PERFIL LIPÍDICO DA BANHA E DE ÓLEOS VEGETAIS

Abstract

Lipids are important sources of energy and perform several essential functions in living organisms. Fatty acids directly influence the nutritional value, physicochemical properties, and stability of oils and fats. Therefore, this study aimed to analyze and compare the fatty acid profiles of different vegetable oils and animal fats, emphasizing their chemical characteristics, classification, and applications in human and animal nutrition. A literature review was conducted on lipids, the chemical structure of fatty acids, and their classification into saturated, monounsaturated, and polyunsaturated fatty acids. In addition, the fatty acid profiles of soybean oil, canola oil, sunflower oil, olive oil, lard, and beef tallow were compared, highlighting the differences in the lipid composition of each source studied. The results showed that vegetable oils contain higher concentrations of unsaturated fatty acids, whereas animal fats have a higher proportion of saturated fatty acids. It is concluded that understanding the fatty acid profile is essential for the appropriate selection of lipid sources, contributing to the improvement of the nutritional quality of foods for human health and enhancing performance in animal production.