Diets containing cunhã (Clitoria ternatea L.) hay and forage cactus (Opuntia sp.) meal on production and meat quality of Boer crossbred goat

Pereira, Flávia Denise da Silva; Menezes, Daniel Ribeiro; Araújo, Éder Jofry Benevides; Rodrigues, Rafael Torres de Souza; Andreo, Nayara; Mattos, Carla Wanderley; Quadros, Cedenir Pereira de; Costa, Cassiane da; Wagner, Róger; Vendruscolo, Raquel Guidetti

doi:10.1007/s11250-020-02225-6

Cited by 5 publications

(1 citation statement)

References 11 publications

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“…Da Silva Pereira et al (2020) studied the effect of diets containing cunha hay (CH) and forage cactus meal (CM) on carcass traits, fatty acid profile and meat quality of Boer crossbred goat. Carcass yield, fatty acid profile and commercial cut weights were higher in the animals fed CH and CM at any concentration than the control groups.…”

Section: Concentrates and Roughagesmentioning

confidence: 99%

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

Gagaoua,

Alessandroni,

Das

et al. 2023

Meat Technology

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Goat meat, known also as chevon or caprine meat, is an important source of protein and essential nutrients in many regions worldwide. To ensure high-quality goat meat production, it is crucial to understand the intrinsic and extrinsic factors that influence its sensory, technological and nutritional properties. This review aims to provide an overview of the factors affecting goat meat quality throughout the production and processing chain. The importance of different factors influencing goat meat quality were described. First, the focus was made on the intrinsic factors, including the effects of age at slaughter, gender (sex), breeds, slaughter weight, and the contractile and metabolic properties of the muscle by discussing their impact in terms of their influence on important intrinsic quality traits such as tenderness, flavor, color and overall quality of goat meat. Furthermore, the extrinsic factors such as production systems, husbandry practices, feeding strategies, types of feed and roughages, antioxidants, feeding systems, climate, season, and environmental conditions were examined in addition to the pre-slaughter treatments, transport conditions, and stress experienced by goats at the time of slaughter. Overall, this review synthesizes current knowledge on both the intrinsic and extrinsic factors affecting goat meat quality. The findings emphasize the importance of a better understanding and optimizing of these factors at each stage of production and processing to ensure the consistent delivery of high-quality goat meat. Further research in these areas will contribute to the development of improved practices and technologies in the goat meat industry.

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Section: Concentrates and Roughagesmentioning

confidence: 99%

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

Gagaoua,

Alessandroni,

Das

et al. 2023

Meat Technology

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show abstract

Adding corn meal into mixed elephant grass–butterfly pea legume silages improves nutritive value and dry matter recovery

et al. 2022

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The objective of this study was to describe and explain the effect of adding corn meal (CM) on losses, fermentation characteristics and nutritional value of silages from two elephant grass [Cenchrus purpureus (Schumach.) Morrone] genotypes (Taiwan A-146 2.37 and IRI-381) mixed with butterfly pea (Clitoria ternatea L.) legume. The forage was harvested at 75 days of regrowth from elephant grass plots intercropped with butterfly pea legume and ensiled with or without CM at 5% of dry matter (DM) content. Greater gas losses (12 g/kg) and pH (4.2) were observed in the Taiwan A-146 2.37 + butterfly pea silages. The greatest crude protein content was observed in the ‘Taiwan A-146 2.37’ + butterfly pea silage added with CM (116 g/kg). Silages with additive and those containing IRI-381 had a greater acid detergent fibre content (367 and 366 g/kg, respectively). CM increased the silage DM (221 g/kg), remaining water-soluble carbohydrates contents (26 g/kg) and in vitro digestibility of DM. The aerobic stability was maintained until 45 h after opening the silos. All silages presented a good fermentative profile and were not affected by the relatively large proportion of butterfly pea (>34%) in the ensiled mass as indicated by the reduced contents of butyric acid and ammonia nitrogen. CM reduces total losses, increases DM recovery and improves the nutritional value of silages from mixed elephant grass–butterfly pea legume.

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Meat production traits of Angora goats. 2. Meat quality characteristics and fatty acid composition of meat from intact and castrated kids

Erol

Ünal

2022

Anim. Prod. Sci.

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Context In Turkey, meat production contributes much more income than mohair production in Angora goat farming. Castration is expected to alter the meat quality depending on the slaughter weight. Aims This study was designed to determine the quality characteristics and fatty acid composition of meat from intact and castrated male Angora goat kids slaughtered at different liveweights. Methods Forty-eight single male Angora goat kids (24 intact, 24 castrated) were slaughtered at three slaughter weights (20, 25 and 30 kg) after being fattened intensively. Response variables were meat physical quality characteristics, chemical composition, total cholesterol and fatty acid profile. Data were subjected to analysis of variance using the general linear model procedure. Key results Colour parameters (L*, a*, b*, C* and H*), pH, water-holding capacity and cooking loss were significantly (P < 0.001) influenced by time post-slaughter. Castration did not affect (P > 0.05) these properties. L* values decreased (P < 0.001) as slaughter weight increased. With increasing slaughter weight, meat expressed less water and cooking losses were higher (P < 0.001). Warner–Bratzler shear force increased (P < 0.05) with slaughter weight. Castration affected meat chemical composition: moisture percentage decreased (P < 0.001), and protein and fat increased (P < 0.01). Similarly, protein and fat contents of the meat increased and moisture decreased with increasing slaughter weight (P < 0.001). With increasing slaughter weight, intramuscular fat of the longissimus thoracis muscle showed increased polyunsaturated fatty acids (P < 0.01) and ratios of polyunsaturated/saturated fatty acids (P < 0.001) and n-6/n-3 (P < 0.05), and decreased thrombogenic and atherogenic indexes (P < 0.001). Total unsaturated/saturated fatty acid ratio was higher and atherogenic index lower following castration (P < 0.05). Conclusions Castration of Angora male kids did not affect meat quality, but increased protein and intramuscular fat content of the longissimus thoracis muscle. Increasing slaughter weight positively influenced fatty acid composition pertinent to human health, but some measures indicated poorer meat quality. Implications Castration and slaughter weight did not greatly affect meat quality except for improvements in fatty acid percentages.

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Diets containing cunhã (Clitoria ternatea L.) hay and forage cactus (Opuntia sp.) meal on production and meat quality of Boer crossbred goat

Cited by 5 publications

References 11 publications

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

Adding corn meal into mixed elephant grass–butterfly pea legume silages improves nutritive value and dry matter recovery

Meat production traits of Angora goats. 2. Meat quality characteristics and fatty acid composition of meat from intact and castrated kids

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