Laboratory of Livestock and Wildlife, Institute of Arid Lands (IRA Medenine), Medenine, Tunisia.
Department of Animal Production Research, AGRIS-Sardegna, Bonassai, Italy.
J Anim Physiol Anim Nutr (Berl). 2019 Nov;103(6):1637-1645. doi: 10.1111/jpn.13168. Epub 2019 Aug 7.
The valorization of natural resources in small ruminants feeding can reduce the cost of feed and produce good meat quality. The objective was to evaluate the effects of local feed resources on the physico-chemical aspects, the sensorial characteristics and the fatty acid profile of goat kid's meat. Twenty-six kids are divided in three groups (average body weight = 15.85 kg; age = 4 months). The groups received oat hay (group control C), dried olive leaves + dried Stipa tenacissima (group OL) or grass hay (group Ko). The animals were slaughtered after 90 days of experience, with an approximate final live weight of 18.5 kg. Total solids, pH, fat, crude protein, vitamin, cholesterol and fatty acid contents of meat were determined. The OL group had the highest ultimate pH (6.82 vs. 6.73); cooking loss, gross composition (total solids, protein and fat), cholesterol and colour coordinates (L, a* and b*) were similar among groups. The vitamin E, affected by diet, was higher in group OL than the other groups (3.71 mg/kg vs. 1.32 and 2.17 mg/kg, respectively, for C and Ko groups). Moreover, meat from this group showed the highest saturated fatty acid. Unsaturated fatty acids content was higher in the meat of C and Ko groups. On the other side, polyunsaturated fatty acid level was not affected by the diet treatment. The n6/n3 ratio was significantly affected by the diet; it was lower in meat of groups Ko and OL (3.17 and 3.38 respectively). The feeding effect on sensory quality of meat was not significant.
小反刍动物饲料中自然资源的增值可以降低饲料成本，并生产出良好的肉质。本研究旨在评估当地饲料资源对羔羊肉理化特性、感官特性和脂肪酸组成的影响。26 只羔羊分为三组（平均体重=15.85kg；年龄=4 个月）。第一组（对照组 C）饲喂燕麦干草，第二组（OL 组）饲喂橄榄叶+硬茅草干草，第三组（Ko 组）饲喂草地干草。在 90 天的试验结束后，每组随机选择 3 只羔羊进行屠宰，活重约为 18.5kg。对肉样的总固体、pH 值、脂肪、粗蛋白、维生素、胆固醇和脂肪酸含量进行了测定。OL 组的最终 pH 值最高（6.82 比 6.73）；烹饪损失、总体组成（总固体、蛋白质和脂肪）、胆固醇和颜色坐标（L、a和 b）在各组间相似。受饲料影响，维生素 E 在 OL 组中的含量高于其他两组（3.71mg/kg 比 C 组和 Ko 组分别高 1.32 和 2.17mg/kg）。此外，该组的肉中含有最高的饱和脂肪酸。C 组和 Ko 组的肉中不饱和脂肪酸含量较高。另一方面，多不饱和脂肪酸水平不受饮食处理的影响。n6/n3 比值受饮食显著影响；Ko 组和 OL 组的比值（3.17 和 3.38）较低。饲料对肉的感官质量的影响不显著。
