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Efecto de la adición de antioxidantes en la dieta de corderos lechales sobre la producción de compuestos volátiles en carne almacenada cruda y cocinada

Other TitlesEffect of antioxidants included in the diet of sukling lambs on the volatile compounds production in raw or cooked stored meat
AuthorsMorán, Lara ; Giráldez, Francisco Javier ; Mateo, J.; Blanco, Carolina ; Soto, S.; Andrés, Sonia
Issue DateMay-2013
PublisherAsociación Interprofesional para el Desarrollo Agrario
Citation42 Jornadas de Estudio AIDA (XV Jornadas sobre Producción Animal) ITEA, Tomo II : 685-687 (2013)
AbstractAssaf 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.
Description3 páginas, 1 figura.-- Trabajo presentado a las XV Jornadas sobre Producción Animal AIDA (Zaragoza, 14 al 15 de mayo, 2013).
Publisher version (URL)http://www.aida-itea.org/index.php/jornadas/presentacion-jornadas
Appears in Collections:(IGM) Comunicaciones congresos
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