Proximate composition, lipid, fatty acids and cholesterol content of edible 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 Tupinambismerianae were determined. Moisture (72.070.7%), protein (23.670.7%), fat (4.071.3%) and ash (1.270.2%) did not differ from valuesobtained from beef or chicken meat. The cholesterol content (18.275.8 mg/100 g tissue) was similar among the cuts and was lower in tegumeat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fattyacids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chickenmeat
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
Fil: Manes, Mario Enrique. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia. Cátedra de Histología y Embriología Normal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; 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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/84972
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianaeCaldironi, Hugo AlfredoManes, Mario EnriqueLIZARD MEATTUPINAMBIS MERIANAEFATTY ACID COMPOSITIONTEGUhttps://purl.org/becyt/ford/4.3https://purl.org/becyt/ford/4The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambismerianae were determined. Moisture (72.070.7%), protein (23.670.7%), fat (4.071.3%) and ash (1.270.2%) did not differ from valuesobtained from beef or chicken meat. The cholesterol content (18.275.8 mg/100 g tissue) was similar among the cuts and was lower in tegumeat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fattyacids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chickenmeatFil: 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; ArgentinaFil: Manes, Mario Enrique. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia. Cátedra de Histología y Embriología Normal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; 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/pdfhttp://hdl.handle.net/11336/84972Caldironi, Hugo Alfredo; Manes, Mario Enrique; Proximate composition, lipid, fatty acids and cholesterol content of edible 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/doi/10.1016/j.jfca.2005.09.005info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157505001109?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:51Zoai:ri.conicet.gov.ar:11336/84972instacron: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 09:56:51.71CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae
title Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae
spellingShingle Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae
Caldironi, Hugo Alfredo
LIZARD MEAT
TUPINAMBIS MERIANAE
FATTY ACID COMPOSITION
TEGU
title_short Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae
title_full Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae
title_fullStr Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae
title_full_unstemmed Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae
title_sort Proximate composition, lipid, fatty acids and cholesterol content of edible 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/4.3
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambismerianae were determined. Moisture (72.070.7%), protein (23.670.7%), fat (4.071.3%) and ash (1.270.2%) did not differ from valuesobtained from beef or chicken meat. The cholesterol content (18.275.8 mg/100 g tissue) was similar among the cuts and was lower in tegumeat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fattyacids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chickenmeat
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
Fil: Manes, Mario Enrique. Universidad Nacional de Tucumán. Facultad de Agronomía y Zootecnia. Cátedra de Histología y Embriología Normal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
description The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambismerianae were determined. Moisture (72.070.7%), protein (23.670.7%), fat (4.071.3%) and ash (1.270.2%) did not differ from valuesobtained from beef or chicken meat. The cholesterol content (18.275.8 mg/100 g tissue) was similar among the cuts and was lower in tegumeat than in other meats of similar fat content such as beef, chicken or fish. The relation between polyunsaturated and saturated fattyacids (1.09) was comparable to that of some species of fish, and the fat presents nutritional qualities comparable with those of chickenmeat
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/11336/84972
Caldironi, Hugo Alfredo; Manes, Mario Enrique; Proximate composition, lipid, fatty acids and cholesterol content of edible 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/11336/84972
identifier_str_mv Caldironi, Hugo Alfredo; Manes, Mario Enrique; Proximate composition, lipid, fatty acids and cholesterol content of edible 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/doi/10.1016/j.jfca.2005.09.005
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157505001109?via%3Dihub
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
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
_version_ 1842269428319780864
score 13.13397

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