Muíño Iria, Apeleo Elizabeth, de la Fuente Jesús, Pérez-Santaescolástica Cristina, Rivas-Cañedo Ana, Pérez Concepción, Díaz María Teresa, Cañeque Vicente, Lauzurica Sara
Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña, km. 7, Madrid 28040, Spain.
Departamento de Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, Avda Puerta de Hierro, s/n, Madrid 28040, Spain.
Meat Sci. 2014 Oct;98(2):116-23. doi: 10.1016/j.meatsci.2014.05.009. Epub 2014 May 22.
Thirty lambs were assigned to the following treatments: control diet (C) rich in omega-3 fatty acids; C plus 900ppm red wine extract (RWE), or C plus 300ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O2/30% CO2) during 12days were evaluated. Chops from the VE group showed lower lipid oxidation (p<0.001) and protein carbonylation (p<0.05), stable omega-3 fatty acids proportions and overall liking sensory scores (p<0.05). Dietary RWE supplementation did not influence oxidative stability of chops, however levels of C20:5n-3 were greater (p<0.05) and n-6/n-3 ratio (p<0.01) was lower, relative to controls.
30只羔羊被分配到以下处理组：富含omega-3脂肪酸的对照日粮（C）；C加900ppm红酒提取物（RWE），或C加300ppm维生素E（VE）。评估了在12天内储存在气调包装（70%氧气/30%二氧化碳）中的排骨的氧化稳定性和感官特性。来自VE组的排骨显示出较低的脂质氧化（p<0.001）和蛋白质羰基化（p<0.05），omega-3脂肪酸比例稳定，总体喜好感官评分（p<0.05）。日粮补充RWE对排骨的氧化稳定性没有影响，然而，相对于对照组，C20:5n-3的水平更高（p<0.05），n-6/n-3比率更低（p<0.01）。
