Determinación de ácidos grasos saturados e insaturados en la carne de conejos producidos en la provincia de Tungurahua

Abstract

The meat of different species is one of the main foods consumed worldwide, among these is rabbit meat, which is considered one of the best due to the types of saturated and unsaturated fatty acids it has, presenting a high consumption in the province of Tungurahua, however many studies have shown that the consumption of meats with a high content of saturated fatty acids can cause cardiovascular problems, Therefore, the objective of this research is to determine the lipid profile establishing the relationship between saturated and unsaturated fatty acids in the meat of rabbits produced in the province of Tungurahua, obtaining a range of fatty acids in greater quantity, which were palmitic acid of (26, 279 - 47.664) percent, stearic acid (13.810 - 21.894) percent, oleic acid (6.489 - 16.086) percent, linolenic acid (2.029 - 17.533) percent and linoleic acid (3.099 - 21.102) percent, On the other hand, different physicochemical parameters were analyzed as complementary information, obtaining pH values in a range of (5.815 plus-minus 0.0276 to 5.865 plus-minus 0.0148), while in acidity (0.403 percent, plus-minus 0.0159 to 0.535 percent, plus-minus 0.0007), as well as in moisture (71.5711 percent, plus-minus 0.5373 to 79.2227 percent, plus-minus 0.8015), in ash (1.698 percent, plus-minus 0.0176 to 2.680 percent, plus-minus 0.0368) and finally in fat with values of (1.4027 percent, plus-minus 0.0142 to 1.5701 percent, plus-minus 0.0195).