Effects of low protein diet and low protein diet supplemented with synthetic essential amino acids on meat quality of broiler chickens

We investigated the effects of a low crude protein (CP) diet and a low CP diet supplemented with synthetic essential amino acids (EAA) on the meat quality of broiler chickens. Twenty‐one‐day‐old chickens were assigned to one of three diets: control, low CP (LCP), or low CP supplemented with EAA (ELCP). The chickens received these diets for 10 days. The shear force value (SFV) and free glutamate content of the Pectoralis major muscle were measured as indicators of the meat toughness and taste. The collagen and crude fat content of the muscle and the cross‐sectional area of myofibers were measured to evaluate the effects of the LCP and ELCP diets on meat toughness. The SFV of the ELCP group was 47% lower than that of the control group (P < 0.01). However, the LCP diet did not affect the SFV. The collagen and crude fat content were not affected by the dietary treatment. The cross‐sectional area was lower in the LCP and ELCP groups (P < 0.05) than the control group. The free glutamate content of muscle was not affected by the dietary treatment. Thus, a low CP diet supplemented with EAA is an effective means of producing tender meat.     

Meat quality,fatty acid composition and sensory evaluation of Cherry Valley,Spent Layer and Crossbred ducks

The aim of this research was to compare meat quality characteristics of Cherry Valley (CV), Spent Layer (SL) and Crossbred (CB) ducks. Meat quality, proximate and fatty acid composition were measured in breast and thigh muscles from CV, SL and CB, as well as sensory evaluation of duck soup made from three breeds. The results showed SL contained a highest percentage of protein but lowest moisture than those of CV and intermediate CB (P < 0.05). The L* and b* value of SL ducks were lowest among three breeds (P < 0.05). The breast of SL had higher water‐holding capacity compared to CV (P < 0.05), although CV was the most tender among the three breeds (P < 0.05). SL had lower contents of saturated fatty acid and higher contents of unsaturated fatty acids with a more acceptable P/S ratio of 0.57 and n‐6/n‐3 ratio of 1.52 (P < 0.05). Intramuscular fat and polyunsaturated fatty acids were involved in producing intense aroma and flavor of duck meats. Differences of color and tenderness in meats were attributed to values of L* and cooking loss of muscles. In conclusion, it would be suggested that SL was more suitable for producing duck soup among the three breeds.     

Reduction of dietary lysine increases free glutamate content in chicken meat and improves its taste

Taste is a crucial factor of meat quality, and amino acids are important taste‐active components in meat. Here, the effects of dietary lysine (Lys) content on taste‐active components in meat, especially free glutamate (Glu), were investigated. Twenty‐eight‐day‐old broilers (Gallus gallus) were fed diets with graded Lys content of 90% or 100% of the recommended Lys requirement, (according to the National Research Council, 1994 ) for 10 days. Free amino acid content in meat and sensory scores of meat soup were estimated. Free Glu content, the main taste‐active component of meat, was significantly increased by a reduction of dietary Lys. Compared with the Lys 100% group (control), free Glu concentrations of meat were increased by 35.7% in the Lys 90% group (P < 0.05). In addition, free glycine, valine, isoleucine, leucine, histidine and threonine concentrations of meat were significantly increased in the Lys 90% group (P < 0.05). Sensory evaluation of meat soup made from the Lys 100% and 90% groups indicated different meat tastes. Sensory scores of taste intensity, umami and kokumi tastes were significantly higher in the Lys 90% group. These results suggest that a reduction of dietary lysine increased free glutamate content in meat and improved its taste.     

The effect of dietary turmeric on antioxidant properties of thigh meat in broiler chickens after slaughter

Two hundred and fifty‐day‐old male broiler chicks (Ross 308) were used to investigate the dietary supplementation effects of different levels of 0.0 turmeric rhizome powder (TRP) (free TRP, F.TRP), 0.25 (low TRP, L.TRP), 0.5 (medium TRP, M.TRP) and 0.75% TRP (high TRP, H.TRP) or 50 mg/kg vitamin E (VE) on antioxidant properties of thigh meat in broiler chickens after slaughter. No effect of treatment was observed for the activities of glutathione peroxidase (GPX) and superoxide dismutase (SOD) and total antioxidant status (TAS) in thigh meat (P > 0.05) but all were reduced over time (P < 0.0001). A significant treatment*time interaction was observed for thigh meat GPX activity (P = 0.02). Significant effects of treatment and time were observed for malondialdehyde (MDA) content (P < 0.05). There was no significant difference between the treatments for thigh meat MDA content at slaughter (P > 0.05). Three days after refrigerator storage, MDA content in thigh meat of M.TRP birds was lower than that of F.TRP birds (P < 0.05). Both the M.TRP and VE birds showed a lower MDA content in thigh meat as compared with F.TRP birds 7 days after storage (P < 0.05). In conclusion, dietary consumption of 5 mg/kg TRP can increases the thigh meat shelf‐life storage and quality in broiler chickens after slaughter.     

Assessment of interactions between glutamine and glucose on meat quality,AMPK, and glutamine concentrations in pectoralis major meat of broilers under acute heat stress

The objective of this experiment was to evaluate the effects of dietary glutamine and glucose on pectoralis major meat quality in broilers under acute heat stress. Three hundred 35-day-old male broilers (Arbor Acres) were randomly divided into 5 groups. Broilers in the positive control group were kept in a thermoneutral environment (23 ± 1°C, RH 45%–55%) and fed a basic diet, whereas the experimental (2 × 2) group was exposed to acute heat stress (34 ± 1°C, RH 65%–75%) for 12 h and fed the basic diet that contained glutamine (0 and 10 g/kg) and glucose (0 and 10 g/kg). Compared with the positive control group, acute heat stress without glutamine and glucose supplementation increased (P < 0.05) drip loss, L* values, and AMPK concentrations, but it decreased (P < 0.05) water-holding capacity, moisture, pH, a* values, b* values, and glutamine concentrations in pectoralis major meat of chickens. However, dietary glutamine (10 g/kg) increased (P < 0.05) water-holding capacity, moisture, pH, a* values, b* values, and glutamine concentrations, while it decreased (P < 0.05) drip loss, L* values, and AMPK concentrations in heat-stressed chicken pectoralis major meat. Dietary glucose (10 g/kg) increased (P < 0.05) water-holding capacity, moisture, pH, and a* and b* values, while it decreased (P < 0.05) L* values and AMPK concentrations of pectoralis major meat in chickens exposed to acute high temperature. There were significant interactions between glutamine and glucose in the water-holding capacity, pH values, AMPK, and glutamine levels of pectoralis major meat in the heat-stressed chickens. The above results suggest that the addition of glutamine and glucose in the diet is necessary for broilers during acute heat stress condition.     

Regulation of free glutamate content in meat by dietary lysine in broilers

Regulation of taste is important for improving meat quality and glutamate (Glu) is one of the important taste‐active components in meat. Here, the effects of dietary lysine (Lys) content on taste‐active components in meat, especially free Glu, were investigated. Fourteen‐day‐old broiler chicks (Gallus gallus) were fed on diets containing 100% or 150% of the recommended Lys content for 10 days. Concentrations of free amino acids in plasma, muscle and liver were measured. The levels of messenger RNAs (mRNAs) for enzymes related to Glu metabolism were determined in muscle and liver. The concentration of muscle metabolites was also determined. The free Glu content in muscle of chicks fed the Lys150% diet was increased by 44.0% compared with that in chicks fed the Lys100% diet (P < 0.01). The mRNA level of lysine α‐ketoglutarate reductase, which is involved in Lys degradation and Glu production, was significantly increased (P < 0.05) in the Lys150% group. Metabolome analysis showed that the Lys degradation products, muscular saccharopine, pipecolic acid and α‐aminoadipic acid, were increased in the Lys150% group. Our results suggest that free Glu content in muscle is regulated by Lys degradation. These results suggest that a short‐term feeding of high‐Lys diet could improve the taste of meat.     

Effects of different rearing systems on meat production traits and meat fiber microstructure of Beijing‐you chicken

Beijing‐you is a Chinese local chicken which is raised for both meat and eggs. In the present study, we detected the effects of different rearing systems on growth, slaughtering performances and meat quality of Beijing‐you chickens at 26–40 weeks of age. Six hundred Beijing‐you hens were randomly allocated into two groups at 16 weeks of age and raised in free range or battery cage systems. The body weight, slaughtering performance and meat quality were measured for each group at the ages of 26, 30, 35 and 40 weeks. Some of the traits were dramatically influenced by the two systems, although most of them did not show significant changes. For the meat fiber microstructure, we found that the diameter of thigh and breast muscle fiber in the free range group were significantly increased than in the cage group (P < 0.05) at 26 weeks of age. The ratio of fast muscle fiber in thigh muscle samples of the free range group was significantly reduced compared to that of cage group at both 35 (P < 0.01) and 40 (P < 0.01) weeks of age, indicating that the free range system could promote the transforming of fast muscle fiber to slow muscle fiber.     

Effect of provitamin A biofortified maize inclusion on quality of meat from indigenous chickens

The effect of provitamin A biofortified maize (PABM) diet inclusion on meat quality in male and female Ovambo chickens at 18 and 21 wk of age was evaluated. A total of 96 13-week-old Ovambo chickens were randomly distributed into 2 treatment groups and fed on white maize (WM) diet, the control, and PABM diet, a high provitamin A carotenoid maize. There was no significant effect of PABM, sex, and age on meat pH, drip loss (%), cooking loss (%) and shear force. The PABM fed chickens had higher redness (a*) and yellowness (b*) and lower lightness (L*) in the meat and skin color. Female birds had higher (P < 0.05) L* values than males on the skin. The a* value of the PABM fed male birds increased with age (P < 0.05). The PABM diet improved the skin and muscle color of the Ovambo chicken.     

Regulation of muscular glutamate metabolism by high‐protein diet in broiler chicks

The major taste active component, glutamate (Glu), improves the taste of meat. In this study, we investigated the effect of a short‐term high‐protein (HCP) diet on the intramuscular free Glu content to improve the taste of meat. Furthermore, we elucidated how the muscle free Glu content was controlled by the HCP diet. Chicks (14 days old) were fed the control diet or HCP diet for 10 days. Plasma and muscle free amino acid concentrations, and activity and messenger RNA (mRNA) expression of muscle enzymes related to Glu metabolism were determined. Muscle free Glu content was increased (P < 0.01) by 51%. Activity and mRNA expression of glutaminase (GA), which is one of the major Glu‐related enzymes, were significantly decreased (P < 0.05) in the HCP group because of feedback inhibition. The mRNA expression of lysine α‐ketoglutarate reductase (LKR), which is the enzyme involved in lysine (Lys) degradation and Glu production, was significantly increased (P < 0.001) in the HCP group. These results suggest that short‐term dietary HCP feeding is an effective treatment for improving the taste of meat. Furthermore, our results suggest that the free Glu content in muscle is regulated by GA and LKR.     

Carcass characteristics,chemical and fatty acid composition and oxidative stability of meat from broiler chickens fed black cumin (Nigella sativa) seeds

A study was conducted to investigate the dietary supplementation of black cumin seeds (BCS) on carcass characteristics, chemical and fatty acid (FA) composition and antioxidant properties of thigh and breast meat of broiler chickens at 42 days of age. Three hundred sixty 1‐day‐old broiler chickens were allocated to five dietary treatment groups (each group containing eight replicate pens with each pen containing nine broiler chickens): basal diet (control; CON), CON + 0.05 g/kg of bacitracin methylene disalicylate (AB), CON + 5 g/kg of BCS (low dose of BCS), CON + 10 g/kg of BCS (medium dose of BCS) and CON + 20 g/kg of BCS (high dose of BCS). Weight (g) of slaughtered birds (p = .03), hot carcass (p = .007), breast (p = .03), thigh (p < .001), wing (p = .06), neck (p = .01), liver (p = .09), abdominal fat (p = .01) and total edible parts (p = .01) increased or tended to increase due to BCS supplementation compared with the CON. The concentrations of dry matter, crude protein and ether extract in chicken thigh and breast meat increased (p = .038 to <.001) with increasing doses of BCS in diets. The ferric reducing antioxidant activity in blood and meat increased linearly with increasing doses of BCS in the diets. However, peroxide values in meat were not affected by BCS and AB on both days 1 and 7 of storage at 4°C. Supplementation of BCS increased the concentrations of C14:1, C18:3n‐6, C20:1, C20:2 FA and PUFA linearly (p < .05) and tended to increase (p = .098) the concentration of C18:2cis linearly. However, the concentrations of C16:0 and C16:1 FA decreased linearly with increasing doses of BCS in the diets. In conclusion, dietary supplementation of BCS at 20 g/kg diet may improve slaughter body weight, beneficial FA concentrations and antioxidant properties of broiler chicken meat.     

母体日粮低能量对后代肉仔鸡生长性能、胴体品质和肉质的影响

本文旨在研究母体日粮低能量对后代肉仔鸡生长性能、胴体品质及肉质的影响.试验选用低脂系肉种鸡120羽,随机分成2组,每组60个重复,每个重复1羽,即单笼饲养.在肉种鸡产蛋期产蛋率达到5%进行试验处理,试验分试验组和对照组,试验组代谢能量为对照组的80%孵化后的肉仔鸡按照母体不同能量处理各挑选健康仔鸡,在相同的试验条件下进行饲养,试验期为56 d.结果表明:1)与对照组相比,母体日粮低能量有降低1日龄肉仔鸡体重的趋势,对全期日增重和料重比影响不显著(P＞0.05);2)与对照组相比,母体日粮低能量对后代肉仔鸡胸肌和腿肌的水分、脂肪和蛋白质含量,胸肌率和腹脂率均无显著影响(P＞0.05),但显著增加腿肌率(P＜0.05);3)与对照组相比,母体日粮低能量对后代肉仔鸡胸肌和腿肌的pH、红度、黄度、滴水损失和蒸煮损失均无显著影响(P＞0.05),但pH、红度和黄度值有升高趋势,滴水损失和蒸煮损失有降低趋势,胸肌和腿肌剪切力显著降低(P＜0.05);4)与对照组相比,母体日粮低能量显著提高后代肉仔鸡胸肌和腿肌肌纤维密度(P＜0.05),显著降低后代肉仔鸡胸肌和腿肌肌纤维直径(P＜0.05).本试验的研究结果表明:母体日粮低能量对后代肉仔鸡的胴体品质及肉质能产生一定的影响.     

Improving growth performance and blood profile by feeding autolyzed yeast to improve pork carcass and meat quality

The 63 commercial pigs were divided into three groups consisting of seven replicates of three piglets each. The experimental diets were (1) control diet, (2) diet with autolyzed yeast (AY) 0.5%, and (3) diet with AY 1.0%. Compared to the control group, using AY 0.5% in the diet reduced average daily feed intake (ADFI) and improved feed conversion ratio (FCR) (p < 0.05). The blood urea nitrogen (BUN) and neutrophil/lymphocyte ratio (N/L) in blood decreased with the addition of AY 0.5% (p < 0.05). The pH at 6-h postmortem of meat in the 0.5% AY diet group was higher than for the control group (p < 0.05). Backfat thickness (p = 0.09) and P2-backfat thickness (p = 0.07) tended to decrease, while the fat free index (FFI; p = 0.07) tended to increase with 0.5% AY supplementation. The protein percentage (p = 0.07) and the a* value (redness) (p = 0.08) in the meat tended to increase, and the springiness increased with 0.5% AY supplementation (p < 0.05). An appropriate level of AY supplementation can impact positively on the physiological functions in swine with a consequent seems to improve in qualitative traits of the meat quality.     

Enterococcus faecium NCIMB 10415 supplementation improves the meat quality and antioxidant capacity of muscle of broilers

The present study was conducted to investigate the effects of Enterococcus faecium (E. faecium) on the meat quality and antioxidant capacity of muscle in broilers. A total of 600 Arbor Acre broiler chickens (1‐day‐old, male) were randomly divided into five treatments with six replicates (20 chickens per replicate) for each treatment. The five treatments were the control treatment (CON, basal diet), antibiotic treatment (ANT, basal diet supplemented with 0.1% chlortetracycline) and E. faecium‐supplemented treatments (LEF, MEF and HEF, basal diet supplemented with 50, 100 and 200 mg/kg of E. faecium respectively). The experiment lasted 42 days in two periods of 21 days. Results showed that there were no differences in breast meat quality among different treatments (p > 0.05). Compared with the CON and ANT treatments, the yellowness of thigh meat in E. faecium‐supplemented treatments was significantly increased (p < 0.05); the shear force of thigh meat in the LEF and MEF treatments was lower than that of the CON treatment (p < 0.05). In addition, the concentration of the inosine monophosphate (IMP) in the breast and thigh meat of the MEF treatment was significantly higher than that of the other treatments (p < 0.05). At 21 days, the total antioxidant capability (T‐AOC) level and glutathione peroxidase (GSH‐Px) activity of breast meat and superoxide dismutase (SOD) in the thigh meat of the MEF treatment were greatly increased (p < 0.05). At 42 days of age, the catalase (CAT), GSH‐Px and T‐AOC activities in the breast meat of the MEF treatment were increased (p < 0.05) and the CAT activity of thigh meat in the LEF and MEF treatments was increased (p < 0.05). In conclusion, E. faecium supplementation increased the meat quality of the thigh muscle, increased the IMP content and the activities of CAT, SOD, T‐AOC, and GSH‐Px of muscle in broilers. Supplementation with 100 mg/kg E. faecium had the greatest effects.     

Effects of nutritional level of concentrate‐based diets on meat quality and expression levels of genes related to meat quality in Hainan black goats

The present study investigated the effects of the nutritional levels of diets on meat quality and related gene expression in Hainan black goat. Twenty‐four goats were divided into six dietary treatments and were fed a concentrate‐based diet with two levels of crude protein (CP) (15% or 17%) and three levels of digestive energy (DE) (11.72, 12.55 or 13.39 MJ/kg DM) for 90 days. Goats fed the concentrate‐based diet with 17% CP had significantly (P < 0.05) higher average daily gains (ADG) and better feed conversion rates (FCR). The pH _24h value tended to decrease (P < 0.05) with increasing DE levels. The tenderness of Longissimus dorsi muscle (LD) and Semimembranosus muscle (SM) reduced with increasing CP levels (P < 0.05). With increasing DE levels, tenderness was increased (P < 0.05). The heart fatty acid‐binding protein (H‐FABP) mRNA expression levels in LD and SM increased with increasing DE levels (P < 0.05), but decreased with increasing CP levels (P < 0.05). The calpastatin (CAST) and μ‐calpain mRNA expressions levels in LD and SM were affected significantly (P < 0.05) by CP and DE levels in the diet. Therefore, the nutritional levels of diets affect meat quality and expression levels of genes associated with meat quality in Hainan black goats.     

Effects of transportation during the hot season,breed and electrical stimulation on histochemical and meat quality characteristics of goat longissimus muscle

The effects of transportation and electrical stimulation (90 V) on physiological, histochemical and meat quality characteristics of two breeds of Omani goats were assessed. Twenty 1‐year‐old male goats from each breed (Batina and Dhofari) were divided into two groups: 3 h transported during the hot season (42°C day time temperature) and non‐transported. Animals were blood‐sampled before loading and prior to slaughter. Electrical stimulation was applied 20 min postmortem to 50% randomly selected carcasses of both breeds. Temperature and pH decline of the Longissimus was monitored. Ultimate pH, shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and colour were measured from samples of Longissimus dorsi muscles. Electrical stimulation and transportation had a significant effect on most biochemical and meat quality characteristics of Longissimus dorsi. The transported goats had higher plasma cortisol (P < 0.01), adrenaline, nor‐adrenaline and dopamine concentrations (P < 0.05) than non‐transported goats. Electrical stimulation resulted in a significantly (P < 0.05) more rapid muscle pH fall during the first 12 h after slaughter. Muscles from electrically‐stimulated carcasses had significantly (P < 0.05) longer sarcomeres, lower shear force value, a lighter colour (higher L* value), higher expressed juice and myofibrillar fragmentation index than those from non‐stimulated ones. Meat from transported goats had significantly higher pH, expressed juice and shear force, but contained significantly lower sarcomere length and L* values than non‐transported goats. The proportion of the myosin ATPase staining did not change as a function of stimulation, transportation or breed. These results indicated that subjecting goats to transportation for 3 h under high ambient temperatures can generate major physiological and muscle metabolism responses. Electrical stimulation improved quality characteristics of meat from both groups. This indicates that electrical stimulation may reduce detrimental effects of transportation on meat quality of Omani goats.     

The effect of transport on the quality of rabbit meat

The analyzed material included 40 hybrid rabbits slaughtered at the age of 90 days. The control group was transported directly after weaning, while the transport group was transported directly prior to slaughter. The experiment was designed to assess the transport stress, carcass and meat quality implications, taking into account the muscle type and sex. The transported animals were characterized by a higher level of blood cortisol, glucose and triglycerides (P < 0.0001), and a lower level of insulin (P < 0.0001) compared to the control group. In the presented study the time post‐mortem affected the pH decline in both rabbit groups (P < 0.0001). The lightness, redness and yellowness of rabbit meat were affected by the transport (P < 0.0001, P = 0.001 and P < 0.0001). The percentage of free water and its share in the total water was higher for the non‐transported rabbits compared to the transported ones (P < 0.0001). Moreover, the meat from the control group was characterized by greater plasticity compared to the transport group (P = 0.003). The chemical composition of rabbit meat was not changed by the effect of transport (P = 0.643–0.979). To conclude, the quality traits of meat from the transported hybrid rabbits clearly indicated the development of dark firm and dry‐like lower quality of meat.     

Evaluating the nutritive profile of three insect meals and their effects to replace soya bean in broiler diet

This study was conducted to evaluate the comparative effect of maggot meal, silkworm meal and mealworm as dietary protein source on the production performance and some aspects of meat quality in broilers. In this regard, maggot meal was reared on chicken offal and poultry waste. Silkworm meal was obtained from silk industry, while mealworm was developed through beetles rearing. A total of 120‐day‐old broiler chicks were randomly divided into four groups where soya bean meal (M0) was replaced with maggot meal (M1), silkworm meal (M2) and mealworm (M3) respectively. Each group was further divided into three replicates. The study was carried out for a period of 5 weeks. Diets containing mealworm significantly reduced overall feed consumption and resulted into higher weight gain (p < .05). Lowest feed conversion ratio (FCR) was recorded for birds fed with mealworm diet (p < .05). Tenderness and juiciness of meat were higher (p < .05) in M3 compared to the control and other treatments. Mortality did not vary between the control and the treated groups. Therefore, it is concluded that insect meal is rich in essential nutrients and could be successfully used in broiler ration without compromising acceptability. In the light of this study, mealworm is the best choice in broiler ration, in comparison with maggot and silkworm.     

The Effect of Bovine Growth Hormone on Growth,Carcass Composition and Meat Quality of Dairy Heifers

Abstract

Our objective was to examine the effects of bovine growth hormone (bGH) on growth, carcass composition and meat quality of dairy heifers. Nine monozygotic twin pairs of Friesian or Red Danish cattle were used, and pair-fed à diet consisting of grass silage, barley and soybean meal. Within each pair, one animal was given daily subcutaneous injections of 20 IU of pituitary-derived bGH (15–20 mg), while the other animal was injected with saline (excipient). Treatments started at 179±2 kg body weight and lasted for 15.6 weeks. At slaughter, carcass composition and meat quality were analyzed. bGH treatment increased gain by 8% (948 vs. 877 g/d; P <0.03). The amount of saleable meat in carcass and lean content of four main carcass cuts were on average increased by 2% (P <0.05). Concomitantly, carcass fat trim was reduced by 12% (P <0.001), fat trim of individual cuts by 4–21% (P <0.05), and kidney fat by 13% (P <0.01). Except for a 20% reduction of intramuscular fat content (P <0.001), meat quality assessed by objective as well as subjective methods was unaffected by bGH treatment. In summary, bGH treatment of dairy heifers around puberty stimulated growth and reduced carcass fattening including intramuscular fat, while eating quality of the meat was unaffected.     

Effects of dietary oil blend on fatty acid composition,oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

This study examined the effects of dietary blend of 80% canola oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant status, oxidative stability and fatty acid composition of Longissimus thoracis et lumborum (LTL) muscle from goats during chill storage. Over a 14‐week feeding trial, 24 Boer bucks were randomly assigned to and supplemented with diets containing 0, 4 or 8% BCPO on a dry matter basis, slaughtered and the LTL was subjected to a 7 day chill storage. Neither diet nor post mortem ageing influenced (P > 0.05) antioxidant enzyme activities, chemical composition and cholesterol. Diet had no effect on the carbonyl content, free thiol content, water‐holding capacity, tenderness, pH and glycogen. Oil‐supplemented goats had higher (P < 0.05) C18:1 trans‐11, C18:3n‐3 and C20:5n‐3, carotenoid, tocopherol and redness, and lower thiobarbituric acid reactive substances values than the control goats. Post mortem ageing decreased (P < 0.05) shear force and oxidative stability of chevon. No significant (P > 0.05) changes were found in the proportion of individual fatty acids throughout storage. Total polyunsaturated fatty acids (PUFA) decreased while total saturated fatty acids increased as storage progressed. Dietary BCPO enhanced n‐3 PUFA without compromising the quality attributes of chevon.