Castration and slaughter age effects on nutritive value of the “mestiço” goat meat

Madruga, Marta Suely; Arruda, Silvana Gonçalves Brito de; Nascimento, Jaqueline A.

doi:10.1016/s0309-1740(98)00156-9

Cited by 39 publications

(25 citation statements)

References 7 publications

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“…Ash, moisture and protein values were close to those presented in literature (Dhanda et al, 1999(Dhanda et al, , 2003Madruga et al, 1999bMadruga et al, , 2001Beserra et al, 2000Beserra et al, , 2004Silva, 2005) and vary from 0.79 to 1.68%, from 70.80 to 80.25% and from 18.50 to 23.39%, respectively. Hashimoto et al (2007) found that the centesimal composition of the longissimus dorsi muscle of sheep was not affected by the substitution of corn by soybean hulls, which was not observed in this study.…”

Section: Resultssupporting

confidence: 88%

Centesimal composition and fatty acids of meat from lambs fed diets containing soybean hulls

Costa

Silva

et al. 2012

R. Bras. Zootec.

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-The objective of this study was to evaluate the centesimal composition and fatty acids in meat from animals fed diets containing levels of soybean hulls. The experiment was conducted at UESB in Itapetinga-BA, Brazil. Twenty-five confined Santa Inês rams were used. Treatments consisted of different levels of substitution of corn by soybean hulls (0, 25, 50, 75 and 100%) and elephant grass silage as forage. The design was completely randomized. Samples of concentrate and silage were collected to evaluate the fatty acid composition. The experimental period lasted 110 days. After this period, the animals were slaughtered and samples of the longissimus muscle were collected and vacuum-packed for further analysis. The levels of total lipid and protein showed quadratic effect with the increase of soybean hulls in the diet, as the moisture increased linearly with inclusion. There was no effect of treatments on the percentage of ash. The composition of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), PUFA/SFA and omega 6 (n-6) did not change, but increases in n-3 and reduction in the n-6:n-3 ratio were observed when the the amount of soybean hulls in the diet increased. The content of fatty acid conjugated linoleic acid (CLA) ranged from 3.0 to 4.0 g/kg at levels of substitution.The inclusion of soybean hulls in the diet increased CLA, the n-3 and decreased the n-6:n-3 ratio.

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Section: Resultssupporting

confidence: 88%

Centesimal composition and fatty acids of meat from lambs fed diets containing soybean hulls

Costa

Silva

et al. 2012

R. Bras. Zootec.

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“…Himself, the total cholesterol was close to the results reported by Almeida et al (1997), 61.5 to 76.1 g 100 g -1 , and by Bañón et al (2006), 0.67 to 0.68 mg g -1 , and are comparable to those found by Bas et al (2005) in meat from goats raised on rangeland. The increase in cholesterol content with weight was reported by Madruga et al (1999) and Beserra et al (2004). Our results do not agree with these authors, because in the present study, the mean values decreased (p < 0.05) with increasing age/weight at slaughter, in agreement with Werdi Pratiwi et al (2006a) in castrated Boer goats.…”

Section: Discussioncontrasting

confidence: 68%

Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter

et al. 2010

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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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“…As médias de umidade, cinzas e proteínas encontradas nesta pesquisa foram similares aos valores obtidos por Madruga et al (1999) Os percentuais de fosfolipídios e colesterol não foram influenciados pelas relações volumoso:concentrado, embora as maiores concentrações de colesterol, em valores absolutos, tenham sido encontradas na carne dos cabritos alimentados com 80% de concentrado (76,05 mg/100 g). Esses níveis de colesterol estão de acordo com os valores obtidos por em carne caprina de animais nordestinos pesquisados sob a influência de diversos fatores (idade de abate, castração, sistema de terminação, genótipos).…”

Section: Resultsunclassified

Perfil aromático e qualidade química da carne de caprinos Saanen alimentados com diferentes níveis de concentrado

et al. 2008

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RESUMO -Objetivou-se com este trabalho avaliar o efeito do nível de concentrado na dieta sobre a qualidade da carne de caprinos machos Saanen não-castrados. Foram utilizados 15 cabritos com peso vivo inicial de 16 ± 0,3 kg e 4 meses de idade alimentados com dietas formuladas com 80, 65 ou 50% de concentrado até que atingissem 22 kg de peso vivo médio final. As rações foram formuladas para promover ganho de peso de 150 g/animal/dia. Nas 15 paletas caprinas, foram avaliados a composição centesimal, a cor, a textura, o pH, o perfil lipídico e o perfil de componentes voláteis.Os níveis de concentrado e volumoso utilizados na alimentação dos caprinos Saanen não influenciaram os parâmetros químicos e físico-químicos de umidade, cinzas, proteínas, colesterol, fosfolipídios, pH, Aw, a*, b*, L* da carne. No entanto, a concentração de gordura, os percentuais de ácidos graxos insaturados (mono e poli) e a textura da carne diferiram significativamente entre os níveis de concentrado usados. Tanto na análise qualitativa quanto na quantitativa de componentes voláteis, o extrato da carne de caprinos alimentados com 50% de concentrado apresentou melhor qualidade aromática. A relação 50:50 volumoso:concentrado foi a mais viável para a alimentação de caprinos machos Saanen para abate aos 22 kg de peso vivo, considerando os aspectos de redução de custo e qualidade química e aromática da carne caprina produzida.Palavras-chave: composição centesimal, componentes lipídicos, alimentação, carne caprina, voláteis Aroma profile and chemical quality of goat Saanen meat fed with different levels of concentrate ABSTRACT -The objective of this work was to evaluate the effect of the levels concentrate of the diet on meat quality of no castrated male kid Saanen goats. Fifteen male goat with initial 16 ± 0.3 kg BW and four months old were fed diets formulated with 80, 65 e 50 of concentrate up to the animals reached a final a 22 kg BW. The rations were formulated to promote a weight gain of 150g/anim.day. Centesimal composition, colour, texture, lipid and volatile components profile were evaluated in fifteen goat shoulders. The concentrate and forage levels used in the feeding of male kid Saanen goats did not influenced the chemical and physical-chemical parameters of humidity, ashes, proteins, cholesterol, phospholipids, pH, Aw, a*, b*, L* of goat meat. However, the concentration of fat, the percentages of unsaturated fatty acid (mono and poly) and the texture of meat were affected by the used concentrate levels. In both qualitative and quantitative of volatile components analysis, the extract of the goat meat fed with 50% of concentrate showed better aromatic quality. The use of 50:50 forage to concentre ratio was most viable for the feeding male kid Saanen goats slaughtered at 22 kg BW, considering both the aspects of reducing cost of production and chemical and aromatic quality of the produced goat meat.Key Words: chemical composition, fat components, feeding, goat meat, volatiles IntroduçãoA carne caprina tem grande potencial de consumo, em...

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Castration and slaughter age effects on nutritive value of the “mestiço” goat meat

Cited by 39 publications

References 7 publications

Centesimal composition and fatty acids of meat from lambs fed diets containing soybean hulls

Centesimal composition and fatty acids of meat from lambs fed diets containing soybean hulls

Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter

Perfil aromático e qualidade química da carne de caprinos Saanen alimentados com diferentes níveis de concentrado

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