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Animal Science Journal (2015) 86, 557–562
doi: 10.1111/asj.12325
ORIGINAL ARTICLE Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets Ronaldo Lopes OLIVEIRA,1 Adriana Dantas PALMIERI,1 Silvana Teixeira CARVALHO,1 André Gustavo LEÃO,2 Claudilene Lima de ABREU,1 Claudio Vaz Di Mambro RIBEIRO,1 Elzania Sales PEREIRA,3 Gleidson Giordano Pinto de CARVALHO1 and Leilson Rocha BEZERRA4 1
School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador city, Bahia state, Animal Science Department, Federal University of Mato Grosso, Rondonópolis city, Mato Grosso state, 3Animal Science Department, Federal University of Ceará, Fortaleza city, Ceará state and 4Campus Professora Cinobelina Elvas, Federal University of Piauí, Bom Jesus city, Piauí state, Brazil 2
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.
Key words: goatiness, loin, pH, ribs, shoulder.
INTRODUCTION Concern about the eating habits of the population has resulted in a demand for healthier food and higher production standards for food products. Thus, consumers prefer healthier meat with better nutritional and sensory qualities and, in many cases, better functional properties (Suassuna et al. 2014). Factors such as the breed, sex and diet of the animal affect the chemical composition of the meat and thus have a direct effect on meat quality. Because red meat has high levels of lipids and saturated fatty acids, it has been considered to be one of the main foods responsible for increased plasma cholesterol concentrations and the consequent increased incidence of cardiovascular diseases and atherosclerosis. Goat meat has low levels of cholesterol and saturated fat; it therefore represents an alternative type of meat that can meet the demands of a consumer market increasingly concerned with maintaining a healthy diet (Scollan et al. 2014; Van et al. 2014). © 2014 Japanese Society of Animal Science
The use of byproducts derived from the production of biodiesel for feeding ruminants is advantageous for farmers because it can reduce the costs of feeding, when replacing the conventional concentrates generally maintaining productivity and product quality, since diets are well balanced to meet the nutritional requirements of animals. However, its use in the diet depends on the area of use of the byproduct technologies to maximize livestock productivity and add value to the production process of biodiesel (Oliveira et al. 2013). We hypothesize that sunflower cake serves as a potential replacement of commercial concentrates prepared from corn and soybeans, improving the chemical and sensory attributes of meat from goats. Correspondence: Ronaldo Lopes Oliveira, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador city, Bahia state, Brazil, 40170110. (Email: [email protected]) Received 16 June 2014; accepted for publication 4 August 2014.
558 R. L. OLIVEIRA et al.
The use of alternative feeds in animal nutrition has expanded significantly; according to Oliveira et al. (2012), the use of byproducts in ruminant nutrition represents one way to improve the efficiency of the biodiesel industry and animal husbandry. In a recent study evaluating the supplementation of goat diets with biodiesel by-products, Agy et al. (2012) found that adding sunflower cake at levels of up to 8% in the diets of half-bred Boer goats results in adequate levels of production and performance and the reduction of production costs. Given the results of Agy et al. (2012) and the lack of information on the use of oilseed cakes in goat diets, this study aimed to determine the amount of sunflower cake used to replace soybean meal in the diets of crossbred Boer goats that resulted in the best commercial cuts, sensory attributes and chemical composition of goat meat.
MATERIALS AND METHODS The experiment was conducted on the premises of the School of Veterinary Medicine and Animal Science and the Analysis of Foods and Animal Nutrition Laboratory of the Federal University of Bahia in Salvador, BA, Brazil. The experimental period lasted 68 days (from October to December 2008); the animals were allowed to adapt to the diets, management and installation for a period of 7 days and data were collected over a period of 61 days. A total of 32 4-month-old, non-castrated, male crossbred Boer goats with initial body weights of 15 ± 3.2 kg and final weights of 22.0 ± 2.30 kg were distributed in a completely randomized design. Before the beginning of the experiment, the animals were weighed, identified, vaccinated against clostridiosis, treated for endo- and ectoparasites, and distributed into individual stalls (1.0 m2) arranged in a covered area with suspended slatted floors, feed troughs and water containers. The experiment followed a completely randomized design. The animals were distributed into four treatments in which sunflower cake was supplemented at 0, 8, 16 or 24% of total
dry matter. The diets were formulated to be isonitrogenous and to meet the nutritional requirements of growing goats experiencing gains of up to 150 g/day according to the NRC (2007). The concentrates consisted of ground corn, soybean meal, sunflower cake and mineral salt. Tifton hay (ground at 3–4 cm) was provided at a forage : concentrate ratio of 50:50. The diets were fed at 09.00 and 16.00 hours and were offered in total mixed ration; the leftovers were weighed daily and the amount of feed supplied was adjusted to allow for leftovers of up to 10% of the amount supplied. Water was supplied ad libitum. Samples of the complete diet and the ingredients were placed in plastic bags, individually. At the end of each collection period, a sample by animal and treatment was taken. These samples were ground in a mill with a 1 mm mesh sieve for analysis. The chemical analysis of the diets was performed at the Laboratory of Animal Nutrition of EMVZ-UFBA. The dry matter (DM), mineral matter (MM), crude protein (CP) and ether extract (EE) contents of the ingredients (Table 1) of the experimental diets (Table 2) were determined according to method of the AOAC (1990). The analyses for determining neutral detergent fiber (NDF) and acid detergent fiber (ADF) levels were performed according to the method described by Van Soest et al. (1991). The non-fibrous carbohydrate levels were calculated according to the method described by Mertens (1997). Metabolizable energy (ME) was calculated according to the NRC (2001) using the following equation: digestible energy (DE) = total digestible nutrients × 0.04409 (Mcal/kg); ME = DE × 0.82. At the end of the experimental period, solids were withheld from the animals for 12 h and the animals were weighed to determine their body weight at slaughter (BWS). Subsequently, the animals were desensitized (electronarcosis), bled out, skinned and eviscerated. The carcasses were transferred to a cold chamber and maintained at 4°C for 24 h. Subsequently, the carcasses were longitudinally divided into two half-carcasses. The left half carcass was sectioned into five anatomical regions: neck (1st to 7th cervical vertebra), shoulder (bone basis: scapula, humerus and carpus), ribs (1st to 13th thoracic vertebra), loin (Longissimus lumborum dissected from the vertebral bones), and leg (the section between the last lumbar and first sacral vertebrae). The sections were individually weighed to
Table 1 Chemical composition of the ingredients used in the experimental diets of crossbred Boer goats
Items
Dry matter (% DM) Mineral matter (% DM) Crude protein (% DM) Neutral DIN (% total N) Acid DIN1 (%total N) Ether extract (% DM) Neutral detergent fiber (% DM) Acid detergent fiber (% DM) Lignin (% DM) Cellulose (% DM) Hemicellulose (% DM) Non-fiber carbohydrates (% DM)
Ingredients Corn
Soybean meal
Sunflower cake
Hay
88.57 1.14 7.83 10.36 3.15 4.11 10.91 3.58 0.82 2.72 7.33 76.01
89.17 5.59 48.73 3.84 2.18 1.93 10.17 7.79 0.63 7.16 2.38 33.58
91.85 5.10 33.73 9.11 3.70 6.85 32.23 26.61 7.05 19.56 5.62 22.09
86.81 7.35 6.16 39.18 18.77 1.12 79.52 47.60 9.41 38.19 31.91 5.85
DIN, Detergent insoluble nitrogen.
© 2014 Japanese Society of Animal Science
Animal Science Journal (2015) 86, 557–562
SUNFLOWER CAKE-BASED IN THE GOATS’ DIET
Table 2
559
Proportion of ingredients and chemical composition of the experimental diets used to feed crossbred Boer goats
Ingredients (% DM)
Corn Soybean meal Sunflower cake Premix mineral† Tifton-85 hay Chemical compositions Dry matter (%) Mineral matter‡ Crude protein‡ Ether extract‡ Neutral detergent fiber‡ Acid detergent fiber‡ Lignin‡ Cellulose‡ Hemicellulose‡ Neutral DIN (% total N) Acid DIN (% total N) Non-fiber carbohydrates‡ Metabolizable energy (Mcal/kg)
Sunflower cake levels (% DM) 0
8
16
24
32.91 15.40 0.00 1.68 50.00
30.17 10.22 7.94 1.68 50.00
27.41 5.08 15.84 1.67 50.00
24.69 0.00 23.65 1.66 50.00
87.97 6.59 13.16 2.21 44.92 26.18 5.07 21.11 18.73 23.61 10.75 36.23 2.41
88.20 6.68 13.10 2.54 46.65 27.79 5.58 22.21 18.86 23.83 10.85 34.15 2.37
88.43 6.75 13.04 2.87 48.37 29.39 6.08 23.31 18.98 24.06 10.94 32.11 2.33
88.65 6.82 12.99 3.19 50.08 30.98 6.57 24.41 19.09 24.30 11.03 30.08 2.29
†Guaranteed levels (per kg in active elements): calcium 120.00 g; phosphorus 87.00 g; sodium 147.00 g; sulfur 18 g; copper 590.00 mg; cobalt 40.00 mg; chromium 20.00 mg; iron 1800.00 mg; iodine 80.00 mg; manganese 1300.00 mg; selenium 15.00 mg; zinc 3800.00 mg; molybdenum 300.00 mg; maximum fluorine 870.00 mg; solubility of phosphorus (P) in citric acid at 2% minimum - 95%. ‡% with dry matter (DM) basis. DIN, detergent insoluble nitrogen.
determine the percentages of the reconstituted weight of the left half-carcass represented by each section, as recommended by Cezar and Sousa (2007). The Longissimus lumborum samples were frozen and lyophilized to evaluate their chemical composition. Chemical analyses were performed to determine the moisture, ash and protein levels according to the AOAC (1990). Longissimus lumborum samples were also collected to measure meat pH. The samples were ground and homogenized in a multiprocessor. Five grams of this material were diluted in 100 mL of distilled water until they were completely dissolved; the pH was then measured with a digital probe (Dias et al. 2008). To evaluate the sensory attributes of the goat meat, fragments (approximately 3 cm3) from the Longissimus lumborum muscle were cut, grouped by treatment, placed in a baking pan, covered with aluminum foil and cooked in a pre-heated oven (200°C) until the geometric center of the samples reached 75°C. Next, the samples were transferred to a water bath to keep them heated until the sensory analyses were conducted, according to Madruga et al. (2005). The experiment followed a completely randomized design with four treatments and eight replicates per treatment. Data on the cuts, commercial yields and chemical composition were subjected to analysis of variance and polynomial regression analysis. Data referring to sensory analysis were subjected to nonparametric Kruskal-Wallis and Dunn mean tests using SAS (2002) statistical package, version 9.0; 5% significance level was used.
RESULTS The carcass weights and therefore the weights and yields of the commercial cuts (Table 3) were not affected (P > 0.05) by the addition of sunflower cake to the diet. The yield of retail cuts obtained averages Animal Science Journal (2015) 86, 557–562
22.98% for shoulder cut; 20.27% for neck cut; 23.08% for ribs cut, with the highest yield presented by leg (30.81%) and loin (2.84%) had the lowest yield. The addition of sunflower cake to the animal diets did not affect (P > 0.05) meat moisture, protein, ash and pH levels (Table 4). The means were recorded at 77.28% for moisture, 15.55% of protein, 0.83% ash and 6.57 for pH. The addition of sunflower cake to the diets of the goats affected sensory attributes of the meat such as the appearance, tenderness and juiciness (Table 5).
DISCUSSION Studies show adequate nutritional value of byproducts from biodiesel production emerging as an alternative to reduce the cost of balanced diets for ruminant feeding. However, the negative factor for their use in the diet is the presence of high levels of lignin (7%) and EE (6.85%) in some byproducts such as sunflower, which probably have negatively influences (Mizubuti et al. 2011; Oliveira et al. 2013), but in the case of the present study was not sufficient to influence the final yield of the carcass of goats. Another important factor influencing the quality of carcass is weight gain. With increasing carcass weights, cuts of body regions that develop earlier (such as the shoulder and leg) have reduced yields; in goat carcasses weighing 30 kg or more, rib yields exceed leg yields (Lopes et al. 2014). This is undesirable, as the leg © 2014 Japanese Society of Animal Science
560 R. L. OLIVEIRA et al.
Table 3 Means and standard error (SE) of weights and yields of commercial cuts from crossbred Boer goats fed diets with different supplementation levels of sunflower cake
Cuts
Sunflower cake levels (% DM)
Shoulder (kg) Shoulder (%) Neck (kg) Neck (%) Ribs (kg) Ribs (%) Loin (kg) Loin (%) Leg (kg) Leg (%)
SE
0
8
16
24
0.96 22.88 0.84 20.00 0.97 22.96 0.12 2.96 1.30 31.20
1.08 23.11 0.96 20.28 1.09 23.45 0.13 2.80 1.42 30.38
0.97 23.30 0.88 20.70 0.94 22.44 0.12 2.76 1.29 30.79
0.93 22.65 0.84 20.13 0.96 23.49 0.12 2.85 1.27 30.90
0.01 0.07 0.01 0.10 0.01 0.09 0.02 0.02 0.01 0.07
P-values Linear
Quadratic
0.38 0.34 0.43 0.47 0.63 0.68 0.82 0.23 0.57 0.23
0.28 0.28 0.37 0.49 0.53 0.61 0.69 0.30 0.47 0.25
Table 4 Means and standard error (SE) of chemical compositions and pH of the Longissimus lumborum from crossbred Boer goats fed diets containing sunflower cake
Parameters
Moisture Protein Ash pH
Sunflower cake levels (% DM)
SE
0
8
16
24
77.91 15.76 0.82 6.49
77.89 14.92 0.79 6.58
76.79 15.79 0.91 6.65
76.56 15.75 0.80 6.59
0.17 0.26 0.008 0.021
P-values Linear
Quadratic
0.91 0.52 0.52 0.39
0.64 0.69 0.55 0.49
Table 5 Means and standard error (SE) of grading of sensory attributes of meat from crossbred Boer goats fed diets containing sunflower cake
Parameters
Appearance Smell ‘Goatiness’ of the aroma Taste ‘Goatiness’ of the flavor Tenderness Juiciness
Sunflower cake levels (% DM)
SE
0
8
16
24
118.15a 121.07 122.18 128.95 123.00 129.26a 131.63a
121.05a 131.47 118.15 134.07 112.70 123.20c 119.29b
103.25b 101.37 117.10 103.90 123.05 128.78b 129.65a
139.55c 128.08 124.57 115.05 123.24 97.76c 93.43c
0.03 0.03 0.04 0.03 0.04 0.03 0.03
Means followed by different letters in the same row differ (P < 0.05) by Dunn test.
represents a prime cut of meat with high muscle deposition, low connective tissue content, high tenderness, and therefore higher commercial value. In carcasses of animals with similar weights and ages, the proportion of the carcass occupied by different body components is similar. Moisture, among other factors, directly affects meat juiciness; moist meats experience less loss during cooking than dry meats and therefore have greater juiciness, greater water retention capacity and greater appeal to consumers (Costa et al. 2008). The protein concentration in ruminant meat is relatively constant, and replacing soybean meal with sunflower cake did not affect the intake or the digestibility of dietary CP. Because the protein and energy intakes were the same for animals in the different treatments, there were no differences in the percentages of crude protein in the meat (Agy et al. 2012). However, the © 2014 Japanese Society of Animal Science
values obtained in this study were lower than those obtained in other studies (Webb et al. 2005; Santos et al. 2009); this discrepancy may be explained by the fact that late-growth muscle was examined in this study, and the animals may not have achieved maximum muscle deposition. The values of chemical composition obtained in this study are consistent with results found in the scientific literature, that is, an ash value of approximately 0.9% (Hashimoto et al. 2007; Santos et al. 2009). The final pH of the meat depends on the glycogen reserves in the muscle and the resultant acidification processes that occur in the meat. The non-fiber carbohydrate intake decreased and the NDF intake increased in animals fed increasing amounts of sunflower cake, most likely because increasing levels of sunflower cake (Agy et al. 2012) did not alter the muscle glycogen reserves in the animals. Pre- and Animal Science Journal (2015) 86, 557–562
SUNFLOWER CAKE-BASED IN THE GOATS’ DIET
post-slaughter processes can also affect the pH of the meat; however, the animals in this study were subjected to the same procedures. The pH values obtained in this study are higher than those obtained in other species; however, a high meat pH is characteristic of this species, especially in young animals (Casey & Webb 2010). Webb et al. (2005) reported that the pH of the Longissimus lumborum of goats is between 5.7 and 6.8, resulting in meat with higher water retention capacity, lower cooking losses and more juiciness. The age and fat deposition in the body of the animal are among the factors that affect meat tenderness (Geay et al. 2001). The animals in this study were young at slaughter; they therefore had fewer thermostable crosslinks in the collagen of their muscles and thus more tender meat (Alves et al. 2007). The fat content of the Longissimus lumborum was not measured in this study; however, the fat content of the leg did not differ by treatment, and it is likely that no difference in fat content among treatments occurred for the Longissimus lumborum. According to Sañudo (2008), fat in the meat has a protective function: it reduces cooling losses, prevents sarcomere shortening and improves meat tenderness. Meat juiciness is affected by moisture and saliva production of the consumer during tasting (Geay et al. 2001); saliva production, in turn, is influenced by visual cues (i.e. meat appearance). The moistness of the meat was not affected by the supplementation with sunflower cake. Whereas the appearance of the meat differed by supplement level, it was not sufficiently affected to result in rejection of the meat by the tasters; the same phenomenon occurred for meat juiciness. Factors such as the breed, sex, age, carcass surface area and diet of the animal directly affect the aroma and flavor of the meat (Webb et al. 2005); however, sunflower cake has no properties that could alter the aroma or the flavor of the goat meat. Lower values for these attributes were obtained by Ryan et al. (2007) when working with Boer goats fed different levels of concentrate. Branched-chain fatty acids are mainly responsible for the characteristic smell and taste of goat meat (Costa et al. 2008); the proportion of these fatty acids in the meat increases when the diet has a high proportion of non-fiber carbohydrate (NFC). Vasta and Priolo (2006) reported that diets with high NFC levels produce excess propionate, which cannot be used for gluconeogenesis. The excess propionate is used by ruminal microorganisms to synthesize branched-chain fatty acids. The supplementation of the goat diets with sunflower cake resulted in reduced NFC levels, reduced propionate production and the subsequent formation of branchedchain fatty acids, which may have accentuated the ‘goatiness’ of the aroma and flavor of the meat, causing the tasters to reject the meat. Animal Science Journal (2015) 86, 557–562
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The supplementation of the diets of crossbred Boer goats with sunflower cake did not alter the weight and chemical attributes of the meat, but in sensory analysis the highest level (24%) of sunflower cake increased meat tenderness and according to the tasters reduced softness. Thus it is recommended that the level of 16% sunflower cake may replace soybean meal.
REFERENCES Agy MSFA, Oliveira RL, Ribeiro CVDM, Ribeiro MD, Bagaldo AR, Araújo GGL, et al. 2012. Sunflower cake from biodiesel production fed to crossbred Boer kids. Revista Brasileira de Zootecnia 41, 123–130. Alves DD, Goes RHTB, Mancio AB. 2007. Tenderness of beef. Ciência Animal Brasileira 6, 135–149. Association of Analytical Chemists (AOAC). 1990. Official Methods of Analysis, Vol. 12, p. 1094. AOAC, Washington, DC. Casey NH, Webb EC. 2010. Managing goat production for meat quality. Small Ruminant Research 89, 218–224. Cezar MF, Sousa WH. 2007. Sheep and Goat Carcasses: Obtain, Review and Classification, p. 147. Agropecuária Tropical, Uberaba. Costa RG, Cartaxo FQ, Santos NM, Queiroga RCRE. 2008. Goat and sheep meat: fatty acids composition and sensorial characteristics. Revista Brasileira de Saúde e Produção Animal 9, 497–506. Dias AMA, Maciel MIS, Batista ÂMV, de Carvalho FFR, Guim A, Silva G. 2008. Inclusion of coarse wheat bran in the diet and its effect on physical and sensorial properties of goat meat. Ciência e Tecnologia de Alimentos 28, 527–533. Geay Y, Bauchart D, Hocquette JF, Culioli J. 2001. Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat. Reproduction Nutrition Development 41, 1–26. Hashimoto JH, Alcalde CR, Silva KT, Macedo FAF, Mexia AA, Santello GA, et al. 2007. Characteristics of carcass and meat of feedlot Boer x Saanen kids fed diets with ground corn replaced by soybean hulls. Revista Brasileira de Zootecnia 36, 165–173. Lopes LS, Martins SR, Chizzotti ML, Busato KC, Oliveira IM, Machado Neto OR, et al. 2014. Meat quality and fatty acid profile of Brazilian goats subjected to different nutritional treatments. Meat Science 97, 602–608. Madruga MS, Narain N, Duarte TF, Sousa WH, Galvão MS, Cunha MGG, Ramos JLF. 2005. Chemical and sensorial characteristics of commercial meat cuts of ‘mesticos’ and boer goats. Ciência e Tecnologia de Alimentos 25, 713–719. Mertens DR. 1997. Creating a system for meeting the fiber requirements of dairy cows. Journal of Dairy Science 80, 1463–1481. Mizubuti IY, Ribeiro ELA, Pereira ES, Pinto AP, Franco ALC, Syperreck MA, et al. 2011. In vitro rumen fermentation kinetics of some co-products generated in the biodiesel production chain by gas production technique. Semina: Ciências Agrárias 32, 2021–2028. National Research Council (NRC). 2001. Nutrient Requirements of Dairy Cattle, 7th edn, p. 381. National Academy Press, Washinton, DC. National Research Council (NRC). 2007. Nutrient Requirements of Small Ruminant, p. 282. National Academy Press, Washington, DC. © 2014 Japanese Society of Animal Science
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Oliveira JS, Antoniassi J, Freitas SC, Müller MD. 2013. Chemical composition of glycerin produced by biodiesel plants in Brazil and potential utilization in animal feeding. Ciência Rural 43, 509–512. Oliveira RL, Leão AG, Ribeiro OL, Borja MS, Pinheiro AA, Oliveira RL, Santana MCA. 2012. Biodiesel by-products used for ruminant feed. Revista Colombiana de Ciencias Pecuarias 25, 627–640. Ryan SM, Unruh JA, Corrigan ME, Drouillard JS, Seyfert M. 2007. Effects of concentrate level on carcass traits of Boer crossbred goats. Small Ruminant Research 73, 67–76. Santos JRS, Pereira Filho JM, Silva AMA, Cezar MF, Borburema JB, Silva JOR. 2009. Tissue composition and chemistry of commercial cuts of Santa Inês lambs finished on native pasture with supplementation. Revista Brasileira de Zootecnia 38, 2499–2505. Sañudo CA. 2008. Carcass quality and sheep and goat meat in view of the development of consumer perception. Revista Brasileira de Zootecnia 37, 143–160. Scollan ND, Dannenberger D, Nuernberg K, Richardson I, MacKintosh S, Hocquette J, Moloney AP. 2014. Enhancing the nutritional and health value of beef lipids and
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their relationship with meat quality. Meat Science 97, 384– 394. Statistical Analysis System (SAS). 2002. SAS User’s Guide. SAS Inst., Cary, NC. Suassuna JMA, Santos EM, Oliveira JS, Azevedo PS, Sousa WH, Pinho RMA, et al. 2014. Carcass characteristics of lambs fed diets containing silage of different genotypes of sorghum. Revista Brasileira de Zootecnia 43, 80– 85. Van BH, Park KM, Dashma D, Hwang I. 2014. Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of Korean native cattle beef. Animal Science Journal 85, 164–173. Van Soest PJ, Robertson JB, Lewis BA. 1991. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science 74, 3583–3597. Vasta V, Priolo A. 2006. Ruminant fat volatiles as affected by diet. A review. Meat Science 73, 218–228. Webb EC, Casey NH, Simela L. 2005. Goat meat quality. Small Ruminant Research 60, 153–166.
Animal Science Journal (2015) 86, 557–562
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Animal Science Journal (2015) 86, 557–562
doi: 10.1111/asj.12325
ORIGINAL ARTICLE Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets Ronaldo Lopes OLIVEIRA,1 Adriana Dantas PALMIERI,1 Silvana Teixeira CARVALHO,1 André Gustavo LEÃO,2 Claudilene Lima de ABREU,1 Claudio Vaz Di Mambro RIBEIRO,1 Elzania Sales PEREIRA,3 Gleidson Giordano Pinto de CARVALHO1 and Leilson Rocha BEZERRA4 1
School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador city, Bahia state, Animal Science Department, Federal University of Mato Grosso, Rondonópolis city, Mato Grosso state, 3Animal Science Department, Federal University of Ceará, Fortaleza city, Ceará state and 4Campus Professora Cinobelina Elvas, Federal University of Piauí, Bom Jesus city, Piauí state, Brazil 2
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.
Key words: goatiness, loin, pH, ribs, shoulder.
INTRODUCTION Concern about the eating habits of the population has resulted in a demand for healthier food and higher production standards for food products. Thus, consumers prefer healthier meat with better nutritional and sensory qualities and, in many cases, better functional properties (Suassuna et al. 2014). Factors such as the breed, sex and diet of the animal affect the chemical composition of the meat and thus have a direct effect on meat quality. Because red meat has high levels of lipids and saturated fatty acids, it has been considered to be one of the main foods responsible for increased plasma cholesterol concentrations and the consequent increased incidence of cardiovascular diseases and atherosclerosis. Goat meat has low levels of cholesterol and saturated fat; it therefore represents an alternative type of meat that can meet the demands of a consumer market increasingly concerned with maintaining a healthy diet (Scollan et al. 2014; Van et al. 2014). © 2014 Japanese Society of Animal Science
The use of byproducts derived from the production of biodiesel for feeding ruminants is advantageous for farmers because it can reduce the costs of feeding, when replacing the conventional concentrates generally maintaining productivity and product quality, since diets are well balanced to meet the nutritional requirements of animals. However, its use in the diet depends on the area of use of the byproduct technologies to maximize livestock productivity and add value to the production process of biodiesel (Oliveira et al. 2013). We hypothesize that sunflower cake serves as a potential replacement of commercial concentrates prepared from corn and soybeans, improving the chemical and sensory attributes of meat from goats. Correspondence: Ronaldo Lopes Oliveira, School of Veterinary Medicine and Animal Science/Federal University of Bahia, Salvador city, Bahia state, Brazil, 40170110. (Email: [email protected]) Received 16 June 2014; accepted for publication 4 August 2014.
558 R. L. OLIVEIRA et al.
The use of alternative feeds in animal nutrition has expanded significantly; according to Oliveira et al. (2012), the use of byproducts in ruminant nutrition represents one way to improve the efficiency of the biodiesel industry and animal husbandry. In a recent study evaluating the supplementation of goat diets with biodiesel by-products, Agy et al. (2012) found that adding sunflower cake at levels of up to 8% in the diets of half-bred Boer goats results in adequate levels of production and performance and the reduction of production costs. Given the results of Agy et al. (2012) and the lack of information on the use of oilseed cakes in goat diets, this study aimed to determine the amount of sunflower cake used to replace soybean meal in the diets of crossbred Boer goats that resulted in the best commercial cuts, sensory attributes and chemical composition of goat meat.
MATERIALS AND METHODS The experiment was conducted on the premises of the School of Veterinary Medicine and Animal Science and the Analysis of Foods and Animal Nutrition Laboratory of the Federal University of Bahia in Salvador, BA, Brazil. The experimental period lasted 68 days (from October to December 2008); the animals were allowed to adapt to the diets, management and installation for a period of 7 days and data were collected over a period of 61 days. A total of 32 4-month-old, non-castrated, male crossbred Boer goats with initial body weights of 15 ± 3.2 kg and final weights of 22.0 ± 2.30 kg were distributed in a completely randomized design. Before the beginning of the experiment, the animals were weighed, identified, vaccinated against clostridiosis, treated for endo- and ectoparasites, and distributed into individual stalls (1.0 m2) arranged in a covered area with suspended slatted floors, feed troughs and water containers. The experiment followed a completely randomized design. The animals were distributed into four treatments in which sunflower cake was supplemented at 0, 8, 16 or 24% of total
dry matter. The diets were formulated to be isonitrogenous and to meet the nutritional requirements of growing goats experiencing gains of up to 150 g/day according to the NRC (2007). The concentrates consisted of ground corn, soybean meal, sunflower cake and mineral salt. Tifton hay (ground at 3–4 cm) was provided at a forage : concentrate ratio of 50:50. The diets were fed at 09.00 and 16.00 hours and were offered in total mixed ration; the leftovers were weighed daily and the amount of feed supplied was adjusted to allow for leftovers of up to 10% of the amount supplied. Water was supplied ad libitum. Samples of the complete diet and the ingredients were placed in plastic bags, individually. At the end of each collection period, a sample by animal and treatment was taken. These samples were ground in a mill with a 1 mm mesh sieve for analysis. The chemical analysis of the diets was performed at the Laboratory of Animal Nutrition of EMVZ-UFBA. The dry matter (DM), mineral matter (MM), crude protein (CP) and ether extract (EE) contents of the ingredients (Table 1) of the experimental diets (Table 2) were determined according to method of the AOAC (1990). The analyses for determining neutral detergent fiber (NDF) and acid detergent fiber (ADF) levels were performed according to the method described by Van Soest et al. (1991). The non-fibrous carbohydrate levels were calculated according to the method described by Mertens (1997). Metabolizable energy (ME) was calculated according to the NRC (2001) using the following equation: digestible energy (DE) = total digestible nutrients × 0.04409 (Mcal/kg); ME = DE × 0.82. At the end of the experimental period, solids were withheld from the animals for 12 h and the animals were weighed to determine their body weight at slaughter (BWS). Subsequently, the animals were desensitized (electronarcosis), bled out, skinned and eviscerated. The carcasses were transferred to a cold chamber and maintained at 4°C for 24 h. Subsequently, the carcasses were longitudinally divided into two half-carcasses. The left half carcass was sectioned into five anatomical regions: neck (1st to 7th cervical vertebra), shoulder (bone basis: scapula, humerus and carpus), ribs (1st to 13th thoracic vertebra), loin (Longissimus lumborum dissected from the vertebral bones), and leg (the section between the last lumbar and first sacral vertebrae). The sections were individually weighed to
Table 1 Chemical composition of the ingredients used in the experimental diets of crossbred Boer goats
Items
Dry matter (% DM) Mineral matter (% DM) Crude protein (% DM) Neutral DIN (% total N) Acid DIN1 (%total N) Ether extract (% DM) Neutral detergent fiber (% DM) Acid detergent fiber (% DM) Lignin (% DM) Cellulose (% DM) Hemicellulose (% DM) Non-fiber carbohydrates (% DM)
Ingredients Corn
Soybean meal
Sunflower cake
Hay
88.57 1.14 7.83 10.36 3.15 4.11 10.91 3.58 0.82 2.72 7.33 76.01
89.17 5.59 48.73 3.84 2.18 1.93 10.17 7.79 0.63 7.16 2.38 33.58
91.85 5.10 33.73 9.11 3.70 6.85 32.23 26.61 7.05 19.56 5.62 22.09
86.81 7.35 6.16 39.18 18.77 1.12 79.52 47.60 9.41 38.19 31.91 5.85
DIN, Detergent insoluble nitrogen.
© 2014 Japanese Society of Animal Science
Animal Science Journal (2015) 86, 557–562
SUNFLOWER CAKE-BASED IN THE GOATS’ DIET
Table 2
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Proportion of ingredients and chemical composition of the experimental diets used to feed crossbred Boer goats
Ingredients (% DM)
Corn Soybean meal Sunflower cake Premix mineral† Tifton-85 hay Chemical compositions Dry matter (%) Mineral matter‡ Crude protein‡ Ether extract‡ Neutral detergent fiber‡ Acid detergent fiber‡ Lignin‡ Cellulose‡ Hemicellulose‡ Neutral DIN (% total N) Acid DIN (% total N) Non-fiber carbohydrates‡ Metabolizable energy (Mcal/kg)
Sunflower cake levels (% DM) 0
8
16
24
32.91 15.40 0.00 1.68 50.00
30.17 10.22 7.94 1.68 50.00
27.41 5.08 15.84 1.67 50.00
24.69 0.00 23.65 1.66 50.00
87.97 6.59 13.16 2.21 44.92 26.18 5.07 21.11 18.73 23.61 10.75 36.23 2.41
88.20 6.68 13.10 2.54 46.65 27.79 5.58 22.21 18.86 23.83 10.85 34.15 2.37
88.43 6.75 13.04 2.87 48.37 29.39 6.08 23.31 18.98 24.06 10.94 32.11 2.33
88.65 6.82 12.99 3.19 50.08 30.98 6.57 24.41 19.09 24.30 11.03 30.08 2.29
†Guaranteed levels (per kg in active elements): calcium 120.00 g; phosphorus 87.00 g; sodium 147.00 g; sulfur 18 g; copper 590.00 mg; cobalt 40.00 mg; chromium 20.00 mg; iron 1800.00 mg; iodine 80.00 mg; manganese 1300.00 mg; selenium 15.00 mg; zinc 3800.00 mg; molybdenum 300.00 mg; maximum fluorine 870.00 mg; solubility of phosphorus (P) in citric acid at 2% minimum - 95%. ‡% with dry matter (DM) basis. DIN, detergent insoluble nitrogen.
determine the percentages of the reconstituted weight of the left half-carcass represented by each section, as recommended by Cezar and Sousa (2007). The Longissimus lumborum samples were frozen and lyophilized to evaluate their chemical composition. Chemical analyses were performed to determine the moisture, ash and protein levels according to the AOAC (1990). Longissimus lumborum samples were also collected to measure meat pH. The samples were ground and homogenized in a multiprocessor. Five grams of this material were diluted in 100 mL of distilled water until they were completely dissolved; the pH was then measured with a digital probe (Dias et al. 2008). To evaluate the sensory attributes of the goat meat, fragments (approximately 3 cm3) from the Longissimus lumborum muscle were cut, grouped by treatment, placed in a baking pan, covered with aluminum foil and cooked in a pre-heated oven (200°C) until the geometric center of the samples reached 75°C. Next, the samples were transferred to a water bath to keep them heated until the sensory analyses were conducted, according to Madruga et al. (2005). The experiment followed a completely randomized design with four treatments and eight replicates per treatment. Data on the cuts, commercial yields and chemical composition were subjected to analysis of variance and polynomial regression analysis. Data referring to sensory analysis were subjected to nonparametric Kruskal-Wallis and Dunn mean tests using SAS (2002) statistical package, version 9.0; 5% significance level was used.
RESULTS The carcass weights and therefore the weights and yields of the commercial cuts (Table 3) were not affected (P > 0.05) by the addition of sunflower cake to the diet. The yield of retail cuts obtained averages Animal Science Journal (2015) 86, 557–562
22.98% for shoulder cut; 20.27% for neck cut; 23.08% for ribs cut, with the highest yield presented by leg (30.81%) and loin (2.84%) had the lowest yield. The addition of sunflower cake to the animal diets did not affect (P > 0.05) meat moisture, protein, ash and pH levels (Table 4). The means were recorded at 77.28% for moisture, 15.55% of protein, 0.83% ash and 6.57 for pH. The addition of sunflower cake to the diets of the goats affected sensory attributes of the meat such as the appearance, tenderness and juiciness (Table 5).
DISCUSSION Studies show adequate nutritional value of byproducts from biodiesel production emerging as an alternative to reduce the cost of balanced diets for ruminant feeding. However, the negative factor for their use in the diet is the presence of high levels of lignin (7%) and EE (6.85%) in some byproducts such as sunflower, which probably have negatively influences (Mizubuti et al. 2011; Oliveira et al. 2013), but in the case of the present study was not sufficient to influence the final yield of the carcass of goats. Another important factor influencing the quality of carcass is weight gain. With increasing carcass weights, cuts of body regions that develop earlier (such as the shoulder and leg) have reduced yields; in goat carcasses weighing 30 kg or more, rib yields exceed leg yields (Lopes et al. 2014). This is undesirable, as the leg © 2014 Japanese Society of Animal Science
560 R. L. OLIVEIRA et al.
Table 3 Means and standard error (SE) of weights and yields of commercial cuts from crossbred Boer goats fed diets with different supplementation levels of sunflower cake
Cuts
Sunflower cake levels (% DM)
Shoulder (kg) Shoulder (%) Neck (kg) Neck (%) Ribs (kg) Ribs (%) Loin (kg) Loin (%) Leg (kg) Leg (%)
SE
0
8
16
24
0.96 22.88 0.84 20.00 0.97 22.96 0.12 2.96 1.30 31.20
1.08 23.11 0.96 20.28 1.09 23.45 0.13 2.80 1.42 30.38
0.97 23.30 0.88 20.70 0.94 22.44 0.12 2.76 1.29 30.79
0.93 22.65 0.84 20.13 0.96 23.49 0.12 2.85 1.27 30.90
0.01 0.07 0.01 0.10 0.01 0.09 0.02 0.02 0.01 0.07
P-values Linear
Quadratic
0.38 0.34 0.43 0.47 0.63 0.68 0.82 0.23 0.57 0.23
0.28 0.28 0.37 0.49 0.53 0.61 0.69 0.30 0.47 0.25
Table 4 Means and standard error (SE) of chemical compositions and pH of the Longissimus lumborum from crossbred Boer goats fed diets containing sunflower cake
Parameters
Moisture Protein Ash pH
Sunflower cake levels (% DM)
SE
0
8
16
24
77.91 15.76 0.82 6.49
77.89 14.92 0.79 6.58
76.79 15.79 0.91 6.65
76.56 15.75 0.80 6.59
0.17 0.26 0.008 0.021
P-values Linear
Quadratic
0.91 0.52 0.52 0.39
0.64 0.69 0.55 0.49
Table 5 Means and standard error (SE) of grading of sensory attributes of meat from crossbred Boer goats fed diets containing sunflower cake
Parameters
Appearance Smell ‘Goatiness’ of the aroma Taste ‘Goatiness’ of the flavor Tenderness Juiciness
Sunflower cake levels (% DM)
SE
0
8
16
24
118.15a 121.07 122.18 128.95 123.00 129.26a 131.63a
121.05a 131.47 118.15 134.07 112.70 123.20c 119.29b
103.25b 101.37 117.10 103.90 123.05 128.78b 129.65a
139.55c 128.08 124.57 115.05 123.24 97.76c 93.43c
0.03 0.03 0.04 0.03 0.04 0.03 0.03
Means followed by different letters in the same row differ (P < 0.05) by Dunn test.
represents a prime cut of meat with high muscle deposition, low connective tissue content, high tenderness, and therefore higher commercial value. In carcasses of animals with similar weights and ages, the proportion of the carcass occupied by different body components is similar. Moisture, among other factors, directly affects meat juiciness; moist meats experience less loss during cooking than dry meats and therefore have greater juiciness, greater water retention capacity and greater appeal to consumers (Costa et al. 2008). The protein concentration in ruminant meat is relatively constant, and replacing soybean meal with sunflower cake did not affect the intake or the digestibility of dietary CP. Because the protein and energy intakes were the same for animals in the different treatments, there were no differences in the percentages of crude protein in the meat (Agy et al. 2012). However, the © 2014 Japanese Society of Animal Science
values obtained in this study were lower than those obtained in other studies (Webb et al. 2005; Santos et al. 2009); this discrepancy may be explained by the fact that late-growth muscle was examined in this study, and the animals may not have achieved maximum muscle deposition. The values of chemical composition obtained in this study are consistent with results found in the scientific literature, that is, an ash value of approximately 0.9% (Hashimoto et al. 2007; Santos et al. 2009). The final pH of the meat depends on the glycogen reserves in the muscle and the resultant acidification processes that occur in the meat. The non-fiber carbohydrate intake decreased and the NDF intake increased in animals fed increasing amounts of sunflower cake, most likely because increasing levels of sunflower cake (Agy et al. 2012) did not alter the muscle glycogen reserves in the animals. Pre- and Animal Science Journal (2015) 86, 557–562
SUNFLOWER CAKE-BASED IN THE GOATS’ DIET
post-slaughter processes can also affect the pH of the meat; however, the animals in this study were subjected to the same procedures. The pH values obtained in this study are higher than those obtained in other species; however, a high meat pH is characteristic of this species, especially in young animals (Casey & Webb 2010). Webb et al. (2005) reported that the pH of the Longissimus lumborum of goats is between 5.7 and 6.8, resulting in meat with higher water retention capacity, lower cooking losses and more juiciness. The age and fat deposition in the body of the animal are among the factors that affect meat tenderness (Geay et al. 2001). The animals in this study were young at slaughter; they therefore had fewer thermostable crosslinks in the collagen of their muscles and thus more tender meat (Alves et al. 2007). The fat content of the Longissimus lumborum was not measured in this study; however, the fat content of the leg did not differ by treatment, and it is likely that no difference in fat content among treatments occurred for the Longissimus lumborum. According to Sañudo (2008), fat in the meat has a protective function: it reduces cooling losses, prevents sarcomere shortening and improves meat tenderness. Meat juiciness is affected by moisture and saliva production of the consumer during tasting (Geay et al. 2001); saliva production, in turn, is influenced by visual cues (i.e. meat appearance). The moistness of the meat was not affected by the supplementation with sunflower cake. Whereas the appearance of the meat differed by supplement level, it was not sufficiently affected to result in rejection of the meat by the tasters; the same phenomenon occurred for meat juiciness. Factors such as the breed, sex, age, carcass surface area and diet of the animal directly affect the aroma and flavor of the meat (Webb et al. 2005); however, sunflower cake has no properties that could alter the aroma or the flavor of the goat meat. Lower values for these attributes were obtained by Ryan et al. (2007) when working with Boer goats fed different levels of concentrate. Branched-chain fatty acids are mainly responsible for the characteristic smell and taste of goat meat (Costa et al. 2008); the proportion of these fatty acids in the meat increases when the diet has a high proportion of non-fiber carbohydrate (NFC). Vasta and Priolo (2006) reported that diets with high NFC levels produce excess propionate, which cannot be used for gluconeogenesis. The excess propionate is used by ruminal microorganisms to synthesize branched-chain fatty acids. The supplementation of the goat diets with sunflower cake resulted in reduced NFC levels, reduced propionate production and the subsequent formation of branchedchain fatty acids, which may have accentuated the ‘goatiness’ of the aroma and flavor of the meat, causing the tasters to reject the meat. Animal Science Journal (2015) 86, 557–562
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The supplementation of the diets of crossbred Boer goats with sunflower cake did not alter the weight and chemical attributes of the meat, but in sensory analysis the highest level (24%) of sunflower cake increased meat tenderness and according to the tasters reduced softness. Thus it is recommended that the level of 16% sunflower cake may replace soybean meal.
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