Effects of vitamin e on colour evolution, lipid oxidation and fatty acid profile in pork

Simple item page
dc.bibliographicCitation.conferencedate20-25/08/2023es_ES
dc.bibliographicCitation.conferencename69th International Congress of Meat Science and Technologyen
dc.bibliographicCitation.conferenceplacePadova (Italia)es_ES
dc.contributor.authorBottegal, Diegoes_ES
dc.contributor.authorLatorre Górriz, María Angeleses_ES
dc.contributor.authorLobón Ascaso, Sandraes_ES
dc.contributor.authorAlvarez Rodríguez, Javieres_ES
dc.date.accessioned2023-08-31T05:50:14Z
dc.date.available2023-08-31T05:50:14Z
dc.date.issued2023es_ES
dc.date.updated2023-08-31T05:42:06Z
dc.description.abstractPolyunsaturated fatty acids (PUFA) enrichment of pork is considered healthy for humans but is also linked to softer fats and pro-oxidant conditions, which can affect shelf-life. Vitamin E (VE) is the most used antioxidant supplement in animal feed, and in the case of pigs, the reference requirements are rather low compared with other species. This work aimed to assess the effects of two doses of VE (30 vs. 300 IU/kg feed) on colour attributes evolution, storage drip losses, lipid oxidation and fatty acid (FA) profile on pork stored up to 15 days under modified atmosphere packaging (MAP).en
dc.description.sponsorshipFinancial support was received from the H2020-EU research and innovation programme (Marie Sklodowska-Curie, N° 801586) and the Technology Transfer Operation of the Rural Development Program of Catalonia 2014–2020 (N° 01.02.01) and the Ministry of Science, Innovation of Spain (N° INIA RTA2017-00008-C02).es_ES
dc.identifier.citationProceedings Of The 69th International Congress Of Meat Science And Technology, 2023, 881-882
dc.identifier.urihttp://hdl.handle.net/10532/6541
dc.language.isoenes_ES
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivs 3.0 Spaines_ES
dc.subject.agrovocVitamina Ees
dc.subject.agrovocCalidad de la carnees
dc.subject.agrovocLípidoses
dc.subject.agrovocCarne de cerdoes
dc.subject.agrovocÁcidos grasosen
dc.titleEffects of vitamin e on colour evolution, lipid oxidation and fatty acid profile in porken
dc.typeconferenceObject*
dc.type.refereedRefereedes_ES
dc.type.specifiedPosteres_ES

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
ICoMST2023_Bottegal.pdf
Size:
626.98 KB
Format:
Adobe Portable Document Format
Download

Collections

Artículos científicos, técnicos y divulgativos