Efecto de la inclusión de residuos de la destilación de romero en el crecimiento, color, características sensoriales y contenido en alfa‑tocoferol de carne de cordero
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Date
2017
Authors
Yagoubi, Y.Hajji, H.
Smeti, S.
Ripoll García, Guillermo
Joy Torrens, Margalida
Mahouachi, M.
Atti, N.
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Abstract
En el área mediterránea, la escasa disponibilidad de forraje y la inestabilidad de los precios
de los pienso conlleva a la búsqueda de alimentos alternativos para la alimentacion de
pequeños rumiantes. El uso de los residuos de la destilación de plantas aromáticas como
una alternativa es atractivo pero no hay muchos estudios. Su uso para alimentar animales
puede mejorar los el sabor de la carne al incrementar su estabilidad oxidativa, dada su
riqueza en componentes bioactivos. Los antioxidantes sintéticos son usados ampliamente
para retrasar el deterioro de la carne, pero los consumidores buscan carne más segura y
saludable producida de manera natural (Troy y Kerry, 2010). Asi, el uso de materias primas
ricas en antioxidantes naturales está recibiendo cada vez más atención. Por esto, el objetivo
de este estudio se centra en el uso de residuos de la destilación de romero (RR) en la dieta
y su efecto en el crecimiento de los corderos, el color, las características sensoriales y el
contenido en alfa-tocoferol de la carne de estos corderos.
Twenty one lat-tail male Barbarine lambs (23. 7 ± 4.4 kg, 10 months old) were used to study the effects al substitution al oat-hay by rosemary distillation residues (RR) as pellets with two difieren! RR proportions on growth, meat color, sensory properties and alpha-tocopherol canten!. Animals were assigned to one ol three treatments (control, RR60 and RR87). The control group (C) was offered 600 g al oat hay, RR87 and RR60 received 600g ol pellets containing 87 and 60% al RR, respectively. All animals were supplemented by 600 g al commercial concentrate. Alter 77 days of fattening, lambs were slaughtered to study the meat quality parameters. Final body weight was similar far all groups. However, the average daily gain (ADG) were higher far RR60 and RR87 compared to C. Color variables and the sensory quality were similar among groups. Both RR diets resulted in higher atocopherol canten!. As conclusion, rosemary residues regimens resulted in higher ADG and increased the vitamin E content. However, the sensory properties and color parameters were unaffected. The greater contents al alla-tocopherol observed in meat, could have a positive effect ol meat sell-life, what should be studied.
Twenty one lat-tail male Barbarine lambs (23. 7 ± 4.4 kg, 10 months old) were used to study the effects al substitution al oat-hay by rosemary distillation residues (RR) as pellets with two difieren! RR proportions on growth, meat color, sensory properties and alpha-tocopherol canten!. Animals were assigned to one ol three treatments (control, RR60 and RR87). The control group (C) was offered 600 g al oat hay, RR87 and RR60 received 600g ol pellets containing 87 and 60% al RR, respectively. All animals were supplemented by 600 g al commercial concentrate. Alter 77 days of fattening, lambs were slaughtered to study the meat quality parameters. Final body weight was similar far all groups. However, the average daily gain (ADG) were higher far RR60 and RR87 compared to C. Color variables and the sensory quality were similar among groups. Both RR diets resulted in higher atocopherol canten!. As conclusion, rosemary residues regimens resulted in higher ADG and increased the vitamin E content. However, the sensory properties and color parameters were unaffected. The greater contents al alla-tocopherol observed in meat, could have a positive effect ol meat sell-life, what should be studied.
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Bibliographic citation
XVII Jornadas sobre Producción Animal: Zaragoza, 30 y 31 de mayo de 2017, p. 582-584
AGROVOC subjects
Alimentación de los animalesResiduos
Romero
Ovinos