Valor protéico, biodisponibilidade de ferro e aspectos toxicológicos de mortadelas formuladas com sangue tratado com monóxido de carbono / Protein nutritive value, iron bioavailability and toxicological aspects of mortadela formulated with blood treated with carbon monoxide

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

Aiming a greater animal blood use for human consumption, the effect of substituting beef for carbon monoxide treated pork blood at levels of 0, 5, 10, 15 and 20% in mortadelas formulation was evaluated in Wistar rats fed mortadela based diets for protein quality, iron bioavailability, protein, fat and iron concentration. Blood serum biochemical parameters, hematological and histological parameters were also evaluated in order to establish the toxicological potential of ingesting meat products formulated with the addition of carbon monoxide treated blood, an information not available in the literature. Mortadelas fat and protein levels were not affected (P>0.05) by blood substitution level while its iron level increased (P<0.05) with increasing blood level of addition. The aminograms showed that all the formulated mortadelas had chemical score above 100% indicating absence of limiting aminoacids. PDCAAS results did not show differences among the various mortadelas. Protein quality was evaluated by biological assays with Wistar rats as Protein Efficiency Ratio (PER), Net Protein Ratio (NPR) and true digestibility. PER, PERR, NPR and NPRR did not differ (P>0.05) from those of casein based control diet. Among the mortadelas those formulated with 15% of beef replacement for blood presented higher (P<0.05) PER, PERR, NPR and NPRR values than the other levels. Casein diet had higher (P<0.05) true digestibility (93.99%) than all the mortadela containing diets. Among the mortadela containing diets an increase in beef replacement lead to a decrease (P<0.05) in digestibility which, even so, was held above 90%. Compared to the casein based diet, the administration of mortadela based diets did not produce (P>0.05) alterations on blood serum levels of albumin, bilirubin, creatinine and triglycerides, glucose and GTP (Glutamic Pyruvic Transaminase). For serum cholesterol levels, casein based diets presented lower (P<0.05) levels only than that of mortadela based diets containing 10% and 20% replacement of beef for blood. As for GOT (Glutamic Oxalacetic Transaminase), casein based diets presented lower (P<0.05) levels than that of mortadela based diets containing 0%, 15% and 20% replacement of beef with blood. Despite statistical evidence of effect of beef replacement level on glucose, creatinine, GTP and GOT levels the values of all of them were within the normal range. Also, blood hemoglobin content of rats consuming mortadela based diets did not differ (P>0.05) from that of rats on casein based diets. There was no effect, as well, of level of beef replacement with blood on rats blood hemoglobin content. Macro and microscopic exams did not evidence anatomicpathological alterations that could be attributed to the CO effect over the analyzed organs and tissues. The assay relating the effect of carboxyhemoglobin ingestion on blood COHb level did not evidence differences (P>0.05) due to levels of beef replacement for CO treated blood in the mortadelas formulations. Increasing blood addition in the formulation lead (P<0.05) to an increase in mortadelas iron content. Even so, considering all the iron repletion levels (6, 12 and 24 mg Fe/kg of diet), iron bioavailability, evaluated through hemoglobin recovery levels in anemic rats, indicated that mortadela based diets had a similar hemoglobin recovery efficiency that was comparable to that of the ferrous sulfate. However, considering only the 24 ppm iron repletion level there was (P<0.05) a tendency of increasing iron bioavailability with increasing substitution of meat for blood in mortadelas formulation. In this repletion level (24 ppm) only mortadela diet formulated with 20% of meat substitution for blood revealed hemoglobin gain similar to that of the control ferrous sulfate diet. In the 14 days of the experiment there was an increase (P<0.05) in blood hemoglobin gain with increasing diet iron content suggesting that a great proportion of the mortadelas iron was absorbed. Even so, none of the iron sources, including ferrous sulfate, was able to restore the normal hemoglobin levels of the rats, even when the diet contained 24 mg Fe/kg of diet. In conclusion, independent of the levels of beef replacement with blood, the mortadelas presented protein of high quality and digestibility as well as iron of good bioavailability. From the parameters evaluated it can be also be concluded that the presence of CO in sausages does not present toxicological hazard, since it did not alter the biochemical indexes, specially the blood COHb level, which is an indication of its safety when used in meat products. So, carbon monoxide treated blood may be used, as a replacement for meat, in meat sausages at levels up to 20%.

ASSUNTO(S)

pork blood monóxido de carbono sangue suíno mortadelas carbon monoxide mortadelas toxicology toxicologia ciencia de alimentos

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