Influencia de la suplementación con ácido linoleico conjugado y de la elevación del peso al sacrificio sobre la calidad sensorial de la carne de cabritos criados mediante un lactorreemplazante
- A. Argüello
- S. Banón
- N. Castro
- R. Vila
- J. Capote
- M.D. Garrido
- Fernando Forcada Miranda (coord.)
- Eduardo Angulo Asensio (coord.)
- José Antonio García de Jalón Ciércoles (coord.)
- Marcelo de las Heras Guillamón (coord.)
- Fernando López Gatius (coord.)
- Marianao Domingo Álvarez (coord.)
- Alfonso Abecia Martínez (coord.)
Verlag: Sociedad Española de Ovinotecnia y Caprinotecnia SEOC
Datum der Publikation: 2004
Kongress: Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC). Jornadas (8. 2004. Lleida)
Art: Konferenz-Beitrag
Zusammenfassung
40 Majorera goat kids were allocated in a 2x2 experiment design being dietary CLA addition and liveslaughter weight (LSW) the principal effects. Two control groups were slaughtered at 6 and 10 Kg of LWS anddid not feed CLA supplementation. Two treatment groups were slaughtered at 6 and 10 Kg and were fed withCLA (Grunau Gmbh, Illertissen, Germany; oil containing 60% CLA isomers) at 20 g/Kg of dry matter. Newbornkids were fed colostrum during the first 2 days of life, and after that, milk replacer was fed twice daily untilslaughter. 8 trained judges evaluated 13 sensorial attributes in samples of goat meat: odor and flavor (kid cookedmeat; milk, liver and acid) and texture (toughness, graininess, juiciness, chewiness, residue) using a linear scale1 to 5. No statistical differences were found for dietary CLA inclusion neither LWS on any sensory from meatattributes.