Chemical composition and fatty acids profile of five carcass cuts of crossbred heifers finished in feedlotChemical composition and fatty acids profile of five carcass cuts of crossbred heifers finished in feedlot
DOI:
https://doi.org/10.5433/1679-0359.2008v29n3p597Keywords:
Beef, Cuts, Feedlot, Heifers, Quality.Abstract
This work was carried-out to study the chemical composition and fatty acids profile among chuck, rump, striploin, topside and knuckle from crossbred (½ Nellore x ½ Charolais) heifers finished in feedlot. The knuckle, striploin and topside showed higher (P < 0.05) moisture (75.19, 73.87 e 74.36%) and ash contents (1.09; 1.08 and 1.13%) than the chuck (71.18 e 0.93%) and rump (71.58 e 1.07%), respectively. On the other hand, lipid contents of chuck (7.40%) and rump (5.19%) were higher (P < 0.05) than striploin (2.42%), topside (1.76%) and knuckle (1.69%). The chuck cholesterol content (57.63mg/100 g of muscle) was higher (P < 0.05) than striploin (49.71mg/100 g of muscle) and topside (46.55mg/100 g of muscle). The knuckle percentages of C 18:3 n-3 (0.98%), C20:4n-6 (1.88%), C 20:5 n-3 (0.74%), AGPI (9.34%), n-6 (7.61%) and n-3 (1.73%) were higher (P<0.05) than the values observed on knuckle (0.38; 1.13; 0.39, 4.22; 3.45 and 0.77%) and striploin (0.53; 0.93; 0.26; 5.16; 4.37 and 0.79%). The cuts that would present lower risk to human health, in relation to fatty acids, would be the striploin, topside and knuckle.
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