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

Abstract

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.

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

“…In this study, the contents of essential amino acid of threonine (Thr) was lower and other two essential amino acids of valine (Val) and phenylalanine (Phe) were higher in Semimembranosus muscles of goats fed forage maize. This result was consistent with the observation that the amino acids profile of goat meat protein was significantly affected by diet ( 29 ). Overall, meats from goats fed forage maize, especially Semimembranosus muscles are rich in essential amino acids, can be good sources of proteins for humans.…”

Effects of fermented Caragana korshinskii feed on meat quality characteristics in different muscles of Tan sheep

“…Compared with that in the control group, the L Ã value of the fermented Caragana korshinskii group was increased in the biceps femoris. Ayeb et al (2019) found that the meat colour parameters of the same breed of mutton, such as muscle redness (a value) and muscle yellowness (b value), were close to the average values, but the muscle brightness (L value) of lambs provided with supplementary feed was higher than that of lambs fed with the normal feeding method. Shen et al (2011) mainly studied the effects of biofermented feed on the growth and meat quality of Lulai black pigs at fattening.…”

Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview

“…Phenolic components have been evaluated to improve the physicochemical composition, FA profile, and sensory attributes of chevon [ 111 , 112 , 113 , 114 , 115 , 116 ]. It has been shown that supplementation of diets containing polyphenols positively improved the FA profile and reduced malondialdehyde concentration (a lipid oxidation substance) in chevon [ 117 ].…”

“…Dietary supplementation with polyphenol extract powder from olive mill water waste has improved unsaturated FA/SFA ratios in the meat of Saanen goats [ 117 ]. Using a mix of dried olive leaves and dried Stipa tenacissima has improved the ω-6/ω-3 ratio of meat of Tunisian indigenous goats [ 112 ]. It has been shown that the inclusion of 15% olive leaf into the diets changed the fatty acid composition and improved ω-6/ω-3 ratios in both muscle and adipose tissues of Mahabadi goats [ 114 ].…”