Fatty acid composition and sensory analysis in Boer kids meat

Angela Cividini,Ana Kaić,Klemen Potočnik,Dragomir Kompan

doi:10.7482/0003-9438-57-007

Angela Cividini, Ana Kaić + Show 2 more

Open Access

https://doi.org/10.7482/0003-9438-57-007

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Abstract

Abstract. This study was undertaken to characterize the fatty acid profile and sensory properties of longissimus dorsi (LD) muscle of Boer kids as affected by sex (17 male, 15 female) and slaughter weight (pre-weaned 20 kg, post-weaned 30 kg). Regarding sex differences, higher percentage amounts of lauric, myristic, pentadecanoic, linolenic and docosapentaenoic acids were found in LD muscle of male compared to female kids, whereas greater amounts of oleic acid were detected in LD muscle of female kids. Also, LD of male kids contained higher percentage amounts of saturated (SFA), polyunsaturated (PUFA) and n-3 polyunsaturated fatty acids (n-3 PUFA) while higher amounts of monounsaturated fatty acids (MUFA) were detected in LD of female kids. Regarding slaughter weight, percentage amounts of lauric, myristic, margaric, pentadecanoic, linolenic, linoleic, arachidonic and docosapentaenoic acids significantly decreased with age (P≤0.001), while percentage amounts of heptadecenoic and oleic acids significantly increased (P≤0.001). LD muscle from lighter kids contained higher percentage amounts of SFA and PUFA, while heavier kids had higher percentage amounts of MUFA and n-3/n-6 fatty acid ratio. Except meat colour, sensory traits (marbling, off-odour, flavour, juiciness and tenderness) were neither significantly affected by sex nor slaughter age.

Highlights

In comparison to other meats available on the market, goat meat has advantages such as low fat, high digestibility, high protein, iron and unsaturated fatty acid amounts (Madruga 2004)
Due to fast grow rates and excellent carcass qualities of Boer goats, this study aimed at characterizing lipid profiles and sensory properties of Boer kids of different sex and slaughter weight
Predominant fatty acids in longissimus dorsi (LD) muscle tissue of Boer kids are oleic (32.0-48.3 %), palmitic (17.7-25.2 %) and stearic (5.0-13.9 %), and account about 72 % of total fatty acids. Results of these fatty acids in the present study are lower than the ones reported by Mahgoub et al (2002) of Omani Jebel Akhdar goats and Werdi Pratiwi et al (2006) of Boer and Australian feral goats

Summary

Introduction

In comparison to other meats available on the market, goat meat has advantages such as low fat, high digestibility, high protein, iron and unsaturated fatty acid amounts (Madruga 2004). Consumption of goat meat varies according to the demands of the societies, consumer demands are more often in search of low-fat, low-calorie, healthy and a new meat sources (De Smet 2012). Previous studies have shown that consumers’ perception on meat healthiness is related to its fat content and fatty acid composition (Fisher et al 2000). Meat quality and acceptability is affected by its appearance (colour), tenderness and sensory properties (Krystallis & Arvanitoyannis 2006, Kor & Keskin 2011). The sensory quality of meat remains one of the primary factors influencing consumer satisfaction (Kor & Keskin 2011). Due to fast grow rates and excellent carcass qualities of Boer goats, this study aimed at characterizing lipid profiles and sensory properties of Boer kids of different sex and slaughter weight

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Results