Quality characteristics of goat meat as influenced by condensed tannins-containing pine bark

Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet

“…The trend observed for redness and saturation is in agreement with the results found by Inserra et al [31], who reported a reduction in a* and Chroma values of lamb meat consequent to the dietary inclusion of dried citrus pulp in a concentrate containing barley. In the same way, Lee et al [12] studied the supplementation of goats with bermudagrass and pine bark, and found lower a* values in supplemented animals compared to those fed only with bermudagrass and reported no differences on L* and b* values. Finally, Luciano et al [19] contrasted two diets in lambs: concentrate and inclusion of quebracho tannins on food.…”

“…Similar results were obtained by other authors. Lee et al [12] found that meat ultimate pH values were not affected by CT inclusion in the diet of goats; meat ultimate pH from those goats fed with pine bark (13% CT) was 5.70; while, that from goats fed with bermudagrass hay (0.12% CT) was 5.65. Furthermore, Francisco et al [27] reported that meat pH values in lambs treated with diets containing different CT levels (CT % from 2.5 up to 16.3) were not different each other.…”

“…It has been reported that the incorporation into the goat diet of Moringa oleifera leaves, a plant species with a high polyphenol content cultivated in Asia, improves the oxidative stability of the meat [33]. Nevertheless, it has been reported that supplementations with pine bark did not have significant effects on the TBARS values in goat meat [12]. The same way, other studies [19] showed that the inclusion of quebracho tannins in the lamb diet improves the color stability of the meat, but not its oxidative stability.…”

“…In previous research [11], it was observed that CT from Acacia cyanophylla , Schinopsis lorentzii , and Ceratonia siliqua reduced the biohydrogenation of polyunsaturated fatty acids (PUFA). On the other hand, supplementing the goat diet with pine bark rich in CT did not find differences in meat oxidative stability against a diet with low tannins input [12]. In a preceding study, it was shown that there were differences in nutritive value and bioactivity, measured in terms of the protein precipitation capacity, among native woody species of the Argentine Dry Chaco [13].…”

Comparison of Carcass and Meat Quality Obtained from Mule and Donkey

“…Rumenic acid (C18:2 cis 9, trans 11), the most represented of the conjugated linoleic acid isomers (CLAs), has been detected in different amounts in both the muscles. CLAs are normally found in ruminant meat because they are produced by the biohydrogenation of unsaturated fatty acids performed by rumen bacteria [ 39 ]. Among CLAs, rumenic acid is considered very important for human health [ 40 ]; this isomer has been previously determined in horse meat obtained from foals slaughtered at 24 months of age [ 41 ], while CLAs have never been detected before in the donkey meat lipid profile [ 42 ].…”