Goat meat production, composition, and quality

Webb, E.C.

doi:10.2527/af.2014-0031

Cited by 100 publications

(60 citation statements)

References 39 publications

(49 reference statements)

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“…This is the first study to demonstrate positive effects of dietary mucuna incorporation on carcass characteristics in indigenous goats. Nonetheless, the obtained carcass traits are within the range of literature values for native goats of similar ages [10, 17, 92]. It is only the chilling loss values of the 100% MF and 100% MSM treatment groups that stretched beyond the normal range for indigenous goats.…”

Section: Discussionsupporting

confidence: 69%

“…Goat carcasses are usually estimated to have a chilling loss of 3% [93, 94]. However, Webb [17] reported that moisture and drip losses from goat carcasses are sometimes quite high (up to 8%), which may result in lesser dressing percentage values. Higher values of chilling loss (shrinkage) suggest that goats in the 100% MF and 100% MSM treatments had higher carcass weights than those in other treatments [95].…”

Section: Discussionmentioning

confidence: 99%

“…Globally, whilst goat meat consumption is less than beef [15], the goat industry has become an important livestock enterprise due to a growing demand for chevon [16, 17]. The rise in chevon demand is ascribed to its general consumer perception as being leaner and having less cholesterol content, greater polyunsaturated (PUFA) to saturated (SFA) fatty acid ratio and favourable sensory characteristics in comparison to beef, lamb/mutton and pork [17, 18]. SFAs, as opposed to their PUFA counterparts, are generally associated with the worldwide proliferation of modern diseases of diabetes, cardiovascular disease, cancer and others [19, 20, 21].…”

Section: Introductionmentioning

confidence: 99%

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Effects of dietary replacement of broiler litter withMucuna pruriens utilisforage and seed meal on performance, carcass characteristics, blood biochemical and physiological parameters in indigenous goats

Gamedze

Dlamini

et al. 2018

Preprint

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23The productivity of indigenous goats in Africa is constrained by shortage of protein-24 rich feed especially in winter. This study investigated the nutritional value of mucuna 25 forage (MF) and seed meal (MSM) as alternative protein sources for indigenous 26 goats. Mucuna was planted in 3 parallel and adjacent fields and its foliage nutritional 27 composition determined at 4, 8, 12 and 16 weeks after planting (WAP). MF was 28 harvested at 14 WAP whilst mucuna pods were harvested at 28 -30 WAP, shelled 29 and the MSM chemically analysed. In a completely randomised design (CRD), 20 30 indigenous goats were randomly offered 5 treatment diets with, respectively, 0%, 31 25%, 50% and 100% MF and 100% MSM replacing broiler litter (BL), each with 4 32 replicates, for 82 days. Both mucuna foliage DM and CF contents increased (P < 33 0.001) whilst foliage CP, EE and ash contents decreased (P<0.001) with maturity. 34On the other hand, MSM contained high DM (90.7%), EE (3.7% DM) and CP (26.0% 35 DM) but low CF (9.7% DM) and ash (5.5% DM) contents. Both body weight gain 36 (BWG) and feed conversion efficiency (FCE) were not influenced by dietary mucuna 37 incorporation (P > 0.05). However, dietary MF, particularly at the 100% level, 38 decreased goat feed intake (FI) (P < 0.001) whilst 100% MSM increased (P < 0.001) 39 this parameter. Mucuna had no effect on all carcass characteristics (P > 0.05) but 40 increased (P < 0.05), particularly at the 100% MSM level, hot carcass weight and 41 dressing percentage. There were no effects of mucuna on all biochemical and 42 haematological indices (P > 0.05), except for the increase in serum glucose (P < 43 0.05). In conclusion, the optimal stage for harvesting and utilisation of MF is between 44 12 and 16 WAP and both MF and MSM, particularly the latter, are rich alternative 45 protein sources for indigenous goats. 46 3 47 Keywords: Mucuna pruriens forage and seed meal, nutritional composition, 48 performance, biochemical and physiological indices, indigenous goats.49 50 Introduction 51 The world goat population is ~921 million, >90% of which are found in developing 52 countries [1]. Of these, ~352 million goats are in Africa [2], >90% of which are owned 53 by smallholder farmers [3]. The major concentration of goats in Africa is in the sub-54 Saharan region with 60% of the total goat population representing ~80 indigenous 55 breeds raised under various production systems [3]. Indigenous goats (Capra hircus) 56 play important roles mainly in terms of food and nutrition security, poverty alleviation, 57 and cultural life of smallholder rural-based farmers and societies in Africa [4, 5, 6]. 58They provide immediate benefits in the form of meat, milk, leather, cash income, 59 manure and other miscellaneous products to the poor in communal areas [5, 7] and 60 also play a pivotal role in traditional ceremonies [6, 8]. They generally have small to 61 medium frame with short horns and a variety of coat colours [4, 9]. Unlike the Boer 62 and dairy goats, indigenous goats remain rather un...

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Section: Discussionsupporting

confidence: 69%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of dietary replacement of broiler litter withMucuna pruriens utilisforage and seed meal on performance, carcass characteristics, blood biochemical and physiological parameters in indigenous goats

Gamedze

Dlamini

et al. 2018

Preprint

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“…Goat is considered as a well-adapted small ruminant and being an important meat source in developing countries (Webb, 2014) and might be classified as a sec-ondary ruminant class consumed worldwide. Although being a significant small ruminant for small scale Asian farmers or Moslem consumers, the preference is limited due to its strong gamey odor, taste, or flavor.…”

Section: Introductionmentioning

confidence: 99%

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Putra

Wattanachant

2019

Trop. Anim. Sci. J.

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The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined. Completely randomized design (CRD) and randomized completely block design (RCBD) were applied for physicochemical attributes and sensory profiles, respectively. In raw condition, the pH of ginger-marinated sample was higher than that of pineapple-marinated sample. The increased trend in pH was found in the ginger-marinated and control-marinated samples, while the decreased trend was found in pineapple-marinated sample. A better redness stability of ginger-marinated sample was observed during the storage. Both plant juices had significant effects on controlling the malonaldehyde (MDA) formation. Ginger-marinated sample exhibited a brighter red color, less gamey odor, stronger marinated odor, and higher preference. In cooked samples, increasing pH but still with similar trend as in all raw samples was recorded. L* and b* of all samples were decreased on the fifth day of storage, while a* of ginger-treated sample was immensely elevated. Marinated juices were significant on retarding MDA formation along with less browning color and gamey aroma intensities. Reddish-brown color and stronger marinated odor resulted in high preferences on ginger-marinated sample. Less brown color in pineapple-marinated sample contributes to lower color and overall acceptances. In conclusion, ginger juice had a significant effect on covering the gamey flavor and showed positive effect on other sensory-supported attributes.

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“…For all crops, livestock/poultry, fisheries/aquaculture categories used for this study, proximate compositions were acquired from international food composition tables or other published compendia and primary sources .…”

Section: Methodsmentioning

confidence: 99%

Global agriculture as an energy transfer system and the energy yield of world agriculture 1961–2013

Boss

Montana

Barnett

2017

Env Prog and Sustain Energy

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The global agricultural system is an energy transfer system converting solar radiation to stored chemical energy in the biosphere through photosynthesis and animal metabolism. Stored energy in the agricultural system is principally in the form of carbohydrates, proteins, fats, and oils that humanity appropriates for food, fiber, and fuel. The total annual production of global agriculture was tabulated using data from the Food and Agriculture Organization from 1961 to 2013. Annual agricultural production for each agricultural item (T y 21) was converted to energy yield (kJ y 21 ) utilizing published proximate analyses (% moisture, % protein, % carbohydrate, % fat/lipid, and % ash). Global agricultural energy yield grew linearly over the 1961-2002 interval. From 2002 onward, global agricultural energy yield also grew linearly, but at a rate 2 times the 1961-2002 rate. Overall, agricultural energy yield more than tripled from 1961 to 2013. Unsurprisingly, energy output of global crops dominated, averaging 85.5 6 0.4% of total energy output. Livestock and poultry production averaged 13.6 6 0.4% of annual agricultural energy output, while world fisheries and aquaculture averaged 0.8 6 0.1% of global energy output. From 1961 to 2013, the feeding potential of global agricultural energy yield exceeded the human metabolic energy requirement by an average multiple of 2.1 6 0.18. Thus, agricultural production is more than sufficient to feed "The Global Mouth" into the future, and feeding world population is not a production problem per se. Instead, the inability of global agriculture to meet worldwide food requirements results from systemic energy losses associated with significant global food waste, diversion of food energy as feed to livestock and poultry, and appropriation of primary agricultural output for biofuels synthesis.

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Goat meat production, composition, and quality

Cited by 100 publications

References 39 publications

Effects of dietary replacement of broiler litter withMucuna pruriens utilisforage and seed meal on performance, carcass characteristics, blood biochemical and physiological parameters in indigenous goats

Effects of dietary replacement of broiler litter withMucuna pruriens utilisforage and seed meal on performance, carcass characteristics, blood biochemical and physiological parameters in indigenous goats

Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

Global agriculture as an energy transfer system and the energy yield of world agriculture 1961–2013

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