Fatty acid composition and cholesterol content of beef and chicken meat in Southern Brazil
The aim of the present study was to analyze the fatty acid composition and cholesterol content of the beef and chicken meat most often consumed by a population of type 2 diabetic patients in Southern Brazil: for beef, semimembranosus and biceps femoris; and for chicken, drumstick and thigh. The moisture content (gravimetrically), protein content (Kjeldahl procedure), cholesterol content (HPLC or enzymatic methods), lipid content (gravimetric method) and fatty acid composition (gas chromatography) were analyzed in three different brands of these raw cuts in duplicate. The results were compared with data extracted from the United States Department of Agriculture (USDA) Handbook and Brazilian tables (TACO-UNICAMP and TBCAUSP 4.1). Chicken meat had a lower proportion of saturated (36.4±3.6%; P<0.001) and a higher proportion of polyunsaturated fatty acids (21.3±3.5%; P<0.0001) than beef (53.3±2.12 and 3.0±0.5%). Long chain omega-3 polyunsaturated fatty acids (PUFA) eicosapentaenoic and docosahexaenoic were observed only in dark chicken meat (23±3 and 14±1 mg/100 g, respectively) and were found in less than 0.1 mg/100 g in beef cuts. The amount of gamma and alpha linolenic acids in biceps femoris (39/22 mg/100 g) was higher than in dark chicken meat (1/25 mg/100 g). A discrepancy was observed between the composition of the experimental meats and those reported in the USDA Handbook, mainly for beef. Total lipid content as well as PUFA and monounsaturated fatty acid (MUFA) levels were lower than the values reported in the USDA Handbook (26.5, 49 and 25% difference than USDA values, respectively) for beef. Chicken meat presents a more favorable fatty acid profile regarding serum cholesterol levels than beef cuts. Furthermore, the discrepancies observed between our experimental data and the USDA Handbook suggest that it is important to construct regional food composition tables.
| Main Authors: | , , , , |
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| Format: | Digital revista |
| Language: | English |
| Published: |
Divisão de Biblioteca e Documentação do Conjunto das Químicas da Universidade de São Paulo
2006
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-93322006000100012 |
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