Color characteristics of goat meat under dietary regime
Journal Title: Біологія тварин - Year 2019, Vol 21, Issue 1
Abstract
Color of goat meat is affected by energy and protein levels of diets. In this experiment the effects of three levels of metabolizable energy 0.8, 1.0 and 1.2 (2.0, 2.4 and 2.8 Mcal.kg DM) and three levels crude protein 0.8, 1.0 and 1.2 (12.6, 14.0 and 16.8 percent) on color to identified the optimum levels of dietary energy and protein for kid meat were established. Control groups and other experimental groups included 1, 2, 3, 4, 5, 6, 7, 8, and 9 fed by ration of energy to protein ratio of 1:1, 1:1.2, 1:0.8, 1.2:1, 1.2:1.2, 1.2:0.8, 0.8:1, 0.8:1.2 and 0.8:0.8 respectively. For this case meat samples of 27 kids fattened carcass were taken under completely randomize design with a factorial experiment of 3×3 (three levels of energy × three levels of protein) for 4 months fattening period. Three kids of each group (9×3 equal 27 kids) were randomly slaughtered and then after 24 hours longissimus dorsi (LD), infraspinatus (IS) and biceps femoris (BF) muscles were sampled for measuring color. The IS, LD and BF muscles were vacuum-packaged and put on a plastic hurdle (about 30 g) and conditioned for 1, 7 and 14 days in a chiller at 4 °C for measuring color. Effects of different levels of energy and proteins were significant on L* (lightness), a* (redness) and b* (yellowness) of kid meat color. In the present experiment the least square means of L*, a* and b* in the IS muscle were not affected by the time of display (1, 7 and 14 days). The post-mortem aging time were significantly increased L* of kid meat color in high energy and protein treatment (P≤0.05). It can be concluded that the diet with 2.8 Mcal/kg DM metabolizable energy and 12.2 percent crude protein (energy to protein ratio of 1.2:0.8) suggested as an appropriate diet for L* meat but the diet with 2 Mcal/kg DM metabolizable energy and 16.8 percent crude protein (energy to protein ratio of 0.8:1.2) suggested as an appropriate diet for a* kid meat color.
Authors and Affiliations
M. Karami
Keywords
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- EP ID EP614397
- DOI 10.15407/animbiol21.01.021
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