Carcass traits, meat yield and fatty acid composition of adipose tissues and Supraspinatus muscle in goats fed blend of canola oil and palm oil
| dc.contributor.author | Adeyemi, K.D. | |
| dc.contributor.author | Ebrahimi, M | |
| dc.contributor.author | Samsudin, A.A | |
| dc.contributor.author | Sabow, A. B | |
| dc.contributor.author | Sazili, AQ | |
| dc.date.accessioned | 2021-04-07T09:58:52Z | |
| dc.date.available | 2021-04-07T09:58:52Z | |
| dc.date.issued | 2015 | |
| dc.description.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. | en_US |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/4671 | |
| dc.language.iso | en | en_US |
| dc.publisher | BioMed Central | en_US |
| dc.relation.ispartofseries | Journal of Animal Science and Technology;57 (42): 1-14 | |
| dc.subject | Actin | en_US |
| dc.subject | antioxidant | en_US |
| dc.subject | Carbonyl | en_US |
| dc.subject | myosin | en_US |
| dc.title | Carcass traits, meat yield and fatty acid composition of adipose tissues and Supraspinatus muscle in goats fed blend of canola oil and palm oil | en_US |
| dc.type | Article | en_US |