{"id":36341,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/cholesterol-oxidation-and-parameters-related-to-lipid-oxidation-in-raw-and-cooked-meat-from-broilers-fed-dietary-oils-and-fat-natural-antioxidants-and-prooxidants\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"cholesterol-oxidation-and-parameters-related-to-lipid-oxidation-in-raw-and-cooked-meat-from-broilers-fed-dietary-oils-and-fat-natural-antioxidants-and-prooxidants","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/cholesterol-oxidation-and-parameters-related-to-lipid-oxidation-in-raw-and-cooked-meat-from-broilers-fed-dietary-oils-and-fat-natural-antioxidants-and-prooxidants\/","title":{"rendered":"Cholesterol oxidation and parameters related to lipid oxidation in raw and cooked meat from broilers fed dietary oils and fat, natural antioxidants and prooxidants."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Maraschiello De Zuani Ciriaco <\/strong><\/h2>\n<p>La oxidaci\u00f3n del colesterol y de los l\u00edpidos se estudi\u00f3 en carne fresca i cocida de pollos alimentados con dietas diferentes. Las dietas presentaban distintos grados de insaturaci\u00f3n (grasa animal, aceite de girasol, aceite de oliva), inclu\u00edan antioxidantes naturales como el alfa-tocoferol y el beta-caroteno, o bien se diferenciaban por su contenido en hierro y cobre. Los principales objetivos del trabajo consistieron en estudiar el efecto de esas modificaciones diet\u00e9ticas sobre la estabilidad oxidativa de la carne. La oxidaci\u00f3n del colesterol se evalu\u00f3 mediante la determinaci\u00f3n y la cuantificaci\u00f3n de \u00f3xidos de colesterol producidos en carne fresca y cocida de pollo. Para ello, un nuevo m\u00e9todo fue puesto a punto para la detecci\u00f3n de ocho \u00f3xidos de colesterol. Tambi\u00e9n fueron desarrollados nuevos m\u00e9todos para la determinaci\u00f3n del colesterol, del alfa- tocoferol y del retinol. La oxidaci\u00f3n lip\u00eddica fue estimada en carne fresca y cocida por el test del \u00e1cido tiobarbit\u00farico (tba). La actividad de la enzima selenio glutation peroxidasa se evalu\u00f3 en carne fresca a fin de indagar su posible uso como indicador del estr\u00e9s oxidativo que prevalece en el tejido muscular estudiado.  los resultados obtenidos en este estudio se relacionan directamente con la calidad y la seguridad de la carne de ave. Los experimentos demostraron que incluyendo aceite de oliva (rico en 18:1n-9) en la dieta adem\u00e1s de fortificarla con 200 mg de alfa-tocoferol por kg de dieta, permiti\u00f3 la obtenci\u00f3n de una carne de pollo caracterizada por una mejor estabilidad oxidativa del colesterol y de los l\u00edpidos.  el estudio demostr\u00f3 tambi\u00e9n que las dietas insaturadas (aceite de girasol, aceite de oliva) disminuyeron el contenido en colesterol de la carne de pollo.  finalmente, el hecho de quitar el hierro y el cobre de la dieta de los animales no aument\u00f3 la estabilidad oxidativa de la carne.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Cholesterol oxidation and parameters related to lipid oxidation in raw and cooked meat from broilers fed dietary oils and fat, natural antioxidants and prooxidants.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Cholesterol oxidation and parameters related to lipid oxidation in raw and cooked meat from broilers fed dietary oils and fat, natural antioxidants and prooxidants. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Maraschiello De Zuani Ciriaco <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1998<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Jos\u00e9 Antonio Garcia Regueiro<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Josep Gasa Gaso <\/li>\n<li>Mar\u00eda Carmen Vidal Carou (vocal)<\/li>\n<li>Josep M. Monfort Bolivar (vocal)<\/li>\n<li>Enric Esteve Garc\u00eda (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Maraschiello De Zuani Ciriaco La oxidaci\u00f3n del colesterol y de los l\u00edpidos se estudi\u00f3 en carne fresca [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[160,992,17,4249],"tags":[13887,2020,62882,13818,96281,64691],"class_list":["post-36341","post","type-post","status-publish","format-standard","hentry","category-bioquimica","category-esteroides","category-quimica","category-vitaminas","tag-enric-esteve-garcia","tag-jose-antonio-garcia-regueiro","tag-josep-gasa-gaso","tag-josep-m-monfort-bolivar","tag-maraschiello-de-zuani-ciriaco","tag-maria-carmen-vidal-carou"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/36341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=36341"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/36341\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=36341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=36341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=36341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}