Quality traits and fatty acid composition in meat of Hair Goat and Saanen  ×  Hair Goat (G&amp;lt;sub&amp;gt;1&amp;lt;/sub&amp;gt;) crossbred kids fattened in different systems

Tüfekci, Hacer; Olfaz, Mustafa

doi:10.5194/aab-64-305-2021

Cited by 3 publications

(1 citation statement)

References 41 publications

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“…Consumers usually buy visually appealing meats from market shelves. Meat quality is designated by various parameters, such as intermuscular fat ratio, fat color, marbling degree, texture, water holding capacity, sensory attributes, growing and fattening conditions (27).…”

Section: Resultsmentioning

confidence: 99%

Effect of fish and soybean oils feed supplementation on the characteristic of Romanov crossbred lamb meat

KORKMAZ¹

2022

Medycyna Weterynaryjna

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This study was conducted to investigate the effects of roughage and/or fattening feed rations and CLA-rich fish oil and soybean-supplemented diets on meat quality parameters (pH, color and fatty acids) of crossbred Romanov lambs. As compared to the control group, soybean and fish oil-supplemented groups had almost 3 times greater feed conversion ratios. The amount of feed consumed for 1 kg of live weight during the fattening period was 4.77 kg in the soybean oil-supplemented group, 5.70 kg in the fish oil-supplemented group and 13.33 kg in the control group. In terms of M. longissimus dorsi (MLD) area and thickness, treatment groups all had similar values. Soybean and fish oil-supplemented groups had superior pH and color (L*, a*, b*) values. In the thiobarbituric acid (TBA) test, measuring malonaldehyde (MDA) produced due to the oxidation of fatty acids, results revealed that soybean and fish oil-supplemented groups yielded more ideal outcomes for TBARS values and fatty acid profiles.

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Section: Resultsmentioning

confidence: 99%

Effect of fish and soybean oils feed supplementation on the characteristic of Romanov crossbred lamb meat

KORKMAZ¹

2022

Medycyna Weterynaryjna

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Effect of crosses and different ages at slaughter on carcass characteristics and meat quality of goat kids

Firmino,

Pereira,

Araújo

et al. 2024

Anim. Prod. Sci.

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Context The fate of kids born in dairy goat production systems is a growing concern. Aims This study aimed to evaluate the carcass characteristics and meat quality of Saanen and Saanen × Boer goat kids slaughtered at 30 and 60 days of age. Methods We used 32 entire male goats, suckler and with access to solid food from 30 to 60 days, distributed in a completely randomised design, in a 2 (breed) × 2 (age at slaughter) factorial arrangement. We evaluated animal performance, carcass characteristics, instrumental analyses of the Quadriceps femoral muscle, and consumer perception. Key results There was no interaction between breed and age of the goats (P > 0.05) on the initial and final liveweight, weight gain, cold carcass weight, hot carcass weight, and hot and cold carcass yields. However, age at slaughter influenced these variables (P < 0.05). The breed did not influence pH, meat colour, water-retention capacity, weight loss by cooking, or shear force (P > 0.05). However, shear force increased when goats were slaughtered at 60 days of age (P < 0.05). The muscle pH determined at 24 h after slaughter, and lipid oxidation, were lower in the meat of goats slaughtered at 60 days of age (P < 0.05), but did not differ between breeds. Higher consumer scores for flavour and appearance (P < 0.05) were attributed to the meat of crossbred animals in sensory analysis. Conclusions Slaughtering goat kids at 60 days of age (versus 30 days of age) is an alternative for improving some aspects of meat quality. We recommend crossing Saanen × Boer to increase consumer acceptance of meat. Implications This study is important for Saanen goat kids producers to understand that crossbreeding with the Boer breed improves carcass characteristics and meat acceptance by consumers.

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Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages

Choi

Kang

et al. 2023

Animals

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This study was conducted to analyze the physicochemical properties of black goat meat according to the slaughter age (3, 6, 9, 12, 24, 36 months). The moisture content tended to decrease, whereas the fat content, pH, and free amino acid composition tended to increase with increasing slaughter age. The collagen content increased significantly with the increasing slaughter age (p < 0.05). The cooking yield showed a tendency to increase up to 12 months of age, and there was no significant difference after 12 months of age. In all mineral contents, the sample for 12 months of age showed higher values than the others. Considering fatty acid composition, the saturated fatty acid content of the 12-month sample had a lower value than the other samples. However, the unsaturated fatty acid of the 12-month sample had higher values than the other samples. Therefore, the best slaughter age for black goats occurs at 12 months of age when nutrition is excellent.

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Quality traits and fatty acid composition in meat of Hair Goat and Saanen × Hair Goat (G<sub>1</sub>) crossbred kids fattened in different systems

Cited by 3 publications

References 41 publications

Effect of fish and soybean oils feed supplementation on the characteristic of Romanov crossbred lamb meat

Effect of fish and soybean oils feed supplementation on the characteristic of Romanov crossbred lamb meat

Effect of crosses and different ages at slaughter on carcass characteristics and meat quality of goat kids

Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages

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