Cigarroa-Vázquez Francisco A, Granados-Rivera Lorenzo Danilo, Portillo-Salgado Rodrigo, Ventura-Ríos Joel, Esponda-Hernández William, Hernández-Marín José A, Cruz-Tamayo Alvar A, Bautista-Martinez Yuridia
School of Agricultural Studies Mezcalapa, Autonomous University of Chiapas, Copainalá 29620, Mexico.
Experimental Field-General Teran, National Institute of Forestry, Agricultural and Livestock Research, General Teran 67400, Mexico.
Foods. 2022 May 22;11(10):1509. doi: 10.3390/foods11101509.
Meat is a complex food with a structured nutritional composition that makes it an essential component of the human diet. In particular, the meat of native guajolote that is traditionally raised in natural conditions is an important dietary source of proteins of high biological value for the rural population of Mexico. The study aimed to evaluate fatty acids (FAs) profile and nutritional indices of breast and leg meat of native guajolote subjected to two heat treatments. For the study, a total of sixty muscle samples (30 breast meat and 30 leg meat) from adult male native guajolotes were used. The FA profile and nutritional indices were evaluated in raw meat (control) and meat subjected to two heat treatments (boiled and baked). The heat treatments, independently of the type of muscle, increased ( ≤ 0.05) the concentration of saturated (SFA) and monounsaturated FA (MUFA); in contrast, polyunsaturated FA (PUFA) decreased. Likewise, the dietary FA index, which has a negative hypercholesterolemic effect, and the atherogenic index increased in guajolote meat from the effect of the heat treatments, while the essential and undesirable hypercholesterolemic FA indices decreased. In conclusion, heat treatments increase the content of SFA and MUFAs in breast and leg meat of native guajolote. Boiling or baking the meat deteriorates PUFAs but increases the nutritional indices. The present investigation would provide valuable information for the guajolote meat product processing.
肉类是一种营养成分结构复杂的食物，使其成为人类饮食的重要组成部分。特别是，传统上在自然条件下饲养的本地火鸡的肉，对于墨西哥农村人口来说，是具有高生物价值蛋白质的重要饮食来源。本研究旨在评估经过两种热处理的本地火鸡胸肉和腿肉的脂肪酸（FAs）谱和营养指标。在该研究中，总共使用了来自成年雄性本地火鸡的60个肌肉样本（30个胸肉和30个腿肉）。对生肉（对照）和经过两种热处理（煮和烤）的肉进行了脂肪酸谱和营养指标评估。热处理，无论肌肉类型如何，都会增加（≤0.05）饱和脂肪酸（SFA）和单不饱和脂肪酸（MUFA）的浓度；相反，多不饱和脂肪酸（PUFA）减少。同样，具有负高胆固醇血症作用的膳食脂肪酸指数和致动脉粥样硬化指数因热处理的影响在火鸡肉中增加，而必需和不良高胆固醇血症脂肪酸指数降低。总之，热处理会增加本地火鸡胸肉和腿肉中饱和脂肪酸和单不饱和脂肪酸的含量。煮或烤肉会使多不饱和脂肪酸恶化，但会增加营养指标。本研究将为火鸡肉制品加工提供有价值的信息。
