COMPOSICIÓN NUTRICIONAL DE LA CARNE DE GUANACO DE LA PATAGONIA ARGENTINA / NUTRITIONAL COMPOSITION OF GUANACO MEAT FROM PATAGONIA, ARGENTINA

Introducción: Se considera a la carne de guanaco y sus derivados un producto cárnico consumible (Art. 261, CAA). El objetivo fue evaluar los aspectos nutricionales en cortes de uso comercial (lomo y peceto) de la carne de guanaco (Lama guanicoe guanicoe), del departamento Escalante (Chubut, Argentina) durante los años 2022 y 2023. Materiales y métodos: Se obtuvieron las muestras de 10 ejemplares machos adultos. Se determinó humedad (AOAC 950.46), proteínas (AOAC 928.08), grasas totales (AOAC 960.39), cenizas (AOAC 920.153), carbohidratos (cálculo por diferencia) y colesterol (Wiener lab®). Resultados: La composición centesimal de lomo y peceto, expresada en g/100 g en base húmeda, y el contenido de colesterol, expresado en mg/100 g en base húmeda, para el año 2022, en animales faenados en la estancia La Paulina, fue: humedad 75,1±0,13 y 5,2±0,06; proteínas 22,2±0,23 y 22,3±0,18; grasas totales 0,69±0,01 y 0,68±0,02; cenizas 0,85±0,03 y 0,88±0,04; carbohidratos 1,14 y 0,95; y colesterol 58,9±4,52 y 64,4±4,20, respectivamente. No se observaron diferencias estadísticas entre la composición de ambos cortes (p>0,05). La composición centesimal de lomo y peceto, expresada en g/100 g en base húmeda, y el contenido de colesterol, expresado en mg/100 g en base húmeda, para el año 2023 fue: humedad 76,6±0,14 y 76,7±0,17; proteínas 20,6±0,21 y 20,5±0,25; grasas totales 0,58±0,03 y 0,53±0,03; cenizas 1,07±0,04 y 1,02±0,02; carbohidratos 1,21 y 1,19; y colesterol 43,5±3,17 y 37,8±2,10, respectivamente. Se observó un mayor contenido de grasa en el corte lomo (p<0,05), mientras que no se observaron diferencias estadísticas (p>0,05) para el resto de los nutrientes. Conclusiones: El guanaco es una especie abundante y silvestre, muy atractiva para el consumo humano por sus cualidades nutritivas. Este alimento autóctono representa una opción alimentaria regional, con un potencial posicionamiento en el mercado nacional e internacional como una carne exótica. La carne de guanaco presenta un contenido de proteínas ligeramente mayor, un porcentaje de grasas totales significativamente menor y un nivel de colesterol ligeramente inferior, respecto a otras carnes rojas de consumo habitual

Introduction: Guanaco meat and its derivatives are considered a consumable meat product (Art. 261, CAA). The objective was to evaluate the nutritional aspects of commercially used cuts (loin and round) of guanaco meat (Lama guanicoe guanicoe) from the Escalante department (Chubut, Argentina) during the years 2022 and 2023. Materials and Methods: Samples were obtained from 10 adult male specimens. Moisture (AOAC 950.46), protein (AOAC 928.08), total fat (AOAC 960.39), ash (AOAC 920.153), carbohydrates (calculated by difference), and cholesterol (Wiener lab®) were determined. Results: The proximate composition of loin and round, expressed as g/100 g on a wet weight basis, and the cholesterol content, expressed as mg/100 g on a wet weight basis, for the year 2022, in animals slaughtered at La Paulina ranch, was as follows: moisture 75.1±0.13 and 75.2±0.06; protein 22.2±0.23 and 22.3±0.18; total fat 0.69±0.01 and 0.68±0.02; ash 0.85±0.03 and 0.88±0.04; carbohydrates 1.14 and 0.95; and cholesterol 58.9±4.52 and 64.4±4.20, respectively. No statistical differences were observed between the composition of both cuts (p>0.05). The proximate composition of loin and round, expressed as g/100 g on a wet weight basis, and the cholesterol content, expressed as mg/100 g on a wet weight basis, for the year 2023 was as follows: moisture 76.6±0.14 and 76.7±0.17; protein 20.6±0.21 and 20.5±0.25; total fat 0.58±0.03 and 0.53±0.03; ash 1.07±0.04 and 1.02±0.02; carbohydrates 1.21 and 1.19; and cholesterol 43.5±3.17 and 37.8±2.10, respectively. A higher fat content was observed in the loin cut (p<0.05), while no statistically significant differences were observed (p>0.05) for the rest of the nutrients. Conclusions: The guanaco is an abundant and wild species, highly attractive for human consumption due to its nutritional qualities. This native food represents a regional dietary option, with potential positioning in the national and international markets as an exotic meat. Guanaco meat has a slightly higher protein content, significantly lower total fat percentage, and a slightly lower cholesterol level compared to other commonly consumed red meats

Structural and biochemical characterization and evolutionary relationships of the fatty acid-binding protein 10 (Fabp10) of hake (Merluccius hubbsi).

A fatty acid-binding protein (FABP) from the liver of Argentine hake (Merluccius hubbsi) was isolated and characterized and its expression analyzed. The determination of its partial primary structures (72%) showed that it presents highest identity with Fabp10, commonly termed liver basic-type FABP. The evolutionary tree showed greater relationship between the Fabp10 of hake (Me Fabp10) and the Fabp10 and the Fabp10a of teleost fish. Me Fabp10 had low affinity for palmitic, oleic and palmitoleic acid and high affinity for bilirubin, lysophosphatidylcholine and lysophosphatidylethanolamine, all of them important in the metabolic functions of the liver. Me Fabp10 was able to bind only one cis-parinaric acid molecule and was found to be expressed only in the liver.