Effect of local diets on nutritional and sensory quality of meat of indigenous goats in Tunisian arid regions.
Tunisian arid land
fatty acid
indigenous goat
local feed resource
meat quality of goat
Journal
Journal of animal physiology and animal nutrition
ISSN: 1439-0396
Titre abrégé: J Anim Physiol Anim Nutr (Berl)
Pays: Germany
ID NLM: 101126979
Informations de publication
Date de publication:
Nov 2019
Nov 2019
Historique:
received:
22
01
2019
revised:
02
05
2019
accepted:
01
07
2019
pubmed:
8
8
2019
medline:
24
4
2020
entrez:
8
8
2019
Statut:
ppublish
Résumé
The valorization of natural resources in small ruminants feeding can reduce the cost of feed and produce good meat quality. The objective was to evaluate the effects of local feed resources on the physico-chemical aspects, the sensorial characteristics and the fatty acid profile of goat kid's meat. Twenty-six kids are divided in three groups (average body weight = 15.85 kg; age = 4 months). The groups received oat hay (group control C), dried olive leaves + dried Stipa tenacissima (group OL) or grass hay (group Ko). The animals were slaughtered after 90 days of experience, with an approximate final live weight of 18.5 kg. Total solids, pH, fat, crude protein, vitamin, cholesterol and fatty acid contents of meat were determined. The OL group had the highest ultimate pH (6.82 vs. 6.73); cooking loss, gross composition (total solids, protein and fat), cholesterol and colour coordinates (L, a* and b*) were similar among groups. The vitamin E, affected by diet, was higher in group OL than the other groups (3.71 mg/kg vs. 1.32 and 2.17 mg/kg, respectively, for C and Ko groups). Moreover, meat from this group showed the highest saturated fatty acid. Unsaturated fatty acids content was higher in the meat of C and Ko groups. On the other side, polyunsaturated fatty acid level was not affected by the diet treatment. The n6/n3 ratio was significantly affected by the diet; it was lower in meat of groups Ko and OL (3.17 and 3.38 respectively). The feeding effect on sensory quality of meat was not significant.
Substances chimiques
Fatty Acids
0
Types de publication
Clinical Trial, Veterinary
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
1637-1645Informations de copyright
© 2019 Blackwell Verlag GmbH.
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