SIMONCINI Melina Soledad
congresos y reuniones científicas
Comparison in the Composition of Fatty Acids of Two Cuts of Caiman latirostris Meat Bred in Captivity: Perspectives for a Greater Valorization of the Resource
Santa Fe
Congreso; XXV Working Meeting Crocodiles Specialist Group - UICN.; 2018
Institución organizadora:
Crocodile Specialist Group/IUCN
Fat is the most variable component in the chemical composition of the meat of manyspecies; since its disposition is strongly determined by the balance between intake andmetabolic requirements. Strong differences in lipid composition between muscles havebeen reported in different domestic species and in wild species raised in captivity suchas: capybara, rabbit, Nile crocodile, otter, etc. In alligators, fat represents 6% of theweight of the carcass and is constituted mainly of unsaturated fatty acids of long chainswith low cholesterol content. Little is kwon about the distribution of these fatty acidsbetween the different parts carcass, as well as nutritional differences between thedifferent muscles. The objective of this work was to evaluate fatty acid profile of meatof M. ílio-ischio caudalis and M. occipito-cervicalis medialis (tail and neckrespectively) from Caiman latirostris (Broad snouted Caiman) bred in captivity, withthe aim of establishing differences between these parts that can provide greatereconomic benefits in the production system of C. latirostris meat. Both cuts were takenfrom animals produced by Proyecto Yacaré/Yacaré Santafesinos. The fatty acidcomposition in the two cuts was determined by the methyl esters method and calculatedthe proportions: PUFA / SFA, n-6 / n-3, and Δ-9-desaturase activity. We foundevidences that the profile of individual fatty acids in tail and neck cuts are different forfatty acids: C 14:0, C 16:0, C 18:0, C18:1, C18:2, C 20:5 and C 22:6. Thepolyunsaturated fatty acids (C 18:2, C 20:5 and C 22:6) were higher in the neck than inthe tail, which presented higher values of short chain saturated fatty acids (C 14:0, C16:0). These differences, especially in C18:0, C18:1, C18:2 and C 20:5 affect the sumof fatty acids: SFA, MUFA, PUFA, n-6 and n-3; as well as the proportions: PUFA /SFA and n-6 / n-3, which presented higher values in the neck tissue. The tail showedhigh Δ-9-desaturase activity compared to the neck, which suggests that the highpresence of unsaturated fatty acids in the neck are essentially due to their directincorporation through diet and not to de novo synthesis. This results suggest that fattyacids distribution varies between cuts; furthermore, this difference may be related tomuscle function. High presence of polyunsaturated fatty acids in the neck can provideadded value to this cut of the carcass, since it can be sold as a meat withcardioprotective characteristics and nutraceutical.