Carcass traits and meat quality characteristics and fatty acid profile of Barbari goats as influenced by castration and slaughter age

V RAJKUMAR; A K VERMA; N RAMACHANDRAN; S PAL

doi:10.56093/ijans.v87i9.74338

Authors

V RAJKUMAR ICAR-Central Institute for Research on Goats, Makhdoom, Uttar Pradesh 281 122 India
A K VERMA ICAR-Central Institute for Research on Goats, Makhdoom, Uttar Pradesh 281 122 India
N RAMACHANDRAN ICAR-Central Institute for Research on Goats, Makhdoom, Uttar Pradesh 281 122 India
S PAL ICAR-Central Institute for Research on Goats, Makhdoom, Uttar Pradesh 281 122 India

https://doi.org/10.56093/ijans.v87i9.74338

Keywords:

Castration, Colour, Fatty acid, Goat meat, Texture profile analysis

Abstract

In this study, effects of castration and age at slaughter (12 and 15 months) were evaluated on carcass traits, physico-chemical, colour and textural properties as well as fatty acid profile of Barbari goat meat . Barbari goats (24: 12 each, intact and castrates) were divided into 4 groups, viz. intact 12, castrate 12, intact 15 and castrate 15 for the comparison of various parameters. Carcass traits, carcass components, composition and fat distribution differed significantly among 4 groups of goats. Moisture and fat contents in meat were significantly affected by slaughter age and castration while amount of protein and ash were affected by age. Water holding capacity (WHC) was found significantly higher in meat from older animals from both the groups. Water extractable (WEP), salt extractable (SEP) and total extractable (TEP) proteins were significantly affected by castration and age of slaughter. Meat from castrated goats was significantly lighter while meat from younger animals was redder. Shear force value and work of shear were significantly lower for castrated goat meat. Fatty acid C16:0 content increased with age while C18:0 significantly decreased. Oleic acid (C18:1) content was significantly higher in castrated animals while amount of linoleic acid (C18:2) was higher in intact animals and both the fatty acids increased with animal age. Total saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) were high in meat from intact goats while monounsaturated fatty acids (MUFA) were found higher in castrated goat meat.

Downloads

Download data is not yet available.

References

AOAC. 1995. Official Methods of Analysis. 16th edn. Association of Official Analytical Chemists, Washington, DC. Pp. 2–99.

Bas P and Morand-Fehr P. 2000. Effect of nutritional factors on fatty acid composition of lamb fat deposits. Livestock Production Science 64: 61–79. DOI: https://doi.org/10.1016/S0301-6226(00)00176-7

Bayraktaroçlu E, Akman N and Tuncel E. 1988. Effects of early on slaughter and carcass characteristics in crossbred Saanen× Kilis goats. Small Ruminant Research 1: 189–94. DOI: https://doi.org/10.1016/0921-4488(88)90035-1

Berg R T and Butterûeld R M. 1976. New Concepts of Cattle Growth. John Wiley & Sons, New York.

Das A K, Das G and Singh N. 2008. Growth, carcass characteristics and meat quality of Muzaffarnagari lambs at various stages under intensive and semi-intensive management. Indian Journal of Animal Sciences 78: 541–46.

Das A K, Rajkumar V and Verma A K. 2014. Bael pulp residue as a new source of antioxidant dietary fibre in goat meat nuggets. Journal of Food Processing and Preservation 38: 1626–35. DOI: https://doi.org/10.1111/jfpp.12392

Haddad S, Husein M and Sweidan R. 2006. Effects of castration on growth performance and carcass characteristics of Awassi lambs fed high concentrate diet. Small Ruminant Research 65: 149–53. DOI: https://doi.org/10.1016/j.smallrumres.2005.05.029

Hornsey H. 1956. The colour of cooked cured pork. I.—Estimation of the nitric oxide haem pigments. Journal of the Science of Food and Agriculture 7: 534–40. DOI: https://doi.org/10.1002/jsfa.2740070804

Kamble V, Bonde H, Kulkarni K and Kulkarni D. 1989. Quality aspect of Osmanabadi goat meat. Journal of Food Science and Technology 26: 99–101.

Kirton A H. 1970. Body and carcass composition and meat quality of the New Zealand feral goat. New Zealand Journal Agriculture Research 13: 167–81. DOI: https://doi.org/10.1080/00288233.1970.10421206

Koyuncu M, Duru S, Uzun S K, Oziº S and Tuncel E. 2007. Effect of castration on growth and carcass traits in hair goat kids under a semi-intensive system in the south-Marmara region of Turkey. Small Ruminant Research 72: 38–44. DOI: https://doi.org/10.1016/j.smallrumres.2006.08.001

Louca A, Economides S and Hancock J. 1977. Effects of castration on growth rate, feed conversion efficiency and carcass quality in Damascus goats. Animal Production 24: 387–91. DOI: https://doi.org/10.1017/S0003356100011892

Madruga M, Arruda S and Nascimento J. 1999. Castration and slaughter age effects on nutritive value of the “mestiço” goat meat. Meat Science 52: 119–25. DOI: https://doi.org/10.1016/S0309-1740(98)00156-9

Madruga M, Arruda S, Narain N and Souza J. 2000. Castration and slaughter age effects on panel assessment and aroma compounds of the “mestiço” goat meat. Meat Science 56: 117– 25. DOI: https://doi.org/10.1016/S0309-1740(00)00025-5

Madruga M, Narain N, Souza J and Costa R. 2001. Castration and slaughter age effects on fat components of “Mestiço” goat meat. Small Ruminant Research 42: 75–80. DOI: https://doi.org/10.1016/S0921-4488(01)00224-3

O’fallon J, Busboom J, Nelson M and Gaskins C. 2007. A direct method for fatty acid methyl ester synthesis: application to wet meat tissues, oils, and feedstuffs. Journal of Animal Science 85: 1511–21. DOI: https://doi.org/10.2527/jas.2006-491

Park YW. 1990. Effect of breed, sex and tissues on concentrations of macro minerals in goat meat. Journal of Food Science 55: 308–11. DOI: https://doi.org/10.1111/j.1365-2621.1990.tb06750.x

Priolo A, Micol D and Agabriel J. 2001. Effects of grass feeding systems on ruminant meat colour and flavour. A review. Animal Research 50: 185–200. DOI: https://doi.org/10.1051/animres:2001125

Rajkumar V, Verma A K, Das A K, Kumar B, Apurv S and Kumar M. 2015. Quality and fatty acid profile of high and low value cuts of Barbari goat meat. Indian Journal of Animal Sciences 85(3): 311–15.

Rajkumar V, Verma A K, Patra G, Pradhan S R, Biswas S, Chauhan P and Das A K. 2016. Quality and acceptability of meat nuggets with fresh Aloe vera gel. Asian Australasian Journal of Animal Sciences 29(5): 702–08. DOI: https://doi.org/10.5713/ajas.15.0454

Ruvuna F, Taylor J, Okeyo M, Wanyoike M and Ahuya C. 1992. Effects of breed and castration on slaughter weight and carcass composition of goats. Small Ruminant Research 7: 175–83. DOI: https://doi.org/10.1016/0921-4488(92)90206-J

Ryu Y, Choi Y and Kim B C. 2005. Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates. Meat Science 71: 522–29. DOI: https://doi.org/10.1016/j.meatsci.2005.04.034

Sierra I. 1973. Producción de corderojoven y pesadoen la raza Rasa Aragonesa. IEPGE.

Suresh A, Kavita B and Chaudhary K R. 2012. India’s meat export: Structure, composition and future prospects. Indian Journal of Animal Sciences 82(7): 749–56.

Todaro M, Corrao A, Barone C M A, Schinelli R, Occidente M and Giaccone P. 2002. The inûuence of age at slaughter and litter size on some quality traits of kids meat. Small Ruminant Research 44: 75–80. DOI: https://doi.org/10.1016/S0921-4488(02)00035-4

Van Laack R, Stevens S and Stalder K. 2001. The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization. Journal of Animal Science 79: 392–97. DOI: https://doi.org/10.2527/2001.792392x

Werdi Pratiwi N, Murray P, Taylor D and Zhang D. 2006. Comparison of breed, slaughter weight and castration on fatty acid profiles in the longissimus thoracic muscle from male Boer and Australian feral goats. Small Ruminant Research 64: 94–100. DOI: https://doi.org/10.1016/j.smallrumres.2005.04.002

Zamiri M, Eilami B and Kianzad M. 2012. Effects of castration and fattening period on growth performance and carcass characteristics in Iranian goats. Small Ruminant Research 104: 55–61. DOI: https://doi.org/10.1016/j.smallrumres.2011.11.008