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Angus steers were grazed on unsupplemented pasture (CNTRL), pasture supplemented with 0.7% BW cracked corn (FLAX-0), FLAX-0 with 0.125% and 0.250% BW of whole flaxseed (FLAX-1 and FLAX-2). Six steers were grazed per treatment for 70 days, with start and finish weights of 458 and 508 kg. At 24 h post slaughter, longissimus thoracis were harvested, and steaks assigned to treatments of postmortem aging time under vacuum (PM; 3, 14 and 56 days) with or [ver mas...]
dc.contributor.authorPouzo, Laura Beatriz
dc.contributor.authorDescalzo, Adriana Maria
dc.contributor.authorZaritzky, Noemi Elisabet
dc.contributor.authorRossetti, Luciana
dc.contributor.authorPavan, Enrique
dc.date.accessioned2018-05-21T12:59:18Z
dc.date.available2018-05-21T12:59:18Z
dc.date.issued2016-01
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.otherhttps://doi.org/10.1016/j.meatsci.2015.07.026
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S030917401530070X
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2431
dc.description.abstractAngus steers were grazed on unsupplemented pasture (CNTRL), pasture supplemented with 0.7% BW cracked corn (FLAX-0), FLAX-0 with 0.125% and 0.250% BW of whole flaxseed (FLAX-1 and FLAX-2). Six steers were grazed per treatment for 70 days, with start and finish weights of 458 and 508 kg. At 24 h post slaughter, longissimus thoracis were harvested, and steaks assigned to treatments of postmortem aging time under vacuum (PM; 3, 14 and 56 days) with or without five days of aerobic exposure (AE). Meat antioxidant status was higher (P < 0.05) when feeding CNTRL and FLAX-1 than FLAX-0 and FLAX-2. Under AE, lipid oxidation was highest for FLAX-2 (P < 0.05), and lowest for FLAX-1. Greatest TBARs and lowest antioxidant capacity and redness values were obtained with AE and the longer PM (P < 0.05). Beef oxidative stability through AE improved by adding a low flaxseed level to supplemented corn grain, but deteriorated by adding a high flaxseed level or by extending PMeng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceMeat science 111 : 1-8. (January 2016)eng
dc.subjectBueyes_AR
dc.subjectBullockseng
dc.subjectPastoreoes_AR
dc.subjectGrazingeng
dc.subjectAlimentacion Complementariaes_AR
dc.subjectSupplementary Feedingeng
dc.subjectMaízes_AR
dc.subjectMaizeeng
dc.subjectLinazaes_AR
dc.subjectLinseedeng
dc.subjectAntioxidanteses_AR
dc.subjectAntioxidantseng
dc.subject.otherNovilloes_AR
dc.subject.otherGrano de Maízes_AR
dc.subject.otherSemilla de Linoes_AR
dc.subject.otherCarne Maduradaes_AR
dc.titleAntioxidant status, lipid and color stability of aged beef from grazing steers supplemented with corn grain and increasing levels of flaxseedeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenInstituto de Tecnología de Alimentos
dc.description.origenEEA Balcarce
dc.description.filFil: Pouzo, Laura Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias; Argentinaes_AR
dc.description.filFil: Descalzo, Adriana Maria. INTA-LABINTEX; Francia.es_AR
dc.description.filFil: Zaritzky, Noemi Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico La Plata. Centro de Investigaciones en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas.Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentinaes_AR
dc.description.filFil: Rossetti, Luciana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.es_AR
dc.description.filFil: Pavan, Enrique. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce; Argentinaes_AR
dc.subtypecientifico


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