Empleo de semilla extrusionada de lino en la ración de ovejas churras: Efecto sobre la estabilidad oxidativa y el color de la carne de lechazo

• B. Gallardo ^[1] ; C. Vieira ^[2] ; B. Rubio ^[2] ; T. Manso ^[1]
  1. [1] Universidad de Valladolid

     Universidad de Valladolid

     Valladolid, España

     
  2. [2] Estación Tecnológica de la Carne Instituto Tecnológico Agrario Castilla y 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. 667-669
• Idioma: español
• Títulos paralelos:
  • Supplementation of extruded linseed in lactating churra ewe rations: Effects on oxidative stability and color of suckling lamb meat
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • Twenty four Churra ewes and their sucking lambs were used to study the effects of dietary supplementation of ewes with extruded linseed on meat colour and oxidative stability of their suckling lambs. The lambs were fed exclusively by suckling from their respective mothers and slaughtered when they reached 11 kg body weight. Evolution of colour, metamyoglobin content and lipid oxidation (TBARS) was measured in muscle Longissimus dorsi during storage at refrigerated display conditions. No statistical differences were found between treatments (P > 0,05).