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Registro completo
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Biblioteca (s) : |
INIA Tacuarembó. |
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Fecha : |
24/01/2017 |
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Actualizado : |
25/01/2017 |
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Autor : |
REALINI, C.; BIANCHI, G.; BENTANCUR, O.; GARIBOTTO, G. |
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Afiliación : |
CAROLINA EVA REALINI CUJÓ. |
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Título : |
Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition,meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn. |
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Fecha de publicación : |
2017 |
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Fuente / Imprenta : |
Meat Science, 2017, 127: 21-29 |
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Idioma : |
Inglés |
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Contenido : |
Cross-bred lambs (n=72) were fed finishing diets using a factorial arrangement of treatments: BASAL DIET (alfalfa pellets or corn), SUPPLEMENT (none, linseed or aromatic spices), TIMEONFEED (41 or 83 days). Carcass and meat quality traits, fatty acid composition, color stability and consumer liking were determined. Feeding alfalfa improved sensory ratings and fatty acid composition of lamb. However, corn or longer alfalfa feeding would be recommended if heavier and fatter carcasses are sought. Consumer liking and fatty acid composition of lamb were improved with addition of spices and linseed, respectively. But additional antioxidant strategies should
be considered to delay meat color deterioration during storage if lambs are fed corn-linseed for 83 days. Although alfalfa basal diet and linseed supplementation improved fatty acid composition, feeding the basal diets for at least 41 days resulted in low n-3 fatty acid concentrations in muscle. |
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Palabras claves : |
N-3. |
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Thesagro : |
ACIDOS GRASOS; CARNE; CORDERO. |
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Asunto categoría : |
L02 Alimentación animal |
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Marc : |
LEADER 01610naa a2200205 a 4500
001 1056552
005 2017-01-25
008 2017 bl uuuu u00u1 u #d
100 1 $aREALINI, C.
245 $aEffect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition,meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn.$h[electronic resource]
260 $c2017
520 $aCross-bred lambs (n=72) were fed finishing diets using a factorial arrangement of treatments: BASAL DIET (alfalfa pellets or corn), SUPPLEMENT (none, linseed or aromatic spices), TIMEONFEED (41 or 83 days). Carcass and meat quality traits, fatty acid composition, color stability and consumer liking were determined. Feeding alfalfa improved sensory ratings and fatty acid composition of lamb. However, corn or longer alfalfa feeding would be recommended if heavier and fatter carcasses are sought. Consumer liking and fatty acid composition of lamb were improved with addition of spices and linseed, respectively. But additional antioxidant strategies should be considered to delay meat color deterioration during storage if lambs are fed corn-linseed for 83 days. Although alfalfa basal diet and linseed supplementation improved fatty acid composition, feeding the basal diets for at least 41 days resulted in low n-3 fatty acid concentrations in muscle.
650 $aACIDOS GRASOS
650 $aCARNE
650 $aCORDERO
653 $aN-3
700 1 $aBIANCHI, G.
700 1 $aBENTANCUR, O.
700 1 $aGARIBOTTO, G.
773 $tMeat Science, 2017, 127: 21-29
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INIA Tacuarembó (TBO) |
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| Registros recuperados : 12 | |
| 5. |  | BIANCHI, G.; GARIBOTTO, G.; BENTANCUR, O.; FORICHI, S.; BALLESTEROS, F.; NAN, F.; FRANCO, J.; FEED, O. Confinamiento de corderos de diferente genotipo y peso vivo: efecto sobre características de la canal y de la carne. Agrociencia, 2006, v. 10, no. 2, p. 15-22| Biblioteca(s): INIA Tacuarembó. |
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| 6. | | FRANCO, J.; BIANCHI, G.; FEED, O.; GARIBOTTO, G.; BALLESTEROS, F.; CARRERE, M.; CHIRUCHI, J. Cuál es el beneficio de utilizar la estimulación eléctrica en canales, sobre la calidad de la carne vacuna? Carnes y alimentos, 2009, v. 10, no. 30, p. 4-10| Biblioteca(s): INIA Tacuarembó. |
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| 7. | | Bianchi, G.; Ballesteros, F.; Lozano, A.; Garibotto, G.; Echenique, A.; Feed, O.; Franco, J.; Bentancur, O. Estudio comparativo (instrumental y sensorial) de diferentes chacinados embutidos elaborados en base a carne vacuna vs trimming ovino Carnes y Alimentos, 2009, v. 10, no. 32, p. 19-24| Biblioteca(s): INIA Tacuarembó. |
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| 9. | | Bianchi, G.; Garibotto, G.; Franco, J.; Nan, F.; Ballesteros, F.; Bentancur, O.; Burjel, J.P.; Collares, J.; Pereira, G. Algunas tecnologías pre y posmortem posibles de mejorar la terneza de la carne de ovino adulto Carnes y alimentos, 2008, v. 9, no. 27, p. 9-15| Biblioteca(s): INIA Tacuarembó. |
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| 10. | | FRANCO, J.; FEED, O.; BIANCHI, G.; GARIBOTTO, G.; BALLESTEROS, F.; NAN, F.; PERCOVICH, M.; PIRIZ, M.; BENTANCUR, O. Parámetros de calidad de carne en cinco músculos de novillos Holando durante la maduración post-mortem. I. Calidad instrumental Agrociencia, 2008, v. 12, no. 1, p. 61-68| Biblioteca(s): INIA Tacuarembó. |
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| 11. | | FRANCO, J.; FEED, O.; BIANCHI, G.; GARIBOTTO, G.; BALLESTEROS, F.; NAN, F.; PERCOVICH, M.; PIRIZ, M.; BENTANCUR, O. Parámetros de calidad de carne en cinco músculos de novillos Holando durante la maduración post-mortem. II. Evolución del color durante su almacenamiento. Agrociencia, 2008, v. 12, no. 1, p. 69-73| Biblioteca(s): INIA Tacuarembó. |
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| 12. | | FRANCO, J.; FEED, O.; BIANCHI, G.; GARIBOTTO, G.; BALLESTEROS, F.; NAN, F.; PERCOVICH, M.; PIRIZ, M.; BENTANCUR, O. Parámetros de calidad de carne en cinco músculos de novillos Holando durante la maduración post-mortem. III. Calidad sensorial. Agrociencia, 2008, v. 12, no. 1, p. 74-79| Biblioteca(s): INIA Tacuarembó. |
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| Registros recuperados : 12 | |
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