Efecto de la duración y la densidad del transporte de corderos lechales sobre los parámetros sanguíneos y las características de la carne

  1. de la Fuente , J. 1
  2. Sánchez , M. 2
  3. Pérez, C 1
  4. Vieira, C. 2
  5. González de Chávarri , E. 1
  6. García , M.D. 2
  7. Álvarez , I. 3
  8. Díaz , MT 2
  1. 1 UCM
  2. 2 Estación Tecnológica de la Carne, ITACyL
  3. 3 Departamento de Tecnología de los Alimentos, INIA
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Book:
XXXII Jornadas Científicas y XI Jornadas Internacionales de la Sociedad de Ovinotecnia y Caprinotecnia: Mallorca 2007, 19, 20 y 21 de septiembre: producción ovina y caprina
  1. Abecia Martínez, Alfonso (coord.)
  2. Mª Jesús Alcalde Aldea (coord.)
  3. Josep Cifre Llompart (coord.)
  4. Aina Rigo Alemany (coord.)

Publisher: Conselleria d'Agricultura i Pesca ; Govern de les Illes Balears

ISBN: 978-84-690-7763-4

Year of publication: 2007

Pages: 185-188

Congress: Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC). Jornadas (32. 2007. Mallorca)

Type: Conference paper

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Abstract

The effects of two transport times (30 min and 5 hours) and two stocking densities (0.12 m2/lamb y 0.20 m2/lamb) on blood parameters and meat quality of suckling lambs have been studied. Lambs transported for 30 min showed higher plasma concentration of cortisol and LDH than lambs transported for 5 hours. Stocking density affected plasma concentration of glucose (p<0.05), corresponding the lowest values to animal transported at low density (0.20 m2/lamb). Lambs transported at low density (0.20 m2/lamb) had initial pH higher, due the higher energy expenditure. Cooking losses were higher in long transport in non aged meat, but this result was not observed in aged meat. Colour, water holding capacity and texture were not affected by transport time or stocking density.

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