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

Revista Brasileira de Zootecnia

Marta Suely Madruga²  Ertha Janine Lacerda De Medeiros¹  Wandrick Hauss De Sousa¹  Maria Das Graças Gomes Cunha¹  José Morais Pereira Filho¹  Rita De Cássia Ramos Do Egypto Queiroga¹ 

[1] ,Universidade Federal da Paraíba Departamento de Tecnologia Química e de Alimentos João Pessoa PB

关键词: Anglo Nubian;    Boer;    breed;    goat meat;    meat quality;    SPRD;    Anglo-Nubiano;    Boer;    carne caprina;    genótipos;    qualidade da carne;    SPRD;   

DOI  :  10.1590/S1516-35982009000300021

来源: SciELO

【 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】

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