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Nutritional value of meat lipid fraction from red-legged partridge (Alectoris rufa) obtained from wild and farmed specimens

2019-02Artigo científico Acesso aberto
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dc.contributor.authorAntunes, IC
dc.contributor.authorCoimbra, MCP
dc.contributor.authorRibeiro, AP
dc.contributor.authorFerreira, JD
dc.contributor.authorAbade dos Santos, F.A.
dc.contributor.authorAlves, SP
dc.contributor.authorBessa, RJB
dc.contributor.authorQuaresma, MAG
dc.date.accessioned2021-06-18T16:58:54Z
dc.date.available2021-06-18T16:58:54Z
dc.date.issued2019-02
dc.descriptionResearch Areas; Agriculture, Dairy & Animal Sciencept_PT
dc.descriptionArticle in International Journalpt_PT
dc.description.abstractABSTRACT - The red-legged partridge (Alectoris rufa) is a feathered game species of great socioeconomic importance in its native range and also in the UK. The aim of this study was to present a detailed comparison of meat's lipid fraction obtained from wild and farm-raised specimens and simultaneously compare the breast and leg meat portions. Meat from wild specimens had a significant (P < 0.05) lower proportion of saturated fatty acid (less 5.1%) and presented better P/S and n-6/n-3 ratios, and atherogenicity index than farm-raised counterparts. The wild specimens presented significant (P < 0.001) higher contents of total vitamin E (8.8 vs. 2.2 mu g/g of fresh meat), is for that reason less prone to lipid peroxidation than farm-raised specimens. Meat portions differed significantly (P < 0.05) on total lipid and total cholesterol contents and in all partial sums of fatty acids. The breast was leaner (0.86 vs. 1.47 g/100 g of meat), with lower total cholesterol (37.5 vs. 54.7 mg/100 g of meat), lower saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, and n-6 polyunsaturated fatty acid (less 0.27, 0.28, 0.10, and 0.11 g/100 g of fresh meat, correspondingly). Regarding the fatty acid ratios and lipid quality indexes, breast meat presents better n-6/n-3 ratio and atherogenicity and thrombogenicity indexes.pt_PT
dc.description.sponsorshipCIISApt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAntunes IC, Coimbra MCP, Ribeiro AP, Ferreira JD, Abade dos Santos F, Alves SP, Bessa RJB, Quaresma, MAG 2019. Nutritional value of meat lipid fraction from red-legged partridge (Alectoris rufa) obtained from wild and farmed specimens [article]. Poultry Science 98(2):p1037-1046. DOI: 10.3382/ps/pey367pt_PT
dc.identifier.doi10.3382/ps/pey367pt_PT
dc.identifier.eissn1525-3171
dc.identifier.issn0032-5791
dc.identifier.urihttp://hdl.handle.net/10400.5/21489
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherOxford University Presspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAlectorisrufapt_PT
dc.subjectred-legged partridgept_PT
dc.subjectfatty acid profilept_PT
dc.subjecttotal cholesterolpt_PT
dc.subjectvitamin Ept_PT
dc.titleNutritional value of meat lipid fraction from red-legged partridge (Alectoris rufa) obtained from wild and farmed specimenspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.conferencePlaceOxford, Englandpt_PT
oaire.citation.endPage1046pt_PT
oaire.citation.startPage1037pt_PT
oaire.citation.titlePoultry Sciencept_PT
oaire.citation.volumeVolume 98, Issue2pt_PT
person.familyNameAbade dos Santos
person.familyNameBessa
person.familyNameGonçalves Quaresma
person.givenNameFábio
person.givenNameRui
person.givenNameMário Alexandre
person.identifierB-8006-2008
person.identifier.ciencia-idD810-0FEC-8051
person.identifier.ciencia-idBA1F-EDCB-D1AC
person.identifier.ciencia-id1D1A-036A-8034
person.identifier.orcid0000-0002-0696-7322
person.identifier.orcid0000-0003-4109-3488
person.identifier.orcid0000-0002-6988-3935
person.identifier.scopus-author-id8563396000
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationacec0d1a-7e06-43bb-9140-94ae67608b0f
relation.isAuthorOfPublicationf9b8606d-40df-442a-8093-478326a6b2db
relation.isAuthorOfPublication8d0825a9-f086-45d0-8fb3-122e744b43ae
relation.isAuthorOfPublication.latestForDiscoveryf9b8606d-40df-442a-8093-478326a6b2db

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