Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake‐based diets |
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| Authors: | Ronaldo Lopes Oliveira Adriana Dantas Palmieri Silvana Teixeira Carvalho André Gustavo Leão Claudilene Lima de Abreu Claudio Vaz Di Mambro Ribeiro Elzania Sales Pereira Gleidson Giordano Pinto de Carvalho Leilson Rocha Bezerra |
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| Institution: | 1. School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador city, Bahia state, Brazil;2. Animal Science Department, Federal University of Mato Grosso, Rondonópolis city, Mato Grosso state, Brazil;3. Animal Science Department, Federal University of Ceará, Fortaleza city, Ceará state, Brazil;4. Campus Professora Cinobelina Elvas, Federal University of Piauí, Bom Jesus city, Piauí state, Brazil |
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| Abstract: | This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty‐two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and ‘goatiness’ of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat. |
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| Keywords: | goatiness loin pH ribs shoulder |
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