La estabilidad oxidativa de la carne de lechazo se incrementa a lo largo de su almacenamiento al incorporar orujo de uva en la ración de las ovejas

Abstract

Forty-eight Churra ewes were used to study the effects of supplementing diets with 500 mg k-1 of vitamin E, 5% and 10 % of grape pomace on meat TBARS concentration and colour parameters during storage under retail display conditions. Lipid oxidation were numerically lower along all storage and significantly (P < 0.05) lower from day 10 of storage in meat from animals belonging VIT-E and grape pomace groups than CTRL animals.