Guzmán José Luis, Delgado-Pertíñez Manuel, Beriáin María José, Pino Rafael, Zarazaga Luis Ángel, Horcada Alberto
Departamento de Ciencias Agroforestales, ETSI, Universidad de Huelva, "Campus de Excelencia Internacional Agroalimentario, ceiA3", Campus de la Rábida, 21819 Palos de la Frontera, Huelva, Spain.
Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, 41013 Sevilla, Spain.
Animals (Basel). 2020 Apr 28;10(5):766. doi: 10.3390/ani10050766.
We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet contained commercial concentrates and alfalfa hay. In the DOP-40 and DOP-80 diets, 40% and 80% (respectively) of the cereal in the concentrate was replaced with pellets of DOP (the alfalfa hay component was unchanged). We evaluated the chemical composition, texture, water holding capacity, colour, fatty acids (FAs) profile, volatile compounds, and sensorial appraisal of the meat from 30 male suckling kids (cold carcass weight 4.74 kg, 4.82 kg, and 4.65 kg for DOP-0, DOP-40, and DOP-80, respectively) of the Payoya breed (n = 10 for each diet). Meat from kids in the DOP-40 and DOP-80 groups exhibited characteristics favourable for human health, including the meat's thrombogenicity index, PUFA/SFA ratio (0.60 index), and n-6 PUFA/n-3 PUFA ratio (approximately 7.50). The meat also exhibited reduced MUFA content (around 460 mg/100 g fresh meat). An increase in ethyl furan, dimethyl disulphide and heptane was observed in grilled meat from goats that were fed using DOP. The inclusion of DOP in goat feed improved consumers' sensory appreciation of the kid's meat.
我们分析了用脱水橙皮（DOP）替代母羊日粮中的谷物浓缩物如何影响哺乳期羔羊的肉质。设计了三种母羊实验日粮。DOP-0日粮包含商业浓缩物和苜蓿干草。在DOP-40和DOP-80日粮中，浓缩物中40%和80%（分别）的谷物被DOP颗粒替代（苜蓿干草成分不变）。我们评估了30只来自Payoya品种的雄性哺乳期羔羊（DOP-0、DOP-40和DOP-80组的冷胴体重分别为4.74千克、4.82千克和4.65千克，每种日粮n = 10）肉的化学成分、质地、持水能力、颜色、脂肪酸（FAs）谱、挥发性化合物和感官评价。DOP-40和DOP-80组羔羊的肉表现出对人体健康有利的特性，包括肉的血栓形成指数、多不饱和脂肪酸/饱和脂肪酸比率（0.60指数）和n-6多不饱和脂肪酸/n-3多不饱和脂肪酸比率（约7.50）。肉中单不饱和脂肪酸含量也有所降低（约460毫克/100克鲜肉）。在喂食DOP的山羊的烤肉中观察到乙基呋喃、二甲基二硫和庚烷增加。在山羊饲料中添加DOP提高了消费者对羔羊肉质的感官评价。
