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The aim of this work was to study meat quality and fatty acid profiles in the longissimus muscle from Criollo Cordobes (CC) suckling kids, and to determine the effect of sex and age/weight at slaughter on these characteristics. Forty suckling kids, 20 intact males and 20 females, were randomly assigned to two groups: I (60 ± 2 days old and live weight ≤ 11 kg) and II (90 ± 3 days old and live weight > 11 kg). Sex had a significant influence on meat colour, WarnerBratzler shear force, cooking losses, water holding capacity and intramuscular fat content, while the age/weight had a significant influence on cholesterol and tenderness. The main fatty acids identified from the intramuscular fat were oleic (30.1-32.6%), palmitic (19.6-21.0%) and stearic (13.5-16.3%). Levels of saturated and unsaturated fatty acid ranged from 40.1% to 41.9% and from 57.6% to 59.1%, respectively. Meat from CC kids is pale red, tender, juicy and the intensity of flavour and aroma were medium-high.Additional key words: fatty acid, goat meat, sensory analysis, suckling. ResumenCalidad de la carne de cabritos lactantes de raza Criollo Cordobés. Efecto del sexo y edad/peso al sacrificio El objetivo del presente trabajo fue estudiar la calidad de la carne y el perfil de ácidos grasos del m. longissimus de cabritos lactantes Criollo Cordobés, y el efecto del sexo y edad/peso al sacrificio en estas características. Cuarenta cabritos (20 machos y 20 hembras) fueron asignados al azar a dos grupos: I (60 ± 2 días de edad y peso vivo ≤ 11 kg) y II (90 ± 3 días de edad y peso vivo > 11 kg). El sexo influyó significativamente en el color, terneza instrumental, capacidad de retención de agua y pérdidas por cocinado de la carne y en la cantidad de grasa intramuscular del m. longissimus, mientras que la edad/peso al sacrificio influyó significativamente en el contenido en colesterol y en la terneza de la carne. Los ácidos grasos mas abundantes identificados en la grasa intramuscular fueron el oleico (30,1-32,6%), el palmítico (19,6-21,0%) y el esteárico (13,5-16,3%). El contenido en ácidos grasos saturados e insaturados se situó entre el 40,1% y el 41,95% y desde el 57,6% al 59,1%, respectivamente. La carne de los cabritos Criollo Cordobés era tierna, jugosa y de color rosa claro, y su aroma y flavor fueron de intensidad media-alta.Palabras clave adicionales: ácidos grasos, análisis instrumental y sensorial, carne de cabrito lechal.

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This study assessed the influence of genetic type (Embden-Anser anser, EE; Toulouse-Anser anser, TT and F1 cross, ET) for meat characteristics (carcass, meat quality and fatty acid (FA) profiles), of domestic geese “Anser anser domesticus” raised in dehesa as an alternative, organic feeding system. Carcass and breast muscle weight (p<0.01) were greater for the ET group at the same live weight. None of the groups showed differences in the production of fatty liver with this type of feeding. Higher values were found for maximum Warner–Bratzler shear force (between 7.62 and 8.87 kg/cm2), which implies the improvement of this parameter. High levels of oleic FAs were obtained, especially for the TT group. The polyunsaturated/saturated FA ratio was highest for the ET group (p<0.001), reflecting the optimum nutritional values as a component of a healthy consumer diet.

Little is known about the fatty acid

Frequencies of two SNPs in the μ-calpain (CAPN1) and calpastatin (CAST) genes in local and foreign commercial cross-breeds used in south-western Spain (Charolais, Limousin, and Retinta) were evaluated and the association of these markers with texture analysis in animals fattened under different feedlot conditions was assessed. Marker frequencies were estimated in a 286 bull crossbred population and the longisimus dorsi muscles from subsequently selected 161 animals were used to measure Warner-Bratzler shear force in raw and cooked samples at three different ageing days (1, 7, and 21). Significant differences (P ≤ 0.05) were found for shear force in raw and cooked meat samples for the three ageing days for the three crossbreeds analyzed. Significant associations were observed for raw meat for the Charolais between shear force and the CAPN1 marker (P = 0.019), as well as between the CAST polymorphism and shear force (P = 0.027) in the Limousin. No associations were found between the markers and shear force in the Retinta (P > 0.05). In contrast, although these markers might be useful in particular selected populations due to their effect on objective texture parameters, no significant association (P > 0.05) was found for cooked meat in the sample of Spanish commercial crossbreeds used in this study. Further studies with a higher number of animals will be necessary to confirm these results.