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2001, Número 1

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Vet Mex 2001; 32 (1)


Causas del color amarillo de la grasa de canales de bovinos finalizados en pastoreo

Mora IO, Shimada MA

Idioma: Español/Inglés
Referencias bibliográficas: 55
Paginas: 63-71
Archivo PDF: 67.47 Kb.


RESUMEN

En México la mayor parte de los bovinos productores de carne son finalizados en pastoreo. Se ha observado que el tejido adiposo de estos animales puede presentar una coloración cuasi amarilla, que provoca su rechazo por parte del consumidor y la consecuente pérdida económica para el productor. El color casi amarillo de la grasa en bovinos se debe a los carotenoides provenientes de su ingesta. En esta revisión se aborda el metabolismo de estos compuestos en los ámbitos digestivo y tisular. Aunque se conocen algunas soluciones prácticas al problema, éstas son económicamente inviables; en este contexto, es necesario estudiar más sobre las causas fisiológicas de la deposición del pigmento con el propósito de encontrar mejores soluciones.


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