Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo region
Objective The aim of this work was the characterization of the qualitative aspects of meat obtained from Teramana goats, an Italian indigenous breed of the Abruzzo region. Specifically, the study included a comparison with meat samples deriving from Saanen goat kids reared in the same environment an...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2022-07-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ab-21-0352.pdf |
| _version_ | 1818064634738900992 |
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| author | Andrea Ianni Francesca Bennato Camillo Martino Alessio Di Luca Giuseppe Martino |
| author_facet | Andrea Ianni Francesca Bennato Camillo Martino Alessio Di Luca Giuseppe Martino |
| author_sort | Andrea Ianni |
| collection | DOAJ |
| description | Objective The aim of this work was the characterization of the qualitative aspects of meat obtained from Teramana goats, an Italian indigenous breed of the Abruzzo region. Specifically, the study included a comparison with meat samples deriving from Saanen goat kids reared in the same environment and applying the same feeding protocol. Methods Upon reaching about 7 months of age the animals were slaughtered and samples of muscle tissue were collected to be analyzed. Specifically, meat samples were subjected to evaluations of the physical parameters, including color and the meat ability to retain water, in addition to chemical evaluations that were focused to the determination of the total lipids amount, fatty acids composition, lipid oxidation, and volatile profile. Results The meat samples obtained from the indigenous breed showed a less intense reddish color and no significant variations for the muscle tissue tendency to retain water, both regarding fresh and cooked meat. Several differences were instead observed in the fatty acid profile. The Teramana samples were richer in saturated fatty acids (p<0.01) and interestingly showed higher concentrations of rumenic acid (p<0.05), a conjugate of linoleic acid that has been associated with important health benefits for the consumers. Another important finding for these meat samples was the marked resistance to oxidative events, as evidenced by the thiobarbituric acid reactive substances-test (p<0.05) and by the characterization of the volatile profile that highlighted a strong reduction in the relative percentage of hexanal (p<0.05), commonly associated to lipid oxidation and the development of unpleasant aromatic notes. Conclusion The collected data, therefore appeared useful for the valorization of the food product derived from the Teramana goat, although no sensory information has been collected to define the degree of acceptability by the consumers. |
| first_indexed | 2024-12-10T14:39:07Z |
| format | Article |
| id | doaj.art-630cae35079f415290d73e463742439d |
| institution | Directory Open Access Journal |
| issn | 2765-0189 2765-0235 |
| language | English |
| last_indexed | 2024-12-10T14:39:07Z |
| publishDate | 2022-07-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Animal Bioscience |
| spelling | doaj.art-630cae35079f415290d73e463742439d2022-12-22T01:44:44ZengAsian-Australasian Association of Animal Production SocietiesAnimal Bioscience2765-01892765-02352022-07-013571091109910.5713/ab.21.035224796Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo regionAndrea Ianni0Francesca Bennato1Camillo Martino2Alessio Di Luca3Giuseppe Martino4 Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo (TE) 64100, Italy Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo (TE) 64100, Italy Istituto Zooprofilattico Sperimentale dell’Abruzzo e del Molise “G. Caporale”, Via Campo Boario, 64100 Teramo (TE), Italy Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo (TE) 64100, Italy Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo (TE) 64100, ItalyObjective The aim of this work was the characterization of the qualitative aspects of meat obtained from Teramana goats, an Italian indigenous breed of the Abruzzo region. Specifically, the study included a comparison with meat samples deriving from Saanen goat kids reared in the same environment and applying the same feeding protocol. Methods Upon reaching about 7 months of age the animals were slaughtered and samples of muscle tissue were collected to be analyzed. Specifically, meat samples were subjected to evaluations of the physical parameters, including color and the meat ability to retain water, in addition to chemical evaluations that were focused to the determination of the total lipids amount, fatty acids composition, lipid oxidation, and volatile profile. Results The meat samples obtained from the indigenous breed showed a less intense reddish color and no significant variations for the muscle tissue tendency to retain water, both regarding fresh and cooked meat. Several differences were instead observed in the fatty acid profile. The Teramana samples were richer in saturated fatty acids (p<0.01) and interestingly showed higher concentrations of rumenic acid (p<0.05), a conjugate of linoleic acid that has been associated with important health benefits for the consumers. Another important finding for these meat samples was the marked resistance to oxidative events, as evidenced by the thiobarbituric acid reactive substances-test (p<0.05) and by the characterization of the volatile profile that highlighted a strong reduction in the relative percentage of hexanal (p<0.05), commonly associated to lipid oxidation and the development of unpleasant aromatic notes. Conclusion The collected data, therefore appeared useful for the valorization of the food product derived from the Teramana goat, although no sensory information has been collected to define the degree of acceptability by the consumers.http://www.animbiosci.org/upload/pdf/ab-21-0352.pdfgoat meatlipid oxidationrumenic acidteramana goatvolatile compounds |
| spellingShingle | Andrea Ianni Francesca Bennato Camillo Martino Alessio Di Luca Giuseppe Martino Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo region Animal Bioscience goat meat lipid oxidation rumenic acid teramana goat volatile compounds |
| title | Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo region |
| title_full | Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo region |
| title_fullStr | Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo region |
| title_full_unstemmed | Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo region |
| title_short | Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo region |
| title_sort | qualitative attributes of meat from teramana goat kids an italian native breed of the abruzzo region |
| topic | goat meat lipid oxidation rumenic acid teramana goat volatile compounds |
| url | http://www.animbiosci.org/upload/pdf/ab-21-0352.pdf |
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