Influence of breed on selected quality parameters of fresh goat meat
| Autor: | Marija Pavlović, A. Tasic, Ivan Pavlović, Jelena Janjic, Milan Ž. Baltić, Snežana Ivanović |
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| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Cultural Studies Saanen goat biology.animal_breed lcsh:Agriculture 03 medical and health sciences lcsh:Zoology Original Study lcsh:QL1-991 Food science lcsh:Science Chemical composition lcsh:SF1-1100 2. Zero hunger chemistry.chemical_classification biology Significant difference lcsh:S 0402 animal and dairy science Religious studies food and beverages Low calorie Fatty acid 04 agricultural and veterinary sciences 040201 dairy & animal science Breed 030104 developmental biology chemistry lcsh:Q lcsh:Animal culture Intramuscular fat Polyunsaturated fatty acid |
| Zdroj: | Archives Animal Breeding, Vol 63, Pp 219-229 (2020) Archives Animal Breeding |
| ISSN: | 2363-9822 |
| DOI: | 10.5194/aab-63-219-2020 |
| Popis: | The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat. |
| Databáze: | OpenAIRE |
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