scholarly journals Effect of goat breed on the meat quality

2014 ◽  
Vol 68 (6) ◽  
pp. 801-807 ◽  
Author(s):  
Snezana Ivanovic ◽  
Zoran Stojanovic ◽  
Ksenija Nesic ◽  
Boris Pisinov ◽  
Milan Baltic ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Meat Quality ◽  
Ph Value ◽  
Live Weight ◽  
Quality Parameters ◽  
Goat Meat ◽  
Colour Measurements ◽  
Significant Difference ◽  
Total Fat

The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian White goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P <0.05) in relation to: live weight (kg), water (%), fat (%), protein (%), ash (%), among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality.

scholarly journals Influence of breed on selected quality parameters of fresh goat meat

2020 ◽  
Vol 63 (2) ◽  
pp. 219-229
Author(s):  
Snežana Ivanović ◽  
Marija Pavlović ◽  
Ivan Pavlović ◽  
Aleksandra Tasić ◽  
Jelena Janjić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Volatile Compounds ◽  
Ph Value ◽  
Quality Parameters ◽  
Saanen Goat ◽  
Goat Meat ◽  
Significant Difference ◽  
The Impact

Abstract. The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat.

scholarly journals Sea buckthorn pomace supplementation in the finishing diets of pigs – are there effects on meat quality and muscle fatty acids?

2015 ◽  
Vol 58 (1) ◽  
pp. 107-113 ◽  
Author(s):  
K. Nuernberg ◽  
G. Nuernberg ◽  
A. Priepke ◽  
D. Dannenberger
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin C ◽  
Meat Quality ◽  
Ph Value ◽  
Quality Parameters ◽  
Sea Buckthorn ◽  
Control Group ◽  
Longissimus Muscle ◽  
Finishing Diets

Abstract. In the present study, the effect of sea buckthorn pomace (SBP) supplementation (concentrations of 0, 4, 8 and 12%; intervention duration of 4 or 8 weeks) on finishing performance, meat quality parameters, and fatty acid and vitamin C contents in muscle of German Landrace pigs was assessed. Supplementation with SBP did not negatively affect growth performance and slaughter quality traits of pigs. The overall meat quality including nutrient composition (protein, fat, water), meat colour and pH value was not changed. Surprisingly, the fatty acid profile of longissimus muscle was only slightly affected by different SBP concentrations and intervention durations. Highest amounts of n-3 fatty acids (28 mg/100 g muscle) were measured in pig muscle which had received a 12% SBP-supplemented ratio with over an intervention period of 8 weeks. The contents for vitamin C of longissimus muscle of pigs of the control group and SBP supplementation groups varied between 24.0 and 28.7 μg g−1 fresh muscle, and were not diet affected. Other diet compositions and possibly changes in SBP during the manufacturing process of diet pellets should be included in investigations to develop an application-oriented concept of SBP as a supplement for pig feeding.

scholarly journals The Effect of Green Tea (Camellia sinensis) Leaf Powder on Growth Performance, Selected Hematological Indices, Carcass Characteristics and Meat Quality Parameters of Jumbo Quail

2021 ◽  
Vol 13 (13) ◽  
pp. 7080
Author(s):  
Steve Kgotlelelo Mahlake ◽  
Caven Mguvane Mnisi ◽  
Cornelia Lebopa ◽  
Cebisa Kumanda
Keyword(s):  
Meat Quality ◽  
Green Tea ◽  
Feed Intake ◽  
Live Weight ◽  
Quality Parameters ◽  
Normal Ranges ◽  
Wide Range ◽  
Leaf Powder ◽  
Zinc Bacitracin ◽  
Grower Diet

Green tea leaves contain a wide range of active bio-compounds that are essential for sustainable quail intensification; however, its feed value is not known for the Jumbo quail. Therefore, this study evaluated the effect of different levels of green tea leaf powder (GTLP) on physiological and meat quality parameters of the Jumbo quail. One-week-old chicks (n = 350; 56.1 ± 2.12 g live-weight) were evenly distributed to 35 replicate pens and reared on five experimental diets formulated as follows: a standard grower diet with zinc-bacitracin (PosCon), a standard grower diet without zinc-bacitracin (NegCon), and NegCon diet treated with 10 (GT10), 25 (GT25) and 50 g/kg (GT50) of GTLP. Weight gain linearly decreased in week 2 but increased in week 4, whereas feed conversion efficiency linearly declined in weeks 2 and 3 as GTLP levels increased. Overall feed intake, carcass yield, and caecum and colon weights showed a linear increase with GTLP levels. Hematological parameters fell within the normal ranges reported for healthy quail. The GT10 group showed larger liver weights than the PosCon and NegCon groups. It was concluded that dietary inclusion of GTLP enhances overall feed intake and carcass performance but not feed efficiency, hematological and meat quality parameters of Jumbo quail.

scholarly journals Meat Quality, Fatty Acid Content and NMR Metabolic Profile of Dorper Sheep Supplemented with Bypass Fats

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1133
Author(s):  
Atique Ahmed Behan ◽  
Muhammad Tayyab Akhtar ◽  
Teck Chwen Loh ◽  
Sharida Fakurazi ◽  
Ubedullah Kaka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Basal Diet ◽  
Negative Influence ◽  
Significant Difference ◽  
Dorper Sheep

The supplementation of rumen bypass fat (RBF) has remained one of the preferred approaches used to decrease undesirable saturated fatty acids (FA) and increase beneficial unsaturated FA in the meat. This study was planned to evaluate the influences of rumen bypass fats on meat quality, fatty acid and metabolic profiles in male Dorper sheep (n = 36) with 24.66 ± 0.76 kg (mean ± standard error) initial body weight. Treatment comprised a basal diet (30:70 rice straw to concentrate) with no added RBF as a control (CON), basal diet with prilled fat (PF), basal diet with prilled fat plus lecithin (PFL) and basal diet with calcium soap of palm fatty acids (CaS). The findings revealed that cooking loss, drip loss and shear force in longissimus dorsi (LD) muscle were not affected by RBF supplementation, while meat pH was significantly higher in the CaS on aging day 1. However, the diet supplemented with prilled fat and lecithin modified the meat’s fatty acid profile significantly by increasing unsaturated fatty acids and decreasing saturated fats. The relative quantification of the major differentiating metabolites found in LD muscle of sheep showed that total cholesterol, esterified cholesterol, choline, glycerophosphocholine and glycerophospholipids were significantly lower in CaS and PFL diets, while glycerol and sphingomyelin were significantly higher in CaS and PFL diets. Most of the metabolites in the liver did not show any significant difference. Based on our results, the supplementation of protected fats did not have a negative influence on meat quality and the meat from Dorper sheep fed prilled fat with lecithin contained more healthy fatty acids compared to other diets.

scholarly journals Fatty acid profile and lambs’ meat quality fed with different levels of crude glycerin replacing corn

2017 ◽  
Vol 38 (4) ◽  
pp. 2051
Author(s):  
Fabíola Cristine de Almeida Rego ◽  
Mônica Chaves Françozo ◽  
Agostinho Ludovico ◽  
Filipe Alexandre Boscaro de Castro ◽  
Marilice Zundt ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Meat Quality ◽  
Crude Glycerin ◽  
Average Weight ◽  
Total Lipids ◽  
Linear Effect ◽  
Margaric Acid ◽  
Randomized Design ◽  
Significant Difference ◽  
Total Fatty Acids

This study aimed to evaluate the Texel lambs’ meat quality fed with increasing levels of crude glycerin (0, 7, 14, and 21% of dry matter) in the diet. Thirthy-two-two non-castrated male Texel lambs were used, with initial weight of 15.9 ± 4.1 kg, using a completely randomized design with four treatments and eight repetitions, per treatment. Upon reaching the average weight of 35 kg, the animals were slaughtered. The meat chemical composition was similar among treatments (P>0.05) and total lipids and crude protein presented averages of 3.47 and 20.05 g 100g -1, respectively. No changes in pH, marbling, color, and water loss under pressure were observed. The shear force did not change among treatments and the texture can be considered soft, with average values of 5.48 kgf. There was a linear (P0.05) were observed for the attributes flavor, tenderness, juiciness, and overall acceptance among treatments. Fatty acids in higher proportions in the meat lamb were to C18:1n-9 (1298.90 mg 100g-1), C16:0 (709.07 mg 100g-1) and C18:0 (433.30 mg 100g-1), with percentages of 42.72, 23.07 and 14.35%, respectively. Significant difference according to the glycerin level in the diet was observed only for the margaric acid (C17:0) with an increasing linear effect, reaching 58.95 mg 100g-1 muscle to the group with 21% crude glycerin, corresponding to 1.77% of total fatty acids. The other fatty acids did not change, and provided a satisfactory result for conjugated linoleic acid (CLA), totaling about 6.1 mg 100 g-1 muscle, corresponding to 0.21% of total lipids. The use of glycerin in the diet for finishing lambs does not alter the characteristics of the meat, maintaining the product quality for consumption.

Effects of growth pathway on beef quality in 18-month-old Angus and South Devon ✕ Angus pasture-fed steers

2001 ◽  
Vol 72 (2) ◽  
pp. 297-308 ◽  
Author(s):  
P.D. Muir ◽  
N.B. Smith ◽  
P.M. Dobbie ◽  
D.R. Smith ◽  
M.D. Bown
Keyword(s):  
Meat Quality ◽  
Compensatory Growth ◽  
Live Weight ◽  
Considerable Effect ◽  
Growth Restriction ◽  
Carcass Weight ◽  
Winter Period ◽  
Meat Tenderness ◽  
Beef Quality ◽  
Significant Difference

AbstractThere is evidence that, in cattle, rapid compensatory growth after a period of growth restriction may increase the variability of beef quality and that variability is greater in breeds which reach larger body size at maturity. This experiment investigated the effect of compensatory growth following a period of winter growth restriction on carcass quality in steers of small and large mature size grazed on pasture. Angus (no. = 120) and South Devon ✕ Angus (SD✕ A; no. = 110) steers were allocated to non-restricted or restricted growth treatment groups and for 126 days over winter their grazing was managed to achieve mean live-weight gains of approximately 0·7 kg/day or to maintain live weight for each group respectively. Steers were slaughtered at the start (no. = 10 per breed) and end (no. = 20 per nutrition group (10 from each breed)) of the winter period for carcass evaluation. Thereafter, remaining steers were grazed together at a high pasture allowance to maximize growth and were slaughtered for carcass evaluation as they reached target live weights (Angus, 590 kg; SD✕ A, 620 kg). SD✕ A steers grew faster (P< 0·05) during both the winter and finishing periods and reached target slaughter live weights approximately 20 days earlier than Angus steers. SD✕ A steers also had leaner carcasses than Angus steers at each slaughter although there was no significant difference in meat quality between breeds. However, there was a significant effect of restriction treatment on carcass weight and meat quality. The non-restricted steers grew faster, had heavier carcasses and more tender steaks than restricted steers, although there was no significant difference in carcass fatness (adjusted for hot carcass weight). Muscle calpain activities were positively correlated with live-weight gain during the finishing period suggesting increased potential for post-mortem myofibrillar proteolysis and therefore increased meat tenderness. However, in the present experiment this was confounded by an increase in shear force with age-at-slaughter, especially in the non-restricted steers. Nevertheless, steers which were heaviest at the start of the experiment reached slaughter live weight earliest, were leaner than average and had higher calpain system activities at slaughter regardless of breed or restriction treatment. Furthermore, in the non-restricted group, high initial live weight and early slaughter was associated with lower pH and more tender meat. In conclusion, although restriction affected meat quality attributes, it appears that live weight prior to food restriction also had a considerable effect on carcass characteristics at slaughter. Therefore, the characteristics of the early growth phase prior to the finishing period may have important consequences for meat quality.

scholarly journals Assessment of Water Buffalo Milk and Traditional Milk Products in a Sustainable Production System

2020 ◽  
Vol 12 (16) ◽  
pp. 6616 ◽  
Author(s):  
Zsolt Becskei ◽  
Mila Savić ◽  
Dragan Ćirković ◽  
Mladen Rašeta ◽  
Nikola Puvača ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Dairy Products ◽  
Water Buffalo ◽  
Fatty Acid Content ◽  
Buffalo Milk ◽  
Sustainable Production ◽  
High Quality ◽  
Significant Difference

Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal’s genetic resources biodiversity. This research aims to describe challenges and possible strategies for sustainable water buffalo milk production. In this study, the physicochemical characteristics of buffalo milk and buffalo dairy products (cheese, butter, and kajmak) were determined. Furthermore, amino and fatty acids composition and the related health lipid indices (atherogenic and thrombogenic) were assessed. The findings support the fact that buffalo milk is a reliable source of high-quality nutrients (dry matter: 16.10%, fat: 6.02%, protein: 4.61%). Leucine, lysine, and valine content were found to be high in buffalo milk and cheese. A substantial quantity of non-essential glutamic and aspartic amino acids was observed in milk, as well as glutamic acid and tyrosine in cheese. It was established that milk protein of buffalo cheese had a favorable proportion of essential and non-essential amino acids (61.76%/38.24%). The results revealed significant differences (p < 0.05) in fatty acid profiles among the three dairy products for saturated short-chain, n-3, and n-6 fatty acids. Conversely, no significant difference (p < 0.05) was observed in monounsaturated fatty acids content. Kajmak showed the most favorable anti-atherogenic and anti-thrombogenic properties due to lower saturated and higher polyunsaturated fatty acid content. These results confirmed that buffalo milk could be successfully used in producing high-quality traditional dairy products with added value and beneficial characteristics from the aspect of a healthy diet. Furthermore, it could actively contribute to the promotion of sustainable production of buffaloes and strengthen the agricultural production of rural areas and their heritage.

scholarly journals High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

Animals ◽  
2019 ◽  
Vol 9 (12) ◽  
pp. 1080 ◽  
Author(s):  
Mailin Gan ◽  
Linyuan Shen ◽  
Yuan Fan ◽  
Zhixian Guo ◽  
Bin Liu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
High Altitude ◽  
Meat Quality ◽  
Genetic Improvement ◽  
Essential Fatty Acids ◽  
Pcr Analysis ◽  
Pig Breeds ◽  
Tibetan Pigs ◽  
Yorkshire Pigs

The carcass and meat quality traits of pig breeds living at three different altitudes (Yorkshire pigs, YP: 500m; Qingyu Pigs, QYP: 1500m; Tibetan pigs, TP: 2500m) were compared. It was observed that there are obvious differences in pig breeds with respect to performance parameters. Specifically, YP had the best carcass traits, showing high slaughter rates and leanest meat. Conversely, QYP had the highest back fat thickness and intramuscular fat (IMF) content. For the high-altitude breed TP, the animals exhibited low L* and high a* values. The genotypes contributing to the observed phenotypes were supported by a PCR analysis. The glycolytic genes expression (HK, PFK, PK) were highest in YP, whereas expression of genes related to adipogenesis (C/EBPα, FABP4, SCD1) were highest in QYP. As expected, genes associated with angiogenesis and hypoxia (HIF1a, VEGFA) were expressed at the highest levels in TP. The composition and proportion of amino and fatty acids in pig muscles at the three altitudes examined also varied substantially. Among the breeds, TP had the highest proportion of umami amino acids, whereas QYP had the highest proportion of sweet amino acids. However, TP also exhibited the highest proportion of essential fatty acids and the lowest proportion of n6:n3. This study explains the high-altitude adaptive evolution and the formation of meat quality differences in different altitude pigs from various angles and provides a reference for local pork food processing and genetic improvement of local pigs.

Meat production from pigs which have farrowed. 2. Carcass characteristics

1975 ◽  
Vol 20 (1) ◽  
pp. 123-131 ◽  
Author(s):  
P. H. Brooks ◽  
D. J. A. Cole ◽  
W. J. N. Jennings
Keyword(s):  
Young Adult ◽  
Meat Quality ◽  
Adult Female ◽  
Carcass Characteristics ◽  
Live Weight ◽  
Control Group ◽  
Meat Production ◽  
Large White ◽  
Treatment Groups ◽  
Significant Difference

SUMMARYThe carcass characteristics of young adult female pigs (gilts) slaughtered after weaning their first litters have been investigated using three groups of 19 Landrace × (Landrace×Large White) gilts. In two treatment groups gilts were mated at their pubertal oestrus and suckled their piglets for 5 to 11 and 35 to 42 days respectively. These gilts were slaughtered on average 10 days after weaning. A third control group consisted of unmated gilts slaughtered at 118 kg live weight.There was no significant difference in the killing-out percentage for the three groups. The carcasses of the gilts which farrowed contained significantly less fat (P<0·001) than those of the unmated controls. The carcasses of the farrowed gilts had significantly lighter middle sections (P<0·001) and significantly heavier shoulders (P<0·001) than the controls.Despite the variations in tissue yield and distribution, the yield of prime joints for the gilts which had farrowed was only 0·62 percentage units less than that of the controls.No commercially significant variations between groups in meat quality were observed.

Effects of crossbred ewe genotype and ram genotype on lamb meat quality from the lowland sheep flock

2002 ◽  
Vol 139 (2) ◽  
pp. 195-204 ◽  
Author(s):  
L. E. R. DAWSON ◽  
A. F. CARSON ◽  
B. W. MOSS
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Live Weight ◽  
Growth Index ◽  
Gluteus Medius ◽  
Quality Parameters ◽  
Cooking Loss ◽  
Lamb Meat ◽  
Hue Angle ◽  
The Relationship

A study was carried out on five lowland farms in Northern Ireland over 2 years to investigate the effects of crossbred ewe and ram genotype on lamb meat quality. Four ewe genotypes were sourced from six hill farms – Bluefaced Leicester×Blackface (BLXB), Texel×Blackface (TXB), Suffolk×Cheviot (SXCH) and Texel×Cheviot (TXCH). On each farm groups of 20–30 of each crossbred ewe genotype were crossed with Suffolk or Texel sires. Within each of the ram breeds, high lean growth index rams sourced from UK sire reference schemes (SRS) were compared with rams sourced from flocks not involved in objective genetic improvement programmes (control). Throughout the 2 years of the study the ewes lambed at 1 and 2 years of age. Lambs from each of the crosses were slaughtered at 36, 44 and 52 kg live weight. Meat from lambs slaughtered at 36 kg had lower a* values (15.1) than meat from lambs slaughtered at 52 kg (17.0 S.E. 0.47) (P<0.05). Ewe genotype had no effect on any parameter of meat quality measured. The carcasses of lambs sired by Suffolk rams had a higher pHU than lambs sired by Texel rams (5.70 v. 5.65; S.E. 0.014; P<0.05) and hue angle was lower (P<0.05) in Suffolk-sired lambs (32.9°) compared with Texel-sired lambs (35.1°) (S.E. 0.62°). Warner–Bratzler shear force was lower in SRS-sired lambs (2.05 kg/cm2) compared with control-sired lambs (2.36 (S.E. 0.096) kg/cm2; P<0.05). Carcasses from male lambs had a greater cooking loss (217 g/kg) than from female lambs (196 S.E. 5.7 g/kg) (P<0.01) and meat from male lambs had greater values for Warner–Bratzler shear force (2.44 kg/cm2) than from female lambs (1.97 S.E. 0.098 kg/cm2) (P<0.001). Low, but statistically significant (P<0.05) correlations were obtained between carcass fat measurements and meat quality parameters (r = −0.29 for the relationship between cooking loss and fat depth over the gluteus mediusP<0.001); r = 0.21 for the relationship between fat classification and C* values P<0.01). When meat quality parameters for each of the fat classes were averaged, significant linear regressions (P<0.05) were obtained between fat classification and pHU, a* and C* values.

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