Lipid content and fatty acids compositions in commercial cuts of young goat meat

Abstract

Brazil has the largest herd of goats of the American continent, with more than 9 million head. Goat farming is considered a growing and important activity for the economy, mainly in the northeastern region of Brazil .In this research, were determined the lipid content and the composition of fillet and shank fatty acids of young goats, registered in the inspection sector of the Ministry of Agriculture and marketed in the city of Salvador (Bahia). The average percentage of total lipids in the fillet was 1.68±0.04 and in the shank of 4.02±0.09, this is a significant difference between the cuts (P<0.05). Twenty-seven (27) fatty acids were identified in the cuts, most are palmitic acid (C16:0), stearic acid (C18:0) and oleic acid (C18:1ω9) present in 21.32%, 20.39%, 34.49% in the fillet and 21.74%, 21.94%, 33.38% in the shank, respectively. The total sums of saturated and polyunsaturated fatty acids ranged of 42.75 to 45.23% and 14.04 to 12.35% between fillet and shank cuts, respectively. The ratio of PUFA/SFA was 0.35 for fillet and 0.15 for shank, and the ratio ω6/ω3 was 3.07 for fillet and 2.27 for shank. Therefore, is a significant difference in total lipid content and fatty acid composition in commercial cuts of beef fillet and shank.

Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes

“…Among all fatty acids, all cuts had oleic acid (C18:1n9), palmitic acid (C16:0), and stearic acid (C18:0) as major fatty acids. The results were correlated with some previous research that reported that these three fatty acids were the major fatty acids found in fillet and shank goat cuts [10], as well as loin, hind leg, neck, or either foreleg [9]. From the nutrition aspect, the PUFA/SFA ratio can be used as an index for determining if the nutritive quality should be high.…”

“…Compared with all cuts, SFA and UFA were highest in the rib and hind leg, respectively (p < 0.05). Differences in the total fat content and fatty acid composition between fillet and shank goat cuts have been noted [10]. The fillet and shank cuts contained an average of 1.68 and 4.02% fat, respectively, with a total SFA and PUFA content ranging from 42.75 to 45.23% and 12.35 to 14.04% for the fillet and shank cuts, respectively.…”

“…Saturated fatty acids (SFAs) and UFAs were the highest in the rib and hind leg, respectively, when compared to all cuts (p < 0.05). Additionally, significant differences in the total fat content and fatty acid composition between fillet and shank goat cuts have been pronounced [10]. The total fats averaged 1.68% in the fillet and 4.02% in the shank, with the total SFAs and PUFA ranging from 42.75-45.23% and 12.35-14.04% in the fillet and shank cuts, respectively.…”