Publication: Antioxidantes naturales en la dieta de cordero para preservar las características físicas, químicas y sensoriales de su carne enriquecida en ácidos grasos omega 3
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2018-02-06
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Universidad Complutense de Madrid
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Abstract
En el presente estudio, se ha valorado el efecto de la suplementación con un extracto de aceituna rico en polifenoles (hidroxitirosol) y con vitamina E (dl-α-acetato tocoferol) en la dieta de engorde de corderos, cuando está enriquecida en ácidos grasos poliinsaturados (PUFA) omega3 (n3), sobre el crecimiento de los animales, la calidad de la canal y la calidad de la carne durante su conservación. Para ello se han estudiado 5 dietas: Dieta 1 (GC): dieta basal rica en PUFA n3 (6% lino extrusado y 1% de aceite de pescado); Dieta 2 (G150): dieta basal suplementada con 1.500 ppm del extracto de aceituna rico en polifenoles; Dieta 3 (G300): dieta basal suplementada con 3.000 ppm de extracto de aceituna; Dieta 4 (GVE): dieta basal suplementada con 300 ppm de vitamina E, y Dieta 5 (GMIX): dieta basal suplementada con 300 ppm de vitamina E y 1.500 ppm del extracto de aceituna. Los corderos estuvieron consumiendo los piensos experimentales desde un peso vivo inicial de 12,6 kg hasta que alcanzaron un peso de sacrificio de 24,5 kg. Las canales se dividieron en dos medias canales, y los costillares de ambas medias canales se chuletearon en porciones de 2 cm de grosor. Las chuletas de lomo se distribuyeron aleatoriamente a uno de los tres períodos de conservación estudiados: 0, 6 y 12 días. Las chuletas asignadas a los 6 y 12 días de conservación fueron envasadas en atmósfera modificada (MAP) con alta proporción de oxígeno (70/30, O2/CO2) y conservadas en refrigeración a 4 ºC...
In the present study, the effect of dietary supplementation with an olive extract rich in polyphenols (hydroxytyrosol) and with vitamin E (acetate dl-α-tocopherol) in the diet of lambs, when it was enriched with omega3 (n3) polyunsaturated fatty acids (PUFA), on the growth of the animals as well as the carcass and meat quality during storage were evaluated. This has been studied in five different diets: Diet 1 (GC): basal diet rich in n3 PUFA (6% extruded linseed and 1% deodorised fish oil); Diet 2 (G150): basal diet supplemented with 1,500 ppm of olive extract rich in polyphenols; Diet 3 (G300): basal diet supplemented with 3,000 ppm of olive extract; Diet 4 (GVE): basal diet supplemented with 300 ppm of vitamin E, and Diet 5 (GMIX): basal diet supplemented with 300 ppm of vitamin E and 1,500 ppm of olive extract. The lambs fed the experimental diets from an initial live weight of 12.6 kg until they reached a slaughter weight of 24.5 kg. The carcasses were divided into two half-carcasses and the ribs of the two half-carcasses were chopped into slices of 2 cm thickness. The loin chops were randomly distributed to one of the three storage periods: 0, 6 and 12 days. The chops, which were assigned to 6 and 12 days of storage, were packed in modified atmosphere packs (MAP) with a high proportion of oxygen (70/30, O2/CO2) and kept refrigerated at 4 ºC...
In the present study, the effect of dietary supplementation with an olive extract rich in polyphenols (hydroxytyrosol) and with vitamin E (acetate dl-α-tocopherol) in the diet of lambs, when it was enriched with omega3 (n3) polyunsaturated fatty acids (PUFA), on the growth of the animals as well as the carcass and meat quality during storage were evaluated. This has been studied in five different diets: Diet 1 (GC): basal diet rich in n3 PUFA (6% extruded linseed and 1% deodorised fish oil); Diet 2 (G150): basal diet supplemented with 1,500 ppm of olive extract rich in polyphenols; Diet 3 (G300): basal diet supplemented with 3,000 ppm of olive extract; Diet 4 (GVE): basal diet supplemented with 300 ppm of vitamin E, and Diet 5 (GMIX): basal diet supplemented with 300 ppm of vitamin E and 1,500 ppm of olive extract. The lambs fed the experimental diets from an initial live weight of 12.6 kg until they reached a slaughter weight of 24.5 kg. The carcasses were divided into two half-carcasses and the ribs of the two half-carcasses were chopped into slices of 2 cm thickness. The loin chops were randomly distributed to one of the three storage periods: 0, 6 and 12 days. The chops, which were assigned to 6 and 12 days of storage, were packed in modified atmosphere packs (MAP) with a high proportion of oxygen (70/30, O2/CO2) and kept refrigerated at 4 ºC...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Producción Animal, leída el 26-01-2017