Effect of feeding on the sensorial quality of lamb and goat kid meat

Aplocina, E., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Agriculture. Inst. of Animal Sciences; Straumite, E., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Galoburda, R., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Kairisa, D., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Agriculture. Inst. of Animal Sciences

Effect of feeding on the sensorial quality of lamb and goat kid meat

2019

Aplocina, E., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Animal Sciences | Straumite, E., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Galoburda, R., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kairisa, D., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Animal Sciences

Goat kid and lamb meat is quite well accepted by the consumers. The specific flavour is more expressed for sheep meat, also lamb meat has more intense aroma and it is tenderer than that of goat kid meat. Several factors can affect the quality characteristics of goat kid and lamb meat, and the feeding of livestock is one of them. The aim of this study was to evaluate the effect of feeding on the lamb and goat kid meat physical and sensorial quality. In the samples of M. semimembranosus muscles from 8 Boer goat kids and 8 Latvian Dark head lambs (four animals per treatment) finished on diets varying in content of concentrated feed were analysed for the proximate composition, chemical and physical indices. Four Boer goat kids as feed supplement received oats, four kids – fodder beans, four lambs – a mix with fodder beans, four lambs – a mix with beans and peas. For sensory evaluation as control was used beef meat. For all five samples hardness and intensity of sensory properties (aroma, texture, taste and aftertaste) were analysed. Non-significant (p is greater than 0.05) influence was obtained on meat hardness according different additives of concentrated feed. There was no significant difference (p is greater than 0.05) in aroma and taste between samples, but there was significant difference in the texture and aftertaste (p is less than 0.05). The aftertaste was weak for beef meat (BM) sample, but there were no significant differences (p is greater than 0.01) in the intensity of aftertaste with both goat kid meat samples. However, there was a significant difference (p is less than 0.05) between both lamb meat samples.

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AGROVOC Keywords

alimentation des animaux analyse organoleptique analytical methods animal feeding avenas avoine cabrito calidad de la carne carne carne de cabra carne de cordero chemicophysical properties chevreau composition globale concentrates faba beans goat meat guisante haba kids laboratory experimentation lamb meat latvia letonia lettonie meat meat quality muestreo oats organoleptic analysis organoleptic properties peas piensos concentrados pois proximate composition sampling statistical methods technique analytique viande viande caprine viande d'agneau

Bibliographic information

Published in

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology : conference proceedings

Issue 13/2019 ISSN 2255-9817

Publisher

LLU

Pagination

p. 66−71

Other Subjects

Experimentation en laboratoire; Feve; Tecnicas analiticas; Analisis organoleptico; Propiedades organolepticas; Alimentacion de los animales; Propriete organoleptique; Experimentacion en laboratorio; Metodos estadisticos; Composicion aproximada; Qualite de la viande; Aliment concentre pour animaux; Echantillonnage; Propriete physicochimique; Propiedades fisicoquimicas; Methode statistique

Language

English

Note

Summary (En)

5 tables, 1 fig., 32 ref.

Type

Conference; Web Site; Ams

Source

FOODBALT 2019. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, Jelgava, [Latvia], May 2–3, 2019: conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2019. Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019.- p. 66−71

Conference

Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019

In AGRIS since: 2019-06-15

Format: AGRIS AP

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This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

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Links

DOI http://llufb.llu.lv/conference/foodbalt/2019/Aplocina_et_al_N058_FoodBalt2019.pdf http://llufb.llu.lv/conference/foodbalt/2019/FoodBalt_2019_proceedings.pdf

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