Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae
- Autores
- Caldironi, Hugo Alfredo; Manes, Mario Enrique
- Año de publicación
- 2006
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambis merianae were determined. Moisture (72.0±0.7%), protein (23.6±0.7%), fat (4.0±1.3%) and ash (1.2±0.2%) did not differ from values obtained from beef or chicken meat. The cholesterol content (18.2±5.8 mg/100 g tissue) was similar among the cuts and was lower in tegu meat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fatty acids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chicken meat.
Fil: Caldironi, Hugo Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Investigaciones Bioquímicas de Bahía Blanca. Universidad Nacional del Sur. Instituto de Investigaciones Bioquímicas de Bahía Blanca; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Manes, Mario Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina - Materia
-
Lizard Meat
Tupinambis Merianae
Fatty Acid Composition
Tegu - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/44695
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Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianaeCaldironi, Hugo AlfredoManes, Mario EnriqueLizard MeatTupinambis MerianaeFatty Acid CompositionTeguhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambis merianae were determined. Moisture (72.0±0.7%), protein (23.6±0.7%), fat (4.0±1.3%) and ash (1.2±0.2%) did not differ from values obtained from beef or chicken meat. The cholesterol content (18.2±5.8 mg/100 g tissue) was similar among the cuts and was lower in tegu meat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fatty acids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chicken meat.Fil: Caldironi, Hugo Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Investigaciones Bioquímicas de Bahía Blanca. Universidad Nacional del Sur. Instituto de Investigaciones Bioquímicas de Bahía Blanca; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; ArgentinaFil: Manes, Mario Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; ArgentinaAcademic Press Inc Elsevier Science2006-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/44695Caldironi, Hugo Alfredo; Manes, Mario Enrique; Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 19; 6-7; 9-2006; 711-7140889-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157505001109info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2005.09.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:54:52Zoai:ri.conicet.gov.ar:11336/44695instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:54:53.102CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae |
title |
Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae |
spellingShingle |
Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae Caldironi, Hugo Alfredo Lizard Meat Tupinambis Merianae Fatty Acid Composition Tegu |
title_short |
Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae |
title_full |
Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae |
title_fullStr |
Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae |
title_full_unstemmed |
Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae |
title_sort |
Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae |
dc.creator.none.fl_str_mv |
Caldironi, Hugo Alfredo Manes, Mario Enrique |
author |
Caldironi, Hugo Alfredo |
author_facet |
Caldironi, Hugo Alfredo Manes, Mario Enrique |
author_role |
author |
author2 |
Manes, Mario Enrique |
author2_role |
author |
dc.subject.none.fl_str_mv |
Lizard Meat Tupinambis Merianae Fatty Acid Composition Tegu |
topic |
Lizard Meat Tupinambis Merianae Fatty Acid Composition Tegu |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/1.6 https://purl.org/becyt/ford/1 |
dc.description.none.fl_txt_mv |
The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambis merianae were determined. Moisture (72.0±0.7%), protein (23.6±0.7%), fat (4.0±1.3%) and ash (1.2±0.2%) did not differ from values obtained from beef or chicken meat. The cholesterol content (18.2±5.8 mg/100 g tissue) was similar among the cuts and was lower in tegu meat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fatty acids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chicken meat. Fil: Caldironi, Hugo Alfredo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Investigaciones Bioquímicas de Bahía Blanca. Universidad Nacional del Sur. Instituto de Investigaciones Bioquímicas de Bahía Blanca; Argentina. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Agronomía; Argentina Fil: Manes, Mario Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia; Argentina |
description |
The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambis merianae were determined. Moisture (72.0±0.7%), protein (23.6±0.7%), fat (4.0±1.3%) and ash (1.2±0.2%) did not differ from values obtained from beef or chicken meat. The cholesterol content (18.2±5.8 mg/100 g tissue) was similar among the cuts and was lower in tegu meat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fatty acids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chicken meat. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-09 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/44695 Caldironi, Hugo Alfredo; Manes, Mario Enrique; Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 19; 6-7; 9-2006; 711-714 0889-1575 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/44695 |
identifier_str_mv |
Caldironi, Hugo Alfredo; Manes, Mario Enrique; Proximate composition, fatty acids and cholesterol content of meat cuts from tegu lizard Tupinambis merianae; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 19; 6-7; 9-2006; 711-714 0889-1575 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157505001109 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2005.09.005 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Academic Press Inc Elsevier Science |
publisher.none.fl_str_mv |
Academic Press Inc Elsevier Science |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269312000196608 |
score |
13.13397 |