Aroma profile and chemical quality of goat Saanen meat fed with different levels of concentrate

Revista Brasileira de Zootecnia

Carvalho, Fernanda Monteiro de²  Santos, Neube Michel dos⁴  Costa, Roberto Germano³  Beltrão, Sandra Elisabeth Santiago⁴  Madruga, Marta Suely¹  Viaro, Vaneska Delgado²  Galvão, Mércia de Sousa² 

[1] Universidade Federal da Paraíba, João Pessoa;UFPB;UFPB, Bananeiras;UFPB, Areia

关键词: chemical composition;    fat components;    feeding;    goat meat;    volatiles    Introdução A carne caprina tem grande potencial de consumo;    em razão de seu valor nutritivo e de suas características;    como o reduzido acúmulo de gordura nos tecidos;    o que lhe confere o conceito de carne magra e a torna uma opção para o exigente público consumidor (Madruga;    2004);   

DOI  :  10.1590/S1516-35982008000500023

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

The objective of this work was to evaluate the effect of the levels concentrate of the diet on meat quality of no castrated male kid Saanen goats. Fifteen male goat with initial 16 ± 0.3 kg BW and four months old were fed diets formulated with 80, 65 e 50 of concentrate up to the animals reached a final a 22 kg BW. The rations were formulated to promote a weight gain of 150g/anim.day. Centesimal composition, colour, texture, lipid and volatile components profile were evaluated in fifteen goat shoulders. The concentrate and forage levels used in the feeding of male kid Saanen goats did not influenced the chemical and physical-chemical parameters of humidity, ashes, proteins, cholesterol, phospholipids, pH, Aw, a*, b*, L* of goat meat. However, the concentration of fat, the percentages of unsaturated fatty acid (mono and poly) and the texture of meat were affected by the used concentrate levels. In both qualitative and quantitative of volatile components analysis, the extract of the goat meat fed with 50% of concentrate showed better aromatic quality. The use of 50:50 forage to concentre ratio was most viable for the feeding male kid Saanen goats slaughtered at 22 kg BW, considering both the aspects of reducing cost of production and chemical and aromatic quality of the produced goat meat.

【 授权许可】

CC BY-NC