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Ciência e Agrotecnologia

Print version ISSN 1413-7054

Abstract

BRESSAN, Maria Cristina et al. Fat acids composition of the capybara (Hydrochaeris hydrochaeris L. 1766) commercial cuts. Ciênc. agrotec. [online]. 2004, vol.28, n.6, pp. 1352-1359. ISSN 1413-7054.  http://dx.doi.org/10.1590/S1413-70542004000600018.

The present work had as objective to determine the fat acids (FA) profile in different commercial cuts of capybara meat. A total of five adults were slaughtered by shot in the temporo-occiptal region, bled, taken the skin out, eviscerated, divided in two half carcass and cooled at 5ºC for 24h. The taking out of the bone and the preparation of the commercial cuts were carried out at 24 h post mortem. The fat percentage was determined as AOAC (1990) and for the determination of FA, extraction was performed as Folch et al. (1957), followed by gas chromatography analysis. The different cuts showed significant variations (P<0,05) for the C16:0, C16:1ω7, C18:1ω9, C20:4ω6 and C22:4ω6 fat acids. The others fat acids did not differ among them. The ration ω3/ω6 was of 1:23.2, 1:10.9, 1:14.5, 1:18.7 and 1:17.3 for the hind leg, chest - plati, loin, palette and carré cuts, respectively.

Keywords : Wild animals; capibara; fats; fat acid.

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