Efecto de la adición de antioxidantes en la dieta de corderos lechales sobre la producción de compuestos volátiles en carne almacenada cruda y cocinada
- L. Morán 1
- F.J. Giraldez 1
- J. Mateo 1
- C. Blanco 1
- S. Soto 1
- S. Andrés 1
- 1 CSIC-Universidad de León
- Jorge Hugo Calvo Lacosta
- Isabel Casasús Pueyo
- Margalida Joy Torrens
- Javier Álvarez Rodríguez
- Luis Varona Aguado
- Begoña Panea Doblao
- Carlos Calvete Margolles
- Joaquim Balcells Teres
Argitaletxea: Asociación Interprofesional para el Desarrollo Agrario
ISBN: 978-84-695-7684-7, 978-84-695-7684-7
Argitalpen urtea: 2013
Alea: 2
Orrialdeak: 685-687
Biltzarra: Jornadas sobre producción animal (15. 2013. Zaragoza)
Mota: Biltzar ekarpena
Laburpena
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.