Efecto de la adición de antioxidantes en la dieta de corderos lechales sobre la producción de compuestos volátiles en carne almacenada cruda y cocinada

  1. L. Morán 1
  2. F.J. Giraldez 1
  3. J. Mateo 1
  4. C. Blanco 1
  5. S. Soto 1
  6. S. Andrés 1
  1. 1 CSIC-Universidad de León
Libro:
XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza
  1. Jorge Hugo Calvo Lacosta
  2. Isabel Casasús Pueyo
  3. Margalida Joy Torrens
  4. Javier Álvarez Rodríguez
  5. Luis Varona Aguado
  6. Begoña Panea Doblao
  7. Carlos Calvete Margolles
  8. Joaquim Balcells Teres

Editorial: Asociación Interprofesional para el Desarrollo Agrario

ISBN: 978-84-695-7684-7 978-84-695-7684-7

Año de publicación: 2013

Volumen: 2

Páginas: 685-687

Congreso: Jornadas sobre producción animal (15. 2013. Zaragoza)

Tipo: Aportación congreso

Resumen

Assaf suckling lambs (24) fed milk replacer (MR) ad libitum supplemented with: no additives (CTRL group n=8), carnosic acid at 0.096 g kg-1 live weight (LW) (CARN group n= 8), or vitamin E at 0.024 g kg-1 LW (VITE group n=8) were used to assess the effect of these antioxidant compounds on the production of volatile carbonyl compounds in chill-stored raw or precooked biceps femoralis meat for 7 days. On chill-stored raw meat cooked after 7 days dietary supplementation with vitamin E in MR (0.024 g kg-1 LW) reduces the production of hexanal and 2,3-octanedione, compounds related with undesirable flavour and lipid oxidation in meat. On the other hand, carnosic acid (0.096 g kg-1 (LW)) showed the opposite effect increasing the production of these compounds. Finally the effects of both, vitamin E and carnosic acid compounds, do not appear on precooked meat maybe because the heat treatment eliminates the activity of these compounds.