Fatty acid profiles in meat from Caiman yacare (Caiman crocodilus yacare) raised in the wild or in captivity.
Chemical composition and fatty acid profiles were determined in Caiman yacare meat originating from the neck and tail cuts of animals raised in the wild (n=6) or in captivity (n=6), slaughtered at a live weight of approximately 6 kg. All experimental methods were approved by the appropriate environmental protection agencies. Most chemical components were affected by the origin-cut interaction, with the tail cut of wild animals having the highest amount of intramuscular fat (19.2% of DM) and the lowest of moisture (71.8%) and protein (77.0% of DM). Yacare meat had low amounts of SFA (35.1%), which were similar (P>0.05) in the cuts and origins studied. The total amount of PUFA was higher (P<0.05) in wild (31.0%) than in captive animals (23.6%), and n-3 fatty acids had means of about 5% and 2% for the same groups, respectively (P<0.05). In general, the FA profile of intramuscular fat in yacare meat had a desirable PUFA/SFA ratio above 0.4.
Vicente-Neto
João
J
Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso, Campus Cáceres, CEP 78200-000 Mato Grosso, Brazil.
Bressan
Maria Cristina
MC
Faria
Peter Bitencourt
PB
E Vieira
Josye Oliveira
JO
Cardoso
Maria das Graças
Md
Glória
Maria Beatriz de Abreu
MB
da Gama
Luis Telo
LT
D000489:Alligators and Crocodiles; D000818:Animals; D000835:Animals, Wild; D001823:Body Composition; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000032:analysis; D009333:Neck; D013623:Tail; D014867:Water
D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D009124:Muscle Proteins; D014867:Water