La estabilidad oxidativa de la carne de lechazo se incrementa a lo largo de su almacenamiento al incorporar orujo de uva en la ración de las ovejas
- C. Guerra Rivas 1
- C. Vieira 1
- B. Gallardo 1
- A.R. Mantecón 1
- P. Lavin 1
- T. Manso 1
-
1
Universidad de Valladolid
info
- Javier Álvarez Rodríguez
- Begoña Panea Doblado
- Jorge Hugo Calvo Lacosta
- Mireia Blanco Alibés
- José Alfonso Abecia Martínez
- Daniel Villalba Mata
- María Ángeles Latorre Górriz
Publisher: Asociación Interprofesional para el Desarrollo Agrario
ISBN: 978-84-606-7969-1
Year of publication: 2015
Volume: 2
Pages: 681-683
Congress: Jornadas sobre producción animal (16. 2015. Zaragoza)
Type: Conference paper
Abstract
Forty-eight Churra ewes were used to study the effects of supplementing diets with 500 mg k-1 of vitamin E, 5% and 10 % of grape pomace on meat TBARS concentration and colour parameters during storage under retail display conditions. Lipid oxidation were numerically lower along all storage and significantly (P < 0.05) lower from day 10 of storage in meat from animals belonging VIT-E and grape pomace groups than CTRL animals.