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

• L. Morán ^[1] ; F.J. Giraldez ^[1] ; J. Mateo ^[1] ; C. Blanco ^[1] ; S. Soto ^[1] ; S. Andrés ^[1]
  1. [1] CSIC-Universidad de León
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquim Barcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 682-684
• Idioma: español
• Títulos paralelos:
  • Effect of carnosic acid included in the diet of suckling lambs on the oxidative stability of meat
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• 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.