Agriculture Reference
In-Depth Information
Table 13.6
Intramuscular fatty acid composition and cholesterol of
Longissimus dorsi
from Boer
cross goats fed Bahia grass pasture, mimosa browse, or 60:40 forage: concentrate.
mg per 100 g muscle
Fatty acid
Pasture
Browse
Concentrate
16:0
296
b
±
±
43.9
300
b
±
±
35.7
474
a
±
±
41.6
18:0
236
±
±
36.5
261
±
29.7
337
±
34.6
18:1 trans - 9
2.14
a
±
1.13
5.09
b
±
0.92
0.11
a
±
1.07
18:1 cis - 11
32.8
±
6.57
37.0
±
5.34
45.5
±
6.22
18:1 cis - 9
537
b
±
90.14
571
b
±
73.1
1010
a
±
85.2
18:1 cis - 7
18.9
b
±
2.22
17.8
b
±
1.80
27.5
a
±
2.10
18:2 cis - 10,12
6.25
±
5.64
1.16
±
4.58
10.8
±
5.34
18:2 cis - 9,12
65.0
±
8.90
63.1
±
7.23
83.5
±
8.43
18:3 cis - 9,12,15
6.2
a
±
1.13
16.7
b
±
0.92
6.1
a
±
1.07
18:2 cis - 9, trans - 11 CLA
d
11.6
±
2.13
13.7
±
1.73
11.8
±
2.02
SFA
d
590
b
±
86.2
621
b
±
70.0
878
a
±
81.6
MUFA
d
649
b
±
104
692
b
±
84.4
1,165
a
±
98.3
PUFA
d
171
±
9.37
180
±
7.61
190
±
8.87
n - 6d
e
138
a,b
±
7.58
125
b
±
6.16
159
a
±
7.18
n - 3d
ae
21.2
a
±
1.86
40.8
b
±
1.51
19.1
a
±
1.76
n - 6:n - 3
6.83
b
±
0.56
3.21
c
±
0.46
8.75
a
±
0.53
PUFA:SFA
0.34
a,b
±
0.04
0.32
b
±
0.03
0.23
a
±
0.03
Total fatty acids
1443
b
±
201
1520
b
±
163.04
2,279
a
±
190.03
Cholesterol, mg/100g
66.1
±
2.39
61.0
±
1.94
63.3
±
2.26
a,b,c
Means within the same row with different letters differ
P
< 0.05.
d
CLA: conjugated linoleic acid, SFA: saturated fatty acids, MUFA: monounsaturated fatty acids, PUFA:
polyunsaturated fatty acids.
e
n-6 fatty acids include 18:2c10,12, 18:2c9,12, 20:2c11,14, 20:3c8,11,14, 20:4c5,8,11,14.
Source: Solaiman et al., 2006 .
ability (tenderness, juiciness, fl avor, overall liking) when
prepared with a prime rib spice compared with no season-
ings, Italian spices, or Mexican seasonings (Hilton et al.,
2006 ).
Fermented cabrito (young goat) snack sticks with 0 or
3.5% soy protein concentrate were not different in fl avor,
texture, and overall acceptability (Cosenza et al., 2003a).
Smoked goat sausages with 0 and 3.5% soy protein con-
centrate were similar in consumer sensory studies, but the
cost was more than double that of comparable smoked
pork sausage (Cosenza et al., 2003b).
Cooked shredded goat meat with barbecue sauce was
scored higher by consumers who previously had consumed
goat meat compared with consumers who had not tasted
goat meat previously. Low-fat goat meat and beef sausages
were not different in tenderness, juiciness, taste, and
aroma. Prior experience and willingness to purchase goat
meat from a supermarket were reported to be the main
factors infl uencing consumer preference scores for goat
meat products (Kannan et al., 2005).
There are many ways in which the value of goats and
goat meat can be increased, but acceptability of goat meat
and processed goat meat products is highly dependent on
consumer experiences and their desires for convenience,
taste, and cost. Increased availability of goat meat and
more convenient forms of goat meat familiar to consumers
would provide increased value in the market.
SUMMARY
Pre-weaning and post-weaning growth are often evaluated
as weight gain. The ADG can be increased with higher
levels of nutrition, but the ADG of individual goats will
be limited by genetic potential and other production
factors. Male animals grow faster than females, and goats
