Efecto de la suplementación en la dieta con extracto de vino tinto o con vitamina e en la calidad microbiológica y sensorial de carne de cordero enriquecida en ácidos grasos omega 3

• I. Muiño ^[2] ; E. Apeleo ^[1] ; C. Pérez Santaescolástica ^[1] ; O. López ^[2] ; A. Rivas Cañedo ^[2] ; S. Lauzurica ^[1] ; J. De la Fuente ^[1] ; C. Pérez ^[1] ; V. Cañeque ^[2] ; M.T. Díaz ^[2]
  1. [1] Universidad Complutense de Madrid

     Universidad Complutense de Madrid

     Madrid, España

     
  2. [2] INIA
• 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. 676-678
• Idioma: español
• Títulos paralelos:
  • Effect of dietary supplementation with either, red wine extract or vitamin e, in combination with omega 3 sources on microbiological and sensory quality of lamb meat
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • The effect of dietary supplementation with 900 ppm of red wine extract (EVT group), 300 ppm of tocopheryl acetate (VE group) or without antioxidant supplementation (C group) in combination with omega 3 sources (6% extruded linseed and 1% fish oil) on the lamb meat quality during the storage period (PC) (6 and 12 days) in MAP (70% O2/30% CO2) was studied. The dietary supplementation did not affect the productive performance of the animals. The -tocopherol content on meat was affected by dietary supplementation (p<0.001) being greater in the VE group. The total poliphenolic content was not affect by dietary supplementation. The bacterial load was not affected by dietary supplementation or storage period. There was an interaction between dietary supplementation and storage period (p<0.001) for odour and flavour scores. The meat from VE showed higher lamb odour and flavour and lower rancid and fish odour and flavour than meat from EVT and C groups over storage period.