Effect of crude glycerin levels on meat quality and carcass characteristics of crossbred Boer goats.

Autor: Bezerra, Higor Fábio Carvalho1 (AUTHOR), Santos, Edson Mauro1 (AUTHOR), de Carvalho, Gleidson Giordano Pinto2 (AUTHOR), de Oliveira, Juliana Silva1 (AUTHOR), de Moura Zanine, Anderson3 (AUTHOR) anderson.zanine@ufma.br, Pinho, Ricardo Martins Araujo3 (AUTHOR), de Araújo, Maria Leonor Garcia Melo Lopes2 (AUTHOR), Perazzo, Alexandre Fernandes3 (AUTHOR), Ferreira, Daniele de Jesus3 (AUTHOR)
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Zdroj: Food Science & Nutrition. Jul2022, Vol. 10 Issue 7, p2312-2317. 6p.
Abstrakt: This study assessed the effects of four levels of crude glycerin (0, 50, 100, and 150 g/kg dry matter (DM) basis) in the diet of Boer crossbred goat kids on the qualitative and quantitative carcass characteristics as well as meat quality. Thirty‐two crossbred, castrated Boer x undefined breed goat kids with an initial average weight of 17.8 ± 2.2 kg between 3 and 4 months of age were distributed across a complete randomized experiment with four treatments and eight replicates. The DM intake linearly decreased (p <.05) as the crude glycerin inclusion level in the diet increased. Crude glycerin levels decreased (linear effect, p <.05) empty body weight, hot dressing percentage, and cold dressing percentage. Conformation and subcutaneous fat thickness were not affected (p >.05) by dietary crude glycerin. Crude glycerin levels decreased (linear effect, p =.03) rib eye area of the Longissimus dorsi muscle, however, did not affect color, cooking loss, and shear force. The crude glycerin can be included up to 50 g/kg DM in the diet of crossbred Boer goats without negatively affecting carcass characteristics and meat quality. It can be recommended as an energy source in finishing diets. [ABSTRACT FROM AUTHOR]
Databáze: GreenFILE
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