Effect of carnosic acid included in the diet of sucling lambs on the oxidative stability of meat

3 páginas, 1 tabla, 1 figura.-- Trabajo presentado a las XV Jornadas sobre Producción Animal AIDA (Zaragoza, 14 al 15 de mayo, 2013).Assaf suckling lambs (32) fed milk replacer (MR) ad libitum were supplemented with: no additives (CTRL group n=8), carnosic acid at 0,096 g kg-1 live weight (LW) (CARN group n= 8), or vitamin E at 0.024 g kg-1 LW (VITE group n=8) were used to assess the effect of these antioxidant compounds on oxidation stability. The animals were slaughtered at reached intended body weight and gluteus medius muscles were extracted for thiobarbituric acid reactive substances (TBARs), cholesterol oxidation products or oxysterols (OXs) determination, sliced, packed and kept at 4 ºC for 14 days. Results indicated that the VITE group showed significatly lower levels of malondialdehide (at day 14 of storage) and the 7 - hydroxycholesterol production when compared to the CTRL group, showing CARN group intermediate levels.al Ministerio de Economía y Competitividad y Consejo Superior de Investigaciones Científicas por la financiación aportada (Proyecto 201240E105) y al programa del CSIC Junta para la Ampliación de Estudios por la concesión de la Beca JAEPredoc a Lara Morán.Peer reviewe