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CaracterizaĆ§Ć£o da qualidade nutricional da carne de codorniz
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Resumo(s)
Dentro das aves de capoeira, a codorniz Ć© simultaneamente usada para a produĆ§Ć£o de carne e ovo. A codorniz europeia (Coturnix coturnix) Ć© simultaneamente uma espĆ©cie cinegĆ©tica, sendo a caƧa Ć codorniz uma actividade venatĆ³ria que agrega o interesse de muitos caƧadores na PenĆnsula IbĆ©rica. A Codorniz japonesa (Coturnix japonica) Ć© a espĆ©cie usada para produĆ§Ć£o de carne e ovo, sendo a Codorniz europeia criada essencialmente para a produĆ§Ć£o de carne. A ausĆŖncia de estudo que compare a codorniz europeia silvĆ”tica com a proveniente da produĆ§Ć£o, nem um estudo que faƧa a comparaĆ§Ć£o da codorniz europeia com a japonesa, levou-nos a pensar realizar este estudo. Assim sendo, foi objectivo deste estudo caracterizar o perfil de Ć”cidos gordos e de aminoĆ”cidos e quantificar o teor de colesterol e Ī±-tocoferol da carne de codorniz, Coturnix coturnix (produĆ§Ć£o e silvĆ”tica) e Coturnix japonica. O estudo utilizou 40 codornizes de aviĆ”rio (20 exemplares de codorniz europeia e 20 exemplares de codorniz japonesa) e 20 codornizes europeias silvĆ”ticas, abatidas durante a Ć©poca reservada Ć caƧa a esta espĆ©cie. A caracterizaĆ§Ć£o dos Ć”cidos gordos foi realizada por Cromatografia gasosa. A caracterizaĆ§Ć£o do perfil de aminoĆ”cidos e a determinaĆ§Ć£o do teor de colesterol e de vitamina E foi efectuado por Cromatografia LĆquida de Alta PressĆ£o. Os resultados obtidos permitiram verificar que a carne de codorniz Ć©, independentemente da espĆ©cie e origem, uma excelente fonte de aminoĆ”cidos (21,19-23,50 g/100 g de carne), sendo esta rica em aminoĆ”cidos essenciais (7,94-9,10 g/100 g de carne). O perfil de Ć”cidos gordos Ć© dominado pelos PUFA (39,9-47,1 g/100 g de Ć”cidos gordos). O teor de colesterol e de Ī±-tocoferol oscilaram entre 64,4-72,7 mg/100 g de carne e 12,4-14,94 Ī¼g/g de carne, respectivamente.
ABSTRACT - Hunting birds, especially quail, have always attracted a great deal of attention from both gastronomers and hunters. Global meat consumption shows a growing demand for poultry meat and there is also a demand for different products with high nutritional value and gourmet qualities. We think that quail meets these four characteristics, but there is no study in the literature comparing European quail production with sylvatic, nor a study comparing the european quail with japonica. Thus, the objective of this study was to characterize the fatty acid and amino acid profiles and to quantify the cholesterol and Ī±-tocopherol content of the quail meat, Coturnix coturnix (production and sylvatic) and Coturnix japonica. The study used 40 poultry quail (20 specimens of European quail and 20 specimens of Japanese quail) and 20 European silvatic quail, slaughtered during the time reserved for hunting this species. The characterization of fatty acids was performed by gas chromatography. The characterization of the amino acid profile and the determination of the cholesterol and vitamin E content was performed by high pressure liquid chromatography. The results obtained showed that quail meat is an excellent source of protein (21,19-23,50 g/100 g of meat), which is rich in essential amino acids (7,94-9.10 g/100 g of meat). The fatty acid profile is dominated by PUFAs (39.9-47.1 g/100 g fatty acids). The cholesterol and Ī±-tocopherol content ranged from 64.4-72.7 mg/100 g of meat and 12.4-14.94 Ī¼g/g of meat, respectively.
ABSTRACT - Hunting birds, especially quail, have always attracted a great deal of attention from both gastronomers and hunters. Global meat consumption shows a growing demand for poultry meat and there is also a demand for different products with high nutritional value and gourmet qualities. We think that quail meets these four characteristics, but there is no study in the literature comparing European quail production with sylvatic, nor a study comparing the european quail with japonica. Thus, the objective of this study was to characterize the fatty acid and amino acid profiles and to quantify the cholesterol and Ī±-tocopherol content of the quail meat, Coturnix coturnix (production and sylvatic) and Coturnix japonica. The study used 40 poultry quail (20 specimens of European quail and 20 specimens of Japanese quail) and 20 European silvatic quail, slaughtered during the time reserved for hunting this species. The characterization of fatty acids was performed by gas chromatography. The characterization of the amino acid profile and the determination of the cholesterol and vitamin E content was performed by high pressure liquid chromatography. The results obtained showed that quail meat is an excellent source of protein (21,19-23,50 g/100 g of meat), which is rich in essential amino acids (7,94-9.10 g/100 g of meat). The fatty acid profile is dominated by PUFAs (39.9-47.1 g/100 g fatty acids). The cholesterol and Ī±-tocopherol content ranged from 64.4-72.7 mg/100 g of meat and 12.4-14.94 Ī¼g/g of meat, respectively.
DescriĆ§Ć£o
DissertaĆ§Ć£o de Mestrado Integrado em Medicina VeterinĆ”ria
Palavras-chave
Coturnix coturnix Coturnix japonica aminoĆ”cidos Ć”cidos gordos colesterol Ī±-tocoferol amino acid fatty acids cholesterol Ī±-tocopherol
Contexto Educativo
CitaĆ§Ć£o
Parada, A.L.D. (2019). CaracterizaĆ§Ć£o da qualidade nutricional da carne de codorniz. DissertaĆ§Ć£o de mestrado. Universidade de Lisboa, Faculdade de Medicina VeterinĆ”ria, Lisboa.
Editora
Universidade de Lisboa, Faculdade de Medicina VeterinƔria