Contenido de ácidos grasos en carne de cuy | Zendy

César Iván Flores-Mancheno | Zendy; Manuel Roca-Argüelles | Zendy; René Tejedor-Arias | Zendy; Iván Patricio Salgado-Tello | Zendy; Nelson R. Villegas-Soto | Zendy

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Contenido de ácidos grasos en carne de cuy

Author(s) -

César Iván Flores-Mancheno,

Manuel Roca-Argüelles,

René Tejedor-Arias,

Iván Patricio Salgado-Tello,

Nelson R. Villegas-Soto

Publication year - 2015

Publication title -

ciencia y agricultura

Language(s) - English

Resource type - Journals

eISSN - 2539-0899

pISSN - 0122-8420

DOI - 10.19053/01228420.4394

Subject(s) - zoology , biology , chemistry , food science

The study’s aim was to determine the fatty acid composition from the guinea pig meat. The study was conducted in the Riobamba City, Ecuador. The guinea pigs lines used were: Creole, Andean and Improved Peruvian. It was carried out a variance analysis for the differences and measurements comparison according Duncan (P<0.05). The total content of saturated fatty acids in this rodent meat did not registered statistical differences between the lines studied, with values of 37,11, 37,01 and 36,71% for the guinea pigs Creole, Andean and improved Peruvian respectively. Neither the content of monounsaturated acids reported statistical differences between the three lines, as Fecha de recepcion: 21 de diciembre de 2014 Fecha de aprobacion: 08 de abril de 2015

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