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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleLipid composition and vitamin E concentration in cockerel meatpt_BR
dc.contributor.authorZanini, SFpt_BR
dc.contributor.authorTorres, CAApt_BR
dc.contributor.authorBragagnolo, Npt_BR
dc.contributor.authorTuratti, JMpt_BR
dc.contributor.authorSilva, MGpt_BR
dc.contributor.authorZanini, MSpt_BR
unicamp.authorFed Univ Espirito Santo, Alto Univ, Ctr Agr Sci, Dept Rural Econ & Anim Sci, BR-29500000 Alegre, ES, Brazil Univ Fed Vicosa, Ctr Agr Sci, Dept Anim Sci, BR-36571000 Vicosa, MG, Brazil State Univ Campinas, Dept Food Sci, BR-13083900 Campinas, SP, Brazil Inst Food Technol, Ctr Chem Food & Appl Nutr, BR-13073001 Campinas, SP, Brazilpt_BR
dc.subjectvitamin Ept_BR
dc.subjectfatty acidspt_BR
dc.description.abstractTwo hundred and forty 30-week-old White Leghorn cockerels were distributed in a completely randomized 5 x 2 factorial arrangement, with five oil sources (sunflower, soybean, canola, linseed and fish) and two antioxidant levels (30 and 400 mg of vitamin E/kg). The aim of the study was to evaluate the inclusion of oil sources and vitamin E supplementation in the diet, on the concentration of total lipids, cholesterol and vitamin E in cockerel thigh and breast meat. The intake of fish and canola oil in the diet reduced (P<0.05) the content of total lipids in the thigh meat as compared to the other oil sources. The highest content of total lipids was observed (P<0.05) in the breast meat of cockerels fed on linseed oil. However, the contrary was observed when these cockerels were supplemented with 400 mg of vitamin E, showing an interaction between the oil source and vitamin E level. A diet containing soybean oil also caused an increase (P<0.05) in the content of total lipids and cholesterol in the thigh meat as compared to the use of fish and canola oil in the diet. Vitamin E deposition was greater (P<0.05) in the thigh meat of cockerels fed on canola oil than on fish oil. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights
dc.relation.ispartofLebensmittel-wissenschaft Und-technologie-food Science And Technologypt_BR
dc.relation.ispartofabbreviationLebensm.-Wiss. Technol.-Food Sci. Technol.pt_BR
dc.publisher.citySan Diegopt_BR
dc.publisherAcademic Press Inc Elsevier Sciencept_BR
dc.identifier.citationLebensmittel-wissenschaft Und-technologie-food Science And Technology. Academic Press Inc Elsevier Science, v. 36, n. 7, n. 697, n. 702, 2003.pt_BR
dc.sourceWeb of Sciencept_BR
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