Goat meats: Description, rational use, certification, processing and technological developments

Madruga, Marta Suely; Bressan, Maria Cristina

doi:10.1016/j.smallrumres.2011.03.015

Cited by 58 publications

(43 citation statements)

References 51 publications

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“…During the last decades, goat meat has gained growing interest due to its preferable nutritional features, as it contains low levels of fat and cholesterol (Madruga and Bressan, 2011) and a higher level of polyunsaturated fatty acids (PUFA) compared with beef or lamb (Banskalieva and Goetsch, 2000). The naturally high level of PUFA may indicate that goat has a potential to deposit high n-3 PUFA levels in its tissues.…”

Section: Discussionmentioning

confidence: 99%

Physiological and biochemical response to Omega-3 plus as a dietary supplement to growing goats under hot summer conditions

Teama

El-Tarabany

2016

R. Bras. Zootec.

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-The objective of the present study was to assess the effect of dietary supplementation of Omega-3 plus on some the physiological and biochemical traits in growing Baladi goats under hot summer conditions. Thirty-four growing male goats (4-5 months old) were randomly divided into two equal groups. Animals in group 1 were fed a concentrate feed mixture (CFM), which was the control group. Goats in group 2 (the experimental group) were offered Omega-3 plus (1,000 mg/animal day -1 ) (30% fish oil, containing 18% eicosapentaenoic acid and 12% docosahexaenoic acid + 100 mg wheat germ oil (0.22% tocopherols)) daily in addition to the basal diet for four months (the experimental period) during the hot summer season. Body weight (BW) changes of both groups were recorded monthly during the experiment. Blood samples were collected monthly, and total protein, immunoglobulin G (IgG), total cholesterol, triglycerides, liver enzymes (AST and ALT), blood urea nitrogen, serum creatinine, and thyroid hormones (T 3 and T 4 ) were estimated. A significant increase in the live BW of growing goats was recorded as a result of dietary supplementation of Omega-3 plus. Total protein, IgG, and T 3 levels were higher than those obtained with control. In contrast, total cholesterol, triglycerides, urea, ALT, and AST levels were significantly reduced. The serum concentration of creatinine and T 4 levels was indistinguishable from those of control. Addition of Omega-3 plus as a dietary supplement to growing goats under hot summer conditions increases their daily weight gain and improves their general physiological and biochemical status by decreasing total cholesterol, triglycerides, urea, ALT, and AST. It is thus suggested that Omega-3 plus should be used as a supplement in the growth period of goats.

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Section: Discussionmentioning

confidence: 99%

Physiological and biochemical response to Omega-3 plus as a dietary supplement to growing goats under hot summer conditions

Teama

El-Tarabany

2016

R. Bras. Zootec.

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“…Meat from older animals particularly the culled ones are not so popular but are also consumed in several countries as processed meats. This meat from animals with very low commercial value is more appropriated to process and cure with salts as some of popular products as Cecina in Spain (Hierro, de la Hoz, & Ordoñez, 2004), or Brazilian Charqui (Madruga & Bressan, 2011) ore in Italy violin di capra (Fratianni, Sada, Orlando, & Nazzaro, 2008). Also with the goal to added value to depreciated meats several authors have recently studied sheep and goat processed products as Polpara, Sornprasitt, and Wattanachant (2008) studying quality characteristics of raw and canned goat meat during storage in water, brine, oil and Thay curry; Das, Anjaneyulu, Thomas, and Kondaiah (2009) studying the effect of different fats on the quality of goat meat patties; Teixeira, Pereira, and Rodrigues (2011) evaluating the effect of salting, air-drying and aging in a new goat meat product "manta"; Oliveira et al (2014) analyzing the quality of ewe and goat meat cured products; Leite et al (2015) and Paulos et al (2015) studying the properties of sheep and goat meat sausages and Tolentino, Estevinho, Pascoal, Rodrigues, and Teixeira (2016) evaluating the microbiological and sensory quality of new meat cured products obtained from sheep and goat meat of culled animals.…”

Section: Introductionmentioning

confidence: 99%

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

et al. 2017

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A B S T R A C TPhysicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7-5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with respect to microbial growth. The high protein (46.2 and 38.4%) and low fat (5.3 and 8.7%) percentages of the goat and sheep cured legs were the main evidence of the effect of salting and ripening processes. A low cholesterol content of 4.5% is particularly evident in sheep cured legs. Curing process produced a slight increase in the P/S ratio 0.23 and 0.17 for goat and sheep cured legs, respectively. TBARS values are much lower than the value of 2 mg of MDA/Kg which is the upper limit of rancidity. Physico-chemical and sensory characteristics indicate that producing cured goat and sheep legs from cull animals can be an interesting way of adding value to animals with very low commercial prices.

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“…Presently, the economical crisis is affecting the general commerce and alternative sources of added values are in mind of the sector. There is evidence that diet influences human health has promoted a new, blooming market Á the functional foods market (Madruga and Bressan 2011). The functional food market is now characterised by bioactive compounds or ingredients.…”

Section: Introductionmentioning

confidence: 99%

Effects of three management systems on meat quality of dairy breed goat kids

Zurita-Herrera

Bermejo

Henríquez

et al. 2013

Journal of Applied Animal Research

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The effect of three management systems on meat quality of 61 goat kids was determined. Kids from the extensive management system displayed stronger ''pink'' meats than animals from intensive systems with natural and artificial rearing management. The type of management system did not affect the pH, chemical composition and sensorial evaluation. Intensive combined with artificial rearing management system meat displayed the lowest capacity to retain water inside the muscle. Intramuscular fat deposits from kids reared under extensive management system showed the lowest percentage of C14:0 fatty acids and the highest percentage of C18:1 fatty acid. A strong influence of physical activity and trough grazing modulated the fatty acid profile in muscle of kids reared under an extensive management system, producing healthier meat relative to intensive with natural and artificial rearing management systems, as reflected by the fact that the lowest atherogenicity index was measured in intramuscular fat from kids reared under extensive management system. An extensive management system produces similar goat kid meat as intensive with natural and artificial rearing management systems, but with a lower atherogenicity index.

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Goat meats: Description, rational use, certification, processing and technological developments

Cited by 58 publications

References 51 publications

Physiological and biochemical response to Omega-3 plus as a dietary supplement to growing goats under hot summer conditions

Physiological and biochemical response to Omega-3 plus as a dietary supplement to growing goats under hot summer conditions

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

Effects of three management systems on meat quality of dairy breed goat kids

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