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dc.creatorAvilés Ramírez, Carmenes
dc.creatorVioque Amor, Montserrates
dc.creatorPolvillo Polo, Olivaes
dc.creatorHorcada Ibáñez, Alberto Luises
dc.creatorGómez Cortés, Pilares
dc.creatorDe la Fuente, Miguel Ángeles
dc.creatorNúñez Sánchez, Nieveses
dc.creatorMartínez Marín, Andrés Luises
dc.date.accessioned2024-06-19T14:48:17Z
dc.date.available2024-06-19T14:48:17Z
dc.date.issued2022-07-23
dc.identifier.citationAvilés Ramírez, C., Vioque Amor, M., Polvillo Polo, O., Horcada Ibáñez, A.L., Gómez Cortés, P., De la Fuente, M.Á.,...,Martínez Marín, A.L. (2022). Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex. Foods, 11, 2193. https://doi.org/10.3390/foods11152193.
dc.identifier.issn2304-8158es
dc.identifier.urihttps://hdl.handle.net/11441/160702
dc.description.abstractDietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. Forty-eight lambs with 42 days of age were divided into three groups: lambs fed a conventional diet without algae meal supplementation (NOALG), lambs with competent reticular groove reflex (RGR) fed the same diet supplemented with 2.5% marine algae meal mixed in the concentrate (ALGCON), and lambs with competent RGR, receiving the same diet and fed with 2.5% marine algae meal in a milk replacer to bypass the rumen (ALGMILK). Lipid and protein oxidation in raw meat was assessed and volatile compounds in grilled meat were determined. The highest and lowest lipid oxidations were observed in the ALGMILK and NOALG groups, respectively. Protein oxidation was unaffected. Out of 56 identified compounds, 12 volatiles significantly increased in both algae groups and 6 of them exclusively in the ALGCON treatment. Algae meal supplementation and its form of administration, either protected or not from rumen degradation, are important factors to consider in lipid oxidation and the aromatic profile of lamb meat.es
dc.formatapplication/pdfes
dc.format.extent11es
dc.language.isoenges
dc.publisherMDPIes
dc.relation.ispartofFoods, 11, 2193.
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectlamb; meat; marine algae; aroma; flavour; volatile organic compoundses
dc.titleInfluence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflexes
dc.typeinfo:eu-repo/semantics/articlees
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Agronomíaes
dc.identifier.doi10.3390/foods11152193es
dc.journaltitleFoodses
dc.publication.issue11es
dc.publication.initialPage2193es

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