Muscle fiber area, collagen, and fatty acid profile of goat meat
The present study was conducted to evaluate the effect of breed group, slaughter weight, and sex on the muscle fiber area, collagen percentage, and fatty acid profile of goat kid meat. A total of 74 animals (Alpine; ½ Boer + ½ Alpine; ½ Nubian + ½ Alpine; ¾ Boer + ¼ Alpine; and three-cross [¼ Boer +...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Rondonópolis
2022-05-01
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| Series: | Scientific Electronic Archives |
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| Online Access: | https://sea.ufr.edu.br/SEA/article/view/1552 |
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| author | Gil Ignácio Cañizares Andrea Cristina Toniolo Chávari Raquel Ornelas Marques Helen Fernanda Barros Gomes Evelyn Prestes Brito Raquel Vasconcelos Lourençon Paulo Roberto de Lima Meirelles Heraldo Cesar Gonçalves |
| author_facet | Gil Ignácio Cañizares Andrea Cristina Toniolo Chávari Raquel Ornelas Marques Helen Fernanda Barros Gomes Evelyn Prestes Brito Raquel Vasconcelos Lourençon Paulo Roberto de Lima Meirelles Heraldo Cesar Gonçalves |
| author_sort | Gil Ignácio Cañizares |
| collection | DOAJ |
| description | The present study was conducted to evaluate the effect of breed group, slaughter weight, and sex on the muscle fiber area, collagen percentage, and fatty acid profile of goat kid meat. A total of 74 animals (Alpine; ½ Boer + ½ Alpine; ½ Nubian + ½ Alpine; ¾ Boer + ¼ Alpine; and three-cross [¼ Boer + ¼ Alpine + ¼ Nubian]) were used. One animal was selected per slaughter weight, sex, and breed group to evaluate the fatty acid profile. One-third of the animals was slaughtered upon reaching 25, 30, and 35 kg. The experimental design was completely randomized and Tukey’s test was used to compare the means. There was no difference for muscle fiber area or collagen percentage between the tested parameters, indicating similar texture of the meat from the evaluated animals. Sex influenced the C14:0, C16:0, C16:1, C20:3n3, C20:5n3, and omega-3 fatty acids, whereas breed group influenced the levels of C18:2n6c, C20:0, C24:1, and CLA cis. Slaughter weight did not affect the fatty acid profile, but the sex × slaughter weight interaction influenced the levels of C18:0, unsaturated fatty acids, and the polyunsaturated/saturated fatty acid ratio. Male and heavier animals produce the best meat in terms of nutrition.
Key Words: breed, Capra hircus, fat, muscle, quality, tenderness |
| first_indexed | 2024-12-12T13:15:01Z |
| format | Article |
| id | doaj.art-ddb21a9057124282ad2779bd866db63f |
| institution | Directory Open Access Journal |
| issn | 2316-9281 |
| language | English |
| last_indexed | 2024-12-12T13:15:01Z |
| publishDate | 2022-05-01 |
| publisher | Universidade Federal de Rondonópolis |
| record_format | Article |
| series | Scientific Electronic Archives |
| spelling | doaj.art-ddb21a9057124282ad2779bd866db63f2022-12-22T00:23:26ZengUniversidade Federal de RondonópolisScientific Electronic Archives2316-92812022-05-0115610.36560/156202215521296Muscle fiber area, collagen, and fatty acid profile of goat meatGil Ignácio Cañizares0Andrea Cristina Toniolo Chávari1Raquel Ornelas Marques2Helen Fernanda Barros Gomes3Evelyn Prestes Brito4Raquel Vasconcelos Lourençon5Paulo Roberto de Lima Meirelles6Heraldo Cesar Gonçalves7Instituto Federal do Rio Grande do Sul, Bento GonçalvesUniversidade Estadual Paulista - Campus de BotucatuUniversidade Estadual Paulista - Campus de BotucatuUniversidade Federal de RondonópolisUniversidade Estadual Paulista - Campus de BotucatuLincoln University of MissouriUniversidade Estadual Paulista - Campus de BotucatuUniversidade Estadual Paulista - Campus de BotucatuThe present study was conducted to evaluate the effect of breed group, slaughter weight, and sex on the muscle fiber area, collagen percentage, and fatty acid profile of goat kid meat. A total of 74 animals (Alpine; ½ Boer + ½ Alpine; ½ Nubian + ½ Alpine; ¾ Boer + ¼ Alpine; and three-cross [¼ Boer + ¼ Alpine + ¼ Nubian]) were used. One animal was selected per slaughter weight, sex, and breed group to evaluate the fatty acid profile. One-third of the animals was slaughtered upon reaching 25, 30, and 35 kg. The experimental design was completely randomized and Tukey’s test was used to compare the means. There was no difference for muscle fiber area or collagen percentage between the tested parameters, indicating similar texture of the meat from the evaluated animals. Sex influenced the C14:0, C16:0, C16:1, C20:3n3, C20:5n3, and omega-3 fatty acids, whereas breed group influenced the levels of C18:2n6c, C20:0, C24:1, and CLA cis. Slaughter weight did not affect the fatty acid profile, but the sex × slaughter weight interaction influenced the levels of C18:0, unsaturated fatty acids, and the polyunsaturated/saturated fatty acid ratio. Male and heavier animals produce the best meat in terms of nutrition. Key Words: breed, Capra hircus, fat, muscle, quality, tendernesshttps://sea.ufr.edu.br/SEA/article/view/1552breed, capra hircus, fat, muscle, quality, tenderness |
| spellingShingle | Gil Ignácio Cañizares Andrea Cristina Toniolo Chávari Raquel Ornelas Marques Helen Fernanda Barros Gomes Evelyn Prestes Brito Raquel Vasconcelos Lourençon Paulo Roberto de Lima Meirelles Heraldo Cesar Gonçalves Muscle fiber area, collagen, and fatty acid profile of goat meat Scientific Electronic Archives breed, capra hircus, fat, muscle, quality, tenderness |
| title | Muscle fiber area, collagen, and fatty acid profile of goat meat |
| title_full | Muscle fiber area, collagen, and fatty acid profile of goat meat |
| title_fullStr | Muscle fiber area, collagen, and fatty acid profile of goat meat |
| title_full_unstemmed | Muscle fiber area, collagen, and fatty acid profile of goat meat |
| title_short | Muscle fiber area, collagen, and fatty acid profile of goat meat |
| title_sort | muscle fiber area collagen and fatty acid profile of goat meat |
| topic | breed, capra hircus, fat, muscle, quality, tenderness |
| url | https://sea.ufr.edu.br/SEA/article/view/1552 |
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