Chemical composition and fat profile of meat from crossbred goats reared under feedlot systems

Revista Brasileira de Zootecnia

Cunha, Maria das Graças Gomes³  Medeiros, Ertha Janine Lacerda de²  Madruga, Marta Suely¹  Queiroga, Rita de Cássia Ramos do Egypto¹  Sousa, Wandrick Hauss de³  Pereira Filho, José Morais⁴ 

[1] Universidade Federal da Paraíba, João Pessoa;UFPB;Empresa Estadual de Pesquisa Agropecuária da Paraíba, João Pessoa;Universidade Federal de Campina Grande, Patos

关键词: Anglo Nubian;    Boer;    breed;    goat meat;    meat quality;    SPRD RESUMO Objetivou-se com este estudo avaliar a composição química e o perfil lipídico da carne de caprinos terminados em confinamento;   

DOI  :  10.1590/S1516-35982009000300021

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

This study aimed to evaluate the chemical quality and fat profile of meat from crossbred goats (native and exotic) reared under feedlot systems. Thirty-two entire male goats were divided in equal number into four racial groups: eight pure Boer breed, eight ¾ Boer + ¼ SPRD crossbred, eight ½ Boer + ½ SPRD crossbred and eight ½ Anglo Nubian + ½ SPRD crossbred. All goats were reared under feedlot system and slaughtered at the average age and live weight of 223 days and 29 kg, respectively. The chemical composition including moisture, protein, ash, fat, cholesterol, phospholipids and fatty acids was determined. The breed types had no significant effect on moisture, protein, ash, fat, cholesterol and phospholipids contents. However, the percentages of oleic and stearic acids and the MUFA/SFA ratio showed significant differences between the four breed groups, with percentages ranging from 0.72 for ¾ Boer + ¼ SPRD crossbred to 0.95 for ½ Boer + ½ SPRD crossbred. The oleic acid (C18:1) was found in the highest percentage in the fatty acid profile in goat meat, particularly for ½ Boer + ½ SPRD and ½ Anglo + ½ SPRD genotypes. The crossing of exotic Boer and Anglo Nubian breeds with the natives SPRD resulted in a goat meat of high quality, even at a ratio of 50%, since the goat meat showed low cholesterol percentage and high protein and unsaturated fatty acids contents.

【 授权许可】

CC BY-NC