Abstract
The effect was evaluated of feed supplementation (0.0, 0.4, 0.8, and 1.2% of body weight) on the qualitative aspects of goat meat (moisture, ash, fat, protein, colouring using the CIE (L*, a* and b *) system, pH, cooking loss and shear force), and also on the sensory attributes of goat aroma, off-aroma, colour, texture, tenderness, flavour, off-flavour, juiciness and overall appearance. A total of 32 crossbred Anglo-Nubian goats were used, organised into randomised blocks and finished on a pasture of caatinga. There was a quadratic effect (p<0.05) on the levels of ash and protein, with a maximum of 1.06 and 20.44 g/100 g respectively. A positive linear affect (p<0.05) was seen on fat levels, with an increase of 0.52 g/100 g. There was a negative linear effect (p<0.05) on the qualitative parameters of cooking loss, shear force and L*, with decreases of 3.32%, 0.77 kgf/cm2 and 3.39 respectively, and a quadratic effect (p<0.05) on a*, with a maximum of 9.13. There was a quadratic effect (p<0.05) on the parameter b*, with a maximum of 8.12, while the pH was not affected, with an average of 5.57. The sensory attributes were not influenced (p>0.05) by feed supplementation, except for colour and general appearance. Feed supplementation at 0.8% of body weight provides an increase in ash, fat and protein levels associated with qualitative improvements in cooking loss, tenderness and colouring, with increases in the sensory attributes of colour and overall appearance.
Highlights
Goat farming is of crucial importance to the economy of the north-eastern region of Brazil, where the population of these animals is estimated at around 8.5 million head, corresponding to 91% of the total for the country (IBGE 2011)
The commercial value of the meat is further influenced by its degree of acceptability, which is directly related to its chemical composition and sensory parameters. (MADRUGA et al, 2005)
The aim of this research was to evaluate the effect of feed supplementation on the qualitative and sensory characteristics of meat from crossbred goats finished on a pasture of caatinga
Summary
Goat farming is of crucial importance to the economy of the north-eastern region of Brazil, where the population of these animals is estimated at around 8.5 million head, corresponding to 91% of the total for the country (IBGE 2011). Concentrated in the arid and semi-arid regions, they play an important social, economic and nutritional role for small farmers Despite this importance, goat products have gone beyond rural barriers, no longer being considered a subsistence product of the northeast of the country, with demand currently increasing in large urban centres, and greater value being afforded these products due to the use of marketing strategies. Goat products have gone beyond rural barriers, no longer being considered a subsistence product of the northeast of the country, with demand currently increasing in large urban centres, and greater value being afforded these products due to the use of marketing strategies Even with this economic bias, the quality aspects of goat meat from the northeast still fall short of the actual needs of the demanding consumer market. According to Santos Filho et al (2005), healthy food is currently sought after by a significant part of the population interested in preventing metabolic disorders, a fact that guides research into evaluating and classifying various food types according to the needs of consumers
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