Please use this identifier to cite or link to this item: https://repositorio.ufma.br/jspui/handle/123456789/721
Title: Fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi of crossbred Boer goat kids
Authors: ROCHA, Karlyene Sousa da
PARENTE, Henrique Nunes
PARENTE, Michelle de Oliveira Maia
FERREIRA, Evandro Maia
ARAÚJO, Jocélio dos Santos
QUEIROGA, Rita de Cássia Ramos do Egypto
MADRUGA, Marta Suely
BATISTA, Ana Sancha Malveira
Keywords: Glycerol
Meat flavor
Meat quality
Issue Date: 2015
Publisher: UFV
Citation: ROCHA, K. S. et al. Fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi of crossbred Boer goat kids. R. Bras. Zootec., Viçosa, v. 44, n. 7, p.263-268, 2015. DOI: http://dx.doi.org/10.1590/s1806-92902015000700005
Abstract: The objectives of this trial were to evaluate the fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi muscle of crossbred Boer goat kids. Twenty crossbred Boer goat kids (20.8±2.9 kg of BW at slaughter) were used in a completely randomized block design to determine the effect of partial replacement of corn by crude glycerin on chemical composition, longissimus dorsi muscle fatty acid profile, and sensory characteristics of meat. Kids were penned individually for 51 d and fed an isonitrogenous (140.0±2.0 g.kg-1 CP, DM basis) diet composed of 700 g.kg-1 concentrate and 300 g.kg-1 Tifton (Cynodon sp.) hay. Increasing levels of crude glycerin (80.0 g/100 g glycerol, DM basis) were 0, 40, 80 or 120 g.kg-1. There was no effect on the moisture, protein, or total lipids in the longissimus dorsi; however, the ash content decreased linearly with glycerin addition. Linear decrease for linoleic acid (3.57, 2.84, 3.76, and 2.33) and ω6:ω3 ratio (10.61, 9.71, 7.26, and 7.18 for CG0, CG40, CG80 and CG120, respectively) was observed with crude glycerin inclusion. Saturated, monounsaturated, and polyunsaturated fatty acids were not affected by treatments. In the sensory assessment, crude glycerin changed the toughness, color intensity, and overall appreciation of the longissimus dorsi muscle. The partial replacement of corn by crude glycerin has a low impact on chemical composition and meat fatty acid profile. Based on the overall appreciation, it is recommended to include 80 g.kg-1 crude glycerin in the diet.
Description: Creative Commons License This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
URI: http://hdl.handle.net/123456789/721
ISSN: 1806-9290
Appears in Collections:Artigos - Zootecnia



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