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      Composición proximal y contenido de lípidos y colesterol de la carne de cerdos alimentados con harina de pijiguao (Bactris gasipaes Kunth) y lisina sintética

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          Abstract

          Se condujeron dos experimentos para evaluar la composición proximal y el contenido de lípidos y colesterol de la carne de cerdos alimentados con dietas en las que se añadió harina de pijiguao (HP) con y sin adición de lisina sintética (LIS). En el experimento I, se utilizaron 24 cerdos en crecimiento distribuidos al azar en seis tratamientos con tres niveles de HP (0, 16 y 32%) y dos niveles de LIS (0 y 0,27%). En el experimento II se utilizaron 16 cerdos en engorde alimentados con dos niveles de HP (0 y 17,50%) y dos niveles de LIS (0, y 0,27%). Al final de cada experimento (42 y 35 días, respectivamente), los cerdos fueron sacrificados y se obtuvieron muestras de lomo para determinar el contenido de proteína cruda, materia seca, humedad, cenizas, lípidos totales y colesterol. En el experimento I, las carnes provenientes de animales con 16% HP, presentaron más materia seca (26,45 g/100 g) y menos humedad (73,49 g/100 g) que las carnes de 32% HP (25,11 y 75,03 g/100g), respectivamente). Las carnes de los cerdos sin LIS presentaron mayor (p

          Translated abstract

          Two experiments were conducted to evaluate the proximal composition , lipids and cholesterol content of meat from pigs fed diets with peach-palm meal (PPM), with or without addition of synthetic lysine (LYS). In experiment I, 24 pigs were randomly allotted into six treatments with three levels of PPM (0, 16 and 32%) and two levels of LYS (0 and 0.27%). In experiment II, 16 finishing pigs were fed with two levels of PPM (0 and 17.50%) and two levels of LYS (0 and 0.27%). At the end of each experiment (42 and 35 d, respectively), pigs were slaughtered and loin samples were obtained to determine crude protein, dry matter, moisture, ash, total lipids, and cholesterol content. In experiment I, pork loin from 16% PPM had more dry matter (26.45 g/100 g) and less moisture (73.49 g/100g) than pork loin from 32% PPM (25.11 y 75.03 g/100g, respectively). Meat samples from pigs without LYS had higher (p

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          Contributors
          Role: ND
          Role: ND
          Role: ND
          Role: ND
          Role: ND
          Role: ND
          Journal
          alan
          Archivos Latinoamericanos de Nutrición
          ALAN
          Sociedad Latinoamericana de Nutrición (Caracas )
          0004-0622
          January 2011
          : 61
          : 1
          : 96-101
          Article
          S0004-06222011000100013
          56d1cbd7-229a-4aaa-944f-3fe0ad82a8ed

          http://creativecommons.org/licenses/by/4.0/

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          SciELO Venezuela

          Self URI (journal page): http://www.scielo.org.ve/scielo.php?script=sci_serial&pid=0004-0622&lng=en
          Categories
          NUTRITION & DIETETICS

          Nutrition & Dietetics
          Bactris gasipaes,peach palm flour,proximal composition,pork,harina de pijiguao,lisina sintética,composición proximal,carne de cerdo,synthetic lysine

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