A carregar...
Publicação
Valorização nutricional do repiso de tomate para a melhoria da qualidade da carne de suino
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 1.96 MB | Adobe PDF |
Autores
Orientador(es)
Resumo(s)
This study evaluates the nutritional effect of using the tomato pomace associated with two types of fat in food intake and biochemical parameters of pigs as well as in the color, cholesterol, vitamin E, lycopene, β-carotene, fatty acid profile and lipid oxidation of meat. 40 pigs were used across four dietary treatments with different fiber and fat sources: wheat bran or tomato pomace and lard or soybean oil in a factorial 2x2. Tomato pomace supplementation didn’t significantly improve the color content of fatty acids, cholesterol and lipid oxidation and didn’t allow the incorporation of lycopene and β-carotene in meat. However, an increased content of α-tocopherol in muscle, liver and blood plasma and food intake in ad libitum phase of pigs. The type of fat influenced the fatty acid profile which soybean oil increased MUFA and PUFA and decreases the SFA.
In sum, it was not possible to prove the effectiveness of the addition of 5% tomato pomace on nutritional parameters of pork meat. But there was a nutritional improvement on the lipids meat with soybean oil comparing to the lard.
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
pork tomato pomace lycopene cholesterol vitamin E fatty acids
Contexto Educativo
Citação
Correia, C.S. - Valorização nutricional do repiso de tomate para a melhoria da qualidade da carne de suino. Lisboa: ISA, 2014, 93 p.