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

• L. Morán ^[1] ; F.J. Giraldez ^[1] ; J. Mateo ^[1] ; C. Blanco ^[1] ; S. Soto ^[1] ; S. Andrés ^[1]
  1. [1] CSIC-Universidad de 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. 685-687
• Idioma: español
• Títulos paralelos:
  • Effect of antioxidants included in the diet of suckling lambs on the volatile compounds production in raw or cooked stored meat
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • Assaf 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.