A review of factors affecting goat meat quality and mitigating strategies

Goat meat is increasing in popularity worldwide due to a growing demand for lean and nutritious meat. It is important to have an understanding of factors affecting goat meat quality in order to ensure the best possible quality acceptable to consumers. This paper reviews current knowledge on key factors and strategies for improving goat meat quality. Among animal factors, the breed/genetics and age at slaughter are key to goat meat quality. Conditioning of goats destined for slaughter can improve the quality of meat through more desirable carcass fat content. It has been established that goat carcasses have low glycolytic potential and consequently yield higher pH meat, therefore, minimising ante-mortem stress is important for goat meat quality. Goat carcasses are very small and lean, therefore, chilling conditions should be carefully monitored in order to minimise the risk of cold shortening. Electrical stimulation of carcasses has been reported to improve goat meat tenderness. Pelvic suspension of goat carcasses may result in improved meat tenderness compared to Achilles-hung carcasses. Post-slaughter ageing can further improve the tenderness of goat meat. Several efforts have been made to address the concerns pertaining to goat meat quality, but the challenge now is to promote the consumption of goat meat among diverse consumers and establish it as a dietetically acceptable red meat source.The National Research Foundation (NRF)http://www.elsevier.com/locate/smallrumres2021-02-01hj2020Animal and Wildlife Science

Protein kinase activities in ripening mango fruit tissue : classification, purification and biochemical characterisation.

Ph.D. (Biochemistry)This study consistsof two parts namely: • Phosphoproteins in ripening mango fruit tissue: Effect of y-irradiation and various effectors on protein phosphorylation during the climacteric rise, climacteric peak and post-climacteric stages of ripening. • Protein kinase (EC 2.7.10 and EC 2.7.11) activities in ripening mango fruit tissue: Classification, purification and characterisation

Post mortem rigor development in the Egyptian goose (Alopochen aegyptiacus) breast muscle (pectoralis): factors which may affect the tenderness

BACKGROUND: Baseline research on the toughness of Egyptian goose meat is required. This study therefore investigates the post mortem pH and temperature decline (15 min-4 h 15 min post mortem) in the pectoralis muscle (breast portion) of this gamebird species. It also explores the enzyme activity of the Ca-dependent protease (calpain system) and the lysosomal cathepsins during the rigor mortis period. RESULTS: No differences were found for any of the variables between genders. The pH decline in the pectoralis muscle occurs quite rapidly (c = -0.806; ultimate pH ∼5.86) compared with other species and it is speculated that the high rigor temperature (>20 °C) may contribute to the increased toughness. No calpain I was found in Egyptian goose meat and the μ/m-calpain activity remained constant during the rigor period, while a decrease in calpastatin activity was observed. The cathepsin B, B & L and H activity increased over the rigor period. CONCLUSION: Further research into the connective tissue content and myofibrillar breakdown during aging is required in order to know if the proteolytic enzymes do in actual fact contribute to tenderisation

Effect of breed types and castration on carcass characteristics of Boer and large frame indigenous Veld goats of Southern Africa

CITATION: Van Wyk, G. L., et al . 2020. Effect of breed types and castration on carcass characteristics of Boer and large frame indigenous veld goats of Southern Africa. Animals, 10(10):1884, doi:10.3390/ani10101884.The original publication is available at http://www.mdpi.comPublication of this article was funded by the Stellenbosch University Open Access FundWeaner male Boer Goats (BG; n = 36; 21 bucks and 15 wethers) and large frame Indigenous Veld Goats (IVG; n = 41; 21 bucks and 20 wethers) were raised on hay and natural grass ad libitum and the recommended amount of commercial pelleted diet to a live weight between 30 and 35 kg. Carcass quality characteristics (live weight, carcass weights, dressing %, chilling loss and eye muscle area) were measured. The right sides of the carcasses were divided into wholesale cuts and dissected into subcutaneous fat, meat and bone. Large frame Indigenous Veld Goat (IVG) wethers were slightly lighter than the IVG bucks with no significant difference observed between BG. Wethers compared to bucks had higher dressing %, subcutaneous fat % in all primal cuts, intramuscular fat %, kidney fat % and, overall, slightly less bone %. Some breed–wether interactions were noticed: IVG wethers were slightly lighter than the IVG bucks, but the IVG bucks tended to produce higher % meat compared to other test groups. Judged on the intramuscular fat % characteristics, it seems as if wethers should produce juicier and more flavorsome meat compared to bucks.https://www.mdpi.com/2076-2615/10/10/1884Publisher's versio

Carcass Quality Profiles and Associated Genomic Regions of South African Goat Populations Investigated Using Goat SNP50K Genotypes

Carcass quality includes a battery of essential economic meat traits that play a significant role in influencing farmer breed preferences. A preliminary study was undertaken to investigate the carcass quality and the associated genomic regions in a small nucleus of animals that are representative of South African goat genetic resources. Samples of the South African Boer (n = 14), Northern Cape Speckled (n = 14), Eastern Cape Xhosa Lob ear (n = 12), Nguni/Mbuzi (n = 13), and Village (n = 20) were genotyped using the Illumina goat SNP50K and were phenotyped for carcass quality traits. SA Boer goats had heavier warm and cold carcass weights (17.2 ± 2.3 kg and 16.3 ± 2.3 kg). Pella village goats raised under an intensive system had significantly (p < 0.05) heavier warm and cold carcass weights (9.9 ± 1.1 kg and 9.2 ± 1.2 kg) compared to the village goats that are raised extensively (9.1 ± 2.0 kg and 8.4 ± 1.9). A total of 40 SNPs located on chromosomes 6, 10, 12, 13, 19, and 21 were significantly associated with carcass traits at (−log10 [p < 0.05]). Candidate genes that were associated with carcass characteristics (GADD45G, IGF2R, GAS1, VAV3, CAPN8, CAPN7, CAPN2, GHSR, COLQ, MRAS, and POU1F1) were also observed. Results from this study will inform larger future studies that will ultimately find use in breed improvement programs

Sustained Effects of Muscle Calpain System Genotypes on Tenderness Phenotypes of South African Beef Bulls during Ageing up to 20 Days

The most important factor that determines beef tenderness is its proteolytic activity, and the balance between calpain-1 protease activity and calpastatin inhibition is especially important, while contributions can also arise from calpain-2 and, possibly, calpain-3. The meat ageing process itself affects these processes. To determine whether genotypes in the calpain–calpastatin system can enhance tenderness through a 20-day ageing period, South African purebred beef bulls (n = 166) were genotyped using the Illumina BovineHD SNP BeadChip through a gene-based association analysis targeting the cast, capn3, capn2 and capn1 genes. The Warner–Bratzler shear force (WBSF) and myofibril fragment length (MFL) of Longissimus thoracis et lumborum (LTL) steaks were evaluated between d 3 and d 20 of ageing, with protease enzyme activity in the first 20 h post-mortem. Although several of the 134 SNPs are associated with tenderness, only seven SNP in the cast, capn2 and capn1 genes sustained genetic associations, additive to the ageing-associated increases in tenderness for at least three of the four ageing periods. While most genomic associations were relatively stable over time, some genotypes within the SNP responded differently to ageing, resulting in altered genomic effects over time. The level of ageing at which genomic associations are performed is an important factor that determines whether SNPs affect tenderness phenotypes