Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter

Bonvillani, A.; Peña, Francisco; Domenech, V.; Polvillo, Oliva; García, Pedro González; Casal, Jorge J.

doi:10.5424/sjar/2010081-1150

Cited by 22 publications

(13 citation statements)

References 47 publications

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“…In agreement with Zurita Herrera et al (2012), who studied Murciano-Granadina kids, the pH was not affected by either the production system or sex. Similar results have been reported by other authors who examined kids of a similar slaughter weight (Caputi Jambrenghi et al 2007;Bonvillani et al 2010).…”

Section: Resultssupporting

confidence: 92%

Carcase and meat quality of Blanca Andaluza kids fed exclusively with milk from their dams under organic and conventional grazing-based management systems

Guzmán

De-La-Vega

Zarazaga

et al. 2019

Italian Journal of Animal Science

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The number of organic farms is growing, but switching from conventional to organic production requires farms continue to produce high quality products. This study compares the carcase and meat quality of Blanca Andaluza goat suckling kids raised under organic and conventional grazing-based stock raising production systems. Twenty-four twin kids (12 males, 12 females) were selected from representative farms of each system. Body weight, dressing percentage, carcase linear measurements, non-carcase components, primary carcase and minor cuts, tissue composition, chemical composition and rheological variables, pH and colorimetric variables, were examined. No significant differences were seen between the production systems or sex with respect to most of the variables studied. However, some non-carcase components and colorimetric variables were affected, with the organic kids' meat returning lower values for lightness, yellow index, chroma and Hue angle. Indeed, some of the meat colour variables examined easily discriminated between the animals raised under the different production systems. These results show that conventional grazing-based farms raising these goats could easily turn to organic production without carcase or meat quality being affected. HIGHLIGHTS Organic farms are growing in number. The transformation to organic kid-raising is easy, with meat quality unaffected. These results are of interest with respect to the viability of conventional goat farms.

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Section: Resultssupporting

confidence: 92%

Carcase and meat quality of Blanca Andaluza kids fed exclusively with milk from their dams under organic and conventional grazing-based management systems

Guzmán

De-La-Vega

Zarazaga

et al. 2019

Italian Journal of Animal Science

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“…The effect of sex on the sensory traits is not clear yet. In agreement with results of the present study, Germano , Madruga et al (2008) and Bonvillani et al (2010) did not find the effect of sex on the sensory traits, and contrary to them Dawkins et al (2000) and Rodrigues & Teixeira (2009) did find it. Heavier kids had significantly darker meat colour (4.77) than the lighter ones (4.24) with estimated difference for 0.5 units (P≤0.05).The meat colour score in the present study tends to increase as slaughter weight increases, as expected because as maturity increases, muscle colour becomes darker in goats (Peña et al 2009).…”

Section: Resultssupporting

confidence: 82%

“…Contrary to results of the present study, Bonvillani et al (2010) found no significant influence of slaughter weight on the main fatty acid percentages. As expected, muscles from lighter kids contained more SFA (44.59 %) compared to kids slaughtered at heavier weights (40.61 %).…”

Section: Resultscontrasting

confidence: 56%

“…Contrary to males, female kids had only higher percentage amount of oleic acid (38.74 vs. 43.55). Bonvillani et al (2010) also found significant influence of sex on fatty acid muscle composition, where male kids had significantly higher percentages of capric, lauric and myristic acids and the female kids had higher percentages of stearic and linoleic acids. In the present study the percentages of SFA (P≤0.01), MUFA (P≤0.001), PUFA (P≤0.05) and n-3 PUFA (P≤0.01) were significantly affected by sex.…”

Section: Resultsmentioning

confidence: 86%

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Fatty acid composition and sensory analysis in Boer kids meat

et al. 2014

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This study was undertaken to characterize the fatty acid profile and sensory properties of longissimus dorsi (LD) muscle of Boer kids as affected by sex (17 male, 15 female) and slaughter weight (pre-weaned 20 kg, post-weaned 30 kg). Regarding sex differences, higher percentage amounts of lauric, myristic, pentadecanoic, linolenic and docosapentaenoic acids were found in LD muscle of male compared to female kids, whereas greater amounts of oleic acid were detected in LD muscle of female kids. Also, LD of male kids contained higher percentage amounts of saturated (SFA), polyunsaturated (PUFA) and n-3 polyunsaturated fatty acids (n-3 PUFA) while higher amounts of monounsaturated fatty acids (MUFA) were detected in LD of female kids. Regarding slaughter weight, percentage amounts of lauric, myristic, margaric, pentadecanoic, linolenic, linoleic, arachidonic and docosapentaenoic acids significantly decreased with age (P≤0.001), while percentage amounts of heptadecenoic and oleic acids significantly increased (P≤0.001). LD muscle from lighter kids contained higher percentage amounts of SFA and PUFA, while heavier kids had higher percentage amounts of MUFA and n-3/n-6 fatty acid ratio. Except meat colour, sensory traits (marbling, off-odour, flavour, juiciness and tenderness) were neither significantly affected by sex nor slaughter age.

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“…The findings of [30] Rodrigues et al, (2011) supported the present study, they reported the WHC of goat meat in between 22 to 30 %. Variable results of WHC could be attributed with age of goat as it has significant effect on the WHC of the meat [34]. The influence of glycogen on cooking loss of goat meat of group A was found to be inverse and in group B and C, it was positive in the present study.…”

Section: Pearson Correlation Between Glycogen and Physical Characterisupporting

confidence: 40%

Influence of glycogen level on physical characteristics of goat meat

Fazlani¹

2019

PAB

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Current study was carried out to evaluate the glycogen level and its influence on physical and sensory characteristics of goat meat of different age groups such as A (6-12 m; age), B (13-18 m; age) and C (>18 m; age) slaughtered at Tando Jam market during the year 2012. Goat meat of all three age groups were examined for glycogen level, physical characteristics such as pH value, water holding capacity (WHC), cooking loss (CL), drip loss (DL). Average glycogen level, CL, WHC, DL and pH value of goat meat of group A and B were statistically nonsignificant (P>0.05). But these characteristics of both groups (A and B) were significantly different from that of group C goat meat. The relationship of glycogen v/s pH remained negative in group A and B, while positive in group C. WHC of goat meat of group A and B was inversely related with glycogen level but statistically not countable (P>0.05). The influence of glycogen on CL of group A was found to be inverse and in group B and C, it was positive. Further, significant (P<0.05) relationship between glycogen and CL was found to be in group B. The DL was directly related with glycogen level, but their relationship was not statistically countable (P>0.05). Despite, the goat meat of group A and B were found to be statistically similar in physical characteristics, the results varied slightly, and group B goat meat concluded to be better among all groups.

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Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter

Cited by 22 publications

References 47 publications

Carcase and meat quality of Blanca Andaluza kids fed exclusively with milk from their dams under organic and conventional grazing-based management systems

Carcase and meat quality of Blanca Andaluza kids fed exclusively with milk from their dams under organic and conventional grazing-based management systems

Fatty acid composition and sensory analysis in Boer kids meat

Influence of glycogen level on physical characteristics of goat meat

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