Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C

Abstract

The primary aim of this study was to evaluate the effect of feeding alfalfa: Concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, color, microorganism composition, volatile basic nitrogen levels, or lipid oxidation. The low alfalfa (KLA) group exhibited increased oleic acid and monosaturated fatty acid levels, both of which impact the palatability traits of meat. The abundance of bioactive compounds increased in the loin meat of the KLA group, leading to an increase in antioxidant activities. Our results suggest that feeding alfalfa and concentrate at a 2:8 ratio to KNBG can increase taste-related fatty acids and bioactive compounds in loin meat, relative to that achieved by feeding at an 8:2 ratio. Further investigation is required to evaluate the quality and the metabolites of bioactive compounds in KNBG meat and the effect of the different dietary ratios of forage and concentrate.

Effects of forage type on the rumen microbiota, growth performance, carcass traits, and meat quality in fattening goats

“…In this study, the predominate fatty acids detected in longissimus dorsi and semimembranosus muscles were palmitic acid (C16: 0), oleic acid (C18: 1n9c), linoleic acid (C18: 2n6c), stearic acid (C18: 00), and arachidonic acid (C20: 4n6) ( Supplementary Table S2 ). Similar results have been reported in a previous study conducted on Korean native black goats ( 6 ). The composition and concentration of fatty acids of longissimus dorsi muscles were not influenced by the forage treatments.…”

“…Similarly, in goats, mixed orchard hays can increase beneficial fatty acids and amino acids of meat, suggesting that feeding suitable type of forage is an important strategy for producing high-quality meat ( 14 ). In support of this, effects of forage-based diet types on growth performance, production quality, and rumen microbiome were widely studied ( 6 , 10 , 14 , 15 ). However, it is still remains largely unknown about the link between different type of forages and rumen bacterial community composition.…”

“…Diet has a large economic impact on the raising processes as the feeding cost reaches 80% of total cost of production ( 5 ). It is important to note that adequate diet is critical for improving the quality and acceptability of animal-derived foods ( 6 ).…”

Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container

“…The pH and VBN values of meat aged in VP were stable during the length of storage, whereas those of meat aged in OR and OS significantly increased on day 21. pH and VBN are the most definitive spoilage indicators of fresh meat. In Korea, the limitation of pH and VBN of meat for sale are 6.2 and 20 mg/100 g, respectively; meat with values beyond these parameters are regarded as spoiled [ 10 , 18 ]. Based on this information, meat aged in OS on day 21 (pH = 6.2 and VBN = 20 mg/100 g) may be acceptable to consumers, while not so for meat aged in OR on day 21.…”

Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty

“…TBARS was analyzed using the method described by Kim et al (2022) . The pork patties of 5 g were added in 50 μL of 7.2% tert -butyl-4-hydroxyanisole and 15 mL distilled water and then homogenized for 30 s using a homogenizer (Polytron PT-2500E, Kinematica, Lucerne, Switzerland).…”