Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

Abstract

-The effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p<0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p<0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a negative linear effect (p<0.05) on the qualitative parameters of cooking loss, shear force and L*, with decreases of 3.32%, 0.77 kgf/cm 2 and 3.39 respectively, and a quadratic effect (p<0.05) on a*, with a maximum of 9.13. There was a quadratic effect (p<0.05) on the parameter b*, with a maximum of 8.12, while the pH was not affected, with an average of 5.57. The sensory attributes were not influenced (p>0.05) by feed supplementation, except for colour and general appearance. Feed supplementation at 0.8% of body weight provides an increase in ash, fat and protein levels associated with qualitative improvements in cooking loss, tenderness and colouring, with increases in the sensory attributes of colour and overall appearance. RESUMO -Avaliou-se o efeito da suplementação alimentar (0; 0,4; 0,8 e 1,2% do peso corporal) sobre os aspectos qualitativos da carne caprina (umidade, cinzas, gordura, proteína, coloração da carne pelo sistema CIE (L*, a* e b*), pH, perda por cocção e força de cisalhamento) e atributos sensoriais aroma caprino, aroma estranho, cor, textura, maciez, sabor caprino, sabor estranho, suculência e aparência geral. Utilizou-se 32 caprinos mestiços da raça Anglonubiana que foram distribuídos segundo delineamento em blocos casualizados, sendo terminados pastagem de caatinga. Houve efeito quadrático (p<0,05) para os teores de cinza e proteína, com máxima de 1,06 e 20,44 g/100 g, respectivamente. Verificou-se efeito linear positivo (p<0,05) sobre o teor de gordura, com incremento de 0,52 g/100 g. Os parâmetros qualitativos foram influenciados (p<0,05), com efeito linear negativo (p<0,05) sobre a perda por cocção, força de cisalhamento e L*, com decréscimos de 3,32%; 0,77 kgf/cm 2 e 3,39, respectivamente, e efeito quadrático (p<0,05) para a*, com máxima de 9,13. O parâmetro b* apresentou efeito quadrático (p<0,05), com máxima 8,12, ao contrário do pH que não foi influenciado, com média 5,57. Os atributos sensoriais não foram influenciados (p>0,05) pela suplementação alimentar, com exceção da cor e aparência geral. A suplementação alimentar com 0,8% do peso corporal propicia elevação nos teores de cinza, gordura e proteína, associados a melhoras qualitativas sobre a perda por cocção, maciez e coloração, com incrementos dos atributos sensoriais de cor e aparênc...

Intake, performance, carcass traits and meat quality of goats grazing in the Caatinga rangeland

“…The cooking losses were probably not influenced because there was no effect of the diets on the final pH of the meat, which in this study ranged from 5.5 to 6.0. The pH values found in this research were close to those observed in the literature for the goat species (Monte, Selaive-Villarroel, Garruti, Zapata, & Borges, 2007;Silva, Guim, Santos, Maciel, & Soares, 2015). According to Gomide, Ramos and Fontes (2013), the final pH has a great influence on the quality of the meat, affecting its appearance, conservation, nutritional value, sensory attributes, and technological properties.…”

Native legumes and spineless cactus in supplementation of goats grazing in Caatinga rangeland: intake, performance, carcass characteristics, and meat quality

“…The average values of the post mortem pH at 0 and 24 hours were 6.85 and 5.81, respectively. Final pH values for the goat species grazed in the Caatinga were found by Silva et al (2015), and Silva et al (2020). While the mean values obtained for the color of meat were 38.38 for L* (lightness), 11.75 for a* (redness), and 7.21 for b* (yellowness) (Table 6).…”

“…The supplementation strategies to meet the nutritional requirements of goats are extremely important to maintain the weight gain in times of forage scarcity reducing the age of slaughtering. The feed supplementation improves carcass characteristics and meat quality of goats grazing in the Caatinga (Souza et al, 2015;Silva, Guim, Santos, Maciel, & Soares, 2015;Silva et al, 2020). Thus, the aim was to evaluate the effect of supplementation with Leucena hay and Sabiá hay in association or not with spineless cactus on intake, performance, quantitative carcass characteristics, tissue composition, and meat quality of goat grazing in the Caatinga rangeland.…”

Principal components for the in vivo and carcass conformations of Anglo-Nubian crossbred goats

“…The ecosystem of the region is the Caatinga biome, and the local climate, according to the Köppen classification, is a hot semiarid BSh type, with two distinct seasons (rainy and dry).The average temperature in the evaluation period was 25.1°C, with an accumulated precipitation of 71.05mm (SILVA et al, 2014). Twenty-eight Anglo-Nubian crossbred withers with an average initial live weight of 18.75 ± 2kg, at eight months of age, were used.…”