Effects of Supplementing Crude Glycerin in Concentrated Diet and Castration on Carcass Characteristics and Meat Quality of Thai Native x Anglo Nubian Goats

Anneke, Anneke; Wattanachant, Chaiyawan; WATTANACHANT, Saowakon

doi:10.48048/wjst.2019.3355

Cited by 4 publications

(6 citation statements)

References 21 publications

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“…Da Costa et al,2019 reporting a similar significant differences for the mean final weight and mean empty body weight of lambs when using five levels of glycerol .On the contrary, the results of this experiment did not agree with that of Gomes, et al (2022), who found a non significant differences of the final body weight at slaughter, but it was in agreement with their work as they found significant differences in the mean empty body weight when using three levels of glycerol (0, 6, 12 and 18%/ kg). Likewise our results were in agreement with the finding of Wattanachant (2017) as the reported a significant differences in the final weight at slaughter using glycerol a rate of 10%. Similar letters within the same column mean that there are no significant differences at the level of T1 Control treatment (without addition) T2: add 30 g glycerol/load/day T3: add 60 g glycerol/load/day…”

Section: Final and Empty Body Weightssupporting

confidence: 93%

“…The results of this work were in agreement with that of Ribeiro et al (2021) who reported significant differences in the weight of fat of the rack cut when using 70 gm / kg glycerol in the diets of lambs. These results also agreed with Wattanachant (2017) who obtained significant differences in The proportion of lean, fat and bone when using glycerol level of 10%. The trait whose averages have similar letters within the same column means that there are no significant differences at the level of T1 Control treatment (without addition) T2 add 30 g glycerol/load/day T3: add 60/g glycerol/load/day 4 animals per treatment.…”

Section: Physical Dissection Of the Rack Cutsupporting

confidence: 91%

“…Gomes, et al (2022) who found a significant differences in the hot and cold carcass weight when using three levels of (0, 6, 12 and 18%). On the contrary,Del Bianco (2016) obtained non-significant differences in the carcass weight when using three levels of glycerol( 0, 5, 10, 15 g / kg).The results reported by Wattanachant (2017) were in agreement with our results as he found a significant differences in the hot and cold carcass weight when using glycerol at the level of 10%. Carvalho et al (2015) obtained significant differences in the hot and cold carcass weight when supplementing crud glycerine at the the level of (300 g/kg) to the diet.…”

Section: Carcass Characteristics Hot and Cold Carcass Weightsupporting

confidence: 90%

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Effects of glycerol supplementation to Awassi lambs diet on performance and carcass quality characteristics

Saleh

Abdullah

2023

TJAS

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This experiment was conducted to explore the efficacy of glycerol on growth performance and carcass quality characteristics in Awassi lambs. Twelve Awassi lambs were used with an average body weight of 24.43 ±0.43 kg. The animals were randomly assigned into three groups (4 lambs for each group ) The first group of lambs was considered as a control, whereas the second and the third treatment lambs were supplemented with two levels of glycerol oil(30 and 60 gm/day for each group lambs, respectively). The results revealed the following: The third treatment lambs had significantly higher - final live and empty body weights than the control group lambs. Significant differences between the second and third treatments were lambs over that of the control group lambs were obtained for the hot and cold carcass weights together with the dressing percentage calculated on the bases of an empty body weight. The fat thickness covering the eye muscle of treatment three was significantly higher than that of the control group. The weights of primal lamb cuts for the shoulder and the rib of the second and third treatments were significantly preferable as compared to the control group. lambs. Besides, the leg cut in treatment three showed a significantly higher value than that of the control group. The secondary cuts including brisket and neck for the second and third treatments were significantly higher than that of the control group. The physical dissection of the ribs(rack)cut showed significant differences between the second treatment and the control group lambs for the lean meat %. Besides, the fat% of the second treatment lambs surpassed significantly that of the control group lambs. Fat % between treatments exceeds significantly that of the control group. The percentage of fat between the second and third treatment were not significantly different.

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Section: Final and Empty Body Weightssupporting

confidence: 93%

Section: Physical Dissection Of the Rack Cutsupporting

confidence: 91%

Section: Carcass Characteristics Hot and Cold Carcass Weightsupporting

confidence: 90%

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Effects of glycerol supplementation to Awassi lambs diet on performance and carcass quality characteristics

Saleh

Abdullah

2023

TJAS

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“…was higher in castrated group. These results supported to Anneke et al (2019) where they worked on Thai Native × Anglo Nubian goats to know the effect of castration on carcass traits and meat quality. Torres-Geraldo et al (2020) found CIE L* (36.1,35.0),a*(14.6,15.5) and b*(8.37,8.28) values were higher except a* value in uncastrated lambs than castrated lambs which was non-significant (p>0.05).…”

Section: Discussionsupporting

confidence: 77%

Effect of castration on carcass and meat quality attributes in native lambs of Bangladesh

Ma¹,

Numan²,

Haque³

et al. 2022

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The aim of this study was to examine the effect of castration on carcass traits and meat quality of three native region lambs. The selected sixty lambs were divided into two groups like T1 (Uncastrated) and T2 (Castrated) having 30 lambs of each group. Statistical analysis was conducted by SAS with 3×2 factorial experimental model in Completely Randomized Design (CRD). Parameter studied were carcass traits, proximate component (DM, CP, EE, and Ash), physicochemical (ultimate pH, cooked pH, cooking loss, drip loss, water holding capacity- WHC), sensory attributes (color, flavor, tenderness, juiciness, overall acceptability) and instrumental color values (CIE L*, a* and b*). The lamb type and castration had significant effect (p<0.001) on ADG, hot carcass, CP, EE, flavor, juiciness and b* values of native region lambs. The lamb type had significant effect (p<0.001) on drip loss, cooked pH, tenderness and a* values of native region lambs. The ADG and hot carcass were significantly higher (p<0.001) in uncastrated groups than castrated groups. The CP and EE% were significantly higher (p<0.001) in castrated groups than uncastrated groups. Significant higher flavor was found in castrated group whereas juiciness was higher in uncastrated group. It may be concluded that uncastrated lambs showed better in productive performance and carcass traits but castrated lambs showed better in meat quality attributes as evidence from proximate components, physicochemical traits and sensory attributes. Hence, JBL showed better performances among three native region lambs of Bangladesh.

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“…It exhibited more multiple birth rate, a larger body size, and a higher carcass yield. The moisture, protein, fat, and ash content of this crossbred goat ranged from 73-79%, 16-23%, 2-5%, and 1-1.5%, respectively, depending on sex and diet [11]. However, there is a deficiency of information on the chemical composition, particularly the lipid and volatile profiles of the individual cuts that are most commonly consumed and commercially available.…”

Section: Introductionmentioning

confidence: 99%

Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes

Saengsuk,

Sangsawad,

Paengkoum

et al. 2024

Foods

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The lipid and volatile profiles of goat primal cuts (shoulder, rib, loin, breast, and leg), as well as their potential impact on nutritional and flavor/taste attributes, were investigated. The breast cuts had the lowest protein but the highest fat content. Triacylglycerol was the predominant lipid in all cuts (82.22–88.01%), while the breast cuts had the lowest triacylglycerol and the highest diacylglycerol and free fatty acids. Also, the highest unsaturated fatty acid (UFA), both monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), was obtained in the breast cuts. These findings correlated well with the highest peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) value. The volatile profiles of the various grilled cuts indicated that the breast and leg cuts had similar volatiles, with higher amounts of alcohol, aldehyde, ketone, and ester than others, which could explain the flavor oxidation by lipid and off-flavors in spoiled meat. While the shoulder, rib, and loin cuts had higher amounts of nitrogen-containing compounds. The highest sulfur-containing and hydrocarbon compounds were also observed in the shoulder cuts, which are mainly formed during the Maillard reaction and responsible for the cooked meat flavor. This investigation revealed that each cut of goat meat has a varied composition, especially in lipids and volatile compounds. Thus, meat quality differs in terms of nutritional aspects and flavor/taste characteristics, enabling consumers to select nutritious or proper cuts for their cooking to achieve the most satisfaction from goat meat consumption.

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Effects of Supplementing Crude Glycerin in Concentrated Diet and Castration on Carcass Characteristics and Meat Quality of Thai Native x Anglo Nubian Goats

Cited by 4 publications

References 21 publications

Effects of glycerol supplementation to Awassi lambs diet on performance and carcass quality characteristics

Effects of glycerol supplementation to Awassi lambs diet on performance and carcass quality characteristics

Effect of castration on carcass and meat quality attributes in native lambs of Bangladesh

Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes

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