Resumen de 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, F. Javier Giráldez García, Javier Mateo Oyagüe, C. Blanco, S. Soto, Sonia Andrés Llorente
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.
