Meat quality of selected Ethiopian goat genotypes under varying nutritional conditions
2006
Ameha Sebsibe
The study evaluated the effects of genotype and grainless diets under stall-fed (n=72) conditions on the following parameters using the Afar, Central Hihgland goats, (CHG) and Long-eared Somali, (LES) goats. The diets varied in concentrate: roughage ratios. Diet 1 was a 50:50 ratio (8.5 MJ ME/kg DM), Diet 2, 65:35 (9.2 MJ ME/kg DM) and Diet 3 an 80:20 ratio (10 MJ ME/kg DM), respectively. The same genotypes reared under the extensive grazing systems were also evaluated. Genotype significantly influenced the carcass fat and crude protein (CP) concentration, with the values ranging from 10.3 to 14.0% and 19.3 to 21.1%, respectively. The Afar and LES goats had higher fat concentration (P0.001) compared to the CHG while the CP was higher (P0.01; P0.05) for the CHG. The effect of diet was significant on CP%, but was similar for fat concentration although Diet 3 tended to have a higher value. Cooking and drip loss differed (P0.01; P0.05) between genotypes and both traits increased with increased fatness. The effect of diet however, was similar for cooking and drip loss. Genotype and diet significantly influenced the composition of most muscle fatty acids. An interaction between genotype and diet was also exhibited on certain fatty acids. Compared to CHG, Afar and LES breeds had a higher PUFA, MUFA, and UFA: SFA ratio, which are considered healthier for human consumption due to their lowering effect of cholesterol content. The relatively higher carcass fat, which is useful in reducing chilling loss and improves eating quality, the absence of C12:0 and lower concentration of C14:0, hypercholesterolemic, and higher C18:1, hypocholesterolemic fatty acids, are some of the important traits observed in Ethiopian goats. These findings suggest that a potential exists in the use of Ethiopian goat breeds fed a grainless diet, for the production of meat with specific quality characteristics.
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Este registro bibliográfico ha sido proporcionado por Ethiopian Institute of Agricultural Research