Quantitative and qualitative traits of carcass and meat of goats fed diets with cactus meal replacing corn

Oliveira, Fabiano A. de; Carvalho, Gleidson Giordano Pinto de; Assis, Dallyson Yehudi Coura de; Oliveira, R. J. F.; Nascimento, C. O.; Tosto, Manuela Silva Libânio; Piña, D. S.; Santos, Aracele Vieira; Rufino, L. M. A.; Azevêdo, José Augusto Gomes; Eiras, Carlos Emanuel; Carvalho, Bruna Mara Aparecida de

doi:10.1007/s11250-018-1733-1

Cited by 12 publications

(5 citation statements)

References 19 publications

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“…The results obtained for the cooking weight losses are in agreement with the value cited in the literature (approximately 35%) for goat meat [ 47 ]. In addition, they agree with Oliveira et al [ 48 ], who studied the inclusion of forage cactus in the diet of goats and obtained an average of 28.33% weight loss by cooking in the meat of animals fed 1000 g kg −1 of DM of cactus/day.…”

Section: Discussionsupporting

confidence: 91%

Physicochemical Quality and Fatty Acid Profile in the Meat of Goats Fed Forage Cactus as a Substitute for Tifton 85 Hay

Pinheiro

Farias

Francisco

et al. 2023

Animals

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Low rainfall in Northeast Brazil is a limiting factor for animal production. Forages that present crassulacean acid metabolism, such as forage cactus, are adapted to the edaphoclimatic conditions of this region, as they lose little water through the stomata. Thus, the objective was to evaluate the physical and chemical quality, fatty acid profile and sensory acceptance of the meat from goats fed forage cactus as a substitute for Tifton 85 hay. Twenty-one uncastrated mixed-breed goats with a mean body weight of 18 ± 0.86 kg and 7 ± 1 months of age were used. A completely randomized design with three treatments and seven replications per treatment was performed. The inclusion of 0 (control), 25 and 55% of forage cactus in substitution of Tifton 85 hay in the diet of the goats was evaluated. The lipid content in the meat of animals fed 25 and 55% of forage cactus was 1.33% and 1.26%, respectively, and was lower (p < 0.05) in relation to the meat of animals that received the control diet (1.56%). The inclusion of 55% of forage cactus provided an increase (p < 0.05) in the content of monounsaturated fatty acids in the meat (52.71%) in relation to the control meat (37.75%). Sensory analysis differed (p < 0.05) between treatments. We recommend replacing Tifton 85 hay with 55% forage cactus, as it presents greater sensory acceptance, and provides lower lipid content and higher content of monounsaturated fatty acids in goat meat.

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Section: Discussionsupporting

confidence: 91%

Physicochemical Quality and Fatty Acid Profile in the Meat of Goats Fed Forage Cactus as a Substitute for Tifton 85 Hay

Pinheiro

Farias

Francisco

et al. 2023

Animals

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“…Likewise, the information obtained in water, protein, and ash of Akkaraman lamb meat in our study was compatible with Camacho et al (2015), who determined the water (72.70%), protein (21.86%) and ash (0.92%) contents of 25 kg Canarian lamb as meat. Similar results were obtained by Oliveira et al (2019) for water (73.54%), protein (20.20%) and ash (0.99%) in Santa Ines lamb meat, but the result for fat (5.16%) was found to be higher than the current study. The reason of these differences may be due to the different breeds, ages, production systems and nutritional management of the animals.…”

Section: Black Sea Journal Of Agriculturesupporting

confidence: 85%

Determination of the Effects on Meat Quality and Fatty Acids of Different Boron Sources in Akkaraman Lambs

SARIÇİÇEK

Yıldırım

2022

Black Sea Journal of Agriculture

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In this study, the effects of boron sources such as colemanite, ulexite and etibor-48 supplementation on meat quality and fatty acid composition of Akkaraman lambs weaned at 2.5 months of age were investigated. In the study, 50 single Akkaraman male lambs weaned at the age of 2.5 months were used as animal material. Concentrated containing (17.56% CP and 2600 Kcal/kg ME) and forage (meadow hay) were used as feed material. Colemanite (50.8% B2O2, Ca2B6O11.5H2O), ulexite (43% B2O3, NaCaB5O9.8H2O) and etibor-48 (48%, Na2(OH)2.8H2O) as boron sources were used. The highest protein content of Akkaraman lamb meat was obtained from C and S groups, and the lowest in L group (P<0.05), and there was no significant difference between the groups in terms of ether extract. The ash content of the meats was lowest in the L group (P<0.05). While the Ca level in meat was lowest in L and E groups (P<0.05), P and Water holding capacity (WHC) were found to be high in S and C groups (P<0.05). The Mg content was lowest (P<0.05) in the S group, the B content of the meat was the same in all groups. Among fatty acids, caproic acid in E group, stearic acid in L group, cis-8,11,14-eicosatrienoic acid in U, E and S groups was highest (P<0.05) and the lowest in L group, followed by C group (P<0.05). While oleic acid was numerically higher in C group than other groups, Linoleic acid was found to be low in the L group. Numerically increment was determined in terms of linoleic acid, Tricosanoic acid and Palmitoleic acid in boron groups. The highest a* value in Akkaraman lamb meat was determined in the U group, and there was no difference between the groups in terms of b*, c* and L* values. A numerical increase in b* and L* values in boron groups was determined compared to the S group. While hue value was highest in C, E and L groups and, was lowest in U group (P<0.05). The use of different boron sources in the ration did not have a significant effect on the flexibility, hardness and WBSF properties of meats. However, the addition of boron such as C, U and E to the ration caused a numerical decrease in WBSF.

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“…Oliveira et al [27] found a linear decrease in goat meat ash content by replacing corn by cactus meal, which is in agreement with the found for L. dorsi. Turner et al [36] reported 4.3 -4.4% of ash in the meat of goat kids on pasture that is higher than the current results.…”

Section: Meat Qualitysupporting

confidence: 81%

“…There are no published studies, to our knowledge, on the OC effect on goat kids meat quality. However, limited researches on cactus cladodes (CC) effect on meat quality were conducted on small ruminant (sheep and goat) [15,17,19,26,27], meanwhile these studies were focused only on spineless variety of cactus mainly in Brazil and Tunisia. Whereas information regarding the effect of spiny cactus in goat kids diet in other countries is scarce.…”

Section: Introductionmentioning

confidence: 99%

Carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes.

Otmani¹,

Chentouf²,

Hornick³

et al. 2020

Preprint

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Background The current study was carried out to evaluate the effect of olive cake and cactus cladodes incorporation on carcass characteristics and meat quality of goat kids.Methods Forty-eight male goat kids were divided into four groups. The control group received a conventional supplementation and the test groups were supplemented with a concentrate containing, on dry matter basis, 35% of olive cake (OC), 30% of cactus cladodes (CC), or 15% OC and 15% CC (OC+CC) respectively. After 3 months, all animals were slaughtered and the carcass quality was characterized. Samples of Longissimus dorsi and Semimembranosus were collected to determine meat quality.Results The diets did not affect final body weight and carcass characteristics, except for muscle index that decreases with 35% OC, and redness and yellowness at tail outline and belly (P < 0.05). The OC incorporation increased yellowness at tail and decreased redness at belly (P < 0.05), while the CC inclusion decreased redness at tail outline (P < 0.01), and redness (P < 0.05) and yellowness at belly (P < 0.01). Meat ultimate pH, color, moisture and tenderness were not affected by diets. In Longissimus dorsi, higher proteins (P < 0.001) and lower fat and ash (P < 0.05) content were observed with CC, and lower proteins content with OC and OC+CC (P < 0.001). In Semimembranosus, a low initial pH (P < 0.05) was observed with OC and high protein content (P < 0.001) with CC and OC+CC. Generally, groups, ratios, and indexes of fatty acids (FA) were similar between groups, except FA profile that was affected by diet, especially for Semimembranosus. In Longissimus dorsi, the OC and CC introduction decreased C16:1, and C20: 3n3 increased with CC and OC+CC (P < 0.05). While in Semimembranosus, OC increased C6, C8, C18:3n3, C20:2 and C22:2, whereas CC incorporation reduced C8, C10, and C15:1, and OC+CC reduced C10 (P < 0.05).Conclusions This study was shown that OC and CC could be introduced in goat kids’ diet, without a negative effect on carcass characteristics and meat quality.

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Quantitative and qualitative traits of carcass and meat of goats fed diets with cactus meal replacing corn

Cited by 12 publications

References 19 publications

Physicochemical Quality and Fatty Acid Profile in the Meat of Goats Fed Forage Cactus as a Substitute for Tifton 85 Hay

Physicochemical Quality and Fatty Acid Profile in the Meat of Goats Fed Forage Cactus as a Substitute for Tifton 85 Hay

Determination of the Effects on Meat Quality and Fatty Acids of Different Boron Sources in Akkaraman Lambs

Carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes.

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