2006
DOI: 10.1080/11358120609487678
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Effect of Raising Conditions of Goats on Physico-Chemical and Chemical Quality of Its Meat Efecto De Las Condiciones De Crecimiento De Cabras en La Calidad Fisico-Química Y Química De Su Carne

Abstract: The effect of two different rearing systems of goats such as grown under confinement and raising on field was evaluated for muscles of intact male goat. The physico-chemical properties such as pH and water activity (A w ), and chemical composition including moisture, protein, ash, calcium, iron, phosphorus, cholesterol, phospholipids and fatty acids were determined. The rearing system had no significant effect on protein content and water activity. Concentrations of ash and fat were significantly (P < 0.05) di… Show more

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Cited by 10 publications
(9 citation statements)
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References 13 publications
(31 reference statements)
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“…The chemical composition and quality of goat meat depends, among others, on the genotype (breed), utility type, sex, age of slaughter, nutrition and breeding system [ 26 , 27 , 28 ]. In Table 1 , the chemical composition of the kid goat meat (non-castrated) slaughtered at the age of five months belonging to two breeds: dairy Saanen and general Carpathian, is presented.…”
Section: Results and Their Discussionmentioning
confidence: 99%
“…The chemical composition and quality of goat meat depends, among others, on the genotype (breed), utility type, sex, age of slaughter, nutrition and breeding system [ 26 , 27 , 28 ]. In Table 1 , the chemical composition of the kid goat meat (non-castrated) slaughtered at the age of five months belonging to two breeds: dairy Saanen and general Carpathian, is presented.…”
Section: Results and Their Discussionmentioning
confidence: 99%
“…Higher contents of saturated fatty acids (SFA) and lower contents of monounsaturated fatty acids (MUFA) were found to be significantly (p ≤0.05) different in goats raised in field. This resulted in a greater ratio of unsaturated fatty acids (UFA) and SFA, and that of MUFA and SFA in goat meat of animals raised under confinement compared to that of the goats raised on the field [49]. The weight at slaughter (LWS) for kid goats in Mediterranean countries is lower than in Arabian or African countries.…”
Section: Resultsmentioning
confidence: 99%
“…of 35.1.13, 35.1.14, 35.1.25, and 35.1.15, respectively. Cholesterol content was also measured [2]. In brief, the gas chromatograph fitted with a flame ionization detector equipped with an HP-5 column (30 m × 0.32 mm; film thickness, 0.22 µm; Agilent Technologies, Palo Alto, CA, USA) was used for the analysis.…”
Section: Sample Collection and Preparationmentioning
confidence: 99%
“…Compared to other red meats such as pork, beef, and lamb, goat meat or chevon has lower levels of total fat, saturated fat, and cholesterol [1]. These lipid profiles make it an attractive alternative for consumers and a healthier meat compared to other red meats, since it is positively correlated with a reduction in the risk of developing heart diseases, such as coronary artery disease and atherosclerosis [2]. In general, there are many factors that govern the lipid profiles of goat meat.…”
Section: Introductionmentioning
confidence: 99%
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