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BIBTEX RIS

Commercial cuts and chemical and sensory attributes of meat from crossbred B oer goats fed sunflower cake‐based diets

2014; Wiley; Volume: 86; Issue: 5 Linguagem: Inglês

10.1111/asj.12325

1740-0929

Ronaldo Lopes Oliveira, A. Palmieri, Silvana Teixeira Carvalho, André Gustavo Leão, Claudilene Lima de Abreu, Cláudio Vaz Di Mambro Ribeiro, Elzânia Sales Pereira, Gleidson Giordano Pinto de Carvalho, Leílson Rocha Bezerra,

Animal Nutrition and Physiology

Abstract This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty‐two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and ‘goatiness’ of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat.