Use of Awamori-pressed Lees and Tofu Lees as Feed Ingredients for Growing Male Goats

Nagamine, Itsuki; Sunagawa, Katsunori; Kishi, Tohru

doi:10.5713/ajas.2012.12717

Cited by 6 publications

(10 citation statements)

References 20 publications

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“…Loins were then divided into skin, subcutaneous fat, and meat with intermuscular fat, and the weights of each part were measured. Nagamine, Sunagawa, and Kina (2013). After determining cooking losses, five cubes (approximately 0.5 g) were obtained from a cooked meat sample.…”

Section: Carcass Characteristicsmentioning

confidence: 99%

Comparison of growth performances, carcass characteristics, and meat qualities of Okinawan indigenous Agu pigs and crossbred pigs sired by Agu or Duroc boar

Touma¹,

Oyadomari²

2020

Animal Science Journal

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Indigenous Okinawa Agu pigs were once widely raised in Okinawa, Japan. Numbers of this breed reached 104,321 in 1899 (Touma, Arakawa, & Oikawa, 2020), but with the introduction of European pig breeds in the early 1900s, Agu pigs were gradually replaced by foreign breeds, and even faced imminent extinction in the 1980s. Due to a conservation program that was started in 1981, populations of Agu pigs have recovered and the pork from this breed (Agu pork) is known for its good taste. In our assessments of meat quality, Agu pigs had high intramuscular fat contents (IMF), high juiciness, and high monounsaturated fatty acid (MUFA) and low polyunsaturated fatty acid (PUFA) levels (Touma, Onaga, Toubaru, & Oikawa, 2017). Recently, demand for Agu pork has increased with the growing desire among consumers and pork producers for specialty and value-added pork. As shown for other indigenous breeds, Agu pigs growth performances and lean meat productivity are low (Touma et al., 2017). Moreover, Agu pigs have poor fertility, with small litter sizes (total number born, 4.8) (Touma & Oikawa, 2017) and low conception rates (Yamauchi et al., 2009), likely reflecting inbreeding (Touma et al., 2020). Thus, it is difficult to secure a stable supply of Agu pork. Generally, indigenous breeds have low growth and meat production, but have good meat qualities (

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Section: Carcass Characteristicsmentioning

confidence: 99%

Comparison of growth performances, carcass characteristics, and meat qualities of Okinawan indigenous Agu pigs and crossbred pigs sired by Agu or Duroc boar

Touma¹,

Oyadomari²

2020

Animal Science Journal

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“…8%, National Research Council, 2007 ). Goats supplied with feed with 20% Tofu with RBSR had 15% higher plasma cholesterol and 50% less free fatty acid content than did goats fed corn mixed with wheat bran ( Nagamine, Sunagawa, & Kina, 2013 ), which indicated that the combination of soybean curd residue rich in protein and rice bran rich in fat has synergistic effects that increase nutrients.…”

Section: Resultsmentioning

confidence: 99%

Effects of soybean curd residue and rice bran on lamb performance, health, and meat quality

Yoshihara

Yokoyama

2021

Veterinary and Animal Science

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Recycling food by-products as animal feed could decrease livestock production costs. We investigated how replacing conventional corn and wheat bran feed (control) with rice bran and soybean curd residue (RBSR) would influence lamb performance and meat quality. Eleven lambs were divided into the control and the RBSR-fed groups. The amount of feed consumed by the lambs, as well as their body weight, nutrient properties (total protein, non-esterified fatty acid, total cholesterol, glucose concentrations) in blood samples, and fecal condition were evaluated. Meat quality (water holding capacity, cooking loss, fat content, and shear force) of their carcasses were also evaluated. Results shows daily body weight gain per lamb in the RBSR-fed group was approximately 2.2-fold than that in the control group. The mean total blood protein and glucose concentrations exhibited increasing trends after feeding with RBSR. In addition, the shear force of the meat was significantly lower and crude fat content was significantly higher in RBSR-fed lambs than in lamb fed the control feed. The study concluded that, RBSR could replace conventional feed for Japanese sheep and can be used to not only reduce feed and disposal costs but also increase animal production and meat quality.

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“…The contributing factor to these lower measurements is thought to be the rats’ familiarization of the blood pressure measurement process in this experiment. Goat meat contains high levels of taurine ( Nagamine et al, 2013 ). It was reported that taurine is an effective antihypertensive agent for salt-induced hypertension ( Ideishi et al, 1994 ; Nagamine et al, 2013 ).…”

Section: Discussionmentioning

confidence: 99%

“…Protein in goat meat is well balanced with essential and non-essential amino acids. It also contains high levels of taurine, carnitine, and inosine that are important for human health ( Nagamine et al, 2013 ). The fat in goats contains approximately 50% saturated fatty acids and 50% unsaturated fatty acids with high levels of oleic acid (C18:1) ( Nagamine et al, 2013 ).…”

Section: Introductionmentioning

confidence: 99%

“…It also contains high levels of taurine, carnitine, and inosine that are important for human health ( Nagamine et al, 2013 ). The fat in goats contains approximately 50% saturated fatty acids and 50% unsaturated fatty acids with high levels of oleic acid (C18:1) ( Nagamine et al, 2013 ). It is therefore thought that the high blood pressure observed in people who consume goat meat dishes is attributable to the condiments used to flavor the dishes rather than the meat itself.…”

Section: Introductionmentioning

confidence: 99%

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Goat Meat Does Not Cause Increased Blood Pressure

Sunagawa

Kishi

Nagai

et al. 2014

Asian Australas. J. Anim. Sci

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While there are persistent rumors that the consumption of goat meat dishes increases blood pressure, there is no scientific evidence to support this. Two experiments were conducted to clarify whether or not blood pressure increases in conjunction with the consumption of goat meat dishes. In experiment 1, 24 Dahl/Iwai rats (15 weeks old, body weight 309.3±11.1 g) were evenly separated into 4 groups. The control group (CP) was fed a diet containing 20% chicken and 0.3% salt on a dry matter basis. The goat meat group (GM) was fed a diet containing 20% goat meat and 0.3% salt. The goat meat/salt group (GS) was fed a diet containing 20% goat meant and 3% to 4% salt. The Okinawan mugwort (Artemisia Princeps Pampan)/salt group (GY) was fed a diet containing 20% goat meat, 3% to 4% salt and 5% of freeze-dried mugwort powder. The experiment 1 ran for a period of 14 weeks during which time the blood pressure of the animals was recorded. The GS, and GY groups consumed significantly more water (p<0.01) than the CP and GM groups despite the fact that their diet consumption levels were similar. The body weight of animals in the CP, GM, and GS groups was similar while the animals in the GY group were significantly smaller (p<0.01). The blood pressure in the GM group was virtually the same as the CP group throughout the course of the experiment. In contrast, while the blood pressure of the animals in the GS and GY group from 15 to 19 weeks old was the same as the CP group, their blood pressures were significantly higher (p<0.01) after 20 weeks of age. The GY group tended to have lower blood pressure than the GS group. In experiment 2, in order to clarify whether or not the increase in blood pressure in the GS group and the GY group in experiment 1 was caused by an excessive intake of salt, the effects on blood pressure of a reduction of salt in diet were investigated. When amount of salt in the diet of the GS and GY group was reduced from 4% to 0.3%, the animal’s blood pressure returned to normotensive. These results indicate that, as in the case of chicken consumption, prolonged consumption of goat meat does not cause increased blood pressure, rather the large amount of salt used in the preparation of goat meat dishes is responsible for the increase in blood pressure.

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Use of Awamori-pressed Lees and Tofu Lees as Feed Ingredients for Growing Male Goats

Cited by 6 publications

References 20 publications

Comparison of growth performances, carcass characteristics, and meat qualities of Okinawan indigenous Agu pigs and crossbred pigs sired by Agu or Duroc boar

Comparison of growth performances, carcass characteristics, and meat qualities of Okinawan indigenous Agu pigs and crossbred pigs sired by Agu or Duroc boar

Effects of soybean curd residue and rice bran on lamb performance, health, and meat quality

Goat Meat Does Not Cause Increased Blood Pressure

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