Resumen de La estabilidad oxidativa de la carne de lechazo se incrementa a lo largo de su almacenamiento al incorporar orujo de uva en la ración de las ovejas

Cristina Guerra Rivas, C. Vieira Lista, B. Gallardo Perez, Ángel Ruiz Mantecón, María Paz Lavín González, María Teresa Manso Alonso

• Forty-eight Churra ewes were used to study the effects of supplementing diets with 500 mg k-1 of vitamin E, 5% and 10 % of grape pomace on meat TBARS concentration and colour parameters during storage under retail display conditions. Lipid oxidation were numerically lower along all storage and significantly (P < 0.05) lower from day 10 of storage in meat from animals belonging VIT-E and grape pomace groups than CTRL animals.