Please use this identifier to cite or link to this item:
http://hdl.handle.net/10553/123372
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Isabel Moreno Indias | en_US |
dc.contributor.author | Davinia Sánchez Macías | en_US |
dc.contributor.author | Josué Martínez de la Puente | en_US |
dc.contributor.author | Morales De La Nuez, Antonio José | en_US |
dc.contributor.author | Hernández Castellano, Lorenzo Enrique | en_US |
dc.contributor.author | Castro Navarro, Noemí | en_US |
dc.contributor.author | Argüello Henríquez, Anastasio | en_US |
dc.date.accessioned | 2023-06-09T06:12:54Z | - |
dc.date.available | 2023-06-09T06:12:54Z | - |
dc.date.issued | 2012 | en_US |
dc.identifier.uri | http://hdl.handle.net/10553/123372 | - |
dc.description.abstract | To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissues. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat. Docosahexaenoic acid (DHA) is one of the critical omega-3 PUFA for the optimal performance of multiple body systems and therefore one of the most used to improve the meat quality. To address this issue, six diets were fed to goat kids: goat’s milk (GM), powdered whole cow’s milk (CM), powdered whole cow’s milk plus DHA (low dose; CM-LD-DHA), milk replacer (MR), milk replacer plus DHA (low dose; MR-LD-DHA), and milk replacer plus DHA (high dose; MR-HD-DHA). A descriptive, semi-trained sensory evaluation and a consumer triangular test were performed to analyze the resulting meat. Generalized Procrustes Analyses (GPA) were used to analyze the descriptive sensory data, while triangular tests were analyzed by consulting tables within the Norma UNE-EN ISO 4120. High doses of omega-3 PUFA produced meat with unusual odours, unpleasant flavours, and low overall appreciation scores. Low doses of DHA maintained a positive sensory perception. However, consumers could not detect a difference between meat derived from animals fed GM, CM, or MR (with or without supplemental n-3 PUFA). In conclusion, the used concentration of DHA is a critical factor in the sensorial quality of the meat products. | en_US |
dc.language | eng | en_US |
dc.publisher | International Conference on Goats | en_US |
dc.source | 11th International Conference on Goats | en_US |
dc.subject | 3104 Producción Animal | en_US |
dc.subject | 310406 Nutrición | en_US |
dc.title | The effect of diet and DHA addition on the sensory quality of goat kid meat | en_US |
dc.type | info:eu-repo/semantics/lecture | en_US |
dc.type | Lecture | en_US |
dc.relation.conference | 11th International Conference on Goats | en_US |
dc.description.lastpage | 265 | en_US |
dc.description.firstpage | 265 | en_US |
dc.investigacion | Ciencias de la Salud | en_US |
dc.type2 | Ponencia | en_US |
dc.description.numberofpages | 1 | en_US |
dc.utils.revision | Sí | en_US |
dc.date.coverdate | Septiembre 2012 | en_US |
dc.identifier.ulpgc | Sí | en_US |
dc.contributor.buulpgc | BU-VET | en_US |
item.fulltext | Con texto completo | - |
item.grantfulltext | open | - |
crisitem.author.dept | GIR IUSA-ONEHEALTH 4. Producción y Biotecnología Animal | - |
crisitem.author.dept | IU de Sanidad Animal y Seguridad Alimentaria | - |
crisitem.author.dept | Departamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos | - |
crisitem.author.dept | GIR IUSA-ONEHEALTH 4. Producción y Biotecnología Animal | - |
crisitem.author.dept | IU de Sanidad Animal y Seguridad Alimentaria | - |
crisitem.author.dept | Departamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos | - |
crisitem.author.dept | GIR IUSA-ONEHEALTH 4. Producción y Biotecnología Animal | - |
crisitem.author.dept | IU de Sanidad Animal y Seguridad Alimentaria | - |
crisitem.author.dept | Departamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos | - |
crisitem.author.dept | GIR IUSA-ONEHEALTH 4. Producción y Biotecnología Animal | - |
crisitem.author.dept | IU de Sanidad Animal y Seguridad Alimentaria | - |
crisitem.author.dept | Departamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos | - |
crisitem.author.orcid | 0000-0002-0184-2037 | - |
crisitem.author.orcid | 0000-0003-2729-0434 | - |
crisitem.author.orcid | 0000-0002-3026-2031 | - |
crisitem.author.orcid | 0000-0002-4426-0678 | - |
crisitem.author.parentorg | IU de Sanidad Animal y Seguridad Alimentaria | - |
crisitem.author.parentorg | IU de Sanidad Animal y Seguridad Alimentaria | - |
crisitem.author.parentorg | IU de Sanidad Animal y Seguridad Alimentaria | - |
crisitem.author.parentorg | IU de Sanidad Animal y Seguridad Alimentaria | - |
crisitem.author.fullName | Morales De La Nuez, Antonio José | - |
crisitem.author.fullName | Hernández Castellano, Lorenzo Enrique | - |
crisitem.author.fullName | Castro Navarro, Noemí | - |
crisitem.author.fullName | Argüello Henríquez, Anastasio | - |
crisitem.event.eventsstartdate | 24-09-2012 | - |
crisitem.event.eventsenddate | 27-09-2012 | - |
Appears in Collections: | Ponencias |
Page view(s)
62
checked on Aug 3, 2024
Download(s)
14
checked on Aug 3, 2024
Google ScholarTM
Check
Share
Export metadata
Items in accedaCRIS are protected by copyright, with all rights reserved, unless otherwise indicated.