dos SANTOS-CRUZ
dc.creatorCarmen Josefina Contreras CASTILLO
dc.creatorAlexilda Oliveira de SOUZA
dc.creatorLílian Borges da SILVA
dc.creatorPriscila Nunes BRITO
dc.date2011
dc.date.accessioned2026-07-07T04:19:21Z
dc.descriptionThe edible portion of the shoulder of 12 castrated and 12 non-castrated Santa Inês lambs slaughtered at different ages (84, 168, 210, 252 days) were used. The shoulders were chemically analyzed to determine the quantity of total lipids, cholesterol, and fatty acids composition. Castrated and non-castrated lambs gained body weight (p = 0.0393, p = 0.0017) and half carcass weight (p = 0.0240, p = 0.0017), respectively. The shoulder weight was increased in the carcasses of non-castrated lambs (p = 0.0110). The edible portion of the shoulder of castrated lambs presented higher total lipids (16.09 g.100 g–1). The cholesterol content was influenced by castration (p = 0.0001) reducing with age. Castrated animals presented higher content of C18:1 T11, CLA, and C18:0. The shoulder weight is only increased with increasing age in the carcasses of non-castrated lambs. Castration influences the cholesterol content of the shoulder; however, both castrated and non-castrated lambs had their cholesterol contents reduced with increasing age. Castration and age interfered in the estearic acid concentration of the edible portion of lamb shoulder.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940105036
dc.identifier.urihttp://hdl.handle.net/123456789/457748
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.31
dc.subjectAgrociencias
dc.titleLipidic characterization of Santa Inês lamb shoulder
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos