Valore nutrizionale di carni di allevamento sarde: Agnellino, capretto e “porcetto”.

Object of this work is to integrate Food Composition Tables about some cuts of meat usually utilized in Sardinia. We have analyzed lean meats and offals of piglet (included the skin), little lamb and kid. We have determinated the following parameters: water content, total lipids and proteins. The percent fatty acid composition was determinated by GLC, the glyceridic structure by TLC, the polyunsaturation/total insaturation ratio by 1H-NMR. The values of saturated / monomisatured / polyunsaturated fatty acids ratio was calculated for nutritional purpose and also the caloric apport; when it was possible, our values have been compared with bibliographical data, they are resulting usually lower. For offals were not available values of comparison.

Scopo di questo lavoro è integrare le Tabelle di composizione degli alimenti per alcuni tagli di carni di uso comune in Sardegna. Sono stati analizzati …….