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Constitution and composition chemistry of the precooked goatlike buchada produced in the state of Paraíba, Brazil

2008; Instituto de Tecnologia do Paraná (Tecpar); Volume: 51; Issue: 4 Linguagem: Inglês

10.1590/s1516-89132008000400017

1678-4324

Neube Michel dos Santos, Roberto Germano Costa, Marta Suely Madruga, Ariosvaldo Nunes de Medeiros, Caroline Lima Cavalcante de Albuquerque, Rita de Cássia Ramos do Egypto Queiroga,

Aquaculture Nutrition and Growth

The objective of the present work was to quantify the constitution and composition chemistry of the precooked goat buchada produced in the state of Paraíba, Brazil. The goat buchada presented considerable yield in relation to the live weight. High protein content was observed in the products analyzed. The lipid content presented high variation as result of the lack of standardization of products produced in the state and no control on parameters such as age, weight and breed of the slaughtered animals was observed. Although no difference (P<0.05) in the lipid content was observed, the highest percentages were observed in samples from Remígio and Barra de Santa Rosa, with 14.52 and 15.90%, respectively, as result of the addition of high amounts of omental and mesenteric fat in the buchada and probably the slaughter of older animals.