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Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids.
MedLine Citation:
PMID:  22061547     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The effects of a diet with goat milk "GM" or milk replacer "MR" on the meat quality and fat composition of suckling Murciano-Granadina kids were studied. MR consisted of powdered skimmed milk, coconut oil and fat, and cereal products and by-products. Raw meat quality (moisture, protein, lipids, ash, collagen, cholesterol, haem pigments, CIELab colour, pH and water retention capacity), fatty acid "FA" composition and eating quality of cooked meat (odour, flavour and texture) were determined. Diet had only a slight effect on raw meat quality but had a pronounced effect on fatty acid composition and eating quality of cooked meat. MR diet increased the water/protein proportion in the muscle. The saturated/unsaturated FA ratio in GM and MR fat was 0.94 and 2.27, respectively. The major FA in GM and MR fat were C16:0 and C18:1, respectively. Short-chain C4-C12 hardly accumulated in the adipose tissue of suckling kid, increasing the relative percentages of C14-C20. This effect was more pronounced in MR fat, due to the fact that MR contained more short-chain fatty acids than GM. MR diet gave cooked meat a more intense characteristic goat meat odour and flavour, more tenderness and more juiciness than the natural suckling diet. This fact could be related to differences in meat and fat composition.
Authors:
S Bañón; R Vila; A Price; E Ferrandini; M D Garrido
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Publication Detail:
Type:  Journal Article     Date:  2005-09-19
Journal Detail:
Title:  Meat science     Volume:  72     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2006 Feb 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  216-21     Citation Subset:  -    
Affiliation:
Department of Food Technology and Human Nutrition, University of Murcia, Campus Espinardo, Murcia 30071, Spain.
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