1
|
Shaik A, Batchu P, Naldurtiker A, Gurrapu P, Kouakou B, Terrill TH, Kannan G. Influence of epinephrine reactivity to stress on meat quality in goats. Transl Anim Sci 2024; 8:txae078. [PMID: 38827159 PMCID: PMC11143493 DOI: 10.1093/tas/txae078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Accepted: 05/22/2024] [Indexed: 06/04/2024] Open
Abstract
The magnitude of physiological responses to a stressor can vary among individual goats within a herd; however, whether these differences can differentially affect meat quality is not known. This study was conducted to determine the influence of the magnitude of epinephrine response (ER) to acute stress on muscle metabolome and meat quality in goats. Male Spanish goats (6 mo old) were transported for 180 min. (N = 75 goats; 25 goats/d) to impose stress. Blood samples were obtained after transport for analysis of physiological responses. Goats were slaughtered using humane procedures and samples were collected for muscle metabolomics and meat quality analyses. The data obtained from blood and muscle/meat analysis were then categorized based on epinephrine concentrations into low (LE), medium (ME), and high (HE) ER groups (n = 12/ER group). The physiological and meat quality variables were analyzed as a Completely Randomized Design in SAS, and metabolomics data were analyzed using R software. Plasma glucose concentrations were significantly high in the HE group, low in the LE group, and intermediate in the ME group (P < 0.05). However, leukocyte counts and cortisol, norepinephrine, blood urea nitrogen, and creatine concentrations were not different among the ER groups. Muscle (Longissimus dorsi) glycogen concentrations (15 min postmortem) were significantly higher (P < 0.05) in the ME and LE groups than in the HE group. However, postmortem Longissimus muscle pH and temperature (15 min and 24 h), 24 h calpastatin and desmin levels, and rib chop color (L*, a*, and b*), cooking loss, and Warner-Bratzler shear force values were unaffected by ER. Targeted metabolomics analysis of Longissimus muscle (15 min) revealed that diacyl phosphatidylcholines (C38:0; 40:6) and sphingomyelin (C20:2) were significantly different (P < 0.05) among the ER groups, with the concentrations of these metabolites being consistently high in the LE group. These differential muscle metabolite concentrations suggest that ER can influence biochemical pathways associated with cell membrane integrity and signaling. ER had a significant effect on dopamine concentrations, with the levels increasing with increasing levels of ER. The results indicate that differences in epinephrine reactivity can influence selected physiological responses and muscle metabolites; however, it does not significantly influence meat quality attributes.
Collapse
Affiliation(s)
- Arshad Shaik
- Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia 31030, USA
| | - Phaneendra Batchu
- Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia 31030, USA
| | - Aditya Naldurtiker
- Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia 31030, USA
| | - Priyanka Gurrapu
- Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia 31030, USA
| | - Brou Kouakou
- Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia 31030, USA
| | - Thomas H Terrill
- Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia 31030, USA
| | - Govind Kannan
- Agricultural Research Station, Fort Valley State University, Fort Valley, Georgia 31030, USA
| |
Collapse
|
2
|
van Wyk GL, Hoffman LC, Strydom PE, Frylinck L. Effect of sex (ram or wether) and short duration, high volt electrical stimulation on tenderisation of Longissimus thoracis et lumborum and Semimembranosus muscles derived from Boer Goat and large frame Indigenous Veld Goat. Meat Sci 2023; 204:109271. [PMID: 37499567 DOI: 10.1016/j.meatsci.2023.109271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 06/26/2023] [Accepted: 06/27/2023] [Indexed: 07/29/2023]
Abstract
This study determined whether castration and electrical stimulation (ES) influenced chevon tenderness and related physiological characteristics in Boer Goat (BG; n = 36; 21 bucks and 15 wethers) and large frame Indigenous Veld Goat (IVG; n = 41; 21 bucks and 20 wethers). Half of buck and wether carcasses were ES (20s, 400 Volts peak, 5 ms pulses at 15 pulses/s) 10 min post-mortem. Dressed carcasses were chilled (4 °C within 1-h post-mortem). pH and temperature decline, % drip loss, sarcomere length (SL), myofibril fragmentation length (MFL; 1- and 4-days post-mortem), Calpain-1, -2 and calpastatin activities (1- and 24-h), Warner-Bratzler shear force (WBSF; 1-day post-mortem) and sensory attributes (tenderness and juiciness; 4-days post-mortem) were measured on Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles. ES carcasses had significantly lower pH irrespective of sex or breed. Buck LTL and SM were less tender (P ≤ 0.05) supported by longer MFL and higher calpastatin activity (P < 0.05), than wether muscles. ES LTL were more tender (WBSF and sensory) (P ≤ 0.001) while ES SM were less affected (P = 0.055). ES caused lower Calpain-1 activity in the LTL. SL do not support cold shortening and calpastatin played a major role in the tenderisation of chevon early post-mortem. A longer ageing period is recommended for goat meat in general to achieve acceptable levels of tenderness.
Collapse
Affiliation(s)
- Gertruida L van Wyk
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Louwrens C Hoffman
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Digital Agricultural Building, 8115, Office 110, Gatton 4343, Queensland, Australia
| | - Phillip E Strydom
- Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland, Stellenbosch 7602, South Africa
| | - Lorinda Frylinck
- Animal Production, Agricultural Research Council, Private Bag X2, Irene 0062, South Africa.
| |
Collapse
|
3
|
Gawat M, Boland M, Singh J, Kaur L. Goat Meat: Production and Quality Attributes. Foods 2023; 12:3130. [PMID: 37628129 PMCID: PMC10453609 DOI: 10.3390/foods12163130] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/14/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to be established as a valuable part of the meat trade market. But, currently, goat meat production is less specialized; there is less intense breed selection for premium meat production, and often the animals are farmed with a multifunctional purpose, such as for their meat, fiber, and milk. The less structured goat meat industry contributes to the inconsistent quality of goat meat. This paper attempts to describe the characteristics of popular goat breeds and indigenous goats as a source of meat and the potential of various goat breeds for meat production. Additionally, this paper presents goat meat's quality and physicochemical and sensory attributes that are relevant to understanding the unique attributes of goat meat. Much work is needed for the goat meat processing industry to develop its potential.
Collapse
Affiliation(s)
- Mariero Gawat
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (M.G.); (J.S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
| | - Mike Boland
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
| | - Jaspreet Singh
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (M.G.); (J.S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; (M.G.); (J.S.)
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand;
| |
Collapse
|
4
|
Zorn VE, Brandebourg TD, Mullenix MK, Belk AD, Ale KB, Abrahamsen FW, Gurung NK, Sawyer JT. Influence of Hempseed Meal on Fresh Goat Meat Characteristics Stored in Vacuum Packaging. Animals (Basel) 2023; 13:2628. [PMID: 37627419 PMCID: PMC10451711 DOI: 10.3390/ani13162628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/08/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested. Carcass measurements were collected after chilling, and subsequently fabricated into wholesale subprimals. From the subprimals of the shoulder and leg, steaks were cut 2.54 cm thick, vacuum packaged, and assigned to laboratory methods: cook yield, instrumental color, lipid oxidation, microbial spoilage, and instrumental tenderness. HSM did not alter (p > 0.05) carcass characteristics, microbial spoilage, cook loss, or the thiobarbituric acid reactive substance (TBARS). However, a decrease in objective tenderness measurements (p < 0.05) was observed with greater concentrations of HSM supplementation in the diet. Instrumental surface color values for lightness (L*) indicated that steaks became lighter and less red (a*) as storage time increased (p < 0.05). Results suggest that HSM and storage time do not alter some goat meat traits, but HSM or storage time separately may influence goat meat quality. HSM may be an effective feed ingredient that does not alter carcass quality or meat yield.
Collapse
Affiliation(s)
- Virginia E. Zorn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Terry D. Brandebourg
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Mary K. Mullenix
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Aeriel D. Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| | - Khim B. Ale
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Frank W. Abrahamsen
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Nar K. Gurung
- Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36088, USA; (K.B.A.); (F.W.A.); (N.K.G.)
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA; (V.E.Z.); (T.D.B.); (M.K.M.)
| |
Collapse
|
5
|
Physicochemical Composition and Fatty Acid Profile of Goat Kids' Meat Fed Ground-Corn-Grain Silage Rehydrated with Different Additives. Animals (Basel) 2022; 13:ani13010031. [PMID: 36611641 PMCID: PMC9817871 DOI: 10.3390/ani13010031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
The effects of the replacement of dry ground corn (GC) with corn-grain silage rehydrated with water (RCSwater), cactus pear mucilage (RCSmucilage), and whey (RCSwhey) on the growth, physicochemical composition, and fatty acid profile of goat kids’ meat were investigated. Thirty-two crossbred goat kids (16.4 ± 2.50 kg initial weight) were assigned in a randomized block design with four treatments and eight repetitions. The NDF intake of goat kids fed with RCSmucilage was higher in comparison to RCSwater and RCSwhey (p = 0.0009). The dietary replacement of GC by RCSmucilage increased the final weight (p = 0.033) and meat-cooking losses (p = 0.0001) of kids. The concentrations of oleic (p = 0.046), 11,14-eicosadienoic (p = 0.033), and EPA (p = 0.010) were higher in the meat of kids fed with RCSmucilage and RCSwhey, and the α-linolenic concentration was higher (p = 0.019) for animals feeding with RCSmucilage. Meat from kids fed with RCSwhey presented the lowest ∑SFA and the highest ∑MUFA. In contrast, the ∑PUFA (p < 0.012) was higher for goats fed with RCSwater. The ∑ω3 (p < 0.0001) was higher in animals fed with RCSmucilage and RCSwhey. Desirable fatty acids were higher (p = 0.044) in animals fed with RCSmucilage and RCSwhey, and the atherogenicity (p = 0.044) and thrombogenicity (p < 0.0001) indexes were lower for goats fed the RCSwhey diet. The enzymatic activities of Δ9desaturase (C16) were higher (p = 0.027) in goat kids fed with GC and RCSmucilage, and Δ9desaturase (C18) was higher (p = 0.0497) when goats were fed with RCSmucilage and RCSwhey. Elongase activities were higher (p = 0.045) in goat kids fed with GC and RCSwater. The total replacement of GC by RCSmucilage is recommended in the diet of goat kids due to improvements in the weight gain and proportion of desirable fatty acids in the meat. In addition, RCSmucilage promoted better conservation of the silage at a lower cost when compared to commercial additives.
Collapse
|
6
|
Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features. Food Res Int 2022; 161:111736. [DOI: 10.1016/j.foodres.2022.111736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 06/14/2022] [Accepted: 07/21/2022] [Indexed: 11/24/2022]
|
7
|
Hussain M, Nauman K, Asghar B, Iqbal S, Rashid MA. Effect of low voltage electrical stimulation and chilling on microbial safety and quality attributes of Beetal Bucks and Lohi Rams carcass. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2020.106315] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
8
|
|
9
|
Abstract
Worldwide the consumption of chevon (goat meat) has increased largely due to its distinct nutritional attributes when compared to other red meats. In addition to being a good source of dietary protein for human beings, chevon comparatively has a lower total fat, saturated fatty acid and cholesterol content, which makes it a healthful product. Chevon’s health promoting chemical composition fulfils the expectations of consumers’ demand for healthful foods and thus explaining its growing popularity and increased demand. The increase in the popularity and demand of chevon is essential to contributing towards the increase in demand for animal-derived protein sources for human consumption, which is driven by an expansion in urban settlements, improving incomes, and the need for a better lifestyle. Despite chevon being established as lean red meat with low content of fat, cholesterol and saturated fatty acids, there are misconceptions regarding the perceived inferior quality of chevon compared to beef, pork or lamb among some consumers. This review seeks to provide evidence supporting the favorable nutritive characteristics of chevon and it being a healthful product that is poised to make a significant contribution to animal-derived foods for human consumption.
Collapse
|
10
|
Application of tension to prerigor goat carcasses to improve cooked meat tenderness. Meat Sci 2019; 147:1-5. [DOI: 10.1016/j.meatsci.2018.08.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 08/23/2018] [Accepted: 08/24/2018] [Indexed: 11/20/2022]
|
11
|
The effect of dietary energy content on quality characteristics of Boer goat meat. Meat Sci 2018; 139:74-81. [DOI: 10.1016/j.meatsci.2018.01.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 11/07/2017] [Accepted: 01/18/2018] [Indexed: 11/21/2022]
|
12
|
McGregor B. Relationships between live weight, body condition, dimensional and ultrasound scanning measurements and carcass attributes in adult Angora goats. Small Rumin Res 2017. [DOI: 10.1016/j.smallrumres.2016.11.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
13
|
Meat quality characteristics of two South African goat breeds after applying electrical stimulation or delayed chilling of carcasses. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|