Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

Adeyemi, Kazeem Dauda; Sabow, Azad Behnan; Abubakar, Abubakar; Samsudin, Anjas Asmara; Sazili, Awis Qurni

doi:10.1111/asj.12597

Cited by 5 publications

(7 citation statements)

References 61 publications

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“…These observations are consistent with the report of earlier trials [ 49 – 51 ], which showed that the amount of carbonyl groups significantly increased as meat ages. The range of carbonyl content is consistent with those of observed in broiler meat [ 52 ], chevon [ 53 ] and beef [ 54 ].…”

Section: Resultssupporting

confidence: 88%

Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning

et al. 2016

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The influence of pre-slaughter electrical stunning techniques and slaughter without stunning on bleeding efficiency and shelf life of chevon during a 14 d postmortem aging were assessed. Thirty two Boer crossbred bucks were randomly assigned to four slaughtering techniques viz slaughter without stunning (SWS), low frequency head-only electrical stunning (LFHO; 1 A for 3 s at a frequency of 50 Hz), low frequency head-to-back electrical stunning (LFHB; 1 A for 3 s at a frequency of 50 Hz) and high frequency head-to-back electrical stunning (HFHB; 1 A for 3 s at a frequency of 850 Hz). The SWS, LFHO and HFHB goats had higher (p<0.05) blood loss and lower residual hemoglobin in muscle compared to LFHB. The LFHB meat had higher (p<0.05) TBARS value than other treatments on d 7 and 14 d postmortem. Slaughtering methods had no effect on protein oxidation. Higher bacterial counts were observed in LFHB meat compared to those from SWS, LFHO and HFHB after 3 d postmortem. Results indicate that the low bleed-out in LFHB lowered the lipid oxidative stability and microbiological quality of chevon during aging.

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Section: Resultssupporting

confidence: 88%

Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning

et al. 2016

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“…Drip loss and cooking loss were determined by the methods described by Adeyemi, Sabow, Abubakar, Samsudin, and Sazili (2016). The samples were cooked in a preheated water bath set at 80°C.…”

Section: Determination Of Meat Quality Traitsmentioning

confidence: 99%

“…The first assessment made by consumers of red meat for quality is based on its color (Adeyemi, Sabow, Abubakar, Samsudin, & Sazili, 2016). As shown in Table 1, color coordinates (L*, a* and b*) were not affected by slaughter methods on days 1 and 7 postmortem.…”

Section: Color Values (L* A* and B*)mentioning

confidence: 99%

Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning

Lokman

Sabow

Abubakar

et al. 2016

CyTA - Journal of Food

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The effects of slaughter without stunning in comparison with head-only electrical stunning (HOES) on carcass hemorrhages and meat quality in goats were evaluated. Sixteen Boer crossbred bucks were subjected to either non-stun (NS) or HOES (1 A, for 3 s at 50 Hz). Meat quality traits such as pH, water holding capacity (WHC), color, tenderness, myofibril fragmentation index (MFI) and sarcomere length were assessed on semitendinosus (ST) muscle, while the incidences of hemorrhage were morphologically examined on shoulders and legs of each carcass. The results indicate no differences (p > 0.05) in meat quality traits between NS and HOES goats. However, carcasses obtained from the head-only electrically stunned goats had higher (p < 0.05) incidence of hemorrhages than those slaughtered without stunning. HOES prior slaughter increased carcass hemorrhages without adversely affecting meat quality traits in goats.

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“…Chemical analysis of the experimental diets was performed as per the Association of Official Analytical Chemists (AOAC), as described by Adeyemi et al [31]. Neutral detergent fibre (NDF) and acid detergent fibre (ADF) were determined according to the protocol of Van Soest et al [32], as described by Adeyemi et al [31]. Tables 1 and 2 show the composition of fatty acids and the diets, respectively, used in this study.…”

Section: Chemical Analysismentioning

confidence: 99%

“…The aging of the meat was performed as described by Adeyemi et al [31]. Each muscle (60 g) was dissected and divided into 3 parts on day 0.…”

Section: Aging Of Meatmentioning

confidence: 99%

Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Behan

Akhtar

Loh

et al. 2021

Foods

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The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

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Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

Cited by 5 publications

References 61 publications

Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning

Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning

Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning

Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

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