Physicochemical Properties of Goat Meat Fed Hay, Sorghum Bagasse and Standard Diets | Chapter 8 | Newest Updates in Agriculture and Veterinary Science Vol. 3

 The aim concerning this study was thus to judge the instrumental meat characteristic and chemical arrangement including oily acid profile of meat from goats augment concentrate, dried grass and agricultural by-product located diets. The study was carried out in Virginia State University narrow ruminant research convenience at Randolph Farm. The protocol for the experiment was approved apiece Virginia State University Animal Care and Use Committee. Sixteen Myotonic (Tennessee Stiff Leg) male goats with crowd weight (BW) of 21.6±3.0 kg was detached into three groups and subjected to one of three able to be consumed treatments for 76 days. At the end of the augmenting trial, samples were taken from the longissimus thoracis et lumborum (LTL) muscle and resolved to evaluate core quality. water binding/equity values and chemical arrangement from raw and browned meat are not the unchanging. The values from raw gist helps to predict the administration situation of animal till slaughtering whereas principles obtained from braised meat are used to obtain a palatable and safe amount. There was no difference (P > 0.05) in primary pH (pH0) measured at 45 brief time period post-harvest and ultimate pH (pHu) measured at 72 h postmortem. HAY and SOB diets acted not affect (P > 0.05) water binding ability (WBC), instrumental gist color (L* (lightness), a* (redness), b* (yellowness), C* (Chroma), and H* (Hue Angle), and gentleness, as measured by Warner-Bratzler cut force (WBSF). Chemical composition and fatty acid characterization were also unmoved by the situations (P > 0.05).  The inclusion of hay and sweet liquid bagasse reduced the cost of the diets while bearing no apparent negative belongings on the animals. Similar to the previous study, the oily acid profile in this place one was not negatively jolted by diets, so the meat is immediately regarded as reduced-fat red meat accompanying a healthy oily acid profile. The risk of expanding heart disease may be reduced by meat accompanying low cholesterol and saturated fat.

Author(s) Details:

Adnan B. Yousuf,
Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA.

Yixiang Xu,
Healthy Processed Foods Research Unit, Western Regional Research Center USDA-ARS, California, USA.

Please see the link here: https://stm.bookpi.org/NUAVS-V3/article/view/9749