Efecto del tiempo de espera en el matadero sobre el bienestar de corderos lechales

In this paper, the effect of lairage before slaughter on the welfare and carcass and meat quality in suckling lambs has been studied. Four lairage times have been evaluated, L0 no-lairage, L3 lairage of 3 h, L6 lairage of 6 h and L12 lairage of 12 h. Blood parameters, cortisol, creatine kinase (CK), lactate dehydrogenase (LDH), total protein and amyloid A protein, weight loss during lairage, carcass quality and meat pH in two longissimus and semitendinosus muscles have been studied. Lambs with a lairage of 12 hours showed higher level of cortisol, total protein and amyloid A protein, besides a greater live weight loss, indicating that had a higher stress response and further dehydration. The meat pH was higher in both muscles in the group L3. The lairage increased animal welfare concerns but not the quality of the meat.En este trabajo se estudia el efecto que el tiempo de espera antes del sacrificio tiene sobre el bienestar y la calidad de la canal y la carne en corderos lechales. Se han estudiado cuatro tiempos de espera, L0 sin periodo de espera, L3 espera de 3 h, L6 espera de 6 h y L12 espera de 12 h. Se han valorado parámetros sanguíneos, cortisol, creatin kinasa (CK), lactato deshidrogenasa (LDH), proteínas totales y proteína amiloide A, así como pérdidas de peso por la espera, calidad de la canal y la evolución del pH de la carne en dos músculos longissimus y semitendinosus. Los corderos que estuvieron esperando 12 h mostraron un mayor nivel de cortisol, proteínas totales y proteína amiloide A, además de tener una mayor pérdida de peso, lo que indica que tuvieron una mayor respuesta de estrés y mayor deshidratación. El pH de la carne fue más alto en los dos músculos para el grupo que estuvo esperando 3 h. El incremento de tiempo de espera afecta al bienestar del animal pero no a la calidad de la carn

Bienestar animal de corderos ternascos durante su espera en matadero

El presente trabajo consistió en valorar la respuesta de estrés al que son sometidos los corderos desde que llegan al matadero hasta su sacrificio en distintas épocas del año, primavera y verano. Se tomaron muestras de sangre durante el sacrificio del animal para la valoración de diferentes parámetros sanguíneos de respuesta de estrés y tras el faenado se valoró la calidad de la canal y de la carne de los corderos. Se encontraron diferencias significativas con mayores valores para los corderos sacrificados en verano en el número de linfocitos, lactato deshidrogenasa (LDH), cortisol y pHs y menores en el número de leucocitos, neutrófilos, relación neutrófilos/linfocitos, volumen corpuscular medio, concentración de glucosa y rendimiento de la canal. Los corderos sacrificados en verano tuvieron más comprometido su nivel de bienestar por el mayor nivel de cortisol y LDH junto con unos pHs más elevados, lo que hace que la calidad de la carne sea inferior a los sacrificados en primavera

Butterfly gyroid nanostructures as a time-frozen glimpse of intracellular membrane development

The formation of the biophotonic gyroid material in butterflywing scales is an exceptional feat of evolutionary engineering of functional nanostructures. It is hypothesized that this nanostructure forms by chitin polymerization inside a convolutedmembrane of corresponding shape in the endoplasmic reticulum. However, this dynamic formation process, including whether membrane folding and chitin expression are simultaneous or sequential processes, cannot yet be elucidated by in vivo imaging. We report an unusual hierarchical ultrastructure in the butterfly Thecla opisena that, as a solid material, allows high-resolution three-dimensional microscopy. Rather than the conventional polycrystalline spacefilling arrangement, a gyroid occurs in isolated facetted crystallites with a pronounced size gradient.When interpreted as a sequence of time-frozen snapshots of the morphogenesis, this arrangement provides insight into the formation mechanisms of the nanoporous gyroid material as well as of the intracellular organelle membrane that acts as the template

Efecto de la adicción de extracto de vino tinto en la conservación de hamburguesas de cordero enriquecidas en ácidos grasos omega-3

Red wine is a great source of polyphenols compounds, which exert a high antioxidant capacity. The effect of red wine extract (EV) on the oxidative stability of lamb patties in terms of metmyoglobin (MetMb) formation, lipid oxidation, protein oxidation, and the stability of docosahexaenoic fatty acid (DHA) was investigated. Ground lamb meat enriched in ω3 fatty acids was divided into four treatments. Three treatments were supplemented with 3 doses of EV being 50 (EV1), 100 (EV2) and 200 (EV3) mg GAE/kg meat and, the last one, without antioxidant supplementation, was kept as control (C). The lamb patties were stored under MAP (70% O2/30% CO2) during 9 days. There was an interaction between treatment (L) and storage period (PC) for MetMb proportion (p<0.001) and DHA content (p<0.01). Groups EV2 and EV3 showed less MetMb proportion and higher DHA content at the end of storage period in comparison to groups EV1 and C. Lipid and protein oxidation was affected by storage period (p<0.001), increasing in all treatments.El vino tinto es una gran fuente de compuestos polifenólicos que presentan una gran capacidad antioxidante. El objetivo de este estudio fue evaluar el efecto de la adición de extracto de vino (EV) en la estabilidad oxidativa de hamburguesas de cordero, estudiando la formación de metamioglobina (MetMb), la oxidación lipídica, la oxidación proteica y el contenido en ácido docosahexaenoico (DHA). Se realizaron 4 lotes de carne picada de cordero, todos enriquecidos en ácidos grasos ω3. A tres lotes se les adicionó EV para obtener una concentración final de 50 (EV1), 100 (EV2) y 200 (EV3) mg GAE/kg de carne y el último lote, sin antioxidantes, se mantuvo como control (C). Las hamburguesas se conservaron en MAP (70% O2/30% CO2) durante 9 días. Se observó una interacción entre el lote (L) y el periodo de conservación (PC) para la proporción de MetMb (p<0,001) y el contenido en DHA (p<0,01). Los lotes EV2 y EV3 presentaron menor proporción de MetMb y mayor contenido en DHA que los lotes EV1 y C. La oxidación lipídica y proteica estuvo afectada por el periodo de conservación (p<0,001) aumentando en todos los tratamientos

Efecto de la suplementación con antioxidantes en la dieta de corderos sobre la calidad de su carne enriquecida en ácidos grasos omega-3

Se ha evaluado el efecto antioxidante de la suplementación en la dieta de corderos con vitamina E o con extracto de uva rico en polifenoles en carne enriquecida en ácidos grasos omega-3 mediante la alimentación y conservada durante 0, 6 y 12 días en atmósfera modificada. Se observó una interacción significativa (p<0.001) entre el tipo de suplementación y el tiempo de conservación para los valores de oxidación lipídica y de proporción de metamioglobina, mostrando la carne suplementada con vitamina E los valores más bajos al final de la conservación. Los niveles de ácidos grasos poliinsaturados descendieron durante la conservación en el grupo control y en el grupo suplementado con extracto de uva, permaneciendo más estables en el grupo suplementado con vitamina E. Se observó una interacción significativa (p<0.001) entre la suplementación y el tiempo de conservación para el porcentaje de ácidos grasos omega- 3, manteniéndose los valores estables durante la conservación en la carne suplementada con vitamina E. La suplementación en la dieta con vitamina E mostró un efecto antioxidante en la carne durante su conservación mayor que el resto de dietas estudiadas

Butterfly gyroid nanostructures as a time-frozen glimpse of intracellular membrane development

The formation of the biophotonic gyroid material in butterfly wing scales is an exceptional feat of evolutionary engineering of functional nanostructures. It is hypothesized that this nanostructure forms by chitin polymerization inside a convoluted membrane of corresponding shape in the endoplasmic reticulum. However, this dynamic formation process, including whether membrane folding and chitin expression are simultaneous or sequential processes, cannot yet be elucidated by in vivo imaging. We report an unusual hierarchical ultrastructure in the butterfly Thecla opisena that, as a solid material, allows high-resolution three-dimensional microscopy. Rather than the conventional polycrystalline space-filling arrangement, a gyroid occurs in isolated facetted crystallites with a pronounced size gradient. When interpreted as a sequence of time-frozen snapshots of the morphogenesis, this arrangement provides insight into the formation mechanisms of the nanoporous gyroid material as well as of the intracellular organelle membrane that acts as the template

Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources

The effect of dietary supplementation with either vitamin E (300ppm) or a red wine extract rich in polyphenols (900ppm) in an omega-3 enriched concentrate on the volatile fraction of lamb meat was assessed. The effect of refrigerated storage (0 and 6days) under high-oxygen atmospheres (70% O 2/30% CO 2) was also studied. Extraction and analysis of the volatile compounds was carried out by headspace solid-phase microextraction (HS-SPME) and GC-MS, respectively. Vitamin E supplementation led to lower levels of lipo-oxidation compounds, such as 2-heptanone and 1-penten-3-ol. The red wine extract was less efficient against lipid oxidation than vitamin E but more efficient than the control (no added antioxidants). The levels of numerous lipid-derived compounds were found to be lower after 6days of storage which could be due to further interactions with protein-related compounds. © 2012 Elsevier Ltd

Effect of dietary supplementation with red wine extract or vitamin E, in combination with linseed and fish oil, on lamb meat quality

Thirty lambs were assigned to the following treatments control diet (C) rich in omega-3 fatty acids; C plus 900ppm red wine extract (RWE), or C plus 300ppm vitamin E (VE). Oxidative stability and sensory properties of chops stored in MAP (70% O2/30% CO2) during 12days were evaluated. Chops from the VE group showed lower lipid oxidation (p<0.001) and protein carbonylation (p<0.05), stable omega-3 fatty acids proportions and overall liking sensory scores (p<0.05). Dietary RWE supplementation did not influence oxidative stability of chops, however levels of C205n-3 were greater (p<0.05) and n-6/n-3 ratio (p<0.01) was lower, relative to controls. © 2014 Elsevier Ltd

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

Spain is the biggest olive oil producer in the world what means that this area is especially affected by olive mill waste pollution. The main system used for extracting olive oil is the continuous two-phase centrifugation system, which generates olive wet cake waste. This wastage has disposal problems due to its phytotoxicity and high moisture content, so strategies for its use and revalorization are needed. One of these strategies is the extraction of bioactive compounds, as is the case of polyphenols present in the waste, which could be used as natural antioxidants in food. This study evaluated the effect of adding an olive waste extract (100, 200 or 400 mg gallic acid equivalents/kg muscle), as a possible natural polyphenol-rich antioxidant on the stability of lamb meat patties enriched with omega-3 fatty acids, and stored in high-oxygen modified atmosphere packs for up to 9 days at 4 °C. Addition of the extract delayed meat discolouration, lipid oxidation (p ≤ 0.001) and protein carbonylation (p ≤ 0.001), and increased loss of thiol groups (p ≤ 0.05) relative to controls. Fish odour (p ≤ 0.01) and flavour (p ≤ 0.05) were lower and odd odour and flavour (p ≤ 0.001) higher in patties with added the extract compared to controls, but the overall liking score was not affected. The addition of the extract resulted in acceptable lamb meat patties (in terms of oxidation) after 6 days of storage, while patties without extract did not. The results pointed out the potential for using olive waste extracts as natural antioxidants in meat products. With this strategy, the olive oil industry would encourage to follow an eco-friendlier olive oil production chain obtaining marketable products from the wastes generated. At the same time, the shelf-life (in terms of oxidation process) of the lamb patties would be increased reducing food wastes at the point-of-sale and at consumer level, which is especially important in a high perishable food such as minced meat products, and reducing the environmental impact that food waste causes along the food supply chain. © 2016 Elsevier Lt

Nano- and Mesoscale Structures of Amorphous Calcium Carbonate Indicate Nanoscale Assembly Processes

Here, we approach the issue of ACC ultrastructure by applying a method for determining atomically resolved structures of amorphous materials using Monte Carlo simulations constrained by both X-ray and neutron scattering data. This structural analysis approach allows us to develop a detailed model for ACC at the atomic level. Our findings reveal that synthetic ACC, rapidly precipitated at high pH, consists of two-nanometer sized units containing a high degree of near range order similar to partially disordered nano-crystals. Small-angle scattering analyses show a multi-scale hierarchical organisation of the structure, supportive of a multi-step colloid self-assembly process. Computer simulations and high-resolution transmission electron microscopy show that the mesostructure of ACC resembles that of a glassy gel with crystalline material in domains. Our findings support the formation of ACC by a nanoparticle aggregation process that likely starts from prenucleation clusters in solution.</div