Meat quality of suckling goat raised in differents feeding systems

ABSTRACT. The objective of this work was to evaluate the effect of three breeding systems on the organoleptic quality and the physico-chemical composition of kids goat meat. Were used thirty newborn baby goats of 3.35 kg ± 0.65 kg crossed Parda Alpina x Undefined Race (SPRD) submitted to three breeding systems: Traditional system-TS; Intensive Feeding System without Concentrate- IS and Intensive Feeding System with Concentrate- IS+C. When the goats reached 12 kg, the animals were slaughtered and chemical and physical analyzes were performed in the evaluation of the meat and sensorial. The experimental design was completely randomized, submitted to analysis of variance and compared by the Tukey test and Ryan-Einot-Gabriel-Welsh at 5%. All analyzed variables were also submitted to Pearson correlation. The meat of the goats submitted to IS+C and IS presented higher intramuscular fat content and better flavor and aroma scores. A of Goats that used concentrated ration (TS and IS+C) showed a more intense red color in the meat than the animals that did not receive concentrate in their diets, besides presenting higher lipid contents in their composition, better scores for these two organoleptic characteristics. The chemical composition of goat meat in both breeding systems indicates that it is low in fat and high in moisture and therefore classified as very tender and juicy. The meat obtained from the IS+C, in general, presented better attributes than the others, believing it in the markets of meat of high quality.

摘要。本研究旨在评估三种饲养模式对仔山羊肉感官品质（organoleptic quality）与理化组成（physico-chemical composition）的影响。实验选用30只初始体重为3.35 kg ± 0.65 kg的新生仔山羊，为帕达阿尔卑斯（Parda Alpina）与未知品种（Undefined Race, SPRD）的杂交后代，分别采用三种饲养模式：传统饲养模式（TS）、无精补料集约化饲养模式（IS）、添加精补料集约化饲养模式（IS+C）。待仔山羊体重达到12 kg时进行屠宰，对肉品开展理化与感官分析。实验设计采用完全随机设计，通过方差分析进行数据检验，并以5%显著性水平下的Tukey检验与Ryan-Einot-Gabriel-Welsh检验进行组间多重比较，同时对所有分析变量进行Pearson相关性分析。结果显示，采用IS与IS+C饲养模式的仔山羊肉肌内脂肪含量更高，风味与香气评分更优异。饲喂精补料的实验组（TS与IS+C）的肉色红度显著高于未饲喂精补料的组别，且肌内脂肪含量更高，上述两项感官指标评分也更优良。两种饲养模式下的仔山羊肉理化组成均表现为低脂肪、高水分，肉质细嫩多汁。总体而言，IS+C饲养模式获得的肉品综合品质更优，更适配高端肉品市场需求。