Sensory Evaluation of Young Goat Meat submitted to diets with Licury [Syagrus coronata (Martius) Beccari] oil levels

Transcription

1 Sensory Evaluation of Young Goat Meat submitted to diets with Licury [Syagrus coronata (Martius) Beccari] oil levels

2 Introduction Brazilian raising i goat 10 million goats 93 % Brazilian Northeast IBGE (2006) MEAT QUALITY X LICURY OIL 2

3 Introduction Goat meat Sensorial characteristics ti MEAT QUALITY X LICURY OIL 3

4 Introduction Nutrition X meat quality Alves et al. (2003) Dias et al. (2008) Energy level Marinova et al. (2001) MEAT QUALITY X LICURY OIL 4

5 Introduction Licury [Syagrus coronata (Martius) Beccari] MEAT QUALITY X LICURY OIL 5

6 Objective The aim of this study was to determine the best level of licury oil supplementation in diets fed to young goats based on sensorial characteristics of the meat MEAT QUALITY X LICURY OIL 6

7 Experimental Station Material and methods MEAT QUALITY X LICURY OIL 7

8 Material and methods Experimental Station MEAT QUALITY X LICURY OIL 8

9 Material and methods Animals Initial age 90 days MEAT QUALITY X LICURY OIL 9

10 Material and methods Animals Initial BW 10.8 kg MEAT QUALITY X LICURY OIL 10

11 Material and methods Diets 50% tifton-85 hay 0.00 % (without t oil) 50% concentrate % % licury oil 4.5 % MEAT QUALITY X LICURY OIL 11

12 Material and methods Diets MEAT QUALITY X LICURY OIL 12

13 Material and methods Chemical composition of diets Parameter Licury oil% (DM) Dry matter(%) Ash (% DM) Crude Protein (% DM) Ether extract (% DM) NDF (% DM) NFC (% DM) TDN (% DM) MEAT QUALITY X LICURY OIL 13

14 Material and methods After 60 days Slaughter Carcass chilled at 4 C (24h) MEAT QUALITY X LICURY OIL 14

15 Material and methods Leg was collected for sensorial evaluation MEAT QUALITY X LICURY OIL 15

16 Material and methods Sensorial evaluation Appearance Aroma Flavor Juiciness Tenderness 51 panelists using a 9-points scale being 1 denoting the least favorable condition and 9 the most favorable. MEAT QUALITY X LICURY OIL 16

17 Material and methods MEAT QUALITY X LICURY OIL 17

18 Material and methods Data were analyzed as a completely randomized design and the results were subjected to variance and regression analysis MEAT QUALITY X LICURY OIL 18

19 Sensorial evaluation Results and discussion Parameter Licury oil level% (DM) VC (%) Regression Equations Appearance Ŷ= 6.78 Aroma Ŷ= 6.46 Flavor Ŷ= 6.74 Tenderness Ŷ= 7.63 Juiciness Ŷ= 6.54 MEAT QUALITY X LICURY OIL 19

20 Results and discussion Tenderness Higher than other studies that evaluated goat meat. It is probably justified by the early slaughter of the animals. Slaughter age 150 days MEAT QUALITY X LICURY OIL 20

21 Results and discussion Tenderness Older animals have a higherh collagen stability caused by the presence of cross-bridges among these molecules MEAT QUALITY X LICURY OIL 21

22 Results and discussion Juiciness X Moisture Mo oisture (%) 3,5 77 Ŷ = 0.263x x R2 = , Ŷ = X X R2 = ,0 1,5 3,0 4,5 2,5 2,0 1,5 1,0 Fat (% %) Licury oil level (% DM) MEAT QUALITY X LICURY OIL 22

23 Conclusion Licury oil can be added to diet fed to young ¾ Boer goat up to 4.5% without t causing any changes on the sensorial characteristics of the meat. MEAT QUALITY X LICURY OIL 23

24 Thank you! MEAT QUALITY X LICURY OIL 24