Potential use of goat viscera to obtain protein hydrolysates

Abstract

In recent years, the amount of by-products from goat slaughtering has increased substantially and nutritionally valuable have been discarded. This project aimed to research the potential use of goat viscera to obtain products, such as protein hydrolysates, that can be incorporated into other foods and improving their nutritional and technological quality. The results obtained showed that goat viscera exhibited remarkable nutritional value, with a high protein content (∼18 g/100 g of sample) and excellent total amino acid profile. The predominant essential amino acids were lysine, phenylalanine + tyrosine, leucine and methionine, with chemical score >3.3, being considered a protein source of high biological value. Fat content showed greater variation from 2.26 (liver) to 6.63 (heart) g/100 g, lipid contents. Twenty-two fatty acids were identified, where the predominant ones were the saturated fatty acids (SFA -0.88 to 3.29), followed in proportion by monounsaturated (MUFA - 0.60 to 1.78) and polyunsaturated (PUFA - 0.07–0.33 g fatty acid/100 g of sample), including C18:2n6t. It was concluded that goat viscera are ingredients of potential use in the production of new foods, such as protein hydrolysates, which have broad technological applicability in addition to increasing the economic value of slaughtering by-products.