{"id":57541,"date":"2021-06-23T18:13:30","date_gmt":"2021-06-23T18:13:30","guid":{"rendered":"https:\/\/www.zinpro.com\/why-oxidative-stress-matters-for-poultry-meat-quality\/"},"modified":"2023-07-19T13:10:44","modified_gmt":"2023-07-19T18:10:44","slug":"why-oxidative-stress-matters-for-poultry-meat-quality","status":"publish","type":"post","link":"https:\/\/www.zinpro.com\/es_mx\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/","title":{"rendered":"Por qu\u00e9 el estr\u00e9s oxidativo afecta a la calidad de la carne de ave"},"content":{"rendered":"<p>El agua representa aproximadamente 75% del peso de la carne en las aves. Por lo tanto, la capacidad de retener agua en sus m\u00fasculos es muy importante para mantener una buena calidad de la carne y una preocupaci\u00f3n muy seria en la industria av\u00edcola. Unas p\u00e9rdidas por goteo elevadas tambi\u00e9n pueden repercutir negativamente en el aspecto, la textura y el valor nutritivo de la carne, lo que supone un coste econ\u00f3mico para los procesadores de carne y los minoristas. La p\u00e9rdida por goteo y la reducci\u00f3n de la capacidad de retenci\u00f3n de agua de las aves son consecuencias directas del estr\u00e9s oxidativo.&nbsp;&nbsp;<\/p>\n\n\n\n<p>La p\u00e9rdida por goteo y la p\u00e9rdida por cocci\u00f3n en la carne de ave son problemas que afectan a todas las fases de la cadena de suministro de alimentos, desde el productor hasta las instalaciones de procesado, incluso en el supermercado y en casa con el consumidor. La p\u00e9rdida por goteo es el escape de agua de la carne de ave cruda durante el almacenamiento. La p\u00e9rdida por cocci\u00f3n se refiere al agua que se escapa de la carne al cocinarla.&nbsp;&nbsp;<\/p>\n\n\n\n<p>La p\u00e9rdida excesiva de agua muscular puede ser un problema por varias razones, entre ellas:&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Para el cliente, los productos c\u00e1rnicos de ave fresca con alta p\u00e9rdida por goteo ten\u00edan un atractivo visual disminuido y rasgos de palatabilidad inferiores relacionados con la jugosidad y la terneza debido al exceso de purga en los envases.&nbsp;<\/li><li>Mala calidad de la carne y las prote\u00ednas, lo que provoca la insatisfacci\u00f3n de los consumidores&nbsp;&nbsp;<\/li><li>Menor vida \u00fatil en el supermercado, lo que genera m\u00e1s residuos&nbsp;<\/li><li>Menos peso vendible de la carne cruda y precocinada para productores y transformadores&nbsp;<\/li><li>Aumento de los riesgos para la seguridad alimentaria, ya que el l\u00edquido puede albergar el desarrollo de bacterias nocivas.&nbsp;&nbsp;<\/li><\/ul>\n\n\n\n<p>Estos factores pueden reducir los beneficios de quienes venden productos como nuggets, hamburguesas u otros productos av\u00edcolas congelados.&nbsp;<\/p>\n\n\n\n<p>Las mayores p\u00e9rdidas de agua suelen estar relacionadas con un nivel inferior de calidad prote\u00ednica, ya que la capacidad de la carne para retener el agua se ve afectada por el estado de las prote\u00ednas musculares. Hay muchos factores en cada fase del proceso de producci\u00f3n que pueden influir en la calidad de la prote\u00edna. Uno de ellos es el estr\u00e9s oxidativo. En \u00e9pocas de estr\u00e9s, que podr\u00eda estar relacionado con una reducci\u00f3n de la ingesta de pienso, estr\u00e9s t\u00e9rmico, densidad de poblaci\u00f3n, etc., las aves producir\u00e1n radicales libres, lo que desencadena el estr\u00e9s oxidativo. Otros factores que producen estr\u00e9s oxidativo podr\u00edan ser: fuentes de grasa, infecciones, reacciones a vacunas, micotoxinas, altitud elevada y otros. Esto puede causar da\u00f1os en las membranas de las c\u00e9lulas proteicas, afectando a la calidad y funcionalidad de las prote\u00ednas no s\u00f3lo cuando el animal est\u00e1 vivo, sino tambi\u00e9n durante el periodo postmortem. Este da\u00f1o podr\u00eda permitir la salida de agua de la carne durante el procesado, el almacenamiento y la cocci\u00f3n. Puede combatirlo reduciendo el estr\u00e9s oxidativo y neutralizando los radicales libres complementando su programa de nutrici\u00f3n av\u00edcola con antioxidantes, principalmente selenio y vitamina E.&nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Efectos antioxidantes del selenio y la vitamina E<\/strong>&nbsp;<\/h2>\n\n\n\n<p>Las aves, al igual que los seres humanos y otros animales, generan de forma natural sustancias como los radicales libres. El equilibrio entre radicales libres y antioxidantes es necesario para el correcto funcionamiento fisiol\u00f3gico. Si los radicales libres superan la capacidad del organismo para regularlos, se produce estr\u00e9s oxidativo. El animal se protege activando varias l\u00edneas del sistema de defensa antioxidante, que depende de los oligoelementos para funcionar correctamente. En esos momentos, es importante que las aves dispongan de reservas de selenio para eliminar y neutralizar los radicales libres y reducir el estr\u00e9s oxidativo.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Esto subraya la importancia de proporcionar la fuente correcta de oligoelementos en la dieta. Este es especialmente el caso del zinc y el selenio, minerales clave para la respuesta antioxidante no solo durante el crecimiento, sino tambi\u00e9n para mantener la calidad de la carne durante el almacenamiento.&nbsp;<\/p>\n\n\n\n<p>Un reciente estudio de investigaci\u00f3n demostr\u00f3 que las aves estresadas por el calor alimentadas con zinc de Availa<sup>\u00ae<\/sup>&nbsp;Zn presentaban una mayor salud intestinal y un menor estr\u00e9s oxidativo, lo que se traduc\u00eda en un mejor rendimiento de la carne de pechuga y una menor p\u00e9rdida por goteo.&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/essentialfeed.zinpro.com\/2019\/05\/selenium-reduces-oxidative-stress-improves-livestock-and-poultry-production\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>M\u00e1s informaci\u00f3n: El selenio reduce el estr\u00e9s oxidativo en el ganado y las aves de corral<\/em><\/a><em>&nbsp;<\/em>&nbsp;<\/p>\n\n\n\n<p>La vitamina E tambi\u00e9n es fundamental como antioxidante, pero de forma diferente. Es un antioxidante soluble en grasa que rompe cadenas e inhibe la producci\u00f3n y propagaci\u00f3n de radicales libres cuando las grasas se oxidan.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Si se utilizan adecuadamente tanto el selenio como la vitamina E, se observar\u00e1 un efecto sin\u00e9rgico que puede controlar el estr\u00e9s oxidativo y mejorar la calidad de la carne de ave.&nbsp;&nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Crear reservas de selenio; mejorar el rendimiento y la calidad de la carne<\/strong>&nbsp;<\/h2>\n\n\n\n<p>Es importante que las aves tengan reservas de selenio para neutralizar los radicales libres durante los periodos de estr\u00e9s. Para conseguirlo, debe considerar proporcionar la mejor fuente de selenio con la mayor biodisponibilidad. Selenio de Availa<sup>\u00ae<\/sup>&nbsp;El Se se absorbe con gran eficacia, lo que se traduce en mayores reservas corporales de selenio para apoyar las defensas antioxidantes y permitir que siga actuando como antioxidante, incluso despu\u00e9s de que el ave haya ido a la planta de procesado.&nbsp;&nbsp;<\/p>\n\n\n\n<p>Un estudio realizado en una instalaci\u00f3n de pavos en Italia evalu\u00f3 los efectos del uso de Availa Se y vitamina E para aumentar la calidad y el rendimiento de la carne. En general, la combinaci\u00f3n de Availa Se con la tasa de suplementaci\u00f3n de vitamina E dio como resultado:&nbsp;&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Un aumento de 106% en el contenido de selenio de la pechuga de pavo fresca&nbsp;<\/li><li>Reducci\u00f3n de las p\u00e9rdidas por goteo&nbsp;<\/li><li>Reducci\u00f3n de las p\u00e9rdidas por cocci\u00f3n&nbsp;<\/li><li>Aumento de la calidad y el rendimiento de la carne&nbsp;<\/li><\/ul>\n\n\n\n<p>Bas\u00e1ndonos en los resultados obtenidos en este estudio, hemos determinado que tanto los productores de carne fresca como los de carne cocinada obtendr\u00e1n un buen retorno de la inversi\u00f3n al utilizar Availa Se.&nbsp;&nbsp;&nbsp;<\/p>\n\n\n\n<p><strong>Reducir las p\u00e9rdidas por goteo para aumentar los beneficios<\/strong>&nbsp;<\/p>\n\n\n\n<p>Al reducir el estr\u00e9s oxidativo en las aves vivas, se puede influir en la p\u00e9rdida por goteo y por cocci\u00f3n, lo que puede redundar en una mejor calidad de la carne, m\u00e1s carne para vender que cumpla las expectativas del consumidor y mayores beneficios potenciales para toda la cadena alimentaria.&nbsp;&nbsp;<\/p>\n\n\n\n<p><a href=\"https:\/\/www.zinpro.com\/es_mx\/lets-connect\/\" target=\"_blank\" rel=\"noreferrer noopener\">P\u00f3ngase en contacto con su representante de Zinpro<\/a>&nbsp;hoy mismo para hablar de c\u00f3mo formular su programa de nutrici\u00f3n av\u00edcola con Availa Se.&nbsp;&nbsp;&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Water accounts for&nbsp;approximately 75%&nbsp;of the meat&nbsp;weight&nbsp;in birds.&nbsp;Therefore, the ability to retain water in their muscles is very important&nbsp;to&nbsp;maintaining good meat quality and a very serious [&#8230;]<\/p>\n","protected":false},"author":77,"featured_media":57542,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_tec_requires_first_save":true,"_eb_attr":"","_uag_custom_page_level_css":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_tribe_blocks_recurrence_rules":"","_tribe_blocks_recurrence_description":"","_tribe_blocks_recurrence_exclusions":"","_ecp_custom_2":"","footnotes":""},"categories":[2682],"tags":[2704,2713],"species":[942],"class_list":["post-57541","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-meat-carcass-quality","tag-stress"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Why Oxidative Stress Matters for Poultry Meat Quality &#8211; Zinpro\u00ae<\/title>\n<meta name=\"description\" content=\"Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. Learn how reducing oxidative stress with selenium and vitamin E contributes to improving meat quality.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zinpro.com\/es_mx\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Why Oxidative Stress Matters for Poultry Meat Quality &#8211; Zinpro\u00ae\" \/>\n<meta property=\"og:description\" content=\"Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. Learn how reducing oxidative stress with selenium and vitamin E contributes to improving meat quality.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zinpro.com\/es_mx\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/\" \/>\n<meta property=\"og:site_name\" content=\"Zinpro\u00ae\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ZinproCorp\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-06-23T18:13:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-07-19T18:10:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Dr. Cibele Torres\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@wdolezal\" \/>\n<meta name=\"twitter:site\" content=\"@wdolezal\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Dr. Cibele Torres\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/\"},\"author\":{\"name\":\"Dr. Cibele Torres\",\"@id\":\"https:\/\/www.zinpro.com\/#\/schema\/person\/815bd061a932e25dfb35696d08e4c0b9\"},\"headline\":\"Why Oxidative Stress Matters for Poultry Meat Quality\",\"datePublished\":\"2021-06-23T18:13:30+00:00\",\"dateModified\":\"2023-07-19T18:10:44+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/\"},\"wordCount\":1041,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg\",\"keywords\":[\"Meat &amp; Carcass Quality\",\"Stress\"],\"articleSection\":[\"Blog\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/\",\"url\":\"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/\",\"name\":\"Why Oxidative Stress Matters for Poultry Meat Quality &#8211; Zinpro\u00ae\",\"isPartOf\":{\"@id\":\"https:\/\/www.zinpro.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.zinpro.com\/resource-center\/blog\/why-oxidative-stress-matters-for-poultry-meat-quality\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.zinpro.com\/wp-content\/uploads\/2023\/06\/TurkeySteaks-1200x600-1.jpg\",\"datePublished\":\"2021-06-23T18:13:30+00:00\",\"dateModified\":\"2023-07-19T18:10:44+00:00\",\"author\":{\"@id\":\"https:\/\/www.zinpro.com\/#\/schema\/person\/815bd061a932e25dfb35696d08e4c0b9\"},\"description\":\"Reducing drip loss and cooking loss in poultry meat are key to meeting consumer expectations and bringing in higher profits at every stage of the food chain. 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