Carcass traits, meat yield and fatty acid composition of adipose tissues and Supraspinatus muscle in goats fed blend of canola oil and palm oil
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Date
2015
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Journal ISSN
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Publisher
BioMed Central
Abstract
Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05)
superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between
muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05)
shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05)
while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage.
Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1
than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow
myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than
GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage.
Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect
(P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05)
tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM.
Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The
n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage.
Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill
storage are muscle-dependent.
Description
Keywords
Actin, antioxidant, Carbonyl, myosin