Effect of local diets on nutritional and sensory quality of meat of indigenous goats in Tunisian arid regions
| العنوان: | Effect of local diets on nutritional and sensory quality of meat of indigenous goats in Tunisian arid regions |
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| المؤلفون: | Margherita Addis, Myriam Fiori, Naziha Ayeb, Mohamed Hammadi, Hager Boukhris, A. Barmat, Naziha Atti, Chokri Damergi, Touhami Khorchani |
| المصدر: | Journal of Animal Physiology and Animal Nutrition. 103:1637-1645 |
| بيانات النشر: | Wiley, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | Vitamin, Meat, Tunisia, 040301 veterinary sciences, medicine.medical_treatment, Biology, 0403 veterinary science, chemistry.chemical_compound, Animal science, Food Animals, medicine, Animals, Humans, Cooking, chemistry.chemical_classification, Goats, Vitamin E, Fatty Acids, 0402 animal and dairy science, food and beverages, Fatty acid, 04 agricultural and veterinary sciences, Total dissolved solids, Animal Feed, 040201 dairy & animal science, Diet, chemistry, Saturated fatty acid, Body Composition, Hay, Animal Nutritional Physiological Phenomena, Animal Science and Zoology, Composition (visual arts), Desert Climate, Nutritive Value, Polyunsaturated fatty acid |
| الوصف: | The valorization of natural resources in small ruminants feeding can reduce the cost of feed and produce good meat quality. The objective was to evaluate the effects of local feed resources on the physico-chemical aspects, the sensorial characteristics and the fatty acid profile of goat kid's meat. Twenty-six kids are divided in three groups (average body weight = 15.85 kg; age = 4 months). The groups received oat hay (group control C), dried olive leaves + dried Stipa tenacissima (group OL) or grass hay (group Ko). The animals were slaughtered after 90 days of experience, with an approximate final live weight of 18.5 kg. Total solids, pH, fat, crude protein, vitamin, cholesterol and fatty acid contents of meat were determined. The OL group had the highest ultimate pH (6.82 vs. 6.73); cooking loss, gross composition (total solids, protein and fat), cholesterol and colour coordinates (L, a* and b*) were similar among groups. The vitamin E, affected by diet, was higher in group OL than the other groups (3.71 mg/kg vs. 1.32 and 2.17 mg/kg, respectively, for C and Ko groups). Moreover, meat from this group showed the highest saturated fatty acid. Unsaturated fatty acids content was higher in the meat of C and Ko groups. On the other side, polyunsaturated fatty acid level was not affected by the diet treatment. The n6/n3 ratio was significantly affected by the diet; it was lower in meat of groups Ko and OL (3.17 and 3.38 respectively). The feeding effect on sensory quality of meat was not significant. |
| تدمد: | 1439-0396 0931-2439 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bce27d47d4e6ac8c02d6eb4efc80f7a https://doi.org/10.1111/jpn.13168 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi.dedup.....1bce27d47d4e6ac8c02d6eb4efc80f7a |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 14390396 09312439 |
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