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

Rodrigues, Luciana; Gonçalves, Heraldo César; Medeiros, Brenda Batista Lemos; Martins, Marcelo Guerra; Komiyama, Cláudia Marie; Cañizares, Marleide Costa

doi:10.1590/s0101-20612011000400027

Cited by 8 publications

(15 citation statements)

References 36 publications

(42 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…According to another study conducted by [31], it was recorded with an average of 24.34 ± 0.43 and 24.01 ± 0.95% of 90 and 180 days kids meat, respectively which appeared to be relatively similar to that of observed in group B goat meat in the present study. 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].…”

Section: Pearson Correlation Between Glycogen and Physical Characterisupporting

confidence: 91%

“…Similarly, the cooking loss in present study was found to be in similar range of [4]. However, present results more or less are in a similar range of that of analyzed by [30] for cooking loss in goat meat (33.34 to 35.85%). Whilst, [32] also supported the results of presents study who observed the cooking loss as 38.72 ± 0.60% of goat meat slaughtered at age of < 7 m, 35.77 ± 0.86 %, of 8-10 m and 33.40 ± 1.13% of > 11 m of age.…”

Section: Pearson Correlation Between Glycogen and Physical Characterisupporting

confidence: 84%

See 1 more Smart Citation

Influence of glycogen level on physical characteristics of goat meat

Fazlani¹

2019

PAB

View full text Add to dashboard Cite

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.

show abstract

Section: Pearson Correlation Between Glycogen and Physical Characterisupporting

confidence: 91%

Section: Pearson Correlation Between Glycogen and Physical Characterisupporting

confidence: 84%

Influence of glycogen level on physical characteristics of goat meat

Fazlani¹

2019

PAB

View full text Add to dashboard Cite

show abstract

“…An increase in the pH and EC, 72 h after slaughter, suggests a possible meat quality decline at the temperature set for the presented study. The scheme of pH value-changes recorded for the presented study in goat meat acidity is in accordance with other authors (Argüello et al, 2005;Marichal et al, 2003;Pieniak-Lendzion et al, 2009;Rodrigues et al, 2011;Stanišić et al, 2012). The pH value of goat organs measured in the successive time gaps, varied due to the different internal structure of the various organs.…”

Section: The Ph and Ecsupporting

confidence: 88%

“…Werdi Pratiwi et al (2007) also observed that different goat muscles had a varied TD value. We have also found a strong negative relationship between the WHC and TD previously noted by Rodrigues et al (2011).…”

Section: Water Holding Capacity and Thermal Dripsupporting

confidence: 82%

The quality of meat and edible by-products from kids with different inheritance of Boer goat

Stanisz

Ludwiczak

Pietrzak

et al. 2015

Small Ruminant Research

View full text Add to dashboard Cite

“…However, several authors have shown the fact that high‐energy diets protect animals against potentially glycogen‐depleting stressors. This protection results in lower pH (Immonen, Ruusunen, Hassia, & Puolanne, ; Priolo, Micol, Agabriel, Prache, & Dransfield, ). The pH values in our study are considered high since they exceed the ultimate pH (5.8) reported by Normand et al ().…”

Section: Discussionmentioning

confidence: 99%

Effect of local diets on nutritional and sensory quality of meat of indigenous goats in Tunisian arid regions

Ayeb

Addis

Fiori

et al. 2019

Animal Physiology Nutrition

View full text Add to dashboard Cite

The valorization of natural resources in small ruminants feeding can reduce the cost of feed and produce good meat quality. The objective was to evaluate the effects of local feed resources on the physico‐chemical aspects, the sensorial characteristics and the fatty acid profile of goat kid's meat. Twenty‐six kids are divided in three groups (average body weight = 15.85 kg; age = 4 months). The groups received oat hay (group control C), dried olive leaves + dried Stipa tenacissima (group OL) or grass hay (group Ko). The animals were slaughtered after 90 days of experience, with an approximate final live weight of 18.5 kg. Total solids, pH, fat, crude protein, vitamin, cholesterol and fatty acid contents of meat were determined. The OL group had the highest ultimate pH (6.82 vs. 6.73); cooking loss, gross composition (total solids, protein and fat), cholesterol and colour coordinates (L, a* and b*) were similar among groups. The vitamin E, affected by diet, was higher in group OL than the other groups (3.71 mg/kg vs. 1.32 and 2.17 mg/kg, respectively, for C and Ko groups). Moreover, meat from this group showed the highest saturated fatty acid. Unsaturated fatty acids content was higher in the meat of C and Ko groups. On the other side, polyunsaturated fatty acid level was not affected by the diet treatment. The n6/n3 ratio was significantly affected by the diet; it was lower in meat of groups Ko and OL (3.17 and 3.38 respectively). The feeding effect on sensory quality of meat was not significant.

show abstract

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

Cited by 8 publications

References 36 publications

Influence of glycogen level on physical characteristics of goat meat

Influence of glycogen level on physical characteristics of goat meat

The quality of meat and edible by-products from kids with different inheritance of Boer goat

Effect of local diets on nutritional and sensory quality of meat of indigenous goats in Tunisian arid regions

Contact Info

Product

Resources

About