Qualitative attributes of meat from Teramana goat kids, an Italian native breed of the Abruzzo region
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Objective: The aim of this work was the characterization of the qualitative aspects of meat obtained from Teramana goats, an Italian indigenous breed of the Abruzzo region. Specifically, the study included a comparison with meat samples deriving from Saanen goat kids reared in the same environment and applying the same feeding protocol. Methods: Upon reaching about 7 months of age the animals were slaughtered and samples of muscle tissue were collected to be analyzed. Specifically, meat samples were subjected to evaluations of the physical parameters, including color and the meat ability to retain water, in addition to chemical evaluations that were focused to the determination of the total lipids amount, fatty acids composition, lipid oxidation, and volatile profile. Results: The meat samples obtained from the indigenous breed showed a less intense reddish color and no significant variations for the muscle tissue tendency to retain water, both regarding fresh and cooked meat. Several differences were instead observed in the fatty acid profile. The Teramana samples were richer in saturated fatty acids (p<0.01) and interestingly showed higher concentrations of rumenic acid (p<0.05), a conjugate of linoleic acid that has been associated with important health benefits for the consumers. Another important finding for these meat samples was the marked resistance to oxidative events, as evidenced by the thiobarbituric acid reactive substances-test (p<0.05) and by the characterization of the volatile profile that highlighted a strong reduction in the relative percentage of hexanal (p<0.05), commonly associated to lipid oxidation and the development of unpleasant aromatic notes. Conclusion: The collected data, therefore appeared useful for the valorization of the food product derived from the Teramana goat, although no sensory information has been collected to define the degree of acceptability by the consumers.
Abstract
Objective: The aim of this work was the characterization of the qualitative aspects of meat obtained from Teramana goats, an Italian indigenous breed of the Abruzzo region. Specifically, the study included a comparison with meat samples deriving from Saanen goat kids reared in the same environment and applying the same feeding protocol. Methods: Upon reaching about 7 months of age the animals were slaughtered and samples of muscle tissue were collected to be analyzed. Specifically, meat samples were subjected to evaluations of the physical parameters, including color and the meat ability to retain water, in addition to chemical evaluations that were focused to the determination of the total lipids amount, fatty acids composition, lipid oxidation, and volatile profile. Results: The meat samples obtained from the indigenous breed showed a less intense reddish color and no significant variations for the muscle tissue tendency to retain water, both regarding fresh and cooked meat. Several differences were instead observed in the fatty acid profile. The Teramana samples were richer in saturated fatty acids (p<0.01) and interestingly showed higher concentrations of rumenic acid (p<0.05), a conjugate of linoleic acid that has been associated with important health benefits for the consumers. Another important finding for these meat samples was the marked resistance to oxidative events, as evidenced by the thiobarbituric acid reactive substances-test (p<0.05) and by the characterization of the volatile profile that highlighted a strong reduction in the relative percentage of hexanal (p<0.05), commonly associated to lipid oxidation and the development of unpleasant aromatic notes. Conclusion: The collected data, therefore appeared useful for the valorization of the food product derived from the Teramana goat, although no sensory information has been collected to define the degree of acceptability by the consumers.
참고문헌 (34)
- Hall SJG, "Conserving livestock breed biodiversity", Trends Ecol Evol, 10, pp.267~270 (1995)[DOI]
- Glamann J, "The intersection of food security and biodiversity conservation : a review", Reg Environ Change, 17, pp.1303~1313 (2017)[DOI]
- Galal S, "Biodiversity in goats", Small Rumin Res, 60, pp.75~81 (2005)[DOI]
- Breukink HR, "Assessing the acceptability of processed goat meat", S Afr J Anim Sci, 19, pp.76~80 (1989)
- Schönfeldt HC, "Flavour-and tenderness-related quality characteristics of goat and sheep meat", Meat Sci, 34, pp.363~379 (1993)[DOI]
- Livestock and the environment: finding a balance, "De Haan C", Directorate-General for Development, Commission of the European Community, 115~ (1997)
- Nicoloso L, "Genetic diversity of Italian goat breeds assessed with a medium-density SNP chip", Genet Sel Evol, 47, pp.62~ (2015)[DOI]
- "Council Directive 2008/119/EC of 18 December 2008 laying down minimum standards for the protection of calves" (2009)[URL]
- "Council Regulation (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing" (2009)[URL]
- AOAC International, "Official Methods of Analysis" (1990), Association of Official Analytical Chemists
- Goering HK, "Forage fiber analyses (apparatus, reagent, procedures and some applications): Agriculture Handbook No. 379", US Department of Agriculture, ~ (1970)
- Horwitz W, "Official methods of analysis of AOAC International" (2007), AOAC International
- Folch J, "A simple method for the isolation and purification of total lipids from animal tissues", J Biol Chem, 226, pp.497~509 (1957)
- Brogna DMR, "Effect of dietary saponins from Quillaja saponaria L. on fatty acid composition and cholesterol content in muscle Longissimus dorsi of lambs", Animal, 5, pp.1124~1130 (2011)[DOI]
- Andrea Ianni, "Feeding influences the oxidative stability of poultry meat treated with ozone", Animal Bioscience, 32(6), pp.874~880 (2019), 아세아·태평양축산학회[DOI]
- Ianni A, "Zinc supplementation of Friesian cows : Effect on chemicalnutritional composition and aromatic profile of dairy products", J Dairy Sci, 102, pp.2918~2927 (2019)[DOI]
- Webb EC, "Goat meat quality", Small Rumin Res, 60, pp.153~166 (2005)[DOI]
- Ekiz B, "Carcass measurements and meat quality characteristics of dairy suckling kids compared to an indigenous genotype", Meat Sci, 85, pp.245~249 (2010)[DOI]
- Martı́nez-Cerezo S, "Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat", Meat Sci, 69, pp.325~333 (2005)[DOI]
- Özkan M, "Effect of moisture content on CIE color values in dried apricots", Eur Food Res Technol, 216, pp.217~219 (2003)[DOI]
- Qiao M, "The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity", Poult Sci, 80, pp.676~680 (2001)[DOI]
- Dhanda JS, "Part 1. Growth, carcass and meat quality parameters of male goats : effects of genotype and liveweight at slaughter", Small Rumin Res, 50, pp.57~66 (2003)[DOI]
- Bovo S, "Whole-genome sequencing of European autochthonous and commercial pig breeds allows the detection of signatures of selection for adaptation of genetic resources to different breeding and production systems", Genet Sel Evol, 52, pp.33~ (2020)[DOI]
- Bernard L, "Characterization of the caprine stearoyl-CoA desaturase gene and its mRNA showing an unusually long 3′-UTR sequence arising from a single exon", Gene, 281, pp.53~61 (2001)[DOI]
- Zhang CL, "Stearoyl-CoA desaturase(SCD)gene polymorphism in goat breeds", Biochem Genet, 48, pp.822~828 (2010)[DOI]
- Wakil SJ, "Fatty acid synthase, a proficient multifunctional enzyme", Biochemistry, 28, pp.4523~4530 (1989)[DOI]
- Briggs MA, "Saturated fatty acids and cardiovascular disease : replacements for saturated fat to reduce cardiovascular risk", Healthcare, 5, pp.29~ (2017)[DOI]
- Dilzer A, "Implication of conjugated linoleic acid (CLA)in human health", Crit Rev Food Sci Nutr, 52, pp.488~513 (2012)[DOI]
- Griinari JM, "Biosynthesis of conjugated linoleic acid and its incorporation into meat and milk in ruminants", Adv Conjugated Linoleic Acid Res, 1, pp.180~200 (1999)
- Tao L, "Oxidation of polyunsaturated fatty acids and its impact on food quality and human health", Adv Food Technol Nutr Sci Open J, 1, pp.135~142 (2015)[DOI]
- Mottram DS, "Flavour formation in meat and meat products : a review", Food Chem, 62, pp.415~424 (1998)[DOI]
- Martın L, "Evolution of volatile aldehydes in Iberian ham matured under different processing conditions", Meat Sci, 54, pp.333~337 (2000)[DOI]
- Kang G, "Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat", Meat Sci, 94, pp.495~499 (2013)[DOI]
- Mielnik MB, "Grape seed extract as antioxidant in cooked, cold stored turkey meat", LWT-Food Sci Technol, 39, pp.191~198 (2006)[DOI]