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Abstract(s)
A codorniz Coturnix coturnix japonica produzida para servir de alimento a aves de rapina em contexto de cativeiro apresenta grande importância. Estas codornizes podem ser adquiridas de diversas formas: 1- Em superfícies comerciais, em que, neste caso, a carne é também própria para consumo Humano; ou então podem ser adquiridas em empresas que se dedicam exclusivamente à produção de codornizes para o consumo animal. O presente estudo teve como objetivo fazer uma comparação das características físico-químicas da carne de Codorniz Coturnix coturnix japonica, de diferentes marcas disponíveis em Portugal, Espanha e França.
Determinamos quais as características de codornizes produzidas para consumo humano de Classe A e Classe B, em que ambas representam animais jovens; e codornizes produzidas exclusivamente para consumo animal, em que analisamos amostras de animais jovens e animais adultos.
Determinamos as características físico-químicas da carne de codorniz através de análises de cor [(L*, a*, b*, C* e H* (CIELAB)], pH, matéria seca, cinza e proteína.
Dada a pouca informação que existe, e por em Portugal - tanto quanto sabemos - nunca ter sido realizado um estudo desta natureza, foi efetuada a análise do perfil de ácidos gordos encontrados no óleo da glândula uropigiana de codornizes.
Em relação à cor as codornizes para consumo animal refletem menos luz e apresentam valores de Tom mais baixos apresentando-se então mais escuras em relação às destinadas ao consumo humano. Codornizes adultas apresentaram valores mais elevados de proteína. Em relação aos ácidos gordos do uropígio, as codornizes jovens apresentaram maior conteúdo de gordura saturada, dos ácidos gordos monoinsaturados o ácido oleico apresenta maior percentagem, e dos polinsaturados é o ácido linoleico.
There is great importance related to Coturnix coturnix japonica quail produced as feed to birds of prey in captivity. These quails can be acquired in different ways: 1- In commercial surfaces, where, in this case, the meat is also fit for human consumption; 2- In companies that exclusively produce these quails as animal feed. This study focused on the comparison of physical-chemical characteristics of Coturnix coturnix japonica quail’s meat, in different brands available in Portugal, Spain and France. We determined the characteristics of quails produced for human consumption of Class A and Class B, samples collected from young specimens; and quails produced exclusively as animal feed, where we collected samples from both young and adult animals. We determined the physical-chemical characteristics of the meat by studying colour [L*, a*, b*, C* e H* (CIELAB)], pH, dry matter, ash and protein. Given there is little information on the topic and that in Portugal, as far as we knew, such a study had never been conducted, we analysed the profile of fatty acids found in the quails preen gland. As for the colour, quails for animal consumption reflect less light and present lower hue values, therefore being darker than those for Human consumption. Adult quails showed higher protein values. As for the preen gland’s fatty acids, young quails revealed the largest amount of saturated fat, monounsaturated fat the oleic acid reveals the largest percentage, and from polyunsaturated fat is the linoleic acid.
There is great importance related to Coturnix coturnix japonica quail produced as feed to birds of prey in captivity. These quails can be acquired in different ways: 1- In commercial surfaces, where, in this case, the meat is also fit for human consumption; 2- In companies that exclusively produce these quails as animal feed. This study focused on the comparison of physical-chemical characteristics of Coturnix coturnix japonica quail’s meat, in different brands available in Portugal, Spain and France. We determined the characteristics of quails produced for human consumption of Class A and Class B, samples collected from young specimens; and quails produced exclusively as animal feed, where we collected samples from both young and adult animals. We determined the physical-chemical characteristics of the meat by studying colour [L*, a*, b*, C* e H* (CIELAB)], pH, dry matter, ash and protein. Given there is little information on the topic and that in Portugal, as far as we knew, such a study had never been conducted, we analysed the profile of fatty acids found in the quails preen gland. As for the colour, quails for animal consumption reflect less light and present lower hue values, therefore being darker than those for Human consumption. Adult quails showed higher protein values. As for the preen gland’s fatty acids, young quails revealed the largest amount of saturated fat, monounsaturated fat the oleic acid reveals the largest percentage, and from polyunsaturated fat is the linoleic acid.
Description
Keywords
Aves de rapina Codornizes Características físico-químicas Glândula uropigiana