The effects of feeding concentrate diet containing crude glycerin supplementation and castration on carcass composition and meat quality of Thai Native x Anglo-Nubian (TN-AN) goats were investigated. Twenty TN-AN goats at the age of 12 months old with 24.75±1.33 kg initial live weight were allotted into a 2x2 factorial arrangement in completely randomized design when factor A was assigned for sexes (intact and castrated male) and factor B was assigned for 2 types of concentrate diet (control diet and diet supplemented with 10 % crude glycerin). Goats were intensively raised in individual pens with ad libitum water and Atratum grass (Paspalum atratum), while 2 % of concentrate diets was provided. After 90 days of feeding, 3 goats from each treatment combination were randomly sampled and sacrificed for further examination. From the study, castrated male goats had significantly higher slaughter and carcass weight, carcass fat percentage and chemical fat percentage than those of the intact males (P < 0.01). In addition, muscle from castrated male goats was more tender and lighter in color as compared with intact male goats (P < 0.01). Goats receiving a diet with extra glycerin had significantly higher weight at slaughter, warm carcass weight, carcass fat, and chemical fat percentages than those on the control diet. Therefore, it could be concluded that feeding goats with a diet of 10 % supplementary glycerin and castration could lead to better slaughter and warm weight, whereas a higher fat content in the carcass and muscle are observed.
The effect of boiling, grilling, and microwaving until reaching temperature of 85 °C on culled Saanen goat meat was evaluated and compared to raw samples. Biceps femoris muscle was used to evaluate the effect of these heating methods on proximate composition, collagen, cook loss, color, and texture profile analysis. Supraspinatus muscle was used to determine the effect of these heating methods on changes in peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of meat during 5 days of chilled storage. Boiled and grilled samples showed lower moisture (63.04 and 63.89 %, respectively) and higher protein (29.20 and 29.59 %, respectively) and fat (5.98 and 4.01 %, respectively) than those of the microwaved sample (68.03 % moisture, 26.72 % protein, and 2.95 % fat) (P < 0.05). Higher total collagen in the grilled sample (14.35 mg/g) and higher soluble collagen percentage (6.57 %) in the microwaved sample were obtained (P < 0.05). Boiled and grilled samples revealed higher cook loss (39.70 and 41.28 %, respectively) compared to microwaved samples (28.82 %) (P < 0.05). Grilled samples exhibited higher hardness (3,730.21 g), gumminess (2,397.76), and chewiness (1,774.71) than those of other heated samples (P < 0.05). Higher lightness (L* = 54.90), lower redness (a* = 4.11) and yellowness (b* = 13.96) in boiled sample were found (P < 0.05). Grilled samples exhibited sharper PV formation while boiled samples revealed sharper TBARS formation during storage (P < 0.05). In summary, variation in remaining moisture, soluble collagen, parallel with types of heating medium led to complexity in the results obtained in total solid, cook loss, color, and texture profile analysis (TPA). Boiled samples were prone to yield higher TBARS formation.
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