Effect of feeding water washed neem (Azadirachta indica) seed kernel cake on the quality, lipid profile and fatty acid composition of goat meat

Rao, V. Kesava; Kowale, B. N.; Verma, Atul Kumar

doi:10.1016/s0921-4488(02)00256-0

Cited by 33 publications

(12 citation statements)

References 26 publications

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“…The cholesterol concentrations in goat meat from different genetic groups were similar to those described by Pratiwi et al (2006a) in the thoracic Longissimus muscle of castrated Boer goats slaughtered with different ages and weights: 60.3 mg/100g (30 kg, age <1 year), 60.4 mg/100g (45 kg, age <1 year), 59.3 mg/100g (60 kg , 1 year of age), 57.5 mg/100g (75 kg, 1.5 years of age), and 55.2 mg/100g (90 kg, 2 years of age). Cholesterol levels in similar age ranges were observed by other authors working with other goat breeds: 50.3 and 56.3 mg/100g in indigenous breeds of goats slaughtered at 5 to 6 months of age and raised in feedlot system with controlled diet (Kesava Rao et al, 2003); from 57.4 mg/100 g (175 days) to 74.1 mg/100 g (310 days) in Creole × Anglo Nubian or Saanen or British Alpine genotypes slaughtered at different ages (Madruga et al, 2002).…”

Section: Resultssupporting

confidence: 81%

Chemical composition and fat profile of meat from crossbred goats reared under feedlot systems

et al. 2009

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-This study aimed to evaluate the chemical quality and fat profile of meat from crossbred goats (native and exotic) reared under feedlot systems. Thirty-two entire male goats were divided in equal number into four racial groups: eight pure Boer breed, eight ¾ Boer + ¼ SPRD crossbred, eight ½ Boer + ½ SPRD crossbred and eight ½ Anglo Nubian + ½ SPRD crossbred. All goats were reared under feedlot system and slaughtered at the average age and live weight of 223 days and 29 kg, respectively. The chemical composition including moisture, protein, ash, fat, cholesterol, phospholipids and fatty acids was determined. The breed types had no significant effect on moisture, protein, ash, fat, cholesterol and phospholipids contents. However, the percentages of oleic and stearic acids and the MUFA/SFA ratio showed significant differences between the four breed groups, with percentages ranging from 0. teor protéico e elevado índice de ácidos graxos insaturados.

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Section: Resultssupporting

confidence: 81%

Chemical composition and fat profile of meat from crossbred goats reared under feedlot systems

et al. 2009

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“…According to Rhee et al (2000), Perez et al (2002) and Kesava Rao et al (2003), the plasma cholesterol concentration is influenced by the fatty acids composition in diet, in which C16:0 increases, C18:1 decreases, and C18:0 does not exercise any influence on the blood cholesterol levels. It was observed that factor diet influenced the C18:1 concentration.…”

Section: Resultsmentioning

confidence: 99%

Lipid profile of lamb meat from different genotypes submitted to diets with different energy levels

et al. 2009

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-To assess the influence of genotype and diets with different energy levels on the lipid profile of sheep meat, 54 lambs were used (18 animals from each genotype: Morada Nova, Santa Inez and ½Dorper + ½Santa Inez crossbred), distributed in a completely randomized experimental design in a 3 × 2 factorial arragement (three genotypes and two diets).The animals were submitted to two diets, 2.5 Mcal ME/kg DM and 3.0 Mcal ME/kg DM, receiving feed and water to reach the desired average live weight of 30 kg, when they were slaughtered. Total lipids, cholesterol, phospholipids and fatty acids profile of the Longissimus muscle were assessed. Diet and genotype did not influence the total lipids, cholesterol and

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“…A carne de cabritos alimentados com 50% de concentrado apresentou percentuais totais intermediários de ácidos graxos monoinsaturados (51,34%), no entanto, também apresentou percentuais mais baixos dos ácidos graxos poliinsaturados (4,52%). Os percentuais dos ácidos graxos saturados e insaturados na carne caprina estão de acordo com os obtidos em outros trabalhos (Todaro et al, 2006;Kesava Rao et al, 2003;Matsouka et al, 1997;Park & Washington, 1993).…”

Section: Resultsunclassified

“…Os voláteis da carne foram extraídos utilizando-se a técnica de extração/destilação simultânea de voláteis em aparelho de Likens & Nickerson (1964), seguida de separação e identificação em CG-EM. Todas as extrações foram realizadas em triplicatas.…”

Section: Methodsunclassified

Perfil aromático e qualidade química da carne de caprinos Saanen alimentados com diferentes níveis de concentrado

et al. 2008

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RESUMO -Objetivou-se com este trabalho avaliar o efeito do nível de concentrado na dieta sobre a qualidade da carne de caprinos machos Saanen não-castrados. Foram utilizados 15 cabritos com peso vivo inicial de 16 ± 0,3 kg e 4 meses de idade alimentados com dietas formuladas com 80, 65 ou 50% de concentrado até que atingissem 22 kg de peso vivo médio final. As rações foram formuladas para promover ganho de peso de 150 g/animal/dia. Nas 15 paletas caprinas, foram avaliados a composição centesimal, a cor, a textura, o pH, o perfil lipídico e o perfil de componentes voláteis.Os níveis de concentrado e volumoso utilizados na alimentação dos caprinos Saanen não influenciaram os parâmetros químicos e físico-químicos de umidade, cinzas, proteínas, colesterol, fosfolipídios, pH, Aw, a*, b*, L* da carne. No entanto, a concentração de gordura, os percentuais de ácidos graxos insaturados (mono e poli) e a textura da carne diferiram significativamente entre os níveis de concentrado usados. Tanto na análise qualitativa quanto na quantitativa de componentes voláteis, o extrato da carne de caprinos alimentados com 50% de concentrado apresentou melhor qualidade aromática. A relação 50:50 volumoso:concentrado foi a mais viável para a alimentação de caprinos machos Saanen para abate aos 22 kg de peso vivo, considerando os aspectos de redução de custo e qualidade química e aromática da carne caprina produzida.Palavras-chave: composição centesimal, componentes lipídicos, alimentação, carne caprina, voláteis Aroma profile and chemical quality of goat Saanen meat fed with different levels of concentrate ABSTRACT -The objective of this work was to evaluate the effect of the levels concentrate of the diet on meat quality of no castrated male kid Saanen goats. Fifteen male goat with initial 16 ± 0.3 kg BW and four months old were fed diets formulated with 80, 65 e 50 of concentrate up to the animals reached a final a 22 kg BW. The rations were formulated to promote a weight gain of 150g/anim.day. Centesimal composition, colour, texture, lipid and volatile components profile were evaluated in fifteen goat shoulders. The concentrate and forage levels used in the feeding of male kid Saanen goats did not influenced the chemical and physical-chemical parameters of humidity, ashes, proteins, cholesterol, phospholipids, pH, Aw, a*, b*, L* of goat meat. However, the concentration of fat, the percentages of unsaturated fatty acid (mono and poly) and the texture of meat were affected by the used concentrate levels. In both qualitative and quantitative of volatile components analysis, the extract of the goat meat fed with 50% of concentrate showed better aromatic quality. The use of 50:50 forage to concentre ratio was most viable for the feeding male kid Saanen goats slaughtered at 22 kg BW, considering both the aspects of reducing cost of production and chemical and aromatic quality of the produced goat meat.Key Words: chemical composition, fat components, feeding, goat meat, volatiles IntroduçãoA carne caprina tem grande potencial de consumo, em...

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Effect of feeding water washed neem (Azadirachta indica) seed kernel cake on the quality, lipid profile and fatty acid composition of goat meat

Cited by 33 publications

References 26 publications

Chemical composition and fat profile of meat from crossbred goats reared under feedlot systems

Chemical composition and fat profile of meat from crossbred goats reared under feedlot systems

Lipid profile of lamb meat from different genotypes submitted to diets with different energy levels

Perfil aromático e qualidade química da carne de caprinos Saanen alimentados com diferentes níveis de concentrado

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