Antioxidantes naturales en la dieta de cordero para preservar las características físicas, químicas y sensoriales de su carne enriquecida en ácidos grasos omega 3

  1. Apeleo Zubiri, Elizabeth del Carmen
Supervised by:
  1. Concepción Pérez Marcos Director
  2. Jesús de la Fuente Vázquez Director
  3. María Teresa Díaz Díaz-Chirón Director

Defence university: Universidad Complutense de Madrid

Fecha de defensa: 26 January 2017

  1. Sara Lauzurica Gómez Chair
  2. Elisabeth González de Chávarri Echaniz Secretary
  3. Ceferina Vieira Aller Committee member
  4. María Teresa Manso Alonso Committee member
  5. Inmaculada Álvarez Acero Committee member
  1. Fisiología

Type: Thesis


In the present study, the effect of dietary supplementation with an olive extract rich in polyphenols (hydroxytyrosol) and with vitamin E (acetate dl-α-tocopherol) in the diet of lambs, when it was enriched with omega3 (n3) polyunsaturated fatty acids (PUFA), on the growth of the animals as well as the carcass and meat quality during storage were evaluated. This has been studied in five different diets: Diet 1 (GC): basal diet rich in n3 PUFA (6% extruded linseed and 1% deodorised fish oil); Diet 2 (G150): basal diet supplemented with 1,500 ppm of olive extract rich in polyphenols; Diet 3 (G300): basal diet supplemented with 3,000 ppm of olive extract; Diet 4 (GVE): basal diet supplemented with 300 ppm of vitamin E, and Diet 5 (GMIX): basal diet supplemented with 300 ppm of vitamin E and 1,500 ppm of olive extract. The lambs fed the experimental diets from an initial live weight of 12.6 kg until they reached a slaughter weight of 24.5 kg. The carcasses were divided into two half-carcasses and the ribs of the two half-carcasses were chopped into slices of 2 cm thickness. The loin chops were randomly distributed to one of the three storage periods: 0, 6 and 12 days. The chops, which were assigned to 6 and 12 days of storage, were packed in modified atmosphere packs (MAP) with a high proportion of oxygen (70/30, O2/CO2) and kept refrigerated at 4 ºC...