Chevon Quality Research Articles

Health value and keeping quality of chevon from goats fed finisher diets containing hemp (Cannabis sativa L.) seed cake

Wether goats (n = 7) were fed finishing diets containing either 0, 25, 50, 75 or 100 g/kg DM of hempseed cake (HSC) substituting soybean meal to evaluate chevon fatty acid, volatile and oxidative profiles. Feeding HSC diets linearly decreased (P < 0.05) chevon c9–16:1, 16:0, total saturated FA (SFA) and protein oxidation but linearly increased (P < 0.05) t9–18:1, t11–18:1, conjugated linoleic acids, n-3 polyunsaturated FA (PUFA), individual long-chain n-6 PUFA and antioxidant activity. On day 1 and 7 of retail display, diets containing 75 and 100 g/kg DM HSC had greater (P < 0.05) TBARS than the other diet × day interactions. Addition of HSC to the diet increased (P < 0.05) and preserved (P < 0.05) chevon contents of hexanal and methyl caprate throughout the retail display period. Overall, feeding HSC up to 100 g/kg DM enhances chevon profiles of healthful PUFA, desirable flavor volatiles and protein shelf-stability.

Prediction of chevon quality through near infrared spectroscopy and multivariate analyses

The aim of this study was to test the ability of near-infrared (NIR) reflectance spectroscopy to predictdry matter, crude protein, ether extract, ash, moisture, cooking loss, and drip loss of chevon. In total, 114 samples were collected from 38 young (two teeth aged) castrated goat carcasses from a local market in Mymensingh district of Bangladesh. For conducting the studyExperimental longissimus dorsi (LD) muscle were sampled from 9th to 13th ribs in the early morning hours. A total of 342 NIRs spectra were collected using the DLP NIRscan Nano Software and average spectrum was 114. Partial least square regression analysis for the calibration and validation models were developed using the Unscrambler X software. Prediction models were satisfactory for dry matter (R2 = 0.75), crude protein (R2 = 0.82), moisture (R2 = 0.75), and drip loss (R2 = 0.83). The most promising model found for ash (R2 = 0.85), and Root Mean Square Errors (RMSE) also very low (0.15). Lowest R2 was found for cooking loss at 0.57. Based on these results, the NIR spectroscopy and multivariate analysis method were reasonably efficient for the rapid assessment of physicochemical traits of ash, drip loss, crude protein, moisture, and dry matter content of chevon.

Effect of Teucrium trifidum powder on some meat quality attributes of chevon under refrigerated storage

We investigated the effect of T. trifidum on the shelf-life and quality of chevon kept for eight days at 4 ± 1 °C in polyethylene pouches. Different powder levels of T. trifidum (0.5 %, 1.0 %, and 2.0 % w/w) and 0.02 % w/w butylated hydroxytoluene (BHT) were used to treat the chevon samples. The T. trifidum and BHT treated chevon was compared to untreated chevon (control). Colour, ferric reducing antioxidant power (FRAP), lactic acid bacteria (LAB) counts, oxidative stability, pH and total viable counts (TVC) were all measured while the samples were in storage. Treatment demonstrated a significant (P < 0.05) influence on pH with chevon preserved with T. trifidum powder (2 %), having a lower pH than the chevon preserved with BHT and the control. The colour of chevon (lightness, redness and yellowness) was shown to differ (P <0.05) across treatments. The redness (a∗) and yellowness (b∗) reduced as the refrigeration period lengthened (P <0.05).In contrast, the lightness (L∗) of chevon intensified as the storage period lengthened (P < 0.05). The TBARS considerably reduced (P < 0.05) in samples subjected to T. trifidum powder and BHT, with respect to the untreated sample. There was an increase in the FRAP activity as the amount of T. trifidum powder (P < 0.05) was increased. The FRAP values were shown to be inversely related to the TBARS values, implying that the addition of T. trifidum powder could slow lipid oxidation. In comparison with the control, T. trifidum powder inhibited bacterial growth during storage as measured by a significant reduction in TVC and LAB counts (P < 0.05). It is concluded that, T. trifidum powder has potent antioxidant and antimicrobial activity in refrigerated ground chevon thus can be potentially used to preserve the quality of refrigerator stored ground chevon.

Chevon production and quality of Kalahari Red goats fed increasing levels of hempseed cake substituted for soybean meal

A 42-d study was conducted to evaluate the effects of replacing soybean meal with increasing levels of hempseed cake (HSC) in goat finishing diets on growth performance, carcass and chevon quality attributes. Thirty-five, 3-month-old Kalahari Red wethers (25 ± 1.5 kg initial body weight) were randomly allocated to one of five dietary treatments with seven animals per treatment. Wethers were fed maize-lucerne based finishing diets with inclusions of 0 (control), 25, 50, 75 and 100 g/kg DM of HSC replacing soybean meal as the main protein source. Diet had no effect (P > 0.05) on daily feed intake, average daily gain, final body weight and income-over-feed costs. Carcass and meat quality attributes were not influenced (P > 0.05) by HSC, except intramuscular fat, which increased linearly (P ≤ 0.05) with HSC inclusion levels. It was concluded that HSC could completely replace soybean meal in goat finishing diets without affecting chevon production and quality.

Quality characteristics of chevon obtained from goat fed melon (Colocynthis citrillus) husk and palm (Elaeis guineensis) oil slurry

&#x0D; &#x0D; &#x0D; &#x0D; A study was undertaken to determine effect of nutritional value of melon (Colocynthis citrillus) husk (MH) and palm (Elaeis guineensis) oil slurry (POS) on quality of chevon obtained from West African Dwarf (WAD) goats finished on four diets viz. diet 1 (0% MH, 0% POS); diet 2 (50% MH, 0% POS); diet 3 (0% MH, 50% POS) and diet 4 (50% MH, 50% POS). All animals were fed a basal diet of Panicum maximum ad libitum. After sixty days, eight goats (two goats per treatment) were slaughtered and muscles obtained from their forelegs. A sample of the raw meats was taken for pH measurement and Fatty acid analyses while the remaining was cooked by boiling and used for proximate analysis, cooking and refrigerated losses, and sensory evaluation. Data were subjected to one – way analysis of variance in a completely randomized design. Percent dry matter of the experimental diets ranged from 89.53% to 89.81%. The cooking weight loss for chevon showed no significant (P&gt;0.05) difference but refrigerated weight loss (drip loss) showed significant (P&lt;0.05)difference due to diets; lowest values were recorded on diets 2 (0.96g) and 4 (0.91g), respectively. Chevon obtained from animals fed diet 3 had the lowest percent crude protein content (21.51%) and highest cooking and refrigeration losses of 4.44% and 23.51%, respectively. Chevon obtained from all the diets fed gave significant (P&lt;0.05) lower percentage values for linolenic acid compare with the control, while chevon from goats fed diet 3 gave a reduced percentage value of saturated fatty acids. In all the parameters considered for sensory evaluation, only flavour and saltiness showed significant (P&lt;0.05) difference. It was concluded that Melon husk and palm oil slurry can be added at the various inclusion rates in this study depending on consumer preferences for either nutrient qualities or sensory properties of meat.&#x0D; &#x0D; &#x0D; &#x0D;

Evaluation of chevon characteristics to assess xylazine and ascorbic acid efficacy in rendering welfare to bucks subjected to long road transportation and stocking stress

Stress in transported bucks as food animals can cause generation of reactive oxygen species at the cellular level which compromises the quality of chevon and could be detrimental to consumer’s health. This could also cause monetary losses which would affect that agro-economics. This prompted this study in which sixty apparently healthy Sahel bucks were investigated upon. There were two studies a therapeutic intervention study and a non intervention study respectively. All animals were subjected to long term transportation in the harmattan. The intervention study groups were pre-treated with xylazine, ascorbic acid, combination and control which had 6 animals each with each group having a sub-group that were stocked as and low and high stocking rates. While in the non- intervention study, 12 animals were separated to two groups of 6 each, stocked at high and low stocking with no pretreatment. Experimental animals were offloaded after undergoing a journey of 28 hours and were subsequently transported. They were later slaughtered by severing of the trachea, esophagus and all structures of the investing fascia of the neck. Chevon characteristics evaluated were shrinkage, water holding capacity, pH colour, cooking loss and for excitatory score at slaughter. The combination (xylazine-ascorbic acid) significantly (p&lt;0.05) decreased in shrinkage percentage, and improved; empty body weight, ultimate pH and cooking loss percentage. There were significant (p&lt;0.05) interactions between various treatment regimens and stocking rate on the following parameters: excitatory score at slaughter, water holding capacity, pH and colour in the intervention study. In non-intervention study, there were significant (p&lt;0.05) differences in the following parameters excitatory score at slaughter, empty body weight and luminosity in the meat colour due difference in stocking. Conclusively, this study gives credence that therapeutic intervention had effect on chevon quality when pretreated for transportation stress attenuation.

The Potential of Goat Meat in the Red Meat Industry

Worldwide the consumption of chevon (goat meat) has increased largely due to its distinct nutritional attributes when compared to other red meats. In addition to being a good source of dietary protein for human beings, chevon comparatively has a lower total fat, saturated fatty acid and cholesterol content, which makes it a healthful product. Chevon’s health promoting chemical composition fulfils the expectations of consumers’ demand for healthful foods and thus explaining its growing popularity and increased demand. The increase in the popularity and demand of chevon is essential to contributing towards the increase in demand for animal-derived protein sources for human consumption, which is driven by an expansion in urban settlements, improving incomes, and the need for a better lifestyle. Despite chevon being established as lean red meat with low content of fat, cholesterol and saturated fatty acids, there are misconceptions regarding the perceived inferior quality of chevon compared to beef, pork or lamb among some consumers. This review seeks to provide evidence supporting the favorable nutritive characteristics of chevon and it being a healthful product that is poised to make a significant contribution to animal-derived foods for human consumption.

Residual level of Chromium, Copper and Manganese in Soil and Water of N-24 Parganas (West Bengal) and its Relation to Chevon quality

Residual level of Chromium, Copper and Manganese in Soil and Water of N-24 Parganas (West Bengal) and its Relation to Chevon quality

Heavy Metal Residues in Soil and Water of North-24 Parganas (West Bengal) and its Relation to Chevon quality

Heavy metal toxicity is a major form of environmental pollution. Their tendency for bio-accumulation and bio-magnification in the food chain affects human health. An investigation was carried out in North-24-Parganas of West Bengal . Soil, water and chevon samples were collected from targeted areas over a span of six months and were analyzed for the presence of lead, arsenic, iron and zinc applying atomic absorption spectrophotometry. Soil samples revealed high concentration of iron and zinc whereas water samples indicated high concentration of iron and arsenic. These levels did not impact the overall edible quality of meat because concentration of lead and arsenic were Below Detection Limits and concentration of iron and zinc were mostly below maximum permissible limit. Thus advocating, chevon from goats reared in areas having high heavy metal residual content is largely with in acceptable limits, however continuing elevation of levels may cause reverse impact in future.

Comparative Evaluation of Dye Reduction Tests for Assessment of Microbial Quality of Chevon

Comparative Evaluation of Dye Reduction Tests for Assessment of Microbial Quality of Chevon

Quality characteristics of goat meat as influenced by condensed tannins-containing pine bark

Twenty-four Kiko crossbred (8mo. old, BW=39.7±2.55kg) male goats were used to determine the effect of pine bark (PB; Pinus taeda L.) on the chemical composition and quality characteristics of goat meat (chevon). Meat goats were grazed in a winter rye grass-dominant pasture and randomly assigned to either bermudagrass (BG) hay or pine bark (PB) supplementation (n=12 goats/supplementation) for 55d. Each supplement consisted of alfalfa pellet, molasses, and mineral mixtures with either BG or PB, provided at 1.5% of BW at individual feeding stations. Longissimus muscle (LM; intramuscular fat) from loin cuts as well as subcutaneous and kidney fats were obtained from each goat carcass for determination of chemical and fatty acid compositions. The loin chops from each carcass were also used to evaluate the quality of chevon. There were no differences (P>0.05) found in the average daily weight gain (ADG) and final weight of goats from the two different supplementation groups. The LM pH of goats was not significantly different between the supplementation groups. No significant differences were found in the CIE L* (lightness) and b* (yellowness) values of loin chops from goats supplemented either BG or PB. However, the CIE a* (redness) values of chops from goats fed BG supplement were higher (P<0.05) than those from goats fed PB supplement. No differences (P>0.05) were found in the proximate composition and thiobarbituric acid reactive substances (TBARS) values of LM from goats fed the two different supplements. Furthermore, no significant differences were also found in the Warner-Bratzler shear values and cooking losses of loin chops from goats supplemented either BG or PB. Compared with goats supplemented with BG, goats supplemented with PB had lower (P<0.05) concentrations of margaric (C17:0), margaroleic (C17:1n9), and conjugated linoleic (C18:2, CLA) acids in intramuscular fats; a higher (P<0.05) concentration of eicosapentaenoic (C20:5n3) acid in subcutaneous and kidney fats. The results indicated that a diet containing PB such as wood derived CT might not substantially impact the basic nutrient, quality property and fatty acid profile of chevon.

Effect of Slaughter Age on Chevon Quality and Quantity of Konkan Kanyal Goat

Fifteen Konkan Kanyal goats of 6, 9, and 12 months of age (5 goats each group) were selected randomly and slaughtered for the experiment. The pre-slaughter weight of Konkan Kanyal goats was significantly differed at the age of 6, 9 and 12 months of 11.68±0.43, 16.2±0.43 and 19.3±0.43 kg, respectively. The dressing per cent was 49.1±0.45, 51.11±0.45 and 51.25±0.45 per cent, respectively in 6, 9 and 12 months of age. The slaughter age of goats had non-significant effect on the composition of primal cuts except rack and leg. The primal cuts comprised 9.75±0.23, 10.1±0.23 and 10.5±0.23 per cent of loin at the slaughter age of 6, 9 and 12 months, respectively. The corresponding values of rack were 11.4±0.19, 12.8±0.19 and 13.0±0.1 per cent, neck and shoulder were 25.8±0.58, 26.8±0.58 and 27.9±0.58 per cent, breast and shank were 18.8±0.55, 20.2±0.55 and 19.8±0.55 per cent and leg were 32.1±0.35, 30.3±0.35 and 28.7±0.35 per cent, respectively. The organoleptic qualities of Konkan Kanyal goat's meat did not differ significantly at 6, 9 and 12 months of slaughter age. The overall acceptability was recorded for the slaughter age of 9 months followed by 6 and 12 months. The highest score was 7.90±1.12 and 7.87±1.09 points for general appearance and flavour, respectively at 9 months slaughter age and the lowest score of 7.33±1.10 points was recorded for the juiciness at 12 months of slaughter age. The highest score for tenderness and juiciness 7.84±1.10 point was recorded at 6 months of slaughter age. The chemical components did not vary significantly due to age at slaughter of the different primal cuts. The moisture, protein, fat and ash content in the range of 74.80±0.99 to 79.15±0.48 per cent, 17.24±0.55 to 20.39±0.36 per cent, 77±0.13 to 2.58±0.19 per cent and 0.85±0.06 to 1.34±0.08 per cent, respectively.

Chevon quality enhancement: Trends in pre- and post-slaughter techniques

Goat meat (chevon) consumption has increased in the US primarily due to the growing immigrant population. Chevon preference among mainstream consumers, however, has suffered from the misperception that it is inferior in quality to beef, lamb, or pork. Researchers have studied several pre- and post-slaughter techniques to enhance chevon quality. This paper will briefly review techniques that show promise to further improve quality characteristics of chevon. Among preslaughter factors, minimizing animal stress is an important step to quality chevon production, as stress can result in inferior meat quality characteristics. Diet can have a marked effect on nutritional properties of chevon, particularly fatty acid profile. Feeding goats a concentrate diet results in a higher level of oleic acid, but lower linolenic acid in the longissimus muscle, compared to feeding a hay diet. Dietary brown seaweed extract supplementation in goats results in increased color stability of chevon cuts because of higher antioxidant levels. Administration of a low dose of bovine somatotropin in goats does not influence meat quality characteristics or pre-rigor μ-calpain, m-calpain, and calpastatin activities. Several post-slaughter techniques have been studied and proven to be beneficial. It is well-established that aging chevon retail cuts significantly improves tenderness, and the caselife of chevon cuts is comparable to that of beef, lamb, and pork cuts. Postmortem electrical stimulation has been reported to significantly accelerate muscle glycolysis and improve tenderness of chevon. Subjecting deboned chevon cuts to hydrodynamic pressure processing or calcium chloride injections has been shown to significantly improve quality characteristics, particularly tenderness. With emerging markets for chevon in the US, there is a critical need for further research on pre- and post-slaughter techniques in goats to further improve product quality.

Flavor Compounds and Quality Parameters of Chevon As Influenced by Sericea Lespedeza Hay

This research assessed the utilization of sericea lespedeza (SL, Lespedeza cuneata ) hay, a highly condensed tannin (CT) forage (87-181 g CT/kg), as a dietary regimen of meat goats, and thereby the effects on physicochemical properties of goat meat (chevon) and flavor compounds in cooked chevon chops were evaluated. Although it is commonly believed that higher amounts of CT can have deleterious effects on animal performance due to low digestibility and low voluntary intakes in ruminants, feeding meat goats with SL hay increased the body weight compared to goats fed bermudagrass hay without altering the chemical composition and meat quality of chevon. Feeding SL hay to meat goats also did not significantly influence the flavor volatiles in cooked chevon chops. The findings indicate that SL hay can be used as a low-input forage to replace expensive forages.

Microbial quality of chevon and mutton sold in Tamale Metropolis of Northern Ghana

The microbial quality of 80 meat samples made up of 40 chevon and 40 mutton were collected from the Aboabo, Central-internal, Central-external, and Sakasaka meat shops in Tamale Metropolis and assessed in order to ascertain it safety. Chevon from Aboabo and mutton from the Central market-internal had the highest mean total aerobic bacterial count of 3.9 X 10 6 cfu/cm 2 and 3.7 X 10 6 cfu/cm 2 , respectively. The lowest total aerobic count in chevon was found in the Central-internal (6.0 X 10 5 cfu/cm 2 ) and that of mutton was found in Sakasaka market meat shop (6.0 X 10 5 cfu/cm 2 ). Bacteria isolated from the samples were Escherichia coli, Streptococcus species, Salmonella species , Enterococcus species, and Staphylococcus species, some of which harbor human pathogens of public health concern. The isolation of various bacteria in chevon and mutton sold in the Tamale Metropolis indicates that, lower standard of operating systems in the slaughtering, processing and sale of meats are adhered to. The Government of Ghana, Ministry of Health and Ministry of Food and Agriculture should enforce the laws that prohibit the illegal slaughtering of animals without veterinary inspection, unstandardized methods of handling animals, slaughtering and selling of meats on the open market. @JASEM J. Appl. Sci. Environ. Manage . December, 2010, Vol. 14 (4) 53 - 55

Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time

Thirty-two male goats were randomly assigned to four dietary treatments namely, basal diet 70% concentrate and 30% oil palm fronds (control, CN), CN + 400 mg/kg vitamin E (VE), 0.5% turmeric (TU) or 0.5% Anderographis paniculata (AP). After 100 days of feeding, the goats were slaughtered and longissimus dorsi (LD) muscle was sampled. The muscle was vacuum-packaged and conditioned for 0, 7 and 14 days in a chiller (4 °C). The drip loss of the LD muscle increased ( P < 0.05) with aging time. Meat tenderness was improved ( p < 0.05) at 14 days aging. All antioxidant supplements improved ( P < 0.05) colour of the meat. The TBARS value increased ( P < 0.05) at 7 days of aging while the fatty acid composition was not affected by the dietary supplements. It is concluded that TU and AP are potential dietary antioxidant supplements, for the purpose of improving the quality of chevon.

Blood metabolites, meat quality and muscle calpain–calpastatin activities in goats treated with low doses of recombinant bovine somatotropin

Growing female Alpine goats ( n = 14; 6 month of age; BW of 18 ± 2.7 kg) were used in a 10-week experiment to assess the effect of daily injection of a low dose (40 μg/kg of BW) of recombinant bovine somatotropin (rbST) on blood metabolite concentrations, mass of the visceral organs, the calpain system, and chevon quality. Goats were randomly assigned to either a control (0.9% saline; n = 7) or a treatment group ( n = 7) receiving a daily dose of rbST. All animals were fed a 16% CP and 2.9 Mcal/kg DE alfalfa based-diet ad libitum. Blood samples were collected every 2 weeks for a 10-week period and analyzed for glucose, NEFA, and PUN. At the end of the 10-week period, animals were sacrificed and processed. A portion of the loin muscle was removed, trimmed of fat, denuded and homogenized in an extraction buffer for determination of the calpain–calpastatin system. Components of the viscera were separated and individually weighed. The carcass was chilled for 24 h at 2 °C. Before cooking the loin/rib chops, instrumental color measurements were done after 45 min bloom. Shear values were determined on cooked chops. Plasma non-esterified fatty acid concentrations were influenced by treatment ( P < 0.01), sampling time ( P < 0.01), and treatment × sampling time interaction ( P < 0.01). Plasma glucose and PUN concentrations increased over sampling time ( P < 0.01). At the end of the 10-week treatment period, PUN was higher in goats treated with rbST than in controls. Body weight change, carcass weight, visceral mass, and loin eye area were not influenced by rbST treatment. Mean m-calpain, μ-calpain, and calpastatin activities (caseinolytic units per 50 g of tissue), as well as pre-aging instrumental color ( L *, a *, b *, chroma and Hue) values were also not affected by rbST injections. While treatment or treatment × aging time interaction did not influence cooking loss, aging decreased ( P < 0.01) shear value but without significant improvement beyond 7 days. There was a positive correlation between longissimus muscle final pH and m-calpain activities in both bST-treated and control goats ( P < 0.05), although the relationship between final pH and calpastatin activities was much stronger ( P < 0.02). Daily injection of a low dose of rbST did not alter the meat quality, muscle calpain system, or weights of visceral organs.