Fatty Acid Composition of Goat Organ and Muscle Meat of Alpine and Nubian Breeds

Park, Young W.; Washington, A.

doi:10.1111/j.1365-2621.1993.tb04248.x

Cited by 56 publications

(37 citation statements)

References 16 publications

(14 reference statements)

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“…Goats deposit more internal fat, mainly in abdominal cavity and viscera, and less subcutaneous and intramuscular fat, compared with sheep or even cows and pigs (Banskalieva et al, 2000;Madruga, 1999). Park and Washington (1993) and Park et al (1991) quantified total fat, fatty acids and cholesterol in certain organs and muscles of Alpine and Nubian goats, and confirmed these findings. As in Latin-American countries and other undeveloped countries the consumption of goat viscera and their formulated products is a reality and the need of information on their fat composition is beyond dispute.…”

Section: Introductionsupporting

confidence: 59%

Fat Components From Precooked “Buchada”: An Edible Goat Meat by-Product Componentes De La Grasa De “Buchada” Precocida: Un Subproducto Comestible De La Carne De Cabra

Madruga¹,

Santos²,

Costa³

et al. 2007

Ciencia y Tecnologia Alimentaria

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Total fat, phospholipid, cholesterol and fatty acid profile were determined for an edible goat meat by-products, named «Buchada», mainly composed by red and white visceras and blood. Such products, which have a large acceptance in Latin-American countries, appeared as one of the alternatives for a better yield of edible meat goat by-products. Five formulations elaborated with visceras and goat blood, all edible meat by-products were analysed. Total fat, total cholesterol and total phospholipids contents were high in the edible goat meat by-products, ranged from 70 to 160 g/kg; 1700 to 1940 mg/kg; 70 to 140 mg/kg, respectively. Fatty acids composition showed «buchada» contained mostly stearic acid, oleic acid, palmitic acid, and low levels of unsaturated fatty acids. Since it presents high levels of fat, cholesterol and saturated fatty acids, its consumption must be monitored for people submitted to diet with fat restriction. ResumenSe determinó la grasa total, fosfolípidos, colesterol y perfil de ácidos grasos para un subrpducto comestible de la carne de cabra llamado «Buchada». Esta compuesto principalmente por sangre y vísceras rojas y blancas. Este producto, el cual tiene mucha aceptación en los países de Latinoamérica, representa una alternativa para mejorar el rendimiento de los subproductos de la carne de cabra. Se analizaron cinco formulaciones de subproductos comestibles a base de vísceras y sangre de cabra. El contenido de grasa total, colesterol total y fosfolípidos totales fueron altos en los subproductos comestibles de la carne de cabra, variando de 70 a 160 g/kg; 1700 a 1940 mg/kg; 70 a 140 mg/kg, respectivamente. La composición de ácidos grasos demostró que la buchada contenía principalmente acido esteárico, oleico y palmitito, así como bajos niveles de ácidos grasos insaturados. Ya que se encontraron altos niveles de grasa, colesterol y ácidos grasos saturados, su consumo debe ser monitoreado para las personas con dietas restringidas en grasa.

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Section: Introductionsupporting

confidence: 59%

Fat Components From Precooked “Buchada”: An Edible Goat Meat by-Product Componentes De La Grasa De “Buchada” Precocida: Un Subproducto Comestible De La Carne De Cabra

Madruga¹,

Santos²,

Costa³

et al. 2007

Ciencia y Tecnologia Alimentaria

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“…In the present study, the proportions of desirable fatty acids (DFA) ranged within 60.5-68.8%. Other authors, for the same muscles in other goat breeds, reported 61.3-79.8% of DFA (Matsuoka, Furokawa, & Takahashi, 1997;Park & Washington, 1993;Potchoiba, Lu, Pinkerton, & Sahlu, 1990). Recently reported DFA in the pelvic limb fat of suckling kids were 49.4% and 53.1% for Girgentana kids (Todaro et al, 2002) slaughtered at two different ages (25 and 35 days, respectively) and 46.3% for Nebrodi kids slaughtered at 47 days of age Table 7 Analysis of variance and least-squares means (± standard error) of longissimus thoracis et lumborum (LTL) muscle sarcomere length (lm) of male and female kids carcasses of Serrana (S), Bravia (B) and Serrana · Bravia (S·B) crossbred genotypes (Todaro et al, 2004).…”

Section: Fatty Acid Compositionmentioning

confidence: 54%

Genotype and sex effects on carcass and meat quality of suckling kids protected by the PGI “Cabrito de Barroso”

et al. 2007

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Carcass composition and meat quality traits were evaluated in 55 suckling kids (27 males and 28 females) from Serrana (S), Bravia (B) and Serrana · Bravia (S·B) crossbred genotypes. Kids were slaughtered at 8-11 kg of live weight according to ''Cabrito de Barroso-PGI'' specifications and carcasses' left sides were totally dissected. Dressing percentage (based on ELW) did not vary between genotypes and sexes. Genotype B carcasses have better conformation, expressed in higher compactness index and muscle/bone ratio. Sex had no effect on the composition of dissected carcass but females deposited more internal fat than males. S genotype had significantly less muscle content and higher dissectible fat compared to B and S·B genotypes, suggesting differences in maturity stages. The carcass' bone content (20.4-21.4%) did not differ significantly between genotypes. The longissimus thoracis et lumborum (LTL) and gluteobiceps (GB) muscles were used for meat quality determinations. Genotype had a significant effect on meat traits and fatty acid composition of the analysed muscles: B genotype and LTL muscle showed lower final pH, S·B genotype had darker and more red muscles, GB muscle had a higher shear force value and lower collagen solubility. Few sex effects were observed on meat quality traits as well as on fatty acid composition. Average percentage of desirable fatty acids in kids was superior to 60% with male S genotype displaying a lower value. Genotypes B and B·S, males and GB muscle had more favorable PUFA:SFA ratios.

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“…Outros ruminantes, como os bovinos e caprinos apresentam praticamente o mesmo perfil dos ovinos. Os ácidos graxos oléico (C18:1), palmítico (C:16:0) e esteárico (C18:0) (Park & Washington 1993;Enser et al, 1996).…”

Section: Resultsunclassified

Composições tecidual e química do lombo de cordeiros alimentados com rações contendo semente de girassol em comedouros privativos

Macedo¹,

Garcia

Silveira

et al. 2008

R. Bras. Zootec.

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RESUMO -O experimento foi realizado objetivando avaliar a composição tecidual e química do músculo Longissimus dorsi de cordeiros Suffolk alimentados em comedouros privativos com ração contendo 0; 6,60; 13,20 ou 19,80% de semente de girassol. Ao nascer, os cordeiros foram numerados, pesados e distribuídos aleatoriamente nos piquetes compondo quatro repetições por tratamento em um total de 16 cordeiros. As rações continham 2,65; 2,78; 2,89 ou 2,93 Mcal/kg de energia metabolizável e 18,38; 18,75; 19,98 ou 21,18% de proteína bruta e foram fornecidas à vontade aos cordeiros. Os cordeiros foram pesados a cada 14 dias e mantidos com as ovelhas até atingirem o peso vivo de abate pré-estabelecido (28 kg). As carcaças foram mantidas durante 24 horas na câmara frigorífica a 5ºC e, posteriormente, foram seccionadas em sete regiões anatômicas para coleta dos lombos esquerdo e direito e obtenção, no músculo Longissimus dorsi, do peso dos componentes do lombo (músculo, osso e gordura) e da composição química e do perfil de ácidos graxos do músculo, do osso e da gordura. A semente de girassol influenciou o peso total do lombo, os pesos de músculo e tecido conjuntivo e o rendimento do tecido conjuntivo.O aumento no percentual de semente de girassol na ração diminuiu a quantidade dos ácidos láurico e palmítico (saturados) e aumentou a dos ácidos oléico e linoléico (insaturados). A qualidade nutricional da carne dos cordeiros melhora com aumento da utilização de semente de girassol na dieta.

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Fatty Acid Composition of Goat Organ and Muscle Meat of Alpine and Nubian Breeds

Cited by 56 publications

References 16 publications

Fat Components From Precooked “Buchada”: An Edible Goat Meat by-Product Componentes De La Grasa De “Buchada” Precocida: Un Subproducto Comestible De La Carne De Cabra

Fat Components From Precooked “Buchada”: An Edible Goat Meat by-Product Componentes De La Grasa De “Buchada” Precocida: Un Subproducto Comestible De La Carne De Cabra

Genotype and sex effects on carcass and meat quality of suckling kids protected by the PGI “Cabrito de Barroso”

Composições tecidual e química do lombo de cordeiros alimentados com rações contendo semente de girassol em comedouros privativos

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