Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality
| Autor: | C. Pérez-Santaescolástica, Sara Lauzurica, Jesús de la Fuente, Vicente Cañeque, María Teresa Díaz, E. Apeleo, Ana Rivas-Cañedo, Concepción Pérez, I. Muíño |
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| Jazyk: | angličtina |
| Rok vydání: | 2014 |
| Předmět: |
Male
Meat medicine.medical_treatment Protein Carbonylation Wine Oxidative phosphorylation Protein oxidation Fish Oils Lipid oxidation Fatty Acids Omega-6 Flax Fatty Acids Omega-3 Omega-3 fatty acids medicine Food Quality Animals Humans Vitamin E Food science Sheep Domestic Sensory evaluation Chemistry Plant Extracts Polyphenols Fish oil Animal Feed Polyphenol Taste Dietary Supplements Oxidation-Reduction Food Science |
| Zdroj: | Repositorio de Resultados de Investigación del INIA Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIA INIA: Repositorio de Resultados de Investigación del INIA |
| Popis: | 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 |
| Databáze: | OpenAIRE |
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