Effects of litter size and sex on meat quality traits of kid meat

Todaro, Massimo; Corrao, A.; Alicata, Maria Luigia; Schinelli, R.; Giaccone, P.; Priolo, Alessandro

doi:10.1016/j.smallrumres.2003.11.011

Cited by 55 publications

(66 citation statements)

References 6 publications

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“…With respect to cooking losses, the present results agree with those of Dhanda et al (2003a) and Todaro et al (2004). The sex had the most important effect on cooking losses.…”

Section: Discussionsupporting

confidence: 88%

Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter

Bonvillani

Peña

Domenech

et al. 2010

Span. j. agric. res.

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The aim of this work was to study meat quality and fatty acid profiles in the longissimus muscle from Criollo Cordobes (CC) suckling kids, and to determine the effect of sex and age/weight at slaughter on these characteristics. Forty suckling kids, 20 intact males and 20 females, were randomly assigned to two groups: I (60 ± 2 days old and live weight ≤ 11 kg) and II (90 ± 3 days old and live weight > 11 kg). Sex had a significant influence on meat colour, WarnerBratzler shear force, cooking losses, water holding capacity and intramuscular fat content, while the age/weight had a significant influence on cholesterol and tenderness. The main fatty acids identified from the intramuscular fat were oleic (30.1-32.6%), palmitic (19.6-21.0%) and stearic (13.5-16.3%). Levels of saturated and unsaturated fatty acid ranged from 40.1% to 41.9% and from 57.6% to 59.1%, respectively. Meat from CC kids is pale red, tender, juicy and the intensity of flavour and aroma were medium-high.Additional key words: fatty acid, goat meat, sensory analysis, suckling. ResumenCalidad de la carne de cabritos lactantes de raza Criollo Cordobés. Efecto del sexo y edad/peso al sacrificio El objetivo del presente trabajo fue estudiar la calidad de la carne y el perfil de ácidos grasos del m. longissimus de cabritos lactantes Criollo Cordobés, y el efecto del sexo y edad/peso al sacrificio en estas características. Cuarenta cabritos (20 machos y 20 hembras) fueron asignados al azar a dos grupos: I (60 ± 2 días de edad y peso vivo ≤ 11 kg) y II (90 ± 3 días de edad y peso vivo > 11 kg). El sexo influyó significativamente en el color, terneza instrumental, capacidad de retención de agua y pérdidas por cocinado de la carne y en la cantidad de grasa intramuscular del m. longissimus, mientras que la edad/peso al sacrificio influyó significativamente en el contenido en colesterol y en la terneza de la carne. Los ácidos grasos mas abundantes identificados en la grasa intramuscular fueron el oleico (30,1-32,6%), el palmítico (19,6-21,0%) y el esteárico (13,5-16,3%). El contenido en ácidos grasos saturados e insaturados se situó entre el 40,1% y el 41,95% y desde el 57,6% al 59,1%, respectivamente. La carne de los cabritos Criollo Cordobés era tierna, jugosa y de color rosa claro, y su aroma y flavor fueron de intensidad media-alta.Palabras clave adicionales: ácidos grasos, análisis instrumental y sensorial, carne de cabrito lechal.

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“…With respect to cooking losses, the present results agree with those of Dhanda et al (2003a) and Todaro et al (2004). The sex had the most important effect on cooking losses.…”

Section: Discussionsupporting

confidence: 88%

Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter

Bonvillani

Peña

Domenech

et al. 2010

Span. j. agric. res.

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“…Sex did not affect meat quality traits in the current study (Table 1), as similarly reported by Todaro et al (2004) for Nebrodi kids. Although there were no statistical differences in WBSF due to sex, Hogg et al (1992) and Johnson et al (1995) found that WBSF values for female goats were significantly lower than castrated or intact male goats.…”

supporting

confidence: 84%

Effects of three management systems on meat quality of dairy breed goat kids

Zurita-Herrera

Bermejo

Henríquez

et al. 2013

Journal of Applied Animal Research

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The effect of three management systems on meat quality of 61 goat kids was determined. Kids from the extensive management system displayed stronger ''pink'' meats than animals from intensive systems with natural and artificial rearing management. The type of management system did not affect the pH, chemical composition and sensorial evaluation. Intensive combined with artificial rearing management system meat displayed the lowest capacity to retain water inside the muscle. Intramuscular fat deposits from kids reared under extensive management system showed the lowest percentage of C14:0 fatty acids and the highest percentage of C18:1 fatty acid. A strong influence of physical activity and trough grazing modulated the fatty acid profile in muscle of kids reared under an extensive management system, producing healthier meat relative to intensive with natural and artificial rearing management systems, as reflected by the fact that the lowest atherogenicity index was measured in intramuscular fat from kids reared under extensive management system. An extensive management system produces similar goat kid meat as intensive with natural and artificial rearing management systems, but with a lower atherogenicity index.

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“…The body weight of male kids was more high than that female kids and the body weight of single kids was more high than that twin kids in all growth periods. This results are in accordance with the other reports (ODABASIOGLU and ALTIN, 1992;IKWUEGBU et al, 1995;LAES-FETTBACK and PETERS, 1995;MOURAD and ANOUS, 1998;ALEXANDRE et al, 1999;TOUKOUUROU and PETERS 1999;MARZOUK et al, 2000;MOURAD et al, 2000;UNALAN and CEBECI, 2001;AL-SHOREPY et al, 2002;SENGONCA et al, 2003;TODARO et al, 2004;TURKSON et al, 2004;and NIZNIKOWSKI et al, 2006). The increasing of the birth weight with increasing of dam age and having the lower body weight of kids of young goats could be explaned with high reproductive performance of goats in mature age.…”

Section: Methodssupporting

confidence: 92%