Biohidrogenação ruminal e os principais impactos no perfil de ácidos graxos da carne: revisão
DOI:
https://doi.org/10.33448/rsd-v10i13.21039Palavras-chave:
microorganismos; Microorganismos; Dendê; licuri; Licuri; ácido rumênico; dendê; Ácido rumênico.Resumo
Na carne e leite de ruminantes, o perfil dos ácidos graxos (AG) se diferencia pelo maior teor do ácido linoleico conjugado (CLA), molécula com propriedades bioativas. O presente trabalho foi realizado por busca bibliográfica com os objetivos de descrever o processo de BH com suas principias rotas e descrever os principais efeitos da suplementação de lipídios no perfil de AG da carne de ruminantes, ressaltando os potenciais efeitos dos AG de cadeia média (AGCM). O processo de biohidrogenação (BH) ruminal é responsável pela síntese da CLA, e sua manipulação é o foco de muitas pesquisas que tentam aumentar os AG benéficos nos produtos de ruminantes. Com a inibição da BH, aumenta-se o teor de CLA sendo absorvido pelo duodeno. Para tanto, o uso de fontes de AG insaturados e AGCM tem sido estudado. No entanto, existem poucas pesquisas sobre o efeito dos AGCM na BH. Esse AG têm o potencial para aumentar a fluidez das membranas de bactérias gram-positivas, tornando-as ineficientes, diminuindo sua atividade, o que ocasiona uma redução da segunda etapa da BH e, como consequência, um acúmulo do CLA no rúmen. Como fontes principais de AGCM, destacam-se apenas o óleo de coco, dendê e licuri. Mais pesquisas são necessárias para entendermos como elas se comparam a outros métodos de manipulação ruminal e eficiência de melhorar a qualidade dos produtos de ruminantes para o consumo humano, com foco no perfil de AG.
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