Nutritional and quality characteristics of meat from goats and lambs finished under identical dietary regime

Lee, J.H.; Kannan, Govind; Eega, K.R.; Kouakou, B.; Getz, W.R.

doi:10.1016/j.smallrumres.2007.05.004

Cited by 41 publications

(29 citation statements)

References 15 publications

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“…The greatest percentages of SFA were for C16:0 and C18:0 fatty acids, as expected in the IMF depot of ruminants (Banskalieva et al, 2000;Wood et al, 2008). Differences in most of SFA between breeds were not observed, in disagreement with Tshabalala et al (2003) and Lee et al (2008) who reported different SFA percentages in intramuscular depot between goat and lambs. In the case of MUFA, MG kids contained proportionally less MUFA than other breeds, including Ch lambs, because of the lowest C18:1n-9c showed.…”

Section: Fatty Acid Profile Of Intramuscular and Kidney Knob Fatmentioning

confidence: 57%

“…Furthermore, recent experiments have shown the effectiveness of the fatty acid composition of intramuscular fat (IMF) depots as a tool to discriminate goat breeds or the use of kidney knob fat (KKF) as a method of differentiating the fattening diet of goat kids (Mellado et al, 2009). In spite of this there have been few comparative studies on the lipid composition of kid and certified lamb (Lee et al, 2008;Sinanoglou et al, 2013).…”

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confidence: 99%

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A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

Horcada¹,

Polvillo²,

Aldea³

et al. 2014

Span. j. agric. res.

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Fatty acid profiles are a major contributor to meat quality in small ruminants. Nevertheless, while fatty acid profiles from suckling lambs have been extensively studied they are virtually unknown in suckling kids. Fatty acid profiles of intramuscular and kidney knob fat depots of suckling kids were compared with fatty acid profiles of lambs with a quality label in the Spanish market. Forty suckling kids from Blanca Celtibérica (BC), Moncaína (Mo), Negra Serrana (NS) and Murciano Granadina (MG) breeds and 20 Churra male suckling lambs labelled with ‘Lechazo de Castilla y León’ Protected Geographic Indication were slaughtered at commercial live weights (12 kg). In both depots differences in the unsaturated fatty acid profile were observed between breeds. The most pronounced differences were observed between meat goat breeds (BC, Mo and NS) and lambs, whilst a greater similarity in the fatty acid profile was observed between kids from dairy goat breeds (MG) and lambs. The lowest polyunsaturated fatty acid content was observed in meat goat breeds (approximately 21 to 22% of total fatty acids detected in the intramuscular fat). No significant differences in atherogenic index and desirable fatty acid content (range 68 to 70% of total fatty acids detected) were observed. However, a more favourable (lower than 8.07) n-6/n-3 ratio was observed in meat goat breeds. The use of fatty acid profiles from intramuscular and kidney knob fat could be proposed as a tool to differentiate goat kids and lambs. The fact that intramuscular fat from suckling kids and lambs shows appropriate lipid nutritional indices and their low carcass fatness indicate that moderate consumption of suckling kid and lamb meat may contribute to an overall balanced diet for humans.

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Section: Fatty Acid Profile Of Intramuscular and Kidney Knob Fatmentioning

confidence: 57%

mentioning

confidence: 99%

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

Horcada¹,

Polvillo²,

Aldea³

et al. 2014

Span. j. agric. res.

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“…The protein contents were 20.00, 20.47, 21.39 and 22.03%, respectively, in chevon, beef, pork and mixed-meat sausages. While, [30] found that protein content were 23.39% and 23.41% on wet weight basis for lamb and goat meat; respectively.…”

Section: Crude Protein Contentmentioning

confidence: 90%

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Youssef¹,

Mostafa²,

Seliem³

et al. 2012

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Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen, soluble protein nitrogen and non protein nitrogen were evaluated. The data revealed that raw and grilled beef burger formu lated with fat replacers were h igher in moisture, protein, ash and carbohydrate and lower in fat than control. Protein was decreased but ash and carbohydrate were increased as fat replacers increased. After grilling mo isture, protein and fat were decreased but ash and carbohydrate were increased. Caloric values were decreased by grilling than ungrilled beef burger. Samp les containing soy flour at different ratios in raw or grilled state had the lower thiobarbituric acid values. Carrageenan, carboxy methyl cellu lose and soy flour reduced the level o f total volat ile basic nitrogen. Furthermore, the highest total soluble nitrogen was found beef burger containing different soy flour ratios. Extending storage time of h igh and low-fat beef burgers as influenced by different fat rep lacers to 3 months at -20℃ reduced moisture, protein and nit rogen compounds but increased ash, fat, carbohydrate, thiobarbituric acid values and total volatile basic nitrogen. The aim of this study was carried out in an attempt to clarify the effect of adding fat rep lacers on the nutrition status of low-fat beef burger.

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“…It was observed that the effectiveness of protection against lipid and pigment oxidation was very similar and this is demonstrated by the high correlation coefficients obtained between both parameters at each conservation time studied (Table 2). Lee et al (2008), when compared TBARS ant MetMb between lambs and goats finishing under identical dietary regime, observed that no differences in lipid oxidation levels were correlated with no differences in MetMb.…”

Section: Fattening Periodmentioning

confidence: 92%

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Álvarez¹,

Fuente

Díaz³

et al. 2008

Animal

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The research was carried out to evaluate the effect of different a-tocopherol concentrations in lamb meat on oxidative stability during storage in high-oxygen atmosphere. Thirty-six lambs were randomly distributed to four groups and given diets containing four levels of vitamin E (20, 270, 520 and 1020 mg vitamin E/kg feed) from an initial weight of 13.2 6 0.5 kg to a slaughter weight of 26.2 6 0.3 kg. Supplementation of the diet with vitamin E increased (P , 0.001) the concentration of a-tocopherol in the meat and concentrations were obtained in the 0.46 to 4.14 mg/kg meat range. Broken-line analysis of data indicated a target dietary vitamin E supplementation of 287 mg/kg feed, which corresponded with a concentration of 2.26 mg a-tocopherol/kg meat. a-Tocopherol in meat was highly correlated with the oxidation of lipids and pigments. Broken-line analysis of data indicated the target a-tocopherol concentration in lamb for improved protection against lipid and pigment oxidation during 14, 21 and 28 days of storage in high-oxygen atmosphere was in the range 1.87 to 2.37 mg/kg meat. These concentrations of a-tocopherol in the meat made it possible to maintain the indicator values of lipid and pigment oxidation below the values considered in the bibliography as unacceptable to the consumer.

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Nutritional and quality characteristics of meat from goats and lambs finished under identical dietary regime

Cited by 41 publications

References 15 publications

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

A comparative study of fatty acid profiles of fat in commercial Spanish suckling kids and lambs

Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

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