ESTABILIDAD OXIDATIVA Y PERFÍL DE ÁCIDOS GRASOS EN CARNE DE OVINOS ALIMENTADOS CON ACEITE ESENCIAL DE OREGANO (Carvacrol)

ARRAS ACOSTA, JOSÉ ARTURO (2017) ESTABILIDAD OXIDATIVA Y PERFÍL DE ÁCIDOS GRASOS EN CARNE DE OVINOS ALIMENTADOS CON ACEITE ESENCIAL DE OREGANO (Carvacrol). Maestría thesis, UNIVERSIDAD AUTONOMA DE CHIHUAHUA.

[img]
Vista Previa
Text
Tesis.pdf

Download (2270Kb) | Vista Previa

Resumen

Oregano essential oils can be an alternative in the current search for natural preservers for food. The objective of the present investigation was to evaluate the oxidative stability of sheep meat supplemented with different doses of oregano oil, as well as its impact on color, texture and fatty acid profile. Twenty Longíssimus dorsis muscles from sheep (7 months of age approx.) Were randomly assigned to five treatments with different levels of oregano / 60 d essential oils: Negative Control (OR) = Basal diet; Rumensin = Basal Diet + Rumensin (RUM), Low Oil (OB) = Basal diet + 0.2 g / kg; Average Oil (OM) = Basal diet + 0.3g / kg; High Oil (OA) = Basal diet + 0.4 g / kg. Quality characteristics such as: texture, shelf color, amount of MDA and fatty acid profile were evaluated. There was a difference between treatments in shear force (P = 0.029). The OM treatment showed lower strength (12.51 ± 1.13 kg / cm3) with respect to the other treatments. Cutoffs of 2 cm thickness were stored individually in modified atmosphere (75% oxygen and 25% CO2) at a temperature of 4 ° C ± 1 for 7 d to evaluate their color. The OM treatment had higher color values, mainly in the coordinate a * (P <0.001), with respect to the NOC, OB and RUM. The OM treatment also showed the highest concentrations in most of the fatty acids of importance as; C16: 1n7 (9.51 ± 1.27), C18: 1n9 (472.97 ± 56.18), C18: 1n6 (30.18 ± 3.53), C20: 1n9 (7.88 ± 0.68) and C18: 2n6 (27.10 ± 2.94). Despite having shown an effect on the above variables, OM had no significant effect (P> 0.5) on the formation of MDA. The OA treatment presented slightly higher values (11.50 ± 1.24 mg MDA / kg) and the RUM treatment with minors (7.93 ± 1.24 mg MDA / kg). It is concluded that under the conditions of the present study, supplementation of OM in the sheep diet offered advantages on color, texture and fatty acid profile of L. dorsis muscle.

Tipo de Documento: Tesis (Maestría)
Clasificación temática: S Agriculture > SF Animal culture
Usuario Remitente: Admin Administrador del Respositorio
Depositado: 11 Abr 2018 16:44
Ultima Modificación: 11 Abr 2018 16:44
URI: http://repositorio.uach.mx/id/eprint/154

Actions (login required)

Ver Objeto Ver Objeto

Universidad Autonoma de Chihuahua