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dc.contributor.author
Caldironi, Hugo Alfredo  
dc.contributor.author
Manes, Mario Enrique  
dc.date.available
2019-10-01T19:55:21Z  
dc.date.issued
2006-09  
dc.identifier.citation
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  
dc.identifier.issn
0889-1575  
dc.identifier.uri
http://hdl.handle.net/11336/84972  
dc.description.abstract
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  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Academic Press Inc Elsevier Science  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
LIZARD MEAT  
dc.subject
TUPINAMBIS MERIANAE  
dc.subject
FATTY ACID COMPOSITION  
dc.subject
TEGU  
dc.subject.classification
Otras Ciencias Veterinarias  
dc.subject.classification
Ciencias Veterinarias  
dc.subject.classification
CIENCIAS AGRÍCOLAS  
dc.title
Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2019-09-30T20:46:48Z  
dc.journal.volume
19  
dc.journal.number
6-7  
dc.journal.pagination
711-714  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
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  
dc.description.fil
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  
dc.journal.title
Journal of Food Composition and Analysis  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.jfca.2005.09.005  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0889157505001109?via%3Dihub  

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