Efecto de la inclusión de semilla de lino y CLA en la dieta sobre la calidad de la carne de vacuno
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Date
2011
Authors
Barahona, M.Campo Arribas, María del Mar
Olleta Castañer, José Luis
Sañudo Astiz, Carlos
Albertí Lasalle, Pere
Ripoll García, Guillermo
Realini, C.E.
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conferenceObjectAbstract
48 Friesian calves were randomly allocated to four feeding batches: control,
whole linseed (10% linseed), CLA (2% protected CLA), and whole linseed + CLA (10%
linseed and 2% protected CLA). Animals were slaughtered at approximately 450 kg live
weight. The inclusion of linseed, protected CLA and both showed lower pH values than the
control at 48 h post mortem. Meat from CLA fed animals showed higher cooking losses than
the other treatments except for linseed. Beef from linseed fed animals was more tender than
the control. Beef aged for 7 and 21 days showed lower cooking loss, maximum load and
shear force compared with 1 day ageing. The effect of ageing was more significant than the
diet on meat quality.
Description
Keywords
Linseed, CLA, Cooking losses, Tenderness
Bibliographic citation
Barahona, M., Campo, M.M., Olleta, J.L., Sañudo, C., Alberti, P., Ripoll, G., Realini, C.E. “Efecto de la inclusión de semilla de lino y CLA en la dieta sobre la calidad de la carne de vacuno”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.583-585. ISBN: 978-84-615-0062-8
Other field subjects
Carne de resAlimentación de los animales
Calidad
Producción y sanidad animal