Breast cancer molecular subtypes, based on expression of estrogen, progesterone and human epidermal growth factor 2 receptors, alter prognosis and treatment options. α-linolenic acid (ALA) is a complementary therapy, however its effectiveness across breast cancer types and estrogen environments is unclear. This research determined the effect of ALA on growth, apoptosis, fatty acid profile, and gene changes in four breast cancer cell lines with varying receptor expression with or without (±) estradiol (E2). ALA (50-200uM) ± E2 reduced growth in all cell lines. 75μM ALA +E2 increased phospholipid % ALA in all cell lines and induced apoptosis in cell lines lacking the three receptors. Cellular % ALA was positively associated with apoptosis and inversely associated with cell growth. ALA altered expression of cell cycle, apoptosis and signal transduction genes. In conclusion, ALA incorporates into breast cancer cells, reduces growth and induces apoptosis regardless of receptor status or E2 level.

Two experiments were carried out to evaluate the effects of Pearl Millet in combination with different levels of flaxseed and natural pigment (Oro Glo 15RTM) on quantity of n-3 fatty acids in eggs, laying performance and yolk pigmentation. In the first experiment, six different diet treatments were used for six weeks, with 24 hens per treatment (three birds per cage, eight cage replicates). Control diet was a corn-soybean meal diet, and diets containing 0, 2, 4, 8 or 12% ground flaxseed in which all the corn was replaced by pearl millet. In the second experiment, the diet treatments consisted of pearl millet and three inclusion levels of ground flaxseed (4%, 6% and 8%) and two levels (0.1% and 0.2%) of natural pigment in a factorial arrangement. The experiment lasted for twelve weeks, with 18 hens per treatment (three birds per cage, six cage replicates). In each of the experiments, all the diets were formulated to be isocaloric and isonitrogenous and to meet or exceed NRC requirements. Body weight of the birds and feed consumption were recorded at weekly (first experiment) and biweekly (second experiment) intervals. Number of eggs and egg mass produced were measured and recorded on a daily basis. At the end of each of the experiments, all the hens were euthanized to determine liver integrity. In both of the experiments, flock performance parameters were not different among treatments. In regard to egg traits, in the second experiment after 8 week of the start of the experiment, birds fed with diets containing 8% flaxseed produced significantly ( P < 0.05) smaller eggs compared to hens fed 4% flaxseed. Yolk pigmentation was lower (P < 0.05) for the eggs produced by hens fed diets containing pearl millet compared with those produced by feeding corn-based diet. However, 0.1% or 0.2% inclusion of the pigment both proved to be suitable to restore yolk pigmentation to marketable levels. No difference was observed among diets in regard to liver haemorrhage. Evaluation of FA profiles indicated that birds fed a diet containing PM as the sole grain source, and low levels of flaxseed (6%) can produce eggs with more than 350 mg/egg of n-3 FA, which is the lower standard to market eggs as "n-3 FA enriched". / Keywords: laying hens, pearl millet, flaxseed, natural pigment, flock performance, eggs, liver haemorrhage.

Incorporation of full-fat flaxseed, and to a lesser extent, canola seed in diets to produce n-3-enriched products has attracted interest in the poultry industry. However, high amounts of nonstarch polysaccharides (NSP) in oilseeds compromise their nutritive value. The objectives of the current research were to develop enzyme supplements effective in cell wall depolymerization and viscosity reduction, particularly in flaxseed; to evaluate the effects of enzyme addition and feed processing on oil utilization and egg n-3 fatty acid deposition in broiler chickens and laying hens fed oilseed-containing diets; to characterize the NSP hydrolysis products and to investigate the effects of diet type and enzyme addition on growth performance and the incidence of necrotic enteritis (NE) in broiler chickens challenged with Clostridium perfringens. Results showed that diets containing high levels of flaxseed reduced egg production and shell quality in laying hens, and impaired final body weight and feed conversion ratio (FCR) in broiler chickens. Reducing flaxseed particle size via grinding did not improve the growth performance of broiler chickens, whereas diet pelleting showed more pronounced and beneficial effects in improving the nutritive value of flaxseed, particularly when intact seeds were used. Multicarbohydrase supplementation resulted in a significant depolymerization of cell wall polysaccharides in soybean, canola and flaxseed meals, which was followed by the production of water-soluble NSP hydrolysis products, and the reduction of flax mucilage viscosity in vitro was also evident. Enzyme addition to flaxseed-containing diets improved FCR of broiler chickens and egg production performance of laying hens, and facilitated egg n-3 fatty acid deposition. The C. perfringens challenge caused intestinal NE lesions and increased the mortality of broiler chickens with the highest NE mortality and intestinal C. perfringens counts observed in those fed flaxseed-containing diets. Enzyme supplementation to diets containing high levels of water-soluble NSP (wheat/barley- or wheat/barley/flaxseed-based) facilitated post-disease compensatory growth in pathogen challenged birds. This was accompanied by a numerical reduction of intestinal C. perfringens by 1.4 log10 cfu/g in birds fed the flaxseed-containing diets. Such findings indicated that enzyme addition may be used as a nutritional strategy to reduce the risk of NE development in broiler chickens.

Food protein-derived peptides have increasingly become important sources of ingredients for the formulation of therapeutic products. The main aim of this work was to study the in vitro and in vivo bioactive properties of structurally diverse group of peptides produced through enzymatic hydrolysis of flaxseed proteins (FP). Hydrolysis of FP with seven proteases followed by fractionation into low-molecular-weight (LMW) cationic fractions yielded multifunctional peptides that inhibited angiotensin converting enzyme (ACE) and renin activities, which are molecular targets for antihypertensive agents. The LMW peptides also exhibited antioxidant properties by scavenging free radicals and inhibiting amine oxidase activity. The peptide fractions showed inhibition of calmodulin-dependent phosphodiesterase, an enzyme that has been implicated in the pathogenesis of several chronic diseases. Moreover, FP hydrolysis with thermolysin and pronase followed by mixing with activated carbon yielded branched-chain amino acids (BCAA)-enriched multifunctional peptide mixture (Fischer ratio of 23.65) with antioxidant properties and in vitro ACE inhibition; Fischer ratio of 20.0 is considered minimum for therapeutic purposes. The BCAA-enriched peptide product can be used in clinical nutrition to treat muscle wasting symptoms associated with hepatic diseases. Furthermore, an arginine-rich peptide mixture (31% arginine versus 11% in the original flaxseed protein) was produced by hydrolysis of FP with trypsin and pronase followed by separation using electrodialysis-ultrafiltration. Arginine plays important physiological roles especially as precursor to vasodilator, nitric oxide. The arginine-rich peptide mixture exhibited in vitro ACE and renin inhibition and led to decreased systolic blood pressure (–17.9 and –11.7 mmHg, respectively at 2 and 4 h) after oral administration to spontaneously hypertensive rats. For the first time in the literature, we showed that arginine peptides have superior physiological effects when compared to the amino acid form of arginine. Lastly, quantitative structure-activity relationship studies using partial least squares (PLS) regression yielded two predictive models for renin-inhibiting dipeptides with z-scales amino acid descriptors. The PLS models indicated that hydrophobic and bulky side chain-containing amino acids contribute to renin inhibition if present at the amino- and carboxyl-terminal of dipeptides, respectively. Based on this study, Ile-Trp was discovered as potent renin-inhibiting dipeptide, and may serve as a useful template for the development of potent antihypertensive peptidomimetics.

The aim of this thesis is to define the contribution of functional foods for human health and formulate an effective introduction procedure of functional foods for the regional food market using marketing mix tools. The practical part is done in cooperation with ALIMPEK al. s r. o. The company is trying to introduce a new product to the customers (bread, which contains modified flax) and present its health benefits. Questionnaire survey confirmed, that the consumers are aware of the impact that food has on human health and are inquiring its specific effects. The source of the information that affects the customers mostly is the internet (unprofessional publications) and etiquette of the product. Consumers are aware that flaxseeds are beneficial to health, but they could not list the specific effects. It was further found that consumers do not know the composition of the bread they buy. Based on the data and information gathered, possible solutions that could lead to increased consumption of selected functional foods were proposed.

MACIEL, Leda Maria Braga. Utilização da farinha de linhaça (Linum usitatissimum L.) no processamento de biscoito tipo "cracker": características físico-químicas, nutricionais e sensoriais. 2006. 114 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2007 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-14T12:42:29Z No. of bitstreams: 1 2006_dis_lmbmaciel.pdf: 804159 bytes, checksum: 2b2647c88c25b89e0143d09c7da2e8e9 (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-14T12:42:42Z (GMT) No. of bitstreams: 1 2006_dis_lmbmaciel.pdf: 804159 bytes, checksum: 2b2647c88c25b89e0143d09c7da2e8e9 (MD5) / Made available in DSpace on 2016-06-14T12:42:42Z (GMT). No. of bitstreams: 1 2006_dis_lmbmaciel.pdf: 804159 bytes, checksum: 2b2647c88c25b89e0143d09c7da2e8e9 (MD5) Previous issue date: 2006 / In the last decade the consumption of flaxseed (Linum usitatissimum L.) is increasing and awaking the interest of many searchers because it contains functional compounds as alphalinolenic acid, lignans and fibers related to its beneficial potential for health. Several studies confirmed the benefits of food enriched with flaxseed in prevention and treatment of several diseases as vascular disease, cancer, diabetes, arthritis, lupus, symptoms of menopause and post menopause, constipation, etc. The purpose of this work was to develop biscuits like cracker, added 10%, 15% and 20% of flaxseed flour (CL10, CL15 and CL20) from the formulation without addition of flaxseed flour (CSL) and evaluate its physical, chemical, instrumental, rheological and sensory characteristics. The flaxseed flour provoked significant changes in rheology of dough, improving the thickness, length and width parameters of crackers. The Tuckey test showed that the humidity of sample CL10 didn’t differ to the level (p<0,5) of crackers CSL, CL15 and CL20, however the CSL cracker differed of CL15 and CL20 crackers. The most meaningful changes in the composition of crackers were verified in lipids and protein content. All crackers with addition of flaxseed flour showed darker than CSL cracker. 96 panelists as for appearance, color, flavor, texture, global acceptance, purchase intent and ideal scale for texture assessed the acceptability of crackers. There was a meaningful difference among the formulations (p<0,5) in all attributes, excepting CSL and CL20 crackers. The results of purchase intent suggested that the consumers had a major interest on acquisition of CL15 crackers. The addition of flaxseed flour provoked significant increases on protein, mineral salts and fibers contents of crackers, transforming them in a product with high content of alimentary fibers. / Na última década o consumo de linhaça (Linum usitatissimum L.) vem aumentando e despertando o interesse de muitos pesquisadores, porque ela contém combinações funcionais como o ácido linolênico (ALA), lignanas e fibras que estão relacionados ao seu potencial benéfico à saúde. Vários estudos comprovaram os benefícios da alimentação suplementada com linhaça na prevenção e tratamento de diversas enfermidades, entre elas: doenças vasculares, câncer, diabetes, artrite, lúpus, sintomas da menopausa e pósmenopausa, constipação, entre outros. Assim o objetivo desse trabalho foi desenvolver biscoitos tipo cracker, adicionados de 10%, 15% e 20% de farinha de linhaça (CL10, CL15 e CL20) a partir de uma formulação sem adição de farinha de linhaça (CSL) e avaliar suas características físicas, químicas, instrumentais, reológicas e sensoriais. A farinha de linhaça provocou mudanças significativas na reologia da massa, melhorando os parâmetros de espessura, comprimento e largura dos biscoitos. O teste de Tuckey mostrou que a umidade da amostra CL10 não diferiu ao nível de 5% de significância dos biscoitos CSL, CL15 e CL20, entretanto o CSL diferiu (p<0,05) da CL15 e CL20. As modificações mais significativas na composição dos biscoitos foram verificadas nos teores de lipídios e proteínas. Todos os crackers com adição de farinha de linhaça apresentaram-se mais escuros que o CSL. A aceitabilidade dos crackers foi avaliada por 96 provadores, quanto à aparência, cor, sabor, textura, aceitação geral, intenção de compra e escala do ideal para dureza. Houve diferença significativa (p<0,05) para todos os atributos, entre as formulações, com exceção das formulações CSL e CL20. Os resultados de intenção de compra sugeriram que os consumidores tiveram maior interesse na aquisição dos crackers com adição de 15% de farinha de linhaça. A adição de farinha de linhaça provocou aumento significativo nos teores de proteínas, sais minerais e fibras, tornando os biscoitos em um produto com alto teor de fibra alimentar.

Made available in DSpace on 2014-06-11T19:32:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-02-15Bitstream added on 2014-06-13T20:03:30Z : No. of bitstreams: 1 aiura_fs_dr_jabo.pdf: 425838 bytes, checksum: b3849e04c44d3f472d981ea17c4412ea (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O objetivo desse trabalho foi avaliar a qualidade dos filés de tilápias do Nilo alimentadas com dietas contendo óleos de soja e de linhaça e extrato de alecrim, e também verificar a ação antioxidante do extrato de alecrim em filés embalados a vácuo. No primeiro experimento, os peixes foram alimentados com dietas contendo óleo de soja, óleo de linhaça e extrato de alecrim, sendo abatidos, filetados, embalados em filme plástico e armazenados a -18ºC por 90 dias. No segundo experimento, filés de tilápia do Nilo provenientes de um cultivo em represa foram imersos em solução de extrato de alecrim nas concentrações de 0, 400, 800 e 1200 ppm, embalados sob ar atmosférico ou a vácuo e armazenados em gelo por 21 dias. Os filés de tilápias alimentadas com dietas contendo o extrato de alecrim apresentaram menores teores de lipídios (1,52%) em relação aos sem extrato (1,77%). A quantidade de ácidos graxos da série n-3 foi maior (6,22%) nos filés de tilápias alimentadas com dietas contendo óleo de linhaça do que o de soja (5,42%). Os valores de pH e BNVT para ambos os experimentos ficaram abaixo dos propostos pela legislação brasileira que estabelece limites de 6,50 e 30 mg/100g músculo, respectivamente. Todos os tratamentos apresentaram diminuição do NNP nos filés durante o armazenamento. Os filés de tilápias que receberam extrato de alecrim na dieta e na imersão apresentaram minimização da oxidação avaliada pelo TBARS. A força de cisalhamento diminuiu de 1,61 a 0,36 kgf e de 0,81 a 0,59 kgf, respectivamente para os filés do primeiro e segundo experimento. A capacidade de retenção de água diminuiu para os filés de tilápias alimentadas com dietas contendo óleo de soja (71,04%) e de linhaça (69,74%) no final do tempo de armazenamento e para os filés embalados a vácuo os valores mantiveram-se estáveis do 7º ao 21º dia... / The objective of this work was to evaluate the quality of Nile tilapia fillets fed with diets contends soy and flaxseed oil and rosemary extract, and also verify antioxidant action of rosemary extract in fillets vacuum packed. In the first experiment, the fish were fed with diets contend soybean oil, flaxseed oil and rosemary extract, being slaughtered, processed, packing in plastic film and stored at -18ºC for 90 days. In the next experiment, fillets were immersed in rosemary extract solution in the concentrations of 0, 400, 800 and 1200 ppm, packed under atmospheric or the vacuum and ice stored for 21 days. Fillets of tilapias fed with diets contend rosemary extract presented lower content of lipids (1.52%) in relation those without extract (1.77%). The amount of n-3 fatty acids was larger (6.22%) found in fillets of tilapias fed with diets contends flaxseed oil of that of soy (5.42%). The values of pH and BNVT for both the experiments were below of recommending for Brazilian legislation that establishes 6.50 e 30 mg/100g muscle, respectively. All the treatments presented reduction of the NNP in fillets during the storage. Fillets of tilapias that received rosemary extract in the diet and the immersion presented minimized of the oxidation evaluated at TBARS. The shear force decrease of 1.61 for 0.36 kgf and of 0.81 for 0.59 kgf, respectively for the fillets of first and second experiment. The liquid holding capacity decrease for fillets of tilapias fed with diet contends soybean oil (71.04%) and flaxseed oil (69.74%) at end of storage time and for fillets packed vacuum the values maintained stable of 7º to 21º day. The luminosity increased in fillets, for both the experiments, during the storage. It was verified bigger losses for cooking in the end of the storage for fillets immersed in solution of rosemary extract and packed under atmospheric air and the vacuum...(Complete abstract, acess undermentioned eletronic adress)

Doctor of Philosophy / Department of Animal Sciences and Industry / J. S. Drouillard / The main goal of this dissertation was to evaluate different methods to protect polyunsaturated fatty acids (PUFA) against biohydrogenation by ruminal microorganisms. The first chapter is a review of literature pertaining to fat and fatty acid metabolism by ruminants and why these fats are relevant in human nutrition. The second chapter discusses effects of supplementing high concentrations of dietary copper to feedlot cattle to assess impact on PUFA profiles in tissues. Two levels of copper (10 or 100 mg/kg) were supplemented to diets with or without flaxseed during the finishing period for beef heifers. Added copper did not affect performance (P > 0.15). Final body weights were similar for cattle fed with or without flaxseed (P > 0.05), but cattle fed diets with flaxseed consumed less feed (P < 0.05), and therefore were more efficient (P < 0.01). Carcass traits were unaffected by treatment. Feeding elevated levels of copper did not appreciably alter proportions of PUFA in plasma, but plasma concentrations of omega-3 fatty acids were greater for heifers fed flaxseed (P < 0.05). Chapter 3 describes the evaluation of 3 novel methods to protect PUFA from microbial biohydrogenation activity within the rumen, including a) coextrusion of flaxseed with molasses; b) mixing with soybean meal followed by induction of a non-enzymatic browning reaction; and c) encapsulation of ground flaxseed within a matrix consisting of dolomitic lime hydrate (L-Flaxseed). The resulting products were evaluated using in vitro methods to estimate resistance to biohydrogenation or in 12- to 14-d feeding studies in which plasma concentrations of [alpha]-linolenic acid (ALA) were measured. Our processing strategies a) and b) did not improve efficiency of omega-3 fatty acid utilization (P > 0.1). The in situ study of L-flaxseed revealed a 2-fold increase in resistance of ALA to ruminal biohydrogenation, and the concentration in plasma after 14 d on feed was more than 4 times that observed in cattle fed ground flaxseed, suggesting the dolomitic lime hydrate was effective as a protective matrix. Chapter 4 evaluated performance, carcass traits, and meat quality of finishing beef heifers in response to feeding diets containing L-Flaxseed. Animals were blocked by weight, randomly assigned to individual pens, and pens to 6 dietary treatments: Control (high concentrate finishing diet), ground flaxseed fed at 3 or 6% of diet DM, L-Flaxseed fed at 2, 4, or 6%. Concentration of ALA in meat increased linearly in response to the level of flaxseed fed (P < 0.05); Moreover, transfer of dietary ALA to tissues increased by 47% when flaxseed was encapsulated within the dolomitic lime matrix. Cattle that were fed diets with 4 or 6% L-Flaxseed consumed less feed than other treatments (P < 0.05), which adversely affected feedlot performance and carcass traits.

Os consumidores costumam associar os produtos cárneos processados com imagem negativa em função dos teores de gordura saturada, sódio e aditivos químicos que apresentam. Visando oferecer um produto cárneo mais saudável este trabalho teve por objetivo estudar a influência da adição de farinha semente de linhaça dourada (Linum usitatissimum L.) como substituto de gordura suína e da utilização de sal com teor reduzido de sódio nas características físicas, físico-químicas e sensoriais de hambúrgueres de carne bovina. Seis formulações foram desenvolvidas: F1 (Controle: 10,0% de toucinho/0,0% de farinha de semente de linhaça/sal convencional); F2 (10,0% de toucinho/0,0% de farinha de semente de linhaça/sal light); F3 (5,0% de toucinho/5,0% de farinha de semente de linhaça/sal convencional); F4 (5,0%toucinho/5,0% de farinha de semente de linhaça/sal light); F5 (0,0% de toucinho/10,0% de farinha de semente de linhaça/sal convencional) e F6 (0,0 de toucinho/10,0% de farinha de semente de linhaça/sal light). Foram realizadas análises físico-químicas, microbiológicas e sensoriais das diferentes formulações, que foram também submetidas à avaliação das características físicas após cocção. Os resultados demonstraram que a adição de 10,0% de farinha de semente de linhaça dourada em substituição a 100,0% da gordura suína (toucinho) contribuiu para o aumento significativo (p<0,05) do teor de proteínas. As formulações adicionadas de 5,0% de semente de farinha de linhaça em substituição a 50,0% do toucinho apresentaram boas notas para todos os atributos sensoriais avaliados. Houve aumento (p<0,05) dos percentuais de cinzas e de ácido graxo α-linolênico (ômega-3) e redução (p<0,05) dos teores de lipídios totais, valor calórico, gordura no extrato seco e extrato seco total, independente, dos níveis de adição da farinha. A substituição de toucinho por farinha de semente de linhaça contribuiu para o menor encolhimento e melhor rendimento, bem como para maior retenção de umidade e de gordura dos hambúrgueres submetidos à cocção. A utilização de sal light não interferiu (p<0,05) negativamente nas características sensoriais. Os produtos desenvolvidos se encontraram condizentes com os parâmetros microbiológicos preconizados pela legislação. Os resultados sugeriram que a adição de farinha de semente de linhaça dourada como substituto de gordura saturada e a redução de sódio em hambúrgueres de carne bovina se caracterizou alternativa viável do ponto de vista nutricional e sensorial, contribuindo ainda para o maior rendimento do produto após o cozimento. / The consumers associate processed meat products with negative image due to the high level sof saturated fat, sodium and chemical additives which have. Aiming offer healthier meat product this work aimed to study the influence of the addition of golden flaxseed flour (Linum usitatissimum L.) as a substitute for pork fat and use of salt with low level of sodium by replacement with potassium chloride in beef burgers. Six formulations were developed: F1 (control: 10.0% pork fat/0.0% flaxseed flour/conventional salt); F2 (10.0% pork fat/0.0% flaxseed flour/light salt); F3 (5.0% pork fat/5.0% flaxseed flour/conventional salt); F4 (5.0% pork fat/5.0% flaxseed flour/light salt); F5 (0.0% pork fat/10.0% flaxseed flour/conventional salt) and F6 (0,0 pork fat/10.0% flaxseed flour/ light salt). Were carried analyses sensory and microbiological physico-chemical of the formulations different, which were also subjected to evaluation of physical characteristics after cooking. The results showed that adding10.0%of golden flaxseed flour in replacing of100.0% of pork fat contributed to significant increase (p<0.05) in the protein content. The formulations added 5.0% of golden flaxseed flour in replacing of 50.0% of pork fat presented good notes for all sensory attributes evaluated. There was increase (p<0.05) in the percentage of ash and fatty acid α-linolenic (omega-3) and decreased (p<0.05) the levels of total lipids, caloric value, fat in dry matter and total solids, independent of levels of addition of flour. The replacement of fat by flaxseed flour contributed to lower shrinkage and higher yield, moisture retention and fat from burgers subjected to cooking . The use of light salt not affect negatively sensory characteristics. The products developed corresponded with microbiological parameters recommended legislation. The results suggested that the addition of golden flaxseed flour as a substitute for saturated fat and reduced sodium burgers characterized viable alternative in terms nutritional and sensorial, also contributing to higher yield of product after cooking.

O hambúrguer é um alimento bastante apreciado pela população de diversas faixas etárias, sendo as crianças e adolescentes os maiores consumidores, no entanto, os adultos também apresentam hábitos de consumo deste alimento. No intuito de melhorar a qualidade nutricional deste produto cárneo, este estudo adicionou farinha de linhaça em hambúrgueres bovinos em substituição a gordura suína. Assim, o objetivo foi elaborar e avaliar as características físicas, físico-químicas, principais minerais e o perfil lipídico de hambúrgueres bovinos adicionados de farinha de linhaça em substituição a gordura suína nas formas in natura, grelhado e frito. Os resultados das características de cozimento mostraram que os hambúrgueres com maior percentual de farinha de linhaça apresentaram maior capacidade de retenção de umidade e com isso maior rendimento, em ambas as formas de tratamento térmico (fritura e grelhamento) contribuindo para maior maciez e suculência. Os resultados das análises físico-químicas mostraram um aumento no teor de carboidratos em decorrência da adição da farinha de linhaça. As análises dos ácidos graxos dos lipídios totais dos hambúrgueres resultaram em um aumento no teor de ácido alfa-linolênico (18:3n-3), este aumento foi proporcional à quantidade de farinha de linhaça no hambúrguer. Tanto para os hambúrgueres grelhados como para os fritos, os teores de ácido linolênico aumentaram de aproximadamente 0,7% (F1 – 0% farinha de linhaça) a 21% (F5 – 10% de farinha de linhaça), o que contribuiu para redução da relação de ácidos graxos ômega-6 (n-6) para ômega-3 (n-3), tornando os hambúrgueres suplementados com farinha de linhaça um alimento mais adequado em termos nutricionais. Os minerais ferro, potássio, magnésio, sódio e zinco, diminuíram suas quantidades conforme a substituição do toucinho por farinha de linhaça aumentava, o fósforo, por outro lado, aumentou em cerca de 10 vezes para hambúrgueres com toucinho totalmente substituído por farinha de linhaça. A quantidade de malonaldeído encontrado foi maior para os hambúrgueres fritos do que para os grelhados e mais baixo ainda para os hambúrgueres in natura, sendo os valores com maior quantidade de farinha de linhaça os que mais oxidaram. A adição de farinha de linhaça em hambúrgueres como substituintes de gordura saturada (suína) pode ser considerada uma forma de melhorar o potencial nutricional, contribuindo também para melhor saúde do consumidor. / Hamburger is a food very appreciated by people of different ages. Children and adolescents are the main consumers, but adults also have consumed habits this type of the foods. Aiming to improve the nutritional quality of the product, this study added flaxseed meal in beef hamburgers as replacing pork fat. The objective was to develop and evaluate the physical, physicochemical, major minerals and lipid profile of burgers cattle added flaxseed meal replacing pork fat in the form fresh, grilled and fried. The results of the cooking characteristics showed that the burgers with the highest percentage of linseed meal had higher moisture retention capacity and thus higher yield in both forms of heat treatment (frying and grilling) contributing to softness and juiciness. The results of physicochemical analyzes showed an increase in carbohydrate content due to the addition of linseed meal. The analysis of fatty acids of the total lipids of burgers resulted in an increase of the content of linolenic acid (18:3 n-3). Both for grilled burgers and fried for the content of linolenic acid increased from approximately 0.7% (F1 - 0% flaxseed meal) to 21% (F5 - 10% flaxseed meal), which contributed to reducing the ratio of omega-6 (n-6) to omega-3 (n-3), making the burgers supplemented with flaxseed meal one most suitable food in nutritional terms. The content of the minerals iron, potassium, magnesium, sodium and zinc, decreased as the substitution of fat by increasing linseed meal, with the exception of phosphorus that increased by about 10 times for burgers with pork fat totally replaced by linseed meal. The amount of malondialdehyde was greater for fried burgers than for grilling and even lower for raw burgers, and the ones with higher amounts of linseed meal oxidized the most. The addition of linseed meal burgers as substituents in saturated fat (pork) can be considered a way to improve the nutritional potential, and contribute to better health of the consumer.