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Meat quality of suckling goat raised in differents feeding systems
Santos, Norivaldo Lima; Sousa, Wandrick Hauss de; Gomes, Maria das Graças Cunha; Batista, Ana Sancha Malveira; Ramos, João Paulo Farias de; Cartaxo, Felipe Queiroga; Lira, Aianne Batista; Cavalcante, Iara Tamires Rodrigues.
Afiliação
  • Santos, Norivaldo Lima; Empresa de Desenvolvimento Agropecuário de Sergipe. Aracaju. BR
  • Sousa, Wandrick Hauss de; Empresa Estadual de Pesquisa Agropecuária da Paraíba. João Pessoa. BR
  • Gomes, Maria das Graças Cunha; Empresa Estadual de Pesquisa Agropecuária da Paraíba. João Pessoa. BR
  • Batista, Ana Sancha Malveira; Universidade Estadual Vale do Acaraú. Sobral. BR
  • Ramos, João Paulo Farias de; Empresa Estadual de Pesquisa Agropecuária da Paraíba. João Pessoa. BR
  • Cartaxo, Felipe Queiroga; Universidade Estadual da Paraíba. Catolé do Rocha. BR
  • Lira, Aianne Batista; Universidade Federal da Paraíba. Departamento de Zootecnia. Areia. BR
  • Cavalcante, Iara Tamires Rodrigues; Universidade Federal da Paraíba. Departamento de Zootecnia. Areia. BR
Acta sci., Anim. sci ; 42: e46547, out. 2020. tab
Article em En | VETINDEX | ID: biblio-1459917
Biblioteca responsável: BR68.1
Localização: BR68.1
ABSTRACT
The objective of this work was to evaluate the effect of three breeding systems on the organoleptic quality and the physico-chemical composition of kids goat meat. Were used thirty newborn baby goats of 3.35 kg ± 0.65 kg crossed Parda Alpina x Undefined Race (SPRD) submitted to three breeding systems Traditional system-TS; Intensive Feeding System without Concentrate- IS and Intensive Feeding System with Concentrate- IS+C. When the goats reached 12 kg, the animals were slaughtered and chemical and physical analyzes were performed in the evaluation of the meat and sensorial. The experimental design was completely randomized, submitted to analysis of variance and compared by the Tukey test and Ryan-Einot-Gabriel-Welsh at 5%. All analyzed variables were also submitted to Pearson correlation. The meat of the goats submitted to IS+C and IS presented higher intramuscular fat content and better flavor and aroma scores. A of Goats that used concentrated ration (TS and IS+C) showed a more intense red color in the meat than the animals that did not receive concentrate in their diets, besides presenting higher lipid contents in their composition, better scores for these two organoleptic characteristics. The chemical composition of goat meat in both breeding systems indicates that it is low in fat and high in moisture and therefore classified as very tender and juicy. The meat obtained from the IS+C, in general, presented better attributes than the others, believing it in the markets of meat of high quality.
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Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: Acta sci., Anim. sci Ano de publicação: 2020 Tipo de documento: Article

Texto completo: 1 Base de dados: VETINDEX Idioma: En Revista: Acta sci., Anim. sci Ano de publicação: 2020 Tipo de documento: Article