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

Abstract

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.