Efecto de la adición de ácido carnósico a la dieta de corderos lechales sobre la estabilidad oxidativa de la carne

  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: 682-684

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

Tipo: Aportación congreso

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Resumen

Assaf suckling lambs (32) fed milk replacer (MR) ad libitum were 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 oxidation stability. The animals were slaughtered at reached intended body weight and gluteus medius muscles were extracted for thiobarbituric acid reactive substances (TBARs), cholesterol oxidation products or oxysterols (OXs) determination, sliced, packed and kept at 4 ºC for 14 days. Results indicated that the VITE group showed significatly lower levels of malondialdehide (at day 14 of storage) and the 7 hydroxycholesterol production when compared to the CTRL group, showing CARN group intermediate levels.

Fuente de los datos: Dialnet