Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South Africa

作者：Xazela N M; Chimonyo M; Muchenje V^*; Marume U

来源：Meat Science, 2012, 90(1): 204-208.

DOI：10.1016/j.meatsci.2011.07.001

• Boer goat
• Goat meat
• Meat colour
• Nguni goats
• Ultimate pH
• Xhosa lop-eared goats

The effect of four castrated goat genotypes and sunflower cake supplementation on goat meat quality was determined. Supplemented Boer (BOR) and Xhosa-Boer cross (XBC) goats had significantly higher (P%26lt;0.05) SLW and CDM than non-supplemented groups. The Xhosa lop-eared (XLE) and Nguni (NGN) goats had higher pH24 (P%26lt;0.05) than BOR and XBC goats. For each genotype, the sunflower cake supplemented and non-supplemented goats had similar a* values, except for the XLE goats. In the XLE goats, the a* values were lower in the sunflower cake supplemented goats. Sunflower cake supplemented BOR goats had higher L*values than their non-supplemented counterparts (P%26lt;0.05). The sunflower cake supplemented BOR and NGN goats also had higher b* values as compared to their non-supplemented counterparts. In comparison with the Boer goat, the XLE and NGN goats had lower CDM, L* and WBF values but generally had higher CL and a* values. Sunflower cake supplementation improved meat quality attributes of the goats.

• 出版日期2012-1