RT info:eu-repo/semantics/article
T1 Effects of grape pomace supplementation on the diet of lactating ewes as compared to vitamin E on the meat shelf life of suckling lambs
A1 Vieira Aller, Ceferina
A1 Guerra Rivas, Cristina María
A1 Martínez, B.
A1 Rubio, B.
A1 Manso Alonso, María Teresa
K1 Grape pomace
K1 Antioxidant
K1 Meat shelf life
K1 Modified atmosphere
K1 Microbial quality
K1 3104.07 Ovinos
AB Forty-eight Churra ewes and their suckling lambs were assigned to four dietary treatments: control (CTRL), VIT-E (500 mg kg-1 TMR vitamin E), GP-5 (5% grape pomace) and GP-10 (10% grape pomace). After slaughter (11.5 kg live weight), longissimus muscle of lambs was sliced, packaged under modified atmosphere (80,20%/O 2:CO 2) and stored in retail conditions. At each sampling point (0, 3, 7, 10, 14 days), microbiological, physicochemical and sensory characteristics were analysed. Vitamin E and GP-5 were found to be effective (p < 0.05) at preventing enterobacteria growth as of day 10. After day 10, vitamin E and grape pomace in the ewe's supplementation reduced metmyoglobin (p < 0.05) lipid oxidation (p < 0.05) and sensory spoilage throughout the storage period. An effect of the grape pomace dosage was observed, with the supplementation at 5% being more effective. Therefore, we can conclude that grape pomace was just as effective as vitamin E in preventing spoilage during retail storage.
PB Elsevier
SN 0309-1740
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/69202
UL https://uvadoc.uva.es/handle/10324/69202
LA eng
NO Meat Science, February 2022, Vol.184, 108666
NO Producción Científica
DS UVaDOC
RD 09-nov-2024