The Animal Biology

COLOR CHARACTERISTICS OF GOAT MEAT UNDER DIETARY REGIME

M. Karami, M. Bagheri

This email address is being protected from spambots. You need JavaScript enabled to view it.

Agriculture and Natural Resources Research Center,
Shahre-Kord, Chaharmahal and Bakhtiari Province, AREEO, Iran

Color of goat meat is affected by energy and protein levels of diets. In this experiment the effects of three levels of metabolizable energy 0.8, 1.0 and 1.2 (2.0, 2.4 and 2.8 Mcal.kg DM) and three levels crude protein 0.8, 1.0 and 1.2 (12.6, 14.0 and 16.8 percent) on color to identified the optimum levels of dietary energy and protein for kid meat were established. Control groups and other experimental groups included 1, 2, 3, 4, 5, 6, 7, 8, and 9 fed by ration of energy to protein ratio of 1:1, 1:1.2, 1:0.8, 1.2:1, 1.2:1.2, 1.2:0.8, 0.8:1, 0.8:1.2 and 0.8:0.8 respectively. For this case meat samples of 27 kids fattened carcass were taken under completely randomize design with a factorial experiment of 3×3 (three levels of energy × three levels of protein) for 4 months fattening period. Three kids of each group (9×3 equal 27 kids) were randomly slaughtered and then after 24 hours longissimus dorsi (LD), infraspinatus (IS) and biceps femoris (BF) muscles were sampled for measuring color. The IS, LD and BF muscles were vacuum-packaged and put on a plastic hurdle (about 30 g) and conditioned for 1, 7 and 14 days in a chiller at 4 °C for measuring color.

Effects of different levels of energy and proteins were significant on L* (lightness), a* (redness) and b* (yellowness) of kid meat color. In the present experiment the least square means of L*, a* and b* in the IS muscle were not affected by the time of display (1, 7 and 14 days). The post-mortem aging time were significantly increased L* of kid meat color in high energy and protein treatment (P≤0.05).

It can be concluded that the diet with 2.8 Mcal/kg DM metabolizable energy and 12.2 percent crude protein (energy to protein ratio of 1.2:0.8) suggested as an appropriate diet for L* meat but the diet with 2 Mcal/kg DM metabolizable energy and 16.8 percent crude protein (energy to protein ratio of 0.8:1.2) suggested as an appropriate diet for a* kid meat color.

Keywords: KID MEAT COLOR, PROTEIN AND ENERGY LEVELS, POST-MORTEM AGING TIME

1. Andersen H. J., Oksbjerg N., Young J. F., Therkildsen M. Feeding and meat quality — a future approach. Meat Science, 2005, vol.70, issue 3, pp. 543–554. https://doi.org/10.1016/j.meatsci.2004.07.015
2. Arnold R. N., Scheller K. K., Arp S. C., Williams S. N., Buege D. R., Schaefer D. M. Effect of long- or short-term feeding of α-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability. Journal of Animal Science, 1992, vol. 70, issue 10, pp. 3055–3065. https://doi.org/10.2527/1992.70103055x
3. Babiker S. A., El Khider I. A., Shafie S. A. Chemical composition and quality attributes of goat meat and lamb. Meat Science, 1990, vol. 28, issue 4, pp. 273–277. https://doi.org/10.1016/0309-1740(90)90041-4
4. Bekhit A. E. D., Geesing G. H., Ilian M. A., Morton J. D., Bickerstaffe R. The effects of natural antioxidants on oxidative processes and methmyoglobin reducing activity in beef patties. Food Chemistry, 2003, vol. 81, issue 2, pp. 175–187. https://doi.org/10.1016/S0308-8146(02)00410-7
5. Chan W., Faustman C., Decker E. Oxymyoglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes. Journal of Food Science, 1997, vol. 62, issue 4, pp. 709–712. https://doi.org/10.1111/j.1365-2621.1997.tb15441.x
6. Decker E. A., Faustman C., Lopez-Bote C. J. Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality. New York, John Wiley and Sons, Inc., 2000.
7. Faustman C., Chan W. K. M., Lynch M. P., Joo S. T. Strategies for increasing oxidative stability of (fresh) meat color. Proceedings of the 49^th Reciprocal Meat Conference. Brigham Young University, June 9–1, 1996, vol. 2, pp. 73–78. Available at: https://meatscience.org/docs/default-source/publications-resources/rmc/1996/strategies-for-increasing-oxidative-stability-of-(fresh)-meat-color.pdf?sfvrsn=df4fbbb3_2
8. Gatellier P., Hamelin C., Durand Y., Renerre M. Effect of a dietary vitamin E supplementation on color stability and lipid oxidation of air- and modified atmosphere-packaged beef Meat Science, 2001, vol.  59, issue 2, pp. 133–140. https://doi.org/10.1016/S0309-1740(01)00063-8
9. Hunt M. C. Meat color measurement. Proceedings of the 33^rd Annual Reciprocal Meat Conference, Purdue University, June 22–25, 1980, pp. 41–46. Available at: https://meatscience.org/docs/default-source/publications-resources/rmc/1980/meat-color-measurements.pdf?sfvrsn=ae05bbb3_2
10. Hunter R. S., Harold R. W. Uniform color scales. In: The Measurement of Appearance. 2^nd ed. VA, Hunter Associates Laboratory, 1987, pp. 135–148.
11. Judge M. C., Aberle E. D., Forrest J. C., Hedrick H. B., Merkel R. A. Principles of Meat Science. Kendall Hunt Publishing Company, Iowa, 1989, pp. 125–134.
12. Kannan G., Kouakou B., Gelaye S. Color changes reflecting myoglobin and lipid oxidation in chevon cuts during refrigerated display. Small Ruminant Research, 2001, vol. 42, issue 1, pp. 67–74. https://doi.org/10.1016/S0921-4488(01)00232-2
13. Kannan G., Gadiyaram K. M., Galipalli S., Carmichael A., Kouakou B., Pringle T. D., McMillin K. W., Gelaye S. Meat quality in goats as influenced by dietary protein and energy levels, and post mortem aging. Small Ruminant Research, 2006, vol. 61, issue 1, pp. 45–52. https://doi.org/10.1016/j.smallrumres.2005.01.006.
14. Kropf D. H. Effects of retail display conditions on meat color. Proceedings of the 33^rd annual reciprocal meat conference. Purdue University, June 22–25, 1980, pp. 15–32. Available at: https://meatscience.org/docs/default-source/publications-resources/rmc/1980/effects-of-retail-display-conditions-on-meat-color.pdf?sfvrsn=c805bbb3_2
15. Liu Q., Scheller K. K., Arp S. C., Schaefer D. M., Frigg M. Color coordinates for assessment of dietary vitamin E effects on beef color stability. Journal of Animal Science, 1996, vol. 74, issue 1, pp. 106–116. https://doi.org/10.2527/1996.741106x
16. Warriss P. D. Meat Science: An Introductory Text. New York, CABI Publishers, 2000, 310 p. https://doi.org/10.1079/9780851994246.0000
17. Yang A., Lanari M. C., Brewster M., Tume R. K. Lipid stability and meat color of beef from pasture-fed and grain-fed cattle with or without vitamin E supplement. Meat Science, 2002, vol. 60, issue 1, pp. 41–50. https://doi.org/10.1016/S0309-1740(01)00103-6
18. Yang A., Larsen T. W., Tume R. K. Carotenoid and retinol concentrations in serum, adipose tissue and liver and carotenoid transport in sheep, goats and cattle. Australian Journal of Agriculture Research, 1992, vol. 43, issue 8, pp. 1809–1817 https://doi.org/10.1071/AR9921809
19. Young O. A., Priolo A., Simmons N. J., West J. Effects of rigor attainment temperature on meat blooming and color on display. Meat Science, 1999, vol. 52, issue 1, pp. 47–56. https://doi.org/10.1016/S0309-1740(98)00147-8
20. Zhu L. G., Brewer M. S. Relationship between instrumental and visual color in a raw, fresh beef and chicken model system. Journal of Muscle Foods, 1999, vol. 10, issue 2, pp. 131–146. https://doi.org/10.1111/j.1745-4573.1999.tb00391.x

Download full text in PDF