Meat quality of Moxotó and Canindé goats as affected by two levels of feeding

Madruga, Marta Suely; Torres, Tatiana Saraiva; Carvalho, Francisco Fernando Ramos de; Queiroga, Rita C.R.E.; Narain, Narendra; Garrutti, Deborah dos Santos; Neto, Manoel Alves Souza; Mattos, Carla Wanderley; Costa, Roberto Germano

doi:10.1016/j.meatsci.2008.04.020

Cited by 54 publications

(39 citation statements)

References 19 publications

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“…In the present study, the variation in redness (a*) value can be related to the capacity of genotype to influence proportion among the myoglobin forms (desoximyoglobin and oxymyoglobin). Similar to the findings in the present study, a significant effect of genotype on goat meat color has been reported by Monte et al (2007) and Madruga et al (2008).…”

Section: Methodssupporting

confidence: 92%

See 1 more Smart Citation

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Rodrigues¹,

Gonçalves²,

Medeiros³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Methodssupporting

confidence: 92%

“…It is well know that goat genotype can have a significant effect on meat quality (DHANDA; TAYLOR; MURRAY, 2003;BESERRA et al, 2004;PRATIWI;TAYLOR, 2007;MADRUGA et al, 2008). In addition to genotype, animal performance and meat quality can be affected by the feeding system (TITI et al, 2000;SHERIDAN;HOFFMAN;FERREIRA, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Rodrigues¹,

Gonçalves²,

Medeiros³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…However, it becomes an important variable at the time the meat is consumed. The mean value for the pH in this research of 5.6, is within the range proposed by Madruga et al (2008) for meat from Moxotó and Caninde goats, and considered to be within normal range.…”

Section: Resultssupporting

confidence: 77%

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

Silva

Guim

Santos

et al. 2015

Revista Ciência Agronômica

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-The effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p<0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p<0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a negative linear effect (p<0.05) on the qualitative parameters of cooking loss, shear force and L*, with decreases of 3.32%, 0.77 kgf/cm 2 and 3.39 respectively, and a quadratic effect (p<0.05) on a*, with a maximum of 9.13. There was a quadratic effect (p<0.05) on the parameter b*, with a maximum of 8.12, while the pH was not affected, with an average of 5.57. The sensory attributes were not influenced (p>0.05) by feed supplementation, except for colour and general appearance. Feed supplementation at 0.8% of body weight provides an increase in ash, fat and protein levels associated with qualitative improvements in cooking loss, tenderness and colouring, with increases in the sensory attributes of colour and overall appearance. RESUMO -Avaliou-se o efeito da suplementação alimentar (0; 0,4; 0,8 e 1,2% do peso corporal) sobre os aspectos qualitativos da carne caprina (umidade, cinzas, gordura, proteína, coloração da carne pelo sistema CIE (L*, a* e b*), pH, perda por cocção e força de cisalhamento) e atributos sensoriais aroma caprino, aroma estranho, cor, textura, maciez, sabor caprino, sabor estranho, suculência e aparência geral. Utilizou-se 32 caprinos mestiços da raça Anglonubiana que foram distribuídos segundo delineamento em blocos casualizados, sendo terminados pastagem de caatinga. Houve efeito quadrático (p<0,05) para os teores de cinza e proteína, com máxima de 1,06 e 20,44 g/100 g, respectivamente. Verificou-se efeito linear positivo (p<0,05) sobre o teor de gordura, com incremento de 0,52 g/100 g. Os parâmetros qualitativos foram influenciados (p<0,05), com efeito linear negativo (p<0,05) sobre a perda por cocção, força de cisalhamento e L*, com decréscimos de 3,32%; 0,77 kgf/cm 2 e 3,39, respectivamente, e efeito quadrático (p<0,05) para a*, com máxima de 9,13. O parâmetro b* apresentou efeito quadrático (p<0,05), com máxima 8,12, ao contrário do pH que não foi influenciado, com média 5,57. Os atributos sensoriais não foram influenciados (p>0,05) pela suplementação alimentar, com exceção da cor e aparência geral. A suplementação alimentar com 0,8% do peso corporal propicia elevação nos teores de cinza, gordura e proteína, associados a melhoras qualitativas sobre a perda por cocção, maciez e coloração, com incrementos dos atributos sensoriais de cor e aparênc...

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“…The effect of the sex on the sensory attributes is not clear. Kirton (1970) and Dawkins et al (2000) found significant differences between sexes, while Germano and Madruga et al (2008) did not. In the present study, sex did not affect (p > 0.05) sensory scores of the LTL muscle, although the meat from males had higher amount of IMF.…”

Section: Discussionmentioning

confidence: 74%

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

Bonvillani

Peña

Domenech

et al. 2010

Span. j. agric. res.

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The aim of this work was to study meat quality and fatty acid profiles in the longissimus muscle from Criollo Cordobes (CC) suckling kids, and to determine the effect of sex and age/weight at slaughter on these characteristics. Forty suckling kids, 20 intact males and 20 females, were randomly assigned to two groups: I (60 ± 2 days old and live weight ≤ 11 kg) and II (90 ± 3 days old and live weight > 11 kg). Sex had a significant influence on meat colour, WarnerBratzler shear force, cooking losses, water holding capacity and intramuscular fat content, while the age/weight had a significant influence on cholesterol and tenderness. The main fatty acids identified from the intramuscular fat were oleic (30.1-32.6%), palmitic (19.6-21.0%) and stearic (13.5-16.3%). Levels of saturated and unsaturated fatty acid ranged from 40.1% to 41.9% and from 57.6% to 59.1%, respectively. Meat from CC kids is pale red, tender, juicy and the intensity of flavour and aroma were medium-high.Additional key words: fatty acid, goat meat, sensory analysis, suckling. ResumenCalidad de la carne de cabritos lactantes de raza Criollo Cordobés. Efecto del sexo y edad/peso al sacrificio El objetivo del presente trabajo fue estudiar la calidad de la carne y el perfil de ácidos grasos del m. longissimus de cabritos lactantes Criollo Cordobés, y el efecto del sexo y edad/peso al sacrificio en estas características. Cuarenta cabritos (20 machos y 20 hembras) fueron asignados al azar a dos grupos: I (60 ± 2 días de edad y peso vivo ≤ 11 kg) y II (90 ± 3 días de edad y peso vivo > 11 kg). El sexo influyó significativamente en el color, terneza instrumental, capacidad de retención de agua y pérdidas por cocinado de la carne y en la cantidad de grasa intramuscular del m. longissimus, mientras que la edad/peso al sacrificio influyó significativamente en el contenido en colesterol y en la terneza de la carne. Los ácidos grasos mas abundantes identificados en la grasa intramuscular fueron el oleico (30,1-32,6%), el palmítico (19,6-21,0%) y el esteárico (13,5-16,3%). El contenido en ácidos grasos saturados e insaturados se situó entre el 40,1% y el 41,95% y desde el 57,6% al 59,1%, respectivamente. La carne de los cabritos Criollo Cordobés era tierna, jugosa y de color rosa claro, y su aroma y flavor fueron de intensidad media-alta.Palabras clave adicionales: ácidos grasos, análisis instrumental y sensorial, carne de cabrito lechal.

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Meat quality of Moxotó and Canindé goats as affected by two levels of feeding

Cited by 54 publications

References 19 publications

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Levels of feed supplementation on the qualitative aspects of meat from crossbred goats finished on caatinga

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

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