RESUMO
Introducción: Los ácidos grasos polinsaturados de cadena larga son esenciales en la nutrición del feto y del recién nacido. Objetivo: Examinar la importancia de los ácidos grasos poliinsaturados durante el embarazo y la lactancia, para destacar los requerimientos, las recomendaciones y fuentes alimentarias. Métodos: Se realizó una revisión sistemática de la literatura internacional de los últimos 15 años en bases de datos, en español y en inglés. Se utilizaron las siguientes palabras clave: embarazo, lactancia, ácidos grasos poliinsaturados, omega 3/6, fuentes y requerimientos. Se identificaron los aspectos más relevantes y controversiales. Resultados: El ácido araquidónico y docosahexaenoico influyen sobre el perfil lipídico, la sensibilidad a la insulina, la proliferación y diferenciación de los preadipocitos. Sus concentraciones durante la gestación resultan uno de los principales factores responsables de la programación fetal, que son las adaptaciones metabólicas que condicionan la evolución de la salud futura. Concentraciones óptimas de ácidos grasos omega 3 y 6 son vitales para el desarrollo neurológico del feto y del recién nacido. La funcionalidad de la placenta puede afectar la adiposidad y los niveles fetales de nutrientes clave, como los ácidos grasos poliinsaturados de cadena larga. Conclusiones: La dieta es uno de los principales factores ambientales durante la gestación. La lactancia materna es la mejor alternativa nutricional durante el primer año de vida, por eso es fundamental promocionarla. Es importante ofrecer una asistencia adecuada y generar estrategias que estimulen el consumo de ácidos omega-3 como una herramienta de prevención a largo plazo(AU)
Introduction: Long-chain polyunsaturated fatty acids are essential in the nutrition of the fetus and newborns. Objective: Examine the importance of polyunsaturated fatty acids during pregnancy and lactation to highlight food requirements, recommendations and sources. Methods: A systematic review of the international literature of the last 15 years was carried out in databases, in Spanish and English, using the following keywords: pregnancy, lactation, polyunsaturated fatty acids, omega 3/6, sources and requirements. The most relevant and controversial aspects were identified. Results: Arachydonic and docosahexaenoic acid influence lipid profile, insulin sensitivity, proliferation and differentiation of preadipocytes. Their levels during gestation are one of the main factors responsible for fetal programming that are metabolic adaptations conditioning the evolution of future health. Optimal levels of omega-3 and 6 fatty acids are vital for the neurological development of the fetus and newborn. Placenta´s functionality can affect adiposity and fetal levels of key nutrients, such as long-chain polyunsaturated fatty acids. Conclusions: Diet is one of the main environmental factors during gestation. Breastfeeding is the best nutritional alternative during the first year of life, which is why it is essential to promote it. It is important to provide adequate assistance and generate strategies that stimulate the consumption of omega-3 acids as a long-term prevention tool(AU)
Assuntos
Humanos , Adiposidade , Ciências da Nutrição , Ácidos Graxos , Ácidos Graxos Insaturados , AlimentosRESUMO
Objetivo. Evaluar el efecto de la oferta de kikuyo y el tercio de lactancia sobre el perfil de ácidos grasos en la grasa láctea de bovinos en pastoreo. Materiales y métodos. Se utilizaron 18 vacas de la raza Holstein con un peso promedio de 585 ±10 kg entre dos y cuatro partos, en primer y segundo tercio de lactancia. Las vacas se dividieron en tres grupos y fueron asignados al azar a uno de los tres tratamientos (ofertas de 2.6; 3.3 ó 4.0 kg MS/100 kg PV). Se determinó el perfil de ácidos grasos en la leche los días 14 y 21 del periodo experimental. Resultados. Los ácidos grasos C6:0, C16:0, C18:1c9 y C18:3 permanecieron constantes entre las diferentes ofertas de forraje y tercios de lactancia. En las mayores ofertas se presentó un aumento entre el día 14 y 21 de los ácidos C10:0 y C12:0 mientras que disminuyeron su concentración en estos mismos días los ácidos C18:1t11, C18:2c9c12, C18:2c9t11 y poliinsaturados. Se presentó una mayor concentración del ALC en animales de segundo tercio respecto a los de primero. Conclusiones. Debido a las variaciones entre los días de muestreo en el perfil de ácidos grasos de la grasa láctea fue imposible determinar si el aumento en la oferta mejora las concentraciones de ácidos grasos que han presentado efecto benéfico en la salud humana. La movilización de reservas de grasa podría explicar el comportamiento diferente de la concentración de ácidos grasos entre los días de recolección de muestras.
Objective. To evaluate the effect of kikuyu offer and stage of lactation on fatty acids profile on milk fat of grazing dairy bovines. Materials and methods. Eighteen Holstein cows with average weight of 585±10 Kg in two to four calvings on first and second lactation stages. Cows were divided in three groups and assigned randomly to one of three treatments (pasture allowances of 2.6, 3.3 or 4.0 KgDM/100 Kg LW). Milk fatty acid profiles were determined on days 14 and 21 of the experimental period. Results. Fatty acids C6:0, C16:0, C18:1cis9, C18:3 remained constant between different forage allowances and lactation stage were used. On the treatments of highest allowance, there was an increase between days 14 and 21 of C10:0 andC12:0 acids while C18:1t11,C18:2c9c12, C18:2c9,t11, and polyunsaturated fatty acids decreased their concentration. The lowest allowance had a different behavior. A higher concentration of ALC was observed in animals of second stage compared to first stage of lactation. Conclusions. It was not possible to conclude on the effects of forage allowance on the fatty acid profile of milk, due to variations between sampling dates. It is possible that mobilization of fat storage can explain the different behavior of fatty acid concentrations between sampling days.
Assuntos
Leite , Ácidos Graxos , Ácidos Linoleicos ConjugadosRESUMO
Objetivou-se avaliar a composição química e o perfil de ácidos graxos do músculo Longissimus de bovinos inteiros de diferentes grupos genéticos terminados em confinamento. Foram utilizados 40 animais, com idade média de 22 meses, oriundos de quatro grupos genéticos: NGR (» Nelore vs. » Guzerá vs. ½ Red Angus); NSM (» Nelore vs. » Simental vs. ½ Marchigiana); NRL (» Nelore vs. » Red Angus vs. ½ Limousin) e NMM (» Nelore vs. ¾ Marchigiana). Após o abate e resfriamento da carcaça, foram retiradas amostras do músculo Longissimus entre a 12ª e 13ª costelas. Não houve efeito (p > 0,05) do grupo genético sobre as percentagens de umidade (74,0%), cinzas (1,0%), proteína bruta (19,0%) e lipídeos totais (2,0%) do músculo Longissimus. O grupo NMM apresentou menor (p 0,05) entre os grupos genéticos. A razão AGI/AGS (0,2) não diferiu. Os grupos genéticos NMM e NGR apresentaram, respectivamente, maior (8,5%) e menor (5,6%) percentagem de ácidos graxos n-6 e maior (5,5) e menor (4,0) razão n-6 n-3-1..
This work was undertaken to study the physical-chemical composition and fatty acid profile in the Longissimus muscle of young bulls from different genetic groups finished in feedlot. Forty animals were used, with average age of 22 months, from four genetic groups: NGR (» Nelore vs. » Guzerá vs. ½ Red Angus); NSM (» Nelore vs. » Simental vs. ½ Marchigiana); NRL (» Nelore vs. » Red Angus vs. ½ Limousin) and NMM (» Nelore vs. ¾ Marchigiana). After slaughter and carcass chilling, Longissimus muscle samples were collected between the 12th and 13th ribs. There was no genetic group effect (p > 0.05) on muscle moisture (74.0%), ash (1.0%), crude protein (19.0%) and total lipids (2.0%). The NMM group presented the lowest (p 0.05) among the genetic groups. The AGS/AGI ratio (0.2) was similar. The NMM and NGR groups presented, respectively, the highest (8.5%) and the lowest (5.6%) ratios of n-6 fatty acids and the highest (5.5) and the lowest (4.0) n-6 n-3-1 ratio.
Assuntos
Animais , Bovinos , Bovinos/fisiologia , Músculos/fisiologia , Músculos/química , Dorso , Ácidos GraxosRESUMO
Objetivou-se avaliar a composição química e o perfil de ácidos graxos do músculo Longissimus de bovinos inteiros de diferentes grupos genéticos terminados em confinamento. Foram utilizados 40 animais, com idade média de 22 meses, oriundos de quatro grupos genéticos: NGR (» Nelore vs. » Guzerá vs. ½ Red Angus); NSM (» Nelore vs. » Simental vs. ½ Marchigiana); NRL (» Nelore vs. » Red Angus vs. ½ Limousin) e NMM (» Nelore vs. ¾ Marchigiana). Após o abate e resfriamento da carcaça, foram retiradas amostras do músculo Longissimus entre a 12ª e 13ª costelas. Não houve efeito (p > 0,05) do grupo genético sobre as percentagens de umidade (74,0%), cinzas (1,0%), proteína bruta (19,0%) e lipídeos totais (2,0%) do músculo Longissimus. O grupo NMM apresentou menor (p < 0,05) percentagem de C14:0, C14:1, C16:0 e maior de C18:0 e C22:1. As percentagens dos ácidos graxos saturados (46%), monoinsaturados (45%) e poli-insaturados (8%) foram semelhantes (p > 0,05) entre os grupos genéticos. A razão AGI/AGS (0,2) não diferiu. Os grupos genéticos NMM e NGR apresentaram, respectivamente, maior (8,5%) e menor (5,6%) percentagem de ácidos graxos n-6 e maior (5,5) e menor (4,0) razão n-6 n-3-1..(AU)
This work was undertaken to study the physical-chemical composition and fatty acid profile in the Longissimus muscle of young bulls from different genetic groups finished in feedlot. Forty animals were used, with average age of 22 months, from four genetic groups: NGR (» Nelore vs. » Guzerá vs. ½ Red Angus); NSM (» Nelore vs. » Simental vs. ½ Marchigiana); NRL (» Nelore vs. » Red Angus vs. ½ Limousin) and NMM (» Nelore vs. ¾ Marchigiana). After slaughter and carcass chilling, Longissimus muscle samples were collected between the 12th and 13th ribs. There was no genetic group effect (p > 0.05) on muscle moisture (74.0%), ash (1.0%), crude protein (19.0%) and total lipids (2.0%). The NMM group presented the lowest (p < 0.05) ratio of C14:0, C14:1, C16:0 and the highest ratio of C18:0 and C22:1. The saturated fatty acid ratio (46.0%), monounsaturated fatty acid ratio (45.0%) and polyunsaturated fatty acid ratio (8%) were similar (p > 0.05) among the genetic groups. The AGS/AGI ratio (0.2) was similar. The NMM and NGR groups presented, respectively, the highest (8.5%) and the lowest (5.6%) ratios of n-6 fatty acids and the highest (5.5) and the lowest (4.0) n-6 n-3-1 ratio. (AU)