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The quality of meat and edible by-products from kids with different inheritance of Boer goat
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The quality of meat and edible by-products from kids with different inheritance of Boer goat ´ Marek Stanisz, Agnieszka Ludwiczak ∗ , Marian Pietrzak, Piotr Slósarz Department of Small Mammal Breeding and Animal Origin Materials, Faculty of Animal Breeding and Biology, Pozna´ n University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
a r t i c l e
i n f o
Article history: Received 20 August 2014 Received in revised form 22 January 2015 Accepted 13 February 2015 Available online xxx Keywords: Boer crossbreeding Edible by-products Meat quality Polish White Improved
a b s t r a c t The purpose of this study was to investigate the influence of the Boer breed on the quality characteristics of the three muscles: m. longissimus, m. semimembranosus, m. supraspinatus and five edible by-products: the tongue, liver, lung, heart and kidneys. The purpose of the study also included investigating the differences between the indicated points of measurement (understood as the particular muscles and organs). The presented research was undertaken to increase the available information on the physicochemical traits of goat meat and organs. The study was conducted on the samples of muscles and organs obtained from 72 male kids divided into four breed groups: the Polish White Improved (WI) and three crossbred groups having various shares of Boer (B) genes (1/4B3/4WI, 1/2B1/2WI and 3/4B1/4WI). No influence of genotype was found for: the edible by-products share in kid body weight, pH1,24,48,72 , and electrical conductivity EC1,24,48,72 measurements and the chemical composition of muscles and organs. However, the extraction fat content in the m. longissimus, m. semimembranosus, the liver and the kidney was affected by the genotype. The measurements of the water holding capacity (WHC) and thermal drip (TD) for m. supraspinatus and m. longissimus showed a genotype effect. The colour (L*) of all muscles was also shown. All the analysed points of measurement differed significantly considering the values of their physiochemical traits. The correlations between pH24 and EC24 with the following measurements of pH48 , pH72 , and EC48 , EC72 and other carcass quality indicators, were low or quite low. The relationship between pH24,48,72 and EC48,72 , on the other hand, had a moderate significance. © 2015 Published by Elsevier B.V.
1. Introduction Chevon, Capretto or Cabrito are different names for goat meat; one of the most commonly consumed red meat in the world (Biswas et al., 2007; Ozcan et al., 2014). The main reason for the popularity of goat meat is that goats have few environmental needs. These traits make goat breeding and farming possible in all latitudes (Atay et al., 2011; Madruga
∗ Corresponding author. Tel.: +48 697 677 733. E-mail address: [email protected] (A. Ludwiczak).
and Bressan, 2011; Ozcan et al., 2014; Pieniak-Lendzion et al., 2009; Webb et al., 2005). The world’s goat population was around one billion in 2013 (FAOSTAT, 2013). The largest number of goats is concentrated in the developing countries like Asia and Africa. These countries account for 93% of the world goat population (FAOSTAT, 2013). In the developing countries, goats are used for many purposes like milk, meat, fibre or skin (Anaeto et al., 2010; Dubeuf et al., 2004). Goat meat is known from lower fat and cholesterol content, and lower saturated fatty acid levels compared to other red meats (USDA, 1989). Therefore, the goat meat is considered to be the perfect substitute for pork or beef
http://dx.doi.org/10.1016/j.smallrumres.2015.02.010 0921-4488/© 2015 Published by Elsevier B.V.
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in a healthy diet (Pieniak-Lendzion et al., 2010; Staniˇsic´ et al., 2012; Webb et al., 2005). The Boer goat is popular in crossbreeding due to large mature size and potentially high growth rates (Mahgoub et al., 2012). Boer crossbreds, if fed correctly, show an increased: growth potential (Malan, 2000), body weight at slaughter, carcass weight, dressing percentage (Stanisz et al., 2009), muscularity (Blackburn and Gollin, 2009) and weight of primal cuts (Cameron et al., 2001). Moreover, the Boer crossbred offspring shows an improved carcass conformation over the straightbred kids (Browning and Leite-Browning, 2011; Merlos-Brito et al., 2000; Oman et al., 1999, 2000). At slaughter, not only the meat is obtained but also the edible by-products (Dalmás et al., 2011; Goldstrand, 1988). These by-products are commonly used in production of such traditional foods as morcilla de Burgos in Spain, cavourmas in Greece, morcella de Assar, goat sarapatel and bovine liver pâté in Portugal or goat pâté and buchada in Brazil (Aristoy and Toldrá, 2011; Madruga et al., 2007). As recent research has indicated, by-products are an important source of essential nutrients (Dalmás et al., 2011; Stanisz et al., 2009). The livestock industry may increase profitability by converting as much edible by-products as possible into food products. The use of by-products would also reduce the cost of waste management and the negative environmental impact (Brasil et al., 2014). The objective of the presented study was to increase the available information about the physicochemical traits of the meat and edible by-products of Boer crossbreds. Our research hypothesis assumes that muscles and edible by-products of the presented genotypes have different physiochemical traits due to the varied amounts of Boer genes.
the colour of the freshly cut cross-section surface of m. long. (behind the last thoracic vertebrae), m. supr. and m. semim. (in the widest part). The colour space parameters were measured by the reflectance method using a Minolta Colorimeter CR-200b, with an illuminant C, a 2◦ observer, and 30 mm-diameter aperture size at one point (the samples had a uniform appearance). To determine water content, the samples were dried at 105 ◦ C to a constant weight (PN-ISO 1442, 2000). Crude fat was determined according to Soxhlet (PN-ISO 1444, 2000), total protein according to Kjeldahl (PN-A-04018, 1975), thermal drip (TD) after Honikel (1998) and water holding capacity (WHC) after Pohja and Niinivaara (1957). The effect of genotype on the weight and percentage of the tongue, heart, lungs, liver and kidneys in the pre-slaughter body weight was calculated using the ANOVA of SAS ver. 9.1 software package (SAS, 2001).
Yij = + pi + eij where is the mean, pi the genotype effect (i = 1, 2, 3, 4) and eij the random error. The effect of genotype and eight measurement points1 (eight points: m. supr., m. long., m. semim., tongue, heart, lungs, liver and kidneys), on the pH, electrical conductivity (EC) and chemical composition (dry matter, total protein, extracted fat), was calculated. The effect of genotype and three measurement points2 (three points: m. supr., m. long., m. semim) on the water holding capacity, thermal drip and meat colour (L*, a*, b*) was also calculated. Both statistical calculations were made by means of a two-way ANOVA, SAS ver. 9.1 software package (SAS, 2001). Yijk = + pi + tj + (pt)ij + eijk where is the mean value, pi the genotype effect (i = 1, 2, 3, 4), tj the point of measurement effect (j = 1, 2, 3, 4, 5, 6, 7, 8)1 or (j = 1, 2, 3)2 , (pt)ij the interaction of factors and eijk the random error. Since the calculated interactions between the genotype effect and the point of measurement effect were found to be non-significant, they were not presented in the tables. The Pearson correlation coefficients were calculated (SAS, 2001) from among the carcass quality traits.
3. Results
2. Materials and methods
3.1. The effect of Boer inheritance on the physical characteristics of meat
Investigations were conducted on samples of muscles and edible byproducts obtained from 72 male kids. Four groups (n = 18) of kids had been formed according to an orthogonal data design: the Polish White Improved (WI) and three groups of crossbreds with various shares of Boer (B) genes. The latter three crossbred groups were the progeny of three B sires imported from Germany. The crossbred groups were arranged as follows: 1/4B3/4WI, 1/2B1/2WI and 3/4B1/4WI. As the dams were not milked at all, the dams were suckled until the kids (all born as twins) reached 20 kg of body weight. When the kids were 14-day-old they were additionally fed rolled oats as well as a concentrated mix composed of crushed wheat and barley grain, wheat middlings, post-extractive rapeseed meal (15.8% crude protein, 6.9 MJ ME/kg) and meadow hay ad libitum. During the suckling period, dams were fed farm-produced feeds in accordance with the INRA system standards for goats suckling twins (1993). The mean age of the goat kids at slaughter was: 95, 87, 76 and 72 days for WI, 1/4B3/4 WI, 1/2B1/2WI and 3/4B1/4WI, respectively. The slaughter weight of all kids was 20 kg. After slaughter, all the investigated internal organs were weighed to a 1 g accuracy. Secondly, each of the analysed internal organs was expressed as the percentage of body live weight. The evaluation of kid meat and organ quality was based on measurements of the: m. supraspinatus (m. supr.), m. longissimus (m. long.) and m. semimembranosus (m. semim.) collected from carcasses after a 24-h, 2–4 ◦ C chilling period. The heart (after removal of fat tissue), tongue, lung and kidney samples were also collected. Acidity (pH) and electrical conductivity (EC, mS/cm) were measured 45 min after slaughter (pH1 , EC1 ), 24 h (pH24 , EC24 ), 48 h (pH48 , EC48 ) and 72 h (pH72 , EC72 ) after slaughter. Acidity was evaluated using a combination glass calomel electrode. Electrical conductivity was evaluated with an LF-STAR apparatus (Matthäus, Germany). For the duration of the research all the collected samples were kept at 4 ◦ C. Twenty-four hours after slaughter, the tristimulus CIE values: L* (lightness), a* (redness), b* (yellowness) were used to express
No significant differences between WI kids and kids crossbred with the B breed were found for organ weight and the organ percentage in goat kids’ live weight (Table 1). The successive measurements of pH and EC (Table 2) made on groups of kids at 45 min, 24, 48 and 72 h after slaughter, also did not differ (P > 0.05). For this reason, the scheme of pH and EC changes for different genotypes was not presented. However, most of the observed pH and EC differences between the examined muscles and organs were significant or highly significant. After a 24-h chilling, the pH of the analysed muscles decreased, and ranged from 5.50 to 5.70. Another decline in the pH value was recorded 48 h after slaughter, whereas 72 h after slaughter, the pH increased. In the heart and kidneys, an increase in the pH value was recorded in all the analysed intervals. The liver was characterised with a pH decline until 48 h after slaughter, and then a rise 72 h after slaughter. For the tongue and lungs, the pH dropped in the first 24 h of the measurements, and then increased in the following intervals. The results of the presented study indicated that the correlations between pH1 and the following measurements of pH, and EC, and other studied meat quality indicators, were low (Table 6). However, high correlations (P < 0.001) were found for the pH 24 h after slaughter. The pH24 value was positively correlated with the pH48 (0.808), pH72 (0.766) and L* (0.306).
Please cite this article in press as: Stanisz, M., et al., The quality of meat and edible by-products from kids with different inheritance of Boer goat. Small Ruminant Res. (2015), http://dx.doi.org/10.1016/j.smallrumres.2015.02.010
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Table 1 The content of edible by-products in the investigated genetic groups of goat kids. Items
Kid genotype
Effect of genotype
WI
1/4B3/4WI
1/2B1/2WI
3/4B1/4WI
Body weight at slaughter
LSM ± SE
(kg)
19.95 ± 0.22
20.12 ± 0.11
20.13 ± 0.27
20.08 ± 0.21
ns
Tongue
LSM ± SE
(kg) (%)a
0.056 ± 0.005 0.27 ± 0.01
0.056 ± 0.005 0.27 ± 0.01
0.058 ± 0.005 0.28 ± 0.01
0.057 ± 0.004 0.28 ± 0.01
ns ns
Liver
LSM ± SE
(kg) (%)a
0.466 ± 0.011 2.32 ± 0.05
0.469 ± 0.012 2.33 ± 0.05
0.468 ± 0.014 2.32 ± 0.04
0.475 ± 0.015 2.36 ± 0.04
ns ns
Lungs
LSM ± SE
(kg) (%)a
0.318 ± 0.008 1.58 ± 0.04
0.317 ± 0.007 1.57 ± 0.03
0.321 ± 0.008 1.59 ± 0.04
0.319 ± 0.007 1.58 ± 0.04
ns ns
Heart
LSM ± SE
(kg) (%)a
0.108 ± 0.005 0.54 ± 0.03
0.108 ± 0.006 0.53 ± 0.03
0.112 ± 0.006 0.55 ± 0.03
0.111 ± 0.006 0.55 ± 0.03
ns ns
Kidneys
LSM ± SE
(kg) (%)a
0.089 ± 0.004 0.45 ± 0.02
0.090 ± 0.004 0.44 ± 0.01
0.090 ± 0.004 0.44 ± 0.01
0.092 ± 0.005 0.45 ± 0.02
ns ns
a % of body weight at slaughter. ns, non-significant.
The pH24 was negatively correlated with the GH (−0.717), EC48 (−0.571) and EC72 (−0.625). A high, positive correlation was found between pH48 and pH72 (0.962), whereas pH48 was negatively correlated with EC48 (−0.654) and EC72 (−0.756). The correlations with the analysed goat meat quality traits measured for EC at 45 min and 24 h after slaughter were low. Ultimately, 48 h after slaughter, a significant relation was found between EC and the other analysed meat characteristics. The EC48 measurement was positively related with the EC72 (0.806) and GH (0.431), and negatively related with the pH72 (−0.737), L* (−0.381) and b* (−0.387). A constant rise of EC was recorded after slaughter in all examined muscles and organs. The results of the WHC and TD measurements for m. supr. and m. long. indicated a genotype effect, while no influence of breed was found for m. semim. (Table 3). The muscle lightness (L*) of m. supr., m. long. and m. semim. was found to be influenced by genotype (P < 0.01). No such impact was found for the red index (a*) and yellow index (b*) (Table 3). Musculus semimembranosus had a higher WHC compared to m. supr. and m. long. (P < 0.01) (Table 4). A greater TD was recorded for m. long. in comparison with m. supr. and m. semim. (P < 0.01). The highest L* value, the lowest share of
a* and the highest share of b* was recorded for m. supr. in comparison with m. long., and in comparison with m. semim. (P < 0.01) (Table 4). 3.2. The effect of Boer inheritance on the chemical composition of meat Dry matter and total protein content in the selected points of measurement did not vary in the examined groups of goat kids, that is why they were not presented in the tables. Considering the analysis of chemical composition, the effect of genotype was observed only for the extracted fat level in m. long. (P < 0.01), m. semim. (P < 0.01), liver (P < 0.01) and kidneys (P < 0.01). No effect of kid genotype was recorded for the fat content in the m. supr., tongue, lungs and heart. The kids of the Boer breed had a significantly higher level of the extracted fat in m. long. (1/4B – 1.14%; 1/2B – 1.51%; 3/4B – 1.65%), m. semim. (1/4B – 1.55%; 1/2B – 1.71%; 3/4B – 2.03%), liver (1/4B – 1.72%; 1/2B – 2.12%; 3/4B – 2.25%) and kidneys (1/4B – 1.81%; 1/2B – 2.08%; 3/4B – 2.20%) compared to the Polish White Improved kids in m. long. (1.09%), m. semim. (1.17%), liver (1.68%) and kidneys (1.54%), (values in brackets show the
Table 2 The pH and electrical conductivity (EC) (mS/cm) mean values in the selected muscles and by-products in the whole investigated group of kids. Items
45 min after slaughter pH1 LSM ± SE
M. supr. M. long. M. semim. Tongue Liver Lungs Heart Kidneys
6.51 6.41 6.39 6.71 6.33 6.70 5.68 6.13
± ± ± ± ± ± ± ±
0.03A 0.03AB 0.03B 0.03C 0.03DB 0.03EC 0.03GC 0.03H
EC1 LSM ± SE 2.09 1.82 3.33 4.91 0.94 0.93 0.94 1.48
± ± ± ± ± ± ± ±
0.08A 0.08B 0.08C 0.08D 0.07E 0.07GE 0.07IE 0.08J
24 h after slaughter
48 h after slaughter
72 h after slaughter
pH24 LSM ± SE
pH48 LSM ± SE
pH72 LSM ± SE
5.70 5.57 5.50 5.64 6.31 6.46 5.78 6.19
± ± ± ± ± ± ± ±
0.03A 0.03BC 0.03C 0.03AB 0.03D 0.03EC 0.03A 0.03G
EC24 LSM ± SE 2.21 3.24 3.83 5.17 0.98 1.01 1.01 1.96
± ± ± ± ± ± ± ±
0.11Aa 0.11B 0.11C 0.11D 0.11E 0.11GE 0.11IE 0.11Ab
5.81 5.53 5.54 5.81 6.13 6.49 5.88 6.23
± ± ± ± ± ± ± ±
0.03A 0.03B 0.03CB 0.03A 0.03Da 0.03E 0.03A 0.03GDb
EC48 LSM ± SE 2.71 4.67 4.63 5.34 1.07 1.39 1.51 2.50
± ± ± ± ± ± ± ±
0.13A 0.13B 0.13CB 0.13D 0.13Ea 0.12GE 0.13HEb 0.13A
5.86 5.59 5.60 5.73 6.24 6.63 5.90 6.39
± ± ± ± ± ± ± ±
0.03A 0.03Bc 0.03CBc 0.03ABa 0.03D 0.03E 0.03Ab 0.03G
EC72 LSM ± SE 3.61 6.77 6.16 6.50 1.46 2.26 1.88 3.82
± ± ± ± ± ± ± ±
0.16A 0.16B 0.16C 0.16DB 0.16Ea 0.16G 0.15HEb 0.16A
As no genotype effect was found, only the mean pH and electrical conductivity values for all kids were placed in the table. Means within the same column with different alphabetical letters (a, b) were significantly different (P < 0.05). Means within the same column with different alphabetical letters (A, B, C, D, E, G, H, I, J) were significantly different (P < 0.01). m. supr., m. supraspinatus; m. semim., m. semimembranosus; m. long., m. longissimus.
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Table 3 The effect of genotype on water holding capacity (WHC), thermal drip (TD) and colour of meat (L*, a*, b*). Items
Kid genotype
Effect of genotype
WI
1/4B3/4WI
1/2B1/2WI
3/4B1/4WI
LSM ± SE LSM ± SE LSM ± SE
32.4 ± 0.8A 37.3 ± 0.5a 38.7 ± 0.6
33.5 ± 0.8A 36.8 ± 0.4a 40.6 ± 0.6
35.1 ± 0.8B 33.9 ± 0.6bc 39.2 ± 0.6
35.3 ± 0.7BC 33.4 ± 0.6c 40.0 ± 0.6
**
TD (%) M. sup. M. long. M. semim.
LSM ± SE LSM ± SE LSM ± SE
34.0 ± 0.4A 37.5 ± 0.6a 34.6 ± 0.5
34.1 ± 0.5Aa 37.9 ± 0.6a 34.9 ± 0.5
35.2 ± 0.5BC 34.4 ± 0.5bc 34.2 ± 0.5
36.6 ± 0.5Cb 35.1 ± 0.6c 35.3 ± 0.5
**
L* M. sup. M. long. M. semim.
LSM ± SE LSM ± SE LSM ± SE
48.7 ± 0.6A 42.7 ± 0.5A 42.5 ± 0.5A
49.9 ± 0.6A 43.7 ± 0.5A 43.4 ± 0.5A
51.3 ± 0.6BC 44.2 ± 0.5BC 44.1 ± 0.5BC
52.1 ± 0.5C 44.7 ± 0.5C 44.5 ± 0.5C
**
a* M. sup. M. long. M. semim.
LSM ± SE LSM ± SE LSM ± SE
12.47 ± 0.38 12.5 ± 0.3 13.6 ± 0.3
11.67 ± 0.41 12.6 ± 0.3 14.0 ± 0.3
11.44 ± 0.41 12.5 ± 0.3 13.8 ± 0.3
11.24 ± 0.41 12.0 ± 0.3 14.3 ± 0.3
ns ns ns
b* M. sup. M. long. M. semim.
LSM ± SE LSM ± SE LSM ± SE
11.89 ± 0.16 9.2 ± 0.2 10.5 ± 0.3
11.42 ± 0.17 9.6 ± 0.2 10.4 ± 0.3
11.14 ± 0.17 9.3 ± 0.2 10.4 ± 0.3
11.78 ± 0.16 9.3 ± 0.3 10.9 ± 0.3
ns ns ns
WHC (%) M. sup. M. long. M. semim.
*
ns
*
ns
** **
Means within the same row with different alphabetical letters (a, b, c) were significantly different (P < 0.05). Means within the same row with different alphabetical letters (A, B, C) were significantly different (P < 0.01). * P ≤ 0.05. ** P ≤ 0.01. ns, non-significant. Table 4 Differences between physical characteristics of the selected kid muscles. Items
WHC (%) LSM ± SE
TD (%) LSM ± SE
L* LSM ± SE
a* LSM ± SE
b* LSM ± SE
M. sup. M. long. M. semim.
34.2 ± 0.3Aa 35.6 ± 0.3Ab 39.6 ± 0.3B
35.0 ± 0.3A 36.2 ± 0.3B 34.7 ± 0.3A
50.3 ± 0.3A 43.6 ± 0.3B 43.5 ± 0.3B
11.6 ± 0.2A 12.2 ± 0.3B 13.7 ± 0.3C
11.4 ± 0.3A 9.5 ± 0.3B 10.6 ± 0.2C
Means within the same column with different alphabetical letters (a, b) were significantly different (P < 0.05). Means within the same column with different alphabetical letters (A, B, C) were significantly different (P < 0.01).
percentage of extracted fat). The selected points of measurement differed (P < 0.01) for the dry matter content, total protein and extraction fat content (Table 5). The highest level of dry matter was recorded for liver (26.0%), while m. long. (20.5%) and m. semim. (20.1%) had the greatest
Table 5 The mean values of the dry matter, total protein and extracted fat content in the investigated kid muscles and by-products. Items M. sup. M. long. M. semim. Tongue Liver Lungs Heart Kidneys
Dry matter (%) LSM ± SE 21.7 21.9 22.8 22.9 26.0 19.7 19.6 19.3
± ± ± ± ± ± ± ±
A
0.2 0.2A 0.2B 0.2CB 0.2D 0.2E 0.2GE 0.2HE
Crude protein (%) LSM ± SE 18.7 20.5 20.1 17.7 18.4 16.9 15.8 14.9
± ± ± ± ± ± ± ±
Aa
0.2 0.2B 0.2CB 0.2ADb 0.2Aa 0.2Dc 0.2EDd 0.2GEe
Extracted fat (%) LSM ± SE 1.89 1.35 1.62 3.13 1.94 1.89 1.59 1.91
± ± ± ± ± ± ± ±
content of protein. The level of extraction fat was rather low and did not go beyond 2% in the examined muscles and organs, except for the tongue (3.13%). The pH24 measurement negatively correlated with both the WHC (−0.717) and EC when measurements were made 72 h after slaughter (−0.625). The meat lightness showed a positive correlation with the dry matter (0.662) and the yellow index (0.732). A negative relation was noted with the red index (−0.604) and total protein (−0.717) (Table 6). 4. Discussion
Aa
0.08 0.07B 0.08Ab 0.09C 0.08Aa 0.08Aa 0.07Ab 0.08Aa
Means within the same column with different alphabetical letters (a, b, c, d) were significantly different (P < 0.05) Means within the same column with different alphabetical letters (A, B, C, D, E, G, H) were significantly different (P < 0.01)
4.1. The pH and EC Muscle pH measured 45 min after slaughter (pH1 ) was in the range accepted for normal goat meat 6.4–6.5. Twenty-four hours after slaughter, the pH value decreased and ranged from 5.5 to 5.7 (pH24 ). This range of the ultimate pH value is considered to be acceptable for high quality goat meat (5.5–5.8) (Herold et al., 2007; Solaiman et al., 2011). We found that the changes of meat pH and EC recorded for different genotypes had a similar scheme. The
Please cite this article in press as: Stanisz, M., et al., The quality of meat and edible by-products from kids with different inheritance of Boer goat. Small Ruminant Res. (2015), http://dx.doi.org/10.1016/j.smallrumres.2015.02.010
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ARTICLE IN PRESS −0.094 −0.604*** 0.732*** −0.329*** 0.151* −0.222** 0.126 −0.329*** 0.151* −0.217** −0.073 −0.030 0.207** −0.060 0.204** EC, electrical conductivity; DM, dry matter; P, crude protein; F, extracted fat; WHC, water holding capacity; TD, thermal drip. * P < 0.05. ** P < 0.01. *** P < 0.001.
−0.252** 0.169* −0.296** −0.717*** 0.467*** −0.526*** 0.662*** 0.072 0.169* −0.384*** 0.662*** 0.482*** −0.413*** 0.354*** 0.305*** −0.223** 0.431*** −0.281** −0.381*** 0.186* −0.387*** −0.654*** 0.962*** −0.756*** −0366*** −0.236** 0.109 -0.703*** 0.047 0.407*** −0.276** 0.352*** 0.345*** 0.150 −0.218** 0.104 −0.233** 0.187* −0.237** −0.343*** −0.432*** 0.096 −0.071 0.057 0.448*** −0.227** 0.283**
0.307*** −0.082 0.301*** −0.297** 0.284** −0.284** −0.339*** −0.503*** 0.211** −0.293*** 0.021 0.469*** −0.095 0.584***
−0.413*** 0.808*** −0.571*** 0.766*** −0.625*** −0.406*** −0.252** 0.139* −0.717*** 0.053 0.306*** −0.199** 0.317***
−0.361*** 0.487*** −0.363*** 0.459*** 0.277** 0.209** −0.090 0.255** −0.143* −0.382*** 0.317*** −0.270***
−0.639*** 0.806*** 0.411*** 0.416*** −0.196* 0.384*** −0.228** −0.439*** 0.281** −0.408***
−0.737*** −0.378*** −0.262** 0.151* −0.671*** 0.017 0.437*** −0.324*** 0.350***
DM pH48 pH1
EC1
pH24
EC24
pH1 EC1 pH24 EC24 pH48 EC48 pH72 EC72 DM P F WHC TD L* a* b*
Table 6 Correlation coefficients between the meat quality measurements.
EC48
pH72
EC72
P
F
GH
TD
L*
a*
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measured changes in the pH value indicated that chemical processes connected with meat maturation took place 48 h after slaughter. An increase in the pH and EC, 72 h after slaughter, suggests a possible meat quality decline at the temperature set for the presented study. The scheme of pH value-changes recorded for the presented study in goat meat acidity is in accordance with other authors (Argüello et al., 2005; Marichal et al., 2003; Pieniak-Lendzion et al., 2009; Rodrigues et al., 2011; Staniˇsic´ et al., 2012). The pH value of goat organs measured in the successive time gaps, varied due to the different internal structure of the various organs. For example, the pH level of the liver, lungs and kidneys was high during the whole evaluation period, due to the glandular structure of these organs. As for organs composed from muscles, the scheme of acidity changes was similar to the one observed for skeletal muscles. Electrical conductivity of the selected points of measurement did not vary among breeds. The highest level of EC was recorded for m. supr. and m. semim. After 48 h, the EC value significantly increased for all muscles which was connected with meat maturation (Jandasek et al., 2014; Jukna et al., 2012). Moreover, with increased EC, some meat quality traits decreased, like L* and TD. The presented muscles and organs varied significantly with the rate and extent of pH and EC changes, due to the different rates of the glycolysis course (Kadim et al., 2013). 4.2. Water holding capacity and thermal drip The evaluation of other physical traits of goat meat and organs also indicated the influence of genotype and measurement point. We found a highly significant breed effect on WHC and TD values of m. supr and m. long. The WHC and TD increased as the share of Boer genes rised to 50% and 75%. For m. semim., there was no effect of genotype on the previously mentioned traits, however, this muscle had a significantly higher WHC compared to other examined muscles. As for the measurement of TD, the highest value was recorded for m. long. (36.2%). Werdi Pratiwi et al. (2007) also observed that different goat muscles had a varied TD value. We have also found a strong negative relationship between the WHC and TD previously noted by Rodrigues et al. (2011). 4.3. Meat colour parameters (L*, a*, b*) Meat colour is an important characteristic which influences a consumer’s choice. In goat meat, the preferred colour is from light red to pink (Santos et al., 2007). We have found a highly significant genotype effect on L* of all the evaluated muscles. Meat from kids having 50% and 70% of Boer genes had a significantly lower lightness compared to the purebred White Improved. The results of other authors confirm the effect of the breed on L* value (Dhanda et al., 1999; Pena et al., 2009; Santos et al., 2007). The meat lightness evaluated in our research was higher for m. supr. compared to other muscles. Significant differences were found between the L*, a* and b* values of the three examined muscles, which may be explained by the different proportion of muscle fibre types (Lawrie, 1985; Mahgoub et al., 2012). Some researchers reported
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a negative relationship between muscle acidity and meat colour, pointing out that a higher pH24 results in darker meat (Hedrick et al., 1992). In the presented study, we noted just the opposite: a positive correlation was observed between the following pH measurements pH1 , pH24 , pH48 , pH72 and L*. The indicated differences may be due to the impact of environmental factors, like the diet or the system of animal management (Mahgoub et al., 2012). Muscle EC also had a highly significant influence on L*, whether it was positive (E1 ) or negative (E24 , E48 , E72 ). In the presented study, L* and b* was positively correlated with pH24. The presented correlations of pH and EC with other physical characteristics of goat meat, indicate that monitoring the pH and EC post-slaughter changes is useful for the assessment of meat technological and culinary usefulness. 4.4. Chemical composition The analysis of the primary chemical composition of selected muscles and organs indicated a merge influence of genotype, and a highly significant influence of the measurement point (muscles, organs) on the content of total protein, extraction fat and dry matter. The level of protein and dry matter in the analysed by-products was similar among the different kid genotypes. Staniˇsic´ et al. (2012) also did not find a breed effect on muscle total protein content in kid carcasses, whereas Dhanda et al. (2003) found just the opposite. As for the presented measurements of the extraction fat level, we have found that the genotype had a significant effect on the fat content in m. long., m. semim., the liver and kidneys, which increased as the share of Boer genes increased. As for the analysis of the three selected muscles, a significant difference in their chemical composition was discovered, which is in accordance with previously conducted research (Marichal et al., 2003; Pieniak-Lendzion et al., 2009). Among the analysed organs, liver had the highest content of all the chemical components. 5. Conclusions Slight differences between physicochemical traits of meat and edible by-products, obtained from the WI and kids with varying shares of Boer genes, indicate a low genotype influence. As a consequence, the quality of products from the presented Boer crossbreds is comparable. This economically profitable observation shows that there is an opportunity to use goat meat from different goat breeds in the meat market. Significant differences were found between the muscles and edible by-products’ physicochemical characteristics. These differences may be used as guidelines considering the technological and culinary usefulness of the investigated Boer crossbreds products. The obtained data point out that the Boer goat meat quality depends on the analysed muscle, and that goat edible byproducts are a very good source of nutrients. Conflict of interest The authors declare that there are no conflicts of interest.
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The quality of meat and edible by-products from kids with different inheritance of Boer goat ´ Marek Stanisz, Agnieszka Ludwiczak ∗ , Marian Pietrzak, Piotr Slósarz Department of Small Mammal Breeding and Animal Origin Materials, Faculty of Animal Breeding and Biology, Pozna´ n University of Life Sciences, Złotniki, Słoneczna 1, 62-002 Suchy Las, Poland
a r t i c l e
i n f o
Article history: Received 20 August 2014 Received in revised form 22 January 2015 Accepted 13 February 2015 Available online xxx Keywords: Boer crossbreeding Edible by-products Meat quality Polish White Improved
a b s t r a c t The purpose of this study was to investigate the influence of the Boer breed on the quality characteristics of the three muscles: m. longissimus, m. semimembranosus, m. supraspinatus and five edible by-products: the tongue, liver, lung, heart and kidneys. The purpose of the study also included investigating the differences between the indicated points of measurement (understood as the particular muscles and organs). The presented research was undertaken to increase the available information on the physicochemical traits of goat meat and organs. The study was conducted on the samples of muscles and organs obtained from 72 male kids divided into four breed groups: the Polish White Improved (WI) and three crossbred groups having various shares of Boer (B) genes (1/4B3/4WI, 1/2B1/2WI and 3/4B1/4WI). No influence of genotype was found for: the edible by-products share in kid body weight, pH1,24,48,72 , and electrical conductivity EC1,24,48,72 measurements and the chemical composition of muscles and organs. However, the extraction fat content in the m. longissimus, m. semimembranosus, the liver and the kidney was affected by the genotype. The measurements of the water holding capacity (WHC) and thermal drip (TD) for m. supraspinatus and m. longissimus showed a genotype effect. The colour (L*) of all muscles was also shown. All the analysed points of measurement differed significantly considering the values of their physiochemical traits. The correlations between pH24 and EC24 with the following measurements of pH48 , pH72 , and EC48 , EC72 and other carcass quality indicators, were low or quite low. The relationship between pH24,48,72 and EC48,72 , on the other hand, had a moderate significance. © 2015 Published by Elsevier B.V.
1. Introduction Chevon, Capretto or Cabrito are different names for goat meat; one of the most commonly consumed red meat in the world (Biswas et al., 2007; Ozcan et al., 2014). The main reason for the popularity of goat meat is that goats have few environmental needs. These traits make goat breeding and farming possible in all latitudes (Atay et al., 2011; Madruga
∗ Corresponding author. Tel.: +48 697 677 733. E-mail address: [email protected] (A. Ludwiczak).
and Bressan, 2011; Ozcan et al., 2014; Pieniak-Lendzion et al., 2009; Webb et al., 2005). The world’s goat population was around one billion in 2013 (FAOSTAT, 2013). The largest number of goats is concentrated in the developing countries like Asia and Africa. These countries account for 93% of the world goat population (FAOSTAT, 2013). In the developing countries, goats are used for many purposes like milk, meat, fibre or skin (Anaeto et al., 2010; Dubeuf et al., 2004). Goat meat is known from lower fat and cholesterol content, and lower saturated fatty acid levels compared to other red meats (USDA, 1989). Therefore, the goat meat is considered to be the perfect substitute for pork or beef
http://dx.doi.org/10.1016/j.smallrumres.2015.02.010 0921-4488/© 2015 Published by Elsevier B.V.
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in a healthy diet (Pieniak-Lendzion et al., 2010; Staniˇsic´ et al., 2012; Webb et al., 2005). The Boer goat is popular in crossbreeding due to large mature size and potentially high growth rates (Mahgoub et al., 2012). Boer crossbreds, if fed correctly, show an increased: growth potential (Malan, 2000), body weight at slaughter, carcass weight, dressing percentage (Stanisz et al., 2009), muscularity (Blackburn and Gollin, 2009) and weight of primal cuts (Cameron et al., 2001). Moreover, the Boer crossbred offspring shows an improved carcass conformation over the straightbred kids (Browning and Leite-Browning, 2011; Merlos-Brito et al., 2000; Oman et al., 1999, 2000). At slaughter, not only the meat is obtained but also the edible by-products (Dalmás et al., 2011; Goldstrand, 1988). These by-products are commonly used in production of such traditional foods as morcilla de Burgos in Spain, cavourmas in Greece, morcella de Assar, goat sarapatel and bovine liver pâté in Portugal or goat pâté and buchada in Brazil (Aristoy and Toldrá, 2011; Madruga et al., 2007). As recent research has indicated, by-products are an important source of essential nutrients (Dalmás et al., 2011; Stanisz et al., 2009). The livestock industry may increase profitability by converting as much edible by-products as possible into food products. The use of by-products would also reduce the cost of waste management and the negative environmental impact (Brasil et al., 2014). The objective of the presented study was to increase the available information about the physicochemical traits of the meat and edible by-products of Boer crossbreds. Our research hypothesis assumes that muscles and edible by-products of the presented genotypes have different physiochemical traits due to the varied amounts of Boer genes.
the colour of the freshly cut cross-section surface of m. long. (behind the last thoracic vertebrae), m. supr. and m. semim. (in the widest part). The colour space parameters were measured by the reflectance method using a Minolta Colorimeter CR-200b, with an illuminant C, a 2◦ observer, and 30 mm-diameter aperture size at one point (the samples had a uniform appearance). To determine water content, the samples were dried at 105 ◦ C to a constant weight (PN-ISO 1442, 2000). Crude fat was determined according to Soxhlet (PN-ISO 1444, 2000), total protein according to Kjeldahl (PN-A-04018, 1975), thermal drip (TD) after Honikel (1998) and water holding capacity (WHC) after Pohja and Niinivaara (1957). The effect of genotype on the weight and percentage of the tongue, heart, lungs, liver and kidneys in the pre-slaughter body weight was calculated using the ANOVA of SAS ver. 9.1 software package (SAS, 2001).
Yij = + pi + eij where is the mean, pi the genotype effect (i = 1, 2, 3, 4) and eij the random error. The effect of genotype and eight measurement points1 (eight points: m. supr., m. long., m. semim., tongue, heart, lungs, liver and kidneys), on the pH, electrical conductivity (EC) and chemical composition (dry matter, total protein, extracted fat), was calculated. The effect of genotype and three measurement points2 (three points: m. supr., m. long., m. semim) on the water holding capacity, thermal drip and meat colour (L*, a*, b*) was also calculated. Both statistical calculations were made by means of a two-way ANOVA, SAS ver. 9.1 software package (SAS, 2001). Yijk = + pi + tj + (pt)ij + eijk where is the mean value, pi the genotype effect (i = 1, 2, 3, 4), tj the point of measurement effect (j = 1, 2, 3, 4, 5, 6, 7, 8)1 or (j = 1, 2, 3)2 , (pt)ij the interaction of factors and eijk the random error. Since the calculated interactions between the genotype effect and the point of measurement effect were found to be non-significant, they were not presented in the tables. The Pearson correlation coefficients were calculated (SAS, 2001) from among the carcass quality traits.
3. Results
2. Materials and methods
3.1. The effect of Boer inheritance on the physical characteristics of meat
Investigations were conducted on samples of muscles and edible byproducts obtained from 72 male kids. Four groups (n = 18) of kids had been formed according to an orthogonal data design: the Polish White Improved (WI) and three groups of crossbreds with various shares of Boer (B) genes. The latter three crossbred groups were the progeny of three B sires imported from Germany. The crossbred groups were arranged as follows: 1/4B3/4WI, 1/2B1/2WI and 3/4B1/4WI. As the dams were not milked at all, the dams were suckled until the kids (all born as twins) reached 20 kg of body weight. When the kids were 14-day-old they were additionally fed rolled oats as well as a concentrated mix composed of crushed wheat and barley grain, wheat middlings, post-extractive rapeseed meal (15.8% crude protein, 6.9 MJ ME/kg) and meadow hay ad libitum. During the suckling period, dams were fed farm-produced feeds in accordance with the INRA system standards for goats suckling twins (1993). The mean age of the goat kids at slaughter was: 95, 87, 76 and 72 days for WI, 1/4B3/4 WI, 1/2B1/2WI and 3/4B1/4WI, respectively. The slaughter weight of all kids was 20 kg. After slaughter, all the investigated internal organs were weighed to a 1 g accuracy. Secondly, each of the analysed internal organs was expressed as the percentage of body live weight. The evaluation of kid meat and organ quality was based on measurements of the: m. supraspinatus (m. supr.), m. longissimus (m. long.) and m. semimembranosus (m. semim.) collected from carcasses after a 24-h, 2–4 ◦ C chilling period. The heart (after removal of fat tissue), tongue, lung and kidney samples were also collected. Acidity (pH) and electrical conductivity (EC, mS/cm) were measured 45 min after slaughter (pH1 , EC1 ), 24 h (pH24 , EC24 ), 48 h (pH48 , EC48 ) and 72 h (pH72 , EC72 ) after slaughter. Acidity was evaluated using a combination glass calomel electrode. Electrical conductivity was evaluated with an LF-STAR apparatus (Matthäus, Germany). For the duration of the research all the collected samples were kept at 4 ◦ C. Twenty-four hours after slaughter, the tristimulus CIE values: L* (lightness), a* (redness), b* (yellowness) were used to express
No significant differences between WI kids and kids crossbred with the B breed were found for organ weight and the organ percentage in goat kids’ live weight (Table 1). The successive measurements of pH and EC (Table 2) made on groups of kids at 45 min, 24, 48 and 72 h after slaughter, also did not differ (P > 0.05). For this reason, the scheme of pH and EC changes for different genotypes was not presented. However, most of the observed pH and EC differences between the examined muscles and organs were significant or highly significant. After a 24-h chilling, the pH of the analysed muscles decreased, and ranged from 5.50 to 5.70. Another decline in the pH value was recorded 48 h after slaughter, whereas 72 h after slaughter, the pH increased. In the heart and kidneys, an increase in the pH value was recorded in all the analysed intervals. The liver was characterised with a pH decline until 48 h after slaughter, and then a rise 72 h after slaughter. For the tongue and lungs, the pH dropped in the first 24 h of the measurements, and then increased in the following intervals. The results of the presented study indicated that the correlations between pH1 and the following measurements of pH, and EC, and other studied meat quality indicators, were low (Table 6). However, high correlations (P < 0.001) were found for the pH 24 h after slaughter. The pH24 value was positively correlated with the pH48 (0.808), pH72 (0.766) and L* (0.306).
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Table 1 The content of edible by-products in the investigated genetic groups of goat kids. Items
Kid genotype
Effect of genotype
WI
1/4B3/4WI
1/2B1/2WI
3/4B1/4WI
Body weight at slaughter
LSM ± SE
(kg)
19.95 ± 0.22
20.12 ± 0.11
20.13 ± 0.27
20.08 ± 0.21
ns
Tongue
LSM ± SE
(kg) (%)a
0.056 ± 0.005 0.27 ± 0.01
0.056 ± 0.005 0.27 ± 0.01
0.058 ± 0.005 0.28 ± 0.01
0.057 ± 0.004 0.28 ± 0.01
ns ns
Liver
LSM ± SE
(kg) (%)a
0.466 ± 0.011 2.32 ± 0.05
0.469 ± 0.012 2.33 ± 0.05
0.468 ± 0.014 2.32 ± 0.04
0.475 ± 0.015 2.36 ± 0.04
ns ns
Lungs
LSM ± SE
(kg) (%)a
0.318 ± 0.008 1.58 ± 0.04
0.317 ± 0.007 1.57 ± 0.03
0.321 ± 0.008 1.59 ± 0.04
0.319 ± 0.007 1.58 ± 0.04
ns ns
Heart
LSM ± SE
(kg) (%)a
0.108 ± 0.005 0.54 ± 0.03
0.108 ± 0.006 0.53 ± 0.03
0.112 ± 0.006 0.55 ± 0.03
0.111 ± 0.006 0.55 ± 0.03
ns ns
Kidneys
LSM ± SE
(kg) (%)a
0.089 ± 0.004 0.45 ± 0.02
0.090 ± 0.004 0.44 ± 0.01
0.090 ± 0.004 0.44 ± 0.01
0.092 ± 0.005 0.45 ± 0.02
ns ns
a % of body weight at slaughter. ns, non-significant.
The pH24 was negatively correlated with the GH (−0.717), EC48 (−0.571) and EC72 (−0.625). A high, positive correlation was found between pH48 and pH72 (0.962), whereas pH48 was negatively correlated with EC48 (−0.654) and EC72 (−0.756). The correlations with the analysed goat meat quality traits measured for EC at 45 min and 24 h after slaughter were low. Ultimately, 48 h after slaughter, a significant relation was found between EC and the other analysed meat characteristics. The EC48 measurement was positively related with the EC72 (0.806) and GH (0.431), and negatively related with the pH72 (−0.737), L* (−0.381) and b* (−0.387). A constant rise of EC was recorded after slaughter in all examined muscles and organs. The results of the WHC and TD measurements for m. supr. and m. long. indicated a genotype effect, while no influence of breed was found for m. semim. (Table 3). The muscle lightness (L*) of m. supr., m. long. and m. semim. was found to be influenced by genotype (P < 0.01). No such impact was found for the red index (a*) and yellow index (b*) (Table 3). Musculus semimembranosus had a higher WHC compared to m. supr. and m. long. (P < 0.01) (Table 4). A greater TD was recorded for m. long. in comparison with m. supr. and m. semim. (P < 0.01). The highest L* value, the lowest share of
a* and the highest share of b* was recorded for m. supr. in comparison with m. long., and in comparison with m. semim. (P < 0.01) (Table 4). 3.2. The effect of Boer inheritance on the chemical composition of meat Dry matter and total protein content in the selected points of measurement did not vary in the examined groups of goat kids, that is why they were not presented in the tables. Considering the analysis of chemical composition, the effect of genotype was observed only for the extracted fat level in m. long. (P < 0.01), m. semim. (P < 0.01), liver (P < 0.01) and kidneys (P < 0.01). No effect of kid genotype was recorded for the fat content in the m. supr., tongue, lungs and heart. The kids of the Boer breed had a significantly higher level of the extracted fat in m. long. (1/4B – 1.14%; 1/2B – 1.51%; 3/4B – 1.65%), m. semim. (1/4B – 1.55%; 1/2B – 1.71%; 3/4B – 2.03%), liver (1/4B – 1.72%; 1/2B – 2.12%; 3/4B – 2.25%) and kidneys (1/4B – 1.81%; 1/2B – 2.08%; 3/4B – 2.20%) compared to the Polish White Improved kids in m. long. (1.09%), m. semim. (1.17%), liver (1.68%) and kidneys (1.54%), (values in brackets show the
Table 2 The pH and electrical conductivity (EC) (mS/cm) mean values in the selected muscles and by-products in the whole investigated group of kids. Items
45 min after slaughter pH1 LSM ± SE
M. supr. M. long. M. semim. Tongue Liver Lungs Heart Kidneys
6.51 6.41 6.39 6.71 6.33 6.70 5.68 6.13
± ± ± ± ± ± ± ±
0.03A 0.03AB 0.03B 0.03C 0.03DB 0.03EC 0.03GC 0.03H
EC1 LSM ± SE 2.09 1.82 3.33 4.91 0.94 0.93 0.94 1.48
± ± ± ± ± ± ± ±
0.08A 0.08B 0.08C 0.08D 0.07E 0.07GE 0.07IE 0.08J
24 h after slaughter
48 h after slaughter
72 h after slaughter
pH24 LSM ± SE
pH48 LSM ± SE
pH72 LSM ± SE
5.70 5.57 5.50 5.64 6.31 6.46 5.78 6.19
± ± ± ± ± ± ± ±
0.03A 0.03BC 0.03C 0.03AB 0.03D 0.03EC 0.03A 0.03G
EC24 LSM ± SE 2.21 3.24 3.83 5.17 0.98 1.01 1.01 1.96
± ± ± ± ± ± ± ±
0.11Aa 0.11B 0.11C 0.11D 0.11E 0.11GE 0.11IE 0.11Ab
5.81 5.53 5.54 5.81 6.13 6.49 5.88 6.23
± ± ± ± ± ± ± ±
0.03A 0.03B 0.03CB 0.03A 0.03Da 0.03E 0.03A 0.03GDb
EC48 LSM ± SE 2.71 4.67 4.63 5.34 1.07 1.39 1.51 2.50
± ± ± ± ± ± ± ±
0.13A 0.13B 0.13CB 0.13D 0.13Ea 0.12GE 0.13HEb 0.13A
5.86 5.59 5.60 5.73 6.24 6.63 5.90 6.39
± ± ± ± ± ± ± ±
0.03A 0.03Bc 0.03CBc 0.03ABa 0.03D 0.03E 0.03Ab 0.03G
EC72 LSM ± SE 3.61 6.77 6.16 6.50 1.46 2.26 1.88 3.82
± ± ± ± ± ± ± ±
0.16A 0.16B 0.16C 0.16DB 0.16Ea 0.16G 0.15HEb 0.16A
As no genotype effect was found, only the mean pH and electrical conductivity values for all kids were placed in the table. Means within the same column with different alphabetical letters (a, b) were significantly different (P < 0.05). Means within the same column with different alphabetical letters (A, B, C, D, E, G, H, I, J) were significantly different (P < 0.01). m. supr., m. supraspinatus; m. semim., m. semimembranosus; m. long., m. longissimus.
Please cite this article in press as: Stanisz, M., et al., The quality of meat and edible by-products from kids with different inheritance of Boer goat. Small Ruminant Res. (2015), http://dx.doi.org/10.1016/j.smallrumres.2015.02.010
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Table 3 The effect of genotype on water holding capacity (WHC), thermal drip (TD) and colour of meat (L*, a*, b*). Items
Kid genotype
Effect of genotype
WI
1/4B3/4WI
1/2B1/2WI
3/4B1/4WI
LSM ± SE LSM ± SE LSM ± SE
32.4 ± 0.8A 37.3 ± 0.5a 38.7 ± 0.6
33.5 ± 0.8A 36.8 ± 0.4a 40.6 ± 0.6
35.1 ± 0.8B 33.9 ± 0.6bc 39.2 ± 0.6
35.3 ± 0.7BC 33.4 ± 0.6c 40.0 ± 0.6
**
TD (%) M. sup. M. long. M. semim.
LSM ± SE LSM ± SE LSM ± SE
34.0 ± 0.4A 37.5 ± 0.6a 34.6 ± 0.5
34.1 ± 0.5Aa 37.9 ± 0.6a 34.9 ± 0.5
35.2 ± 0.5BC 34.4 ± 0.5bc 34.2 ± 0.5
36.6 ± 0.5Cb 35.1 ± 0.6c 35.3 ± 0.5
**
L* M. sup. M. long. M. semim.
LSM ± SE LSM ± SE LSM ± SE
48.7 ± 0.6A 42.7 ± 0.5A 42.5 ± 0.5A
49.9 ± 0.6A 43.7 ± 0.5A 43.4 ± 0.5A
51.3 ± 0.6BC 44.2 ± 0.5BC 44.1 ± 0.5BC
52.1 ± 0.5C 44.7 ± 0.5C 44.5 ± 0.5C
**
a* M. sup. M. long. M. semim.
LSM ± SE LSM ± SE LSM ± SE
12.47 ± 0.38 12.5 ± 0.3 13.6 ± 0.3
11.67 ± 0.41 12.6 ± 0.3 14.0 ± 0.3
11.44 ± 0.41 12.5 ± 0.3 13.8 ± 0.3
11.24 ± 0.41 12.0 ± 0.3 14.3 ± 0.3
ns ns ns
b* M. sup. M. long. M. semim.
LSM ± SE LSM ± SE LSM ± SE
11.89 ± 0.16 9.2 ± 0.2 10.5 ± 0.3
11.42 ± 0.17 9.6 ± 0.2 10.4 ± 0.3
11.14 ± 0.17 9.3 ± 0.2 10.4 ± 0.3
11.78 ± 0.16 9.3 ± 0.3 10.9 ± 0.3
ns ns ns
WHC (%) M. sup. M. long. M. semim.
*
ns
*
ns
** **
Means within the same row with different alphabetical letters (a, b, c) were significantly different (P < 0.05). Means within the same row with different alphabetical letters (A, B, C) were significantly different (P < 0.01). * P ≤ 0.05. ** P ≤ 0.01. ns, non-significant. Table 4 Differences between physical characteristics of the selected kid muscles. Items
WHC (%) LSM ± SE
TD (%) LSM ± SE
L* LSM ± SE
a* LSM ± SE
b* LSM ± SE
M. sup. M. long. M. semim.
34.2 ± 0.3Aa 35.6 ± 0.3Ab 39.6 ± 0.3B
35.0 ± 0.3A 36.2 ± 0.3B 34.7 ± 0.3A
50.3 ± 0.3A 43.6 ± 0.3B 43.5 ± 0.3B
11.6 ± 0.2A 12.2 ± 0.3B 13.7 ± 0.3C
11.4 ± 0.3A 9.5 ± 0.3B 10.6 ± 0.2C
Means within the same column with different alphabetical letters (a, b) were significantly different (P < 0.05). Means within the same column with different alphabetical letters (A, B, C) were significantly different (P < 0.01).
percentage of extracted fat). The selected points of measurement differed (P < 0.01) for the dry matter content, total protein and extraction fat content (Table 5). The highest level of dry matter was recorded for liver (26.0%), while m. long. (20.5%) and m. semim. (20.1%) had the greatest
Table 5 The mean values of the dry matter, total protein and extracted fat content in the investigated kid muscles and by-products. Items M. sup. M. long. M. semim. Tongue Liver Lungs Heart Kidneys
Dry matter (%) LSM ± SE 21.7 21.9 22.8 22.9 26.0 19.7 19.6 19.3
± ± ± ± ± ± ± ±
A
0.2 0.2A 0.2B 0.2CB 0.2D 0.2E 0.2GE 0.2HE
Crude protein (%) LSM ± SE 18.7 20.5 20.1 17.7 18.4 16.9 15.8 14.9
± ± ± ± ± ± ± ±
Aa
0.2 0.2B 0.2CB 0.2ADb 0.2Aa 0.2Dc 0.2EDd 0.2GEe
Extracted fat (%) LSM ± SE 1.89 1.35 1.62 3.13 1.94 1.89 1.59 1.91
± ± ± ± ± ± ± ±
content of protein. The level of extraction fat was rather low and did not go beyond 2% in the examined muscles and organs, except for the tongue (3.13%). The pH24 measurement negatively correlated with both the WHC (−0.717) and EC when measurements were made 72 h after slaughter (−0.625). The meat lightness showed a positive correlation with the dry matter (0.662) and the yellow index (0.732). A negative relation was noted with the red index (−0.604) and total protein (−0.717) (Table 6). 4. Discussion
Aa
0.08 0.07B 0.08Ab 0.09C 0.08Aa 0.08Aa 0.07Ab 0.08Aa
Means within the same column with different alphabetical letters (a, b, c, d) were significantly different (P < 0.05) Means within the same column with different alphabetical letters (A, B, C, D, E, G, H) were significantly different (P < 0.01)
4.1. The pH and EC Muscle pH measured 45 min after slaughter (pH1 ) was in the range accepted for normal goat meat 6.4–6.5. Twenty-four hours after slaughter, the pH value decreased and ranged from 5.5 to 5.7 (pH24 ). This range of the ultimate pH value is considered to be acceptable for high quality goat meat (5.5–5.8) (Herold et al., 2007; Solaiman et al., 2011). We found that the changes of meat pH and EC recorded for different genotypes had a similar scheme. The
Please cite this article in press as: Stanisz, M., et al., The quality of meat and edible by-products from kids with different inheritance of Boer goat. Small Ruminant Res. (2015), http://dx.doi.org/10.1016/j.smallrumres.2015.02.010
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ARTICLE IN PRESS −0.094 −0.604*** 0.732*** −0.329*** 0.151* −0.222** 0.126 −0.329*** 0.151* −0.217** −0.073 −0.030 0.207** −0.060 0.204** EC, electrical conductivity; DM, dry matter; P, crude protein; F, extracted fat; WHC, water holding capacity; TD, thermal drip. * P < 0.05. ** P < 0.01. *** P < 0.001.
−0.252** 0.169* −0.296** −0.717*** 0.467*** −0.526*** 0.662*** 0.072 0.169* −0.384*** 0.662*** 0.482*** −0.413*** 0.354*** 0.305*** −0.223** 0.431*** −0.281** −0.381*** 0.186* −0.387*** −0.654*** 0.962*** −0.756*** −0366*** −0.236** 0.109 -0.703*** 0.047 0.407*** −0.276** 0.352*** 0.345*** 0.150 −0.218** 0.104 −0.233** 0.187* −0.237** −0.343*** −0.432*** 0.096 −0.071 0.057 0.448*** −0.227** 0.283**
0.307*** −0.082 0.301*** −0.297** 0.284** −0.284** −0.339*** −0.503*** 0.211** −0.293*** 0.021 0.469*** −0.095 0.584***
−0.413*** 0.808*** −0.571*** 0.766*** −0.625*** −0.406*** −0.252** 0.139* −0.717*** 0.053 0.306*** −0.199** 0.317***
−0.361*** 0.487*** −0.363*** 0.459*** 0.277** 0.209** −0.090 0.255** −0.143* −0.382*** 0.317*** −0.270***
−0.639*** 0.806*** 0.411*** 0.416*** −0.196* 0.384*** −0.228** −0.439*** 0.281** −0.408***
−0.737*** −0.378*** −0.262** 0.151* −0.671*** 0.017 0.437*** −0.324*** 0.350***
DM pH48 pH1
EC1
pH24
EC24
pH1 EC1 pH24 EC24 pH48 EC48 pH72 EC72 DM P F WHC TD L* a* b*
Table 6 Correlation coefficients between the meat quality measurements.
EC48
pH72
EC72
P
F
GH
TD
L*
a*
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measured changes in the pH value indicated that chemical processes connected with meat maturation took place 48 h after slaughter. An increase in the pH and EC, 72 h after slaughter, suggests a possible meat quality decline at the temperature set for the presented study. The scheme of pH value-changes recorded for the presented study in goat meat acidity is in accordance with other authors (Argüello et al., 2005; Marichal et al., 2003; Pieniak-Lendzion et al., 2009; Rodrigues et al., 2011; Staniˇsic´ et al., 2012). The pH value of goat organs measured in the successive time gaps, varied due to the different internal structure of the various organs. For example, the pH level of the liver, lungs and kidneys was high during the whole evaluation period, due to the glandular structure of these organs. As for organs composed from muscles, the scheme of acidity changes was similar to the one observed for skeletal muscles. Electrical conductivity of the selected points of measurement did not vary among breeds. The highest level of EC was recorded for m. supr. and m. semim. After 48 h, the EC value significantly increased for all muscles which was connected with meat maturation (Jandasek et al., 2014; Jukna et al., 2012). Moreover, with increased EC, some meat quality traits decreased, like L* and TD. The presented muscles and organs varied significantly with the rate and extent of pH and EC changes, due to the different rates of the glycolysis course (Kadim et al., 2013). 4.2. Water holding capacity and thermal drip The evaluation of other physical traits of goat meat and organs also indicated the influence of genotype and measurement point. We found a highly significant breed effect on WHC and TD values of m. supr and m. long. The WHC and TD increased as the share of Boer genes rised to 50% and 75%. For m. semim., there was no effect of genotype on the previously mentioned traits, however, this muscle had a significantly higher WHC compared to other examined muscles. As for the measurement of TD, the highest value was recorded for m. long. (36.2%). Werdi Pratiwi et al. (2007) also observed that different goat muscles had a varied TD value. We have also found a strong negative relationship between the WHC and TD previously noted by Rodrigues et al. (2011). 4.3. Meat colour parameters (L*, a*, b*) Meat colour is an important characteristic which influences a consumer’s choice. In goat meat, the preferred colour is from light red to pink (Santos et al., 2007). We have found a highly significant genotype effect on L* of all the evaluated muscles. Meat from kids having 50% and 70% of Boer genes had a significantly lower lightness compared to the purebred White Improved. The results of other authors confirm the effect of the breed on L* value (Dhanda et al., 1999; Pena et al., 2009; Santos et al., 2007). The meat lightness evaluated in our research was higher for m. supr. compared to other muscles. Significant differences were found between the L*, a* and b* values of the three examined muscles, which may be explained by the different proportion of muscle fibre types (Lawrie, 1985; Mahgoub et al., 2012). Some researchers reported
Please cite this article in press as: Stanisz, M., et al., The quality of meat and edible by-products from kids with different inheritance of Boer goat. Small Ruminant Res. (2015), http://dx.doi.org/10.1016/j.smallrumres.2015.02.010
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a negative relationship between muscle acidity and meat colour, pointing out that a higher pH24 results in darker meat (Hedrick et al., 1992). In the presented study, we noted just the opposite: a positive correlation was observed between the following pH measurements pH1 , pH24 , pH48 , pH72 and L*. The indicated differences may be due to the impact of environmental factors, like the diet or the system of animal management (Mahgoub et al., 2012). Muscle EC also had a highly significant influence on L*, whether it was positive (E1 ) or negative (E24 , E48 , E72 ). In the presented study, L* and b* was positively correlated with pH24. The presented correlations of pH and EC with other physical characteristics of goat meat, indicate that monitoring the pH and EC post-slaughter changes is useful for the assessment of meat technological and culinary usefulness. 4.4. Chemical composition The analysis of the primary chemical composition of selected muscles and organs indicated a merge influence of genotype, and a highly significant influence of the measurement point (muscles, organs) on the content of total protein, extraction fat and dry matter. The level of protein and dry matter in the analysed by-products was similar among the different kid genotypes. Staniˇsic´ et al. (2012) also did not find a breed effect on muscle total protein content in kid carcasses, whereas Dhanda et al. (2003) found just the opposite. As for the presented measurements of the extraction fat level, we have found that the genotype had a significant effect on the fat content in m. long., m. semim., the liver and kidneys, which increased as the share of Boer genes increased. As for the analysis of the three selected muscles, a significant difference in their chemical composition was discovered, which is in accordance with previously conducted research (Marichal et al., 2003; Pieniak-Lendzion et al., 2009). Among the analysed organs, liver had the highest content of all the chemical components. 5. Conclusions Slight differences between physicochemical traits of meat and edible by-products, obtained from the WI and kids with varying shares of Boer genes, indicate a low genotype influence. As a consequence, the quality of products from the presented Boer crossbreds is comparable. This economically profitable observation shows that there is an opportunity to use goat meat from different goat breeds in the meat market. Significant differences were found between the muscles and edible by-products’ physicochemical characteristics. These differences may be used as guidelines considering the technological and culinary usefulness of the investigated Boer crossbreds products. The obtained data point out that the Boer goat meat quality depends on the analysed muscle, and that goat edible byproducts are a very good source of nutrients. Conflict of interest The authors declare that there are no conflicts of interest.
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Please cite this article in press as: Stanisz, M., et al., The quality of meat and edible by-products from kids with different inheritance of Boer goat. Small Ruminant Res. (2015), http://dx.doi.org/10.1016/j.smallrumres.2015.02.010