Department of Agriculture, Western Cape Government, Private Bag X1, Elsenburg 7607, South Africa; Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
Department of Animal Sciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
Meat Sci. 2018 May;139:74-81. doi: 10.1016/j.meatsci.2018.01.018. Epub 2018 Jan 31.
The palatability and chemical composition of Longissimus lumborum muscles from 24 Boer goat castrates (eight goats per treatment), finished on diets varying in energy content (9.7, 10.2 and 10.6MJ ME/kg feed), were evaluated by a trained sensory panel on a line scale ranging from low to high intensity for aroma, flavour and texture attributes. Physical measurements as well as proximate analysis were performed for each sample. No differences (P>0.05) were found between the dietary treatments for any of the attributes analysed. Lamb flavour and aroma were the most prominent attributes, while only low levels of goat-like flavours were detected. Juiciness and tenderness had a strong correlation (r=0.864) and were rated to be moderate. The findings suggest that energy density of feedlot diets can be varied to still produce chevon with uniform meat quality characteristics.
24 只布尔山羊去势公羊（每处理 8 只羊）的腰大肌的可口性和化学成分，用训练有素的感官小组进行了评估，他们使用从低到高的线性标度对香气、风味和质地属性进行评分。对每个样品进行了物理测量和常规分析。分析的各个属性在不同的日粮处理之间没有差异（P＞0.05）。羊肉风味和香气是最突出的属性，而只检测到低水平的山羊样风味。多汁性和嫩度相关性很强（r=0.864），被评为中等。研究结果表明，仍然可以通过调整肥育日粮的能量密度来生产具有均匀肉质特性的羊肉。
