Effect of crude glycerin levels on meat quality and carcass characteristics of crossbred Boer goats

This study assessed the effects of four levels of crude glycerin (0, 50, 100, and 150 g/kg dry matter (DM) basis) in the diet of Boer crossbred goat kids on the qualitative and quantitative carcass characteristics as well as meat quality. Thirty‐two crossbred, castrated Boer x undefined breed goat k...

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Published inFood science & nutrition Vol. 10; no. 7; pp. 2312 - 2317
Main Authors Bezerra, Higor Fábio Carvalho, Santos, Edson Mauro, Carvalho, Gleidson Giordano Pinto, Oliveira, Juliana Silva, Moura Zanine, Anderson, Pinho, Ricardo Martins Araujo, Araújo, Maria Leonor Garcia Melo Lopes, Perazzo, Alexandre Fernandes, Ferreira, Daniele de Jesus
Format Journal Article
LanguageEnglish
Published Malden, Massachusetts John Wiley & Sons, Inc 01.07.2022
John Wiley and Sons Inc
Wiley
Subjects
Animals
biodiesel
Body weight
Carcasses
Cold
Conformation
Cooking
Cooling
co‐product
Diet
Dietary supplements
Dry matter
Energy sources
Experiments
Feeds
Glycerol
Goats
Longissimus dorsi
Meat
Meat quality
morphometry
Muscles
Original
Original Research
Qualitative analysis
Shear forces
Software
Sorghum
Vitamins
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Summary:This study assessed the effects of four levels of crude glycerin (0, 50, 100, and 150 g/kg dry matter (DM) basis) in the diet of Boer crossbred goat kids on the qualitative and quantitative carcass characteristics as well as meat quality. Thirty‐two crossbred, castrated Boer x undefined breed goat kids with an initial average weight of 17.8 ± 2.2 kg between 3 and 4 months of age were distributed across a complete randomized experiment with four treatments and eight replicates. The DM intake linearly decreased (p < .05) as the crude glycerin inclusion level in the diet increased. Crude glycerin levels decreased (linear effect, p < .05) empty body weight, hot dressing percentage, and cold dressing percentage. Conformation and subcutaneous fat thickness were not affected (p > .05) by dietary crude glycerin. Crude glycerin levels decreased (linear effect, p = .03) rib eye area of the Longissimus dorsi muscle, however, did not affect color, cooking loss, and shear force. The crude glycerin can be included up to 50 g/kg DM in the diet of crossbred Boer goats without negatively affecting carcass characteristics and meat quality. It can be recommended as an energy source in finishing diets.
Bibliography:Funding information
Coordination for the Improvement of Higher Education Personnel (financial code 001).
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ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.2839