Effects of level of barley and corn in concentrate-fed Boer kids on growth performance, meat quality and muscle fatty acid composition

Chouinard, P.Y.; Gervais, R.; Pouliot, Emmanuelle; Gariépy, C.; Cinq-Mars, Dany

doi:10.1139/cjas-2017-0026

Cited by 7 publications

(3 citation statements)

References 51 publications

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“…The goat meat had 44% SFA, 54% MUFA, and only 2% PUFA (Camareno et al, 2016). A similar phenomenon of the shifting between SFA and PUFA was reported by Brassard et al (2017) on concentrate-fed Boer kids. The goat muscle had 40% SFA, 54% MUFA, and 6% PUFA.…”

Section: Ruminant Fatsupporting

confidence: 78%

Fatty Acid Composition of Meat Animals as Flavor Precursors

Dinh

Schilling

2021

Meat and Muscle Biology

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This article provides an overview of fatty acids in meat, their variation among animal species, and the roles of fatty acids as flavor precursors. Animal fat mostly consists of triglycerides and phospholipids. Fats from ruminant (cattle, sheep, and goats) and monogastric (pigs and horses) animals have similar fatty acids with more saturated fatty acids and monounsaturated fatty acids than polyunsaturated fatty acids. In monogastric animals, fatty acids in the muscle reflect the composition of diets, whereas ruminant fatty acids are more saturated because of biohydrogenation in the rumen. Lipid- derived flavor compounds are formed from the thermal oxidation of fatty acids during cooking, producing more desirable aromatic compounds than autoxidation. Monounsaturated fatty acids such as oleic acid and polyunsaturated fatty acids such as linoleic acid in meat produce various volatile compounds contributing to cooked meat aromas. Under most cooking conditions, lipid-derived flavor compounds are usually predominant. However, these compounds have greater thresholds than those derived from water-soluble compounds, such as the Maillard reaction products. The interactions between lipid oxidation products and Maillard compounds are more important for the development of meat flavor than originally thought. Moreover, fat-derived volatile compounds provide flavor notes indicative of species identification.

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Section: Ruminant Fatsupporting

confidence: 78%

Fatty Acid Composition of Meat Animals as Flavor Precursors

Dinh

Schilling

2021

Meat and Muscle Biology

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“…Similar results were reported by Vahmani et al [ 20 ] in subcutaneous fat samples from the same animals. In contrast, Brassard et al [ 44 ] reported lower n-6/n-3 ratio in meat from barley and corn concentrate-fed goats, probably due to hay ad libitum access and different concentration of linolenic intake. As previously mentioned, hexadecanal has been described as a fatty odor contributor with low participation in flavor development [ 31 ].…”

Section: Resultsmentioning

confidence: 93%

Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability

Hernández

Dugan

Aalhus

et al. 2021

Foods

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This study evaluated the relationship among palatability attributes, volatile compounds, and fatty acid (FA) profiles in meat from barley, corn, and blended (50:50, barley and corn) grain-fed steers. Multiple correspondence analysis with three dimensions (Dim) explained 62.2% of the total variability among samples. The Dim 1 and 2 (53.3%) separated pure from blended grain-fed beef samples. Blended grain beef was linked to a number of volatiles including (E,E)-2,4-decadienal, hexanal, 1-octen-3-ol, and 2,3-octanedione. In addition, blended grain-fed beef was linked to fat-like and rancid flavors, stale-cardboard, metallic, cruciferous, and fat-like aroma descriptors, and negative categories for flavor intensity (FI), off-flavor, and tenderness. A possible combination of linoleic and linolenic acids in the blended diet, lower rumen pH, and incomplete biohydrogenation of blended grain-fed polyunsaturates could have increased (p ≤ 0.05) long-chain n-6 fatty acids (LCFA) in blended grain-fed beef, leading to more accumulation of FA oxidation products in the blended than in barley and corn grain-fed meat samples. The Dim 3 (8.9%) allowed corn separation from barley grain beef. Barley grain-fed beef was mainly linked to alkanes and beef positive FI, whereas corn grain-fed beef was associated with pyrazines, in addition to aldehydes related to n-6 LCFA oxidation.

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“…This study suggested that wood derived condensed tannins in PB might not impact the nutrient compo-sition, eating quality and fatty acid profile of chevon. Similarly in other study, Brassard et al (2017) studied the effect of inclusion of barley and corn in the ratio (100:0; 50:50 and 0:100) in the diet of concentrate-fed male Boer kids on growth performance, meat quality and muscle fatty acid composition. The researchers noticed that inclusion of barley in diet linearly increased concentrate intake and average daily gain, whereas no significant differences were observed in carcass traits and meat quality among the three treatments.…”

Section: Concentrates and Roughagesmentioning

confidence: 91%

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

Gagaoua,

Alessandroni,

Das

et al. 2023

Meat Technology

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Goat meat, known also as chevon or caprine meat, is an important source of protein and essential nutrients in many regions worldwide. To ensure high-quality goat meat production, it is crucial to understand the intrinsic and extrinsic factors that influence its sensory, technological and nutritional properties. This review aims to provide an overview of the factors affecting goat meat quality throughout the production and processing chain. The importance of different factors influencing goat meat quality were described. First, the focus was made on the intrinsic factors, including the effects of age at slaughter, gender (sex), breeds, slaughter weight, and the contractile and metabolic properties of the muscle by discussing their impact in terms of their influence on important intrinsic quality traits such as tenderness, flavor, color and overall quality of goat meat. Furthermore, the extrinsic factors such as production systems, husbandry practices, feeding strategies, types of feed and roughages, antioxidants, feeding systems, climate, season, and environmental conditions were examined in addition to the pre-slaughter treatments, transport conditions, and stress experienced by goats at the time of slaughter. Overall, this review synthesizes current knowledge on both the intrinsic and extrinsic factors affecting goat meat quality. The findings emphasize the importance of a better understanding and optimizing of these factors at each stage of production and processing to ensure the consistent delivery of high-quality goat meat. Further research in these areas will contribute to the development of improved practices and technologies in the goat meat industry.

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Effects of level of barley and corn in concentrate-fed Boer kids on growth performance, meat quality and muscle fatty acid composition

Cited by 7 publications

References 51 publications

Fatty Acid Composition of Meat Animals as Flavor Precursors

Fatty Acid Composition of Meat Animals as Flavor Precursors

Effect of Feeding Barley, Corn, and a Barley/Corn Blend on Beef Composition and End-Product Palatability

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

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