Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments

dc.creatorLopes, L.S.
dc.creatorChizzotti, M.L.
dc.creatorOliveira, I.M.
dc.creatorPaulino, P.V.R.
dc.creatorMartins, S.R.
dc.creatorBusato, K.C.
dc.creatorMachado Neto, O.R.
dc.creatorLanna, D.P.D.
dc.creatorLadeira, M.M.
dc.date2017-11-08T15:51:31Z
dc.date2017-11-08T15:51:31Z
dc.date2014-03-20
dc.date.accessioned2023-09-27T20:56:14Z
dc.date.available2023-09-27T20:56:14Z
dc.identifier0309-1740
dc.identifierhttps://doi.org/10.1016/j.meatsci.2014.03.005
dc.identifierhttp://www.locus.ufv.br/handle/123456789/12907
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8951219
dc.descriptionThis study evaluated the effect of feed restriction and goat genotype on meat quality. Three genotypes (Brazilian native breed Canindé; Brazilian native breed Moxotó; and F1 Boer crossbred animals obtained by crossing Boer bucks with local breed does) and three different feeding regimens (ad libitum fed, AL; restricted fed at 75% of the ad libitum, R.75; or restricted fed at 50% of the average ad libitum intake, R.50) were used. There was no difference (P N 0.05) in chemical composition, total and soluble collagen, and shear force of the Longissimus lumborum muscle among genotypes. However, AL had greater amounts of soluble collagen and crude protein in the muscle (P b 0.05) than R.75. No difference (P N 0.05) was observed for the myofibrillar fragmentation index. The goat genotype presented few differences in their fatty acid profiles. However, goats fed ad libitum had a more favorable fatty acid profile for human health with greater concentrations of oleic acid, unsaturated fatty acids, and conjugated linoleic acid.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherMeat Science
dc.relationVolume 97, Issue 4, Pages 602-608, August 2014
dc.rightsOpen Access
dc.subjectFatty acid profile
dc.subjectCollagen
dc.subjectGoat meat
dc.titleMeat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments
dc.typeArtigo


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