Chemical composition and fat profile of meat from crossbred goats reared under feedlot systems

Madruga, Marta Suely; Medeiros, Ertha Janine Lacerda de; Sousa, Wandrick Hauss de; Cunha, Maria das Graças Gomes; Filho, José Morais Pereira; Queiroga, Rita de Cássia Ramos do Egypto

doi:10.1590/s1516-35982009000300021

Cited by 24 publications

(18 citation statements)

References 20 publications

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“…Monte et al (2007) reported that goat meat from Anglo Nubian and Boer crossbreeds, when tested by a sensorial panel, had lower hardness than SPRD goat meat. Lastly, with regard to the overall acceptability score, the four genotypes were rated nearly equal and were similar to the results reported by Dhanda, Taylor and Murray (2003), Sen, Santra and Karim (2004), Pratiwi, Murray and Taylor (2007), and Madruga et al (2008). The data obtained during the present research suggest that the crossing of SPRD goats, a native genetic group with low genetic aptitude for meat production, with breeds selected for meat production, such as Boer and Anglo Nubian, can improve the sensory attributes of goat meat.…”

Section: Resultssupporting

confidence: 84%

“…These results were similar to those reported by King et al (2004), who found L* values of 44.8 for Boer meat. The b* (yellowness) parameter was low in the genotypes studied; it probably resulted from the low percentages of fat found in the goat meat (MADRUGA et al, 2009); the lowest fat content was found in the ½ Anglo Nubian + ½ SPRD goats.…”

Section: Resultsmentioning

confidence: 82%

“…The LWC, SF, b*, and L* values were significantly affected (P < 0.05) by the crossing. The differences found for LWC resulted from genetic differences between the groups because there was no variation in the final pH, temperature, or fat content (MADRUGA et al, 2009). The pure-bred Boer and ½ Anglo Nubian + ½ SPRD goats stood out, with values of 48.1 and 48.6 g.100 g -1 , respectively, indicating more succulent meat.…”

Section: Resultsmentioning

confidence: 99%

“…rate of prolificacy and yields large amounts of high-quality meat (SHRESTH;FAHMY, 2005). In addition, some producers have used the Anglo Nubian breed in crosses because it has both good meat and good milk (MADRUGA et al, 2009). …”

Section: Evaluation Of Meat Qualitymentioning

confidence: 99%

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Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

Medeiros¹,

Mendonça²,

Queiroga

et al. 2012

Food Sci. Technol

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Thirty-two intact male goats from four genetic groups (eight pure-bred Boers, eight ¾ Boer + ¼ SPRD crossbreeds, eight ½ Boer + ½ SPRD crossbreeds, and eight ½ Anglo Nubian + ½ SPRD crossbreeds) were evaluated for meat quality. The goats were reared in confinement and slaughtered at the average live weight of 29 kg. Temperature and pH decrease in the longissimus dorsi muscle was determined for 24 hours, and analyses of colour, cooking loss, water-holding capacity, and sensory attributes were also performed. Genotype significantly (P < 0.05) influenced the confinement period; ½ Boer + ½ SPRD crossbreeds required the most time in confinement to reach the target weight, while the pure-bred Boers required the least time. Genotype also significantly influenced (P < 0.05) the weight loss due to cooking, shearing force, colour (intensity of yellowness and luminescence), and the sensory attributes of flavour, odour, and raw colour of the meat. The crossing of exotic Boer and Anglo Nubian breeds with the native SPRD resulted in a goat meat of high quality.

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Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Section: Evaluation Of Meat Qualitymentioning

confidence: 99%

See 2 more Smart Citations

Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

Medeiros¹,

Mendonça²,

Queiroga

et al. 2012

Food Sci. Technol

Self Cite

View full text Add to dashboard Cite

show abstract

“…Furthermore, no significant differences were observed in the cholesterol contents of liver or meat samples either. All animal cells require cholesterol as it is an essential structural component of the membrane (van Meer et al, 2008), so lowering cholesterol in body tissues such as meat seems to be difficult in animals raised under the same feeding system (Madruga et al, 2009). Consequently, research should be focused on protecting cholesterol from oxidation as a way of improving meat quality (Rankin and Pike, 1993).…”

Section: Discussionmentioning

confidence: 99%

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Bodas

Prieto

Jordán

et al. 2012

Animal

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Twenty Assaf lambs fed barley straw plus a concentrate alone (CONTROL group) or enriched with naringin (1.5 g/kg DM, NARINGIN group) were used to assess the effect of this polyphenolic compound on meat quality attributes. Serum samples were collected for 7 weeks, then the animals were slaughtered and the livers and longissimus thoracis et lumborum muscles extracted for analysis. Triacylglycerol levels in the serum samples tended to show (P 5 0.087) lower average values for the NARINGIN group when compared with the CONTROL, but no differences were observed when the meat was analysed for the intramuscular fat content. Lower thiobarbituric acid-reactive substances procedure (TBARS) values (P , 0.001) in the liver of the NARINGIN group were detected, probably as a consequence of naringenin accumulation in this organ. No significant differences were observed in the meat samples concerning TBARS or colour evolution during refrigerated storage, as not enough naringenin would have reached the muscle. Independent of naringin administration, the low levels of the most atherogenic oxysterols must be highlighted as the most important quality score in the lamb meat samples studied.

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Comparison of meat quality characteristics and fatty acid composition of finished goat kids from indigenous and dairy breeds

Yalçıntan

Ekiz

Özcan

2018

Trop Anim Health Prod

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The aim of the study was to compare the certain carcass and meat quality traits and also fatty acid composition of goat kids from indigenous breeds (Gokceada and Hair Goat) and dairy breeds (Saanen and Maltese). A total 40 male kids from Saanen, Gokceada, Maltese and Hair Goat breeds were collected from commercial farms after weaning. Kids were finished for 56 days with grower concentrate and alfalfa hay in the sheepfold until slaughter. Higher mean values were found for Saanen kids in terms of slaughter weight, hot carcass weight and real dressing compared with Maltese, Hair Goat and Gokceada kids under the same intensive conditions. On the other hand, there were no significant differences between breeds in terms of instrumental meat quality traits, except meat colour. Meat from Gokceada and Hair Goat kids had higher lightness and Hue angle values than Saanen kids after 24 h of blooming. High meat redness values were observed for Saanen kids after 0 and 1 h of blooming. Panellist appreciated cooked meat from Saanen and Maltese kids in overall acceptability. If the fatty acid composition of meat was taken into consideration, kids from Saanen and Gokceada breeds displayed better values, because of the lower ƩSFA percentage and higher desirable fatty acids (C18:0 + ΣMUFA + ΣPUFA) percentage than Maltese and Hair Goat kids. Our results indicate that male kids for Saanen which is dairy breed could be assessable for quality goat meat production.

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Chemical composition and fat profile of meat from crossbred goats reared under feedlot systems

Cited by 24 publications

References 20 publications

Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

Comparison of meat quality characteristics and fatty acid composition of finished goat kids from indigenous and dairy breeds

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