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The aim of this work was to assess the proximate and fatty acid (FA) composition of the edible portion, including fat and muscle, of different commercial cuts in lamb. Ten entire males belonging to the Protected Geographical Indication ‘Ternasco de Aragón’, weaned at about 50 days old and intensively fed with concentrate and cereal straw ad libitum until reaching 80 days old, were used. Seven commercial cuts were assessed: leg, shoulder, neck, shoulder-ribs, loin + rack, breast and flank. The leanest cut, considering the edible composition, was the leg, with a fat content of 11.5%, although not statistically different from the neck, shoulder and shoulder-ribs. The fattest cut was the breast (42%), although it contributed little to the total fat content of the animal representing only 4.5% of the whole carcass weight. Few differences were found in the percentages of FA and were mainly associated with the minor FA, although shoulder-ribs and loin + rack had the highest percentage of stearic acid. However large differences were found in the amount of FA among commercial cuts. 相似文献
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Desirée Gutiérrez-Marín Joaquin Escribano Ricardo Closa-Monasterolo Natalia Ferré Michelle Venables Priya Singh Jonathan C.K. Wells Judit Muñoz-Hernando Marta Zaragoza-Jordana Mariona Gispert-Llauradó Carmen Rubio-Torrents Mireia Alcázar Mercè Núñez-Roig Raquel Monné-Gelonch Albert Feliu Josep Basora Ana M. Alejos Veronica Luque 《Clinical nutrition (Edinburgh, Scotland)》2021,40(3):1102-1107
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《Journal of the Academy of Nutrition and Dietetics》2014,114(11):1791-1799
Stress has been associated with eating patterns in human studies with differences due to the type and duration of stressor, type of food, and individual susceptibility factors. Laboratory and smaller epidemiological studies have reported stress-associated preferences for foods high in sugar and fat; associations have been found more consistently among women and people who are obese. Larger studies are needed to sufficiently test these relationships. The aim of this study was to evaluate associations between self-reported amount of stress and dietary nutrient intakes (percentage energy from fat, carbohydrates, added sugar) and dietary behaviors (number of eating occasions and servings of fruits and vegetables, high-fat snacks, fast-food items, and sweetened drinks) by sex, obesity status, and stress vulnerability. Linear regression was used to estimate associations of perceived stress with eating patterns among 65,235 older adults while adjusting for demographic factors, body mass index, physical activity, alcohol intake, number of comorbidities, and other relevant covariates. Higher perceived stress was associated with greater intake of energy from fat, high-fat snacks, and fast-food items as well as lower intake of energy from carbohydrates (all P for trend ≤0.002). Among those with high perceived stress vulnerability, perceived stress was associated with fewer eating occasions (P for interaction <0.0001). Although associations were small, significant relationships were found for perceived stress arising from everyday experiences among an older, mostly white population. These findings have public health implications and suggest that stress may be important to consider in programs promoting healthy eating. 相似文献
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