Objetivou-se com o presente trabalho avaliar
o efeito dos fatores sexo e diferentes faixas de peso
ao abate (30 a 40kg, 40 a 50kg e 50 a 60kg) no teor de
lipÃdeos e perfil de ácidos graxos (AG) da carne de capivara
(Hydrochaeris hydrochaeris). As amostras constituÃram-
se da porção cranial do músculo longissimus
dorsi de 28 capivaras (16 machos e 12 fêmeas) provenientes
de um mesmo zoocriadouro. As análises foram
realizadas no Laboratório de Certificação da Qualidade
de Carnes e Derivados do Instituto de Tecnologia de
Alimentos–ITAL, em SP. Os lipÃdeos foram extraÃdos
com clorofórmio/metanol (2:1), segundo Folch et al.
(1957) e a composição de AG, por cromatografia gasosa
(Bragagnolo, 1997). O músculo longissimus dorsi in
natura de capivara apresentou média de 0,82% de lipÃdeos.
Houve diferença (P<0,05) entre os teores de lipÃdeos
de machos (0,65%) e fêmeas (1,09%). Os AG encontrados
em maior proporção foram o C18:2w6
(18,78%), C16:0 (16,38%), C18:0 (11,13%), C18:1w9
(10,91%), C20:0 (8,43%) e C20:4w6 (6,66%). Não
houve diferença entre os teores desses AG em machos e
fêmeas e nas diferentes faixas de peso ao abate. As poucas
diferenças entre os fatores sexo e faixas de peso ao
abate foram encontrados em AG minoritários. Comparada
com as espécies domésticas (bovinos, suÃnos aves), a carne
de capivara, neste trabalho, apresentou reduzido teor de
lipÃdeos totais e elevada porcentagem de AG poliinsaturados.
This work aimed to evaluate the effect
of the factors sex and different slaughter weight ranges
(30-40kg, 40-50kg, 50-60kg) on the lipid content and
fatty acids profiles of capybara meat. The samples were
constituted of the cranial portion of the longissimus
dorsi muscle of 28 capybaras (16 males and 12
females), from the same farm. The analyses were
carried out at the Meats and Derived Quality
Certification Laboratory of the Food Technology
Institute – ITAL, in SP. The lipids were extracted using
chloroform/ methanol (2:1 (v/v) mixture), following the
methodology of Folch et al. (1957), and the
composition of fatty acids analysed by gas
chromatography (Bragagnolo, 1997). The raw loin of
capybara presented 0,82% of lipids. There was
significant difference (P <0,05) among the lipid content
of males (0,65%) and females (1,09%). The fatty acids
found in larger proportion were C18:2w6 (18,78%),
C16:0 (16,38%), C18:0 (11,13%), C18:1w9 (10,91%),
C20:0 (8,43%) and C20:4w6 (6,66%). There was no
significant difference (P>0,05) among the contents of
these fatty acids in males and females, and in the
different slaughter weight ranges. A few significant
differences between the factors sex and slaughter
weight ranges were noticed in minor fatty acids.
Comparing to the domestic species, the capybara meat
analyzed in this work presented low total lipid content
and high percentage of polyunsaturated fatty acids.
