Abstract
Background and Aim:Healthy goat meat is an essential aspect in increasing consumer acceptance for this livestock product. The research aimed to examine the effect of goat meat containing low cholesterol and rich omega-6 fatty acid on the performance and blood lipid status of white rats (Rattus norvegicus).Materials and Methods:Thirty 2-month-old male white rats (R. norvegicus) weighing 195-230 g were randomly divided into three groups, with each group consisting of 10 rats. Group I was treated with a control feed (T0; BR I concentrate). Group II (T1) was treated with a mixed feed containing 50% control feed and 50% goat meat. Group III (T2) was treated with a mixed feed comprising 50% control feed and 50% goat meat with low cholesterol and rich omega-6 fatty acids. Each treatment was given ad libitum for 30 days. The variables measured were dry matter and organic matter consumption, daily body weight gain, feed conversion, triglyceride levels, total cholesterol, high-density lipoprotein (HDL) and low-density lipoprotein (LDL) cholesterol, and atherogenic index (AI). The data were analyzed statistically using analysis of variance in a completely randomized design.Results:The total, HDL, and LDL cholesterol levels at T0, T1, and T2 were as follows: 99.97, 35.97, and 50.43 mg/dL (total cholesterol); 108.35, 33.92, and 58.17 mg/dL (HDL cholesterol); and 101.43, 38.09, and 48.65 mg/dL (LDL cholesterol). The highest HDL and the lowest LDL cholesterol levels (p<0.05) were observed in the T2 treatment group, which had the lowest AI (1.69 vs. 1.77 and 2.19).Conclusion:The consumption of goat with low cholesterol and rich omega-6 fatty acids reduces the total cholesterol and LDL cholesterol, raises the HDL cholesterol levels, and decreases the AI.
Highlights
The supplementation of protected polyunsaturated fatty acid (PUFA) sources is a technology that can increase the productivity of ruminants through increasing the metabolic rate and, in turn, increasing the livestock product biosynthesis, that is, the ruminant meat
This study aimed to prove that the consumption of goat meat that has low cholesterol and is rich in omega-6 fatty acids is healthy for consumers
The analysis of the results of this study was conducted by comparing the effects of consumption of KGMLC ration to the consumption of Kacang goat meat (KGM) ration and consumption of BR I feed as control using male white rats (R. norvegicus) as experimental animals
Summary
The supplementation of protected polyunsaturated fatty acid (PUFA) sources is a technology that can increase the productivity of ruminants through increasing the metabolic rate and, in turn, increasing the livestock product biosynthesis, that is, the ruminant meat. PUFA protection will allow these nutrients to be absorbed in the intestine without the biohydrogenation process of the rumen, improving the livestock lipid status by increasing the high-density lipoprotein (HDL), decreasing low-density lipoprotein (LDL), and controlling blood cholesterol [1]. The research aimed to examine the effect of goat meat containing low cholesterol and rich omega-6 fatty acid on the performance and blood lipid status of white rats (Rattus norvegicus)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
