Effects of copper levels on goat carcass traits and meat quality

The objective of the current study was to evaluate high levels of dietary copper (Cu) on goat carcass traits and meat quality. Thirty-six French Alpine goats (18.43 ± 2.35 kg) were randomly assigned to 6 treatments (basal diet with Cu levels at 0, 10, 20, 40, 80, and 160 ppm) with 6 replications each. The experiment was carried out for 102 d. Plasma Cu and enzymes, and slaughter variables were not different (P > 0.05) between Cu levels. Cu in the goat diets was significant (P < 0.05) for meat lightness (L*) and yellowness (b*); L* values were higher (P <0.05) at 20 ppm and lower (P < 0.05) at 10 and 80 ppm; b* was highest (P < 0.05) for the 160 ppm level and lowest (P < 0.05) for 40 ppm. Meat adhesiveness presented differences (P < 0.05) between Cu levels; the 10 ppm group showed the highest value (P < 0.05) and 0 ppm the lowest value (P < 0.05). Meat juiciness for 10 ppm was higher (P < 0.05) than meat for the 80 ppm group. Linear regression demonstrated that b* and springiness were dependent (β1 ∕= 0; P ≤ 0.05) on Cu levels in the diet. In conclusion, high Cu levels are recommended in the goat diet to enhance meat quality without affecting slaughter variables

Producción de leche de cabra en México y uso de aceites esenciales de plantas aromáticas en su producción

La población de cabras resalta en los países en desarrollo. México es un país en desarrollo, donde la producción de leche de cabra crece. Sin embargo, nuevos retos y áreas de oportunidad continúan atendiéndose. Un desafío es la preferencia del consumidor hacia el uso de alternativas naturales en la producción animal, y una de éstas son los aceites esenciales de plantas aromáticas. Los estudios comprueban que los aceites esenciales ejercen actividad antioxidante y antibacteriana selectiva en el rumen que mejora el comportamiento productivo y la composición de la leche. Aunque la información existente sobre su uso en cabras lecheras es limitada, el presente escrito recopila información sobre la producción de leche de cabra en México y el uso de los aceites esenciales de plantas aromáticas en dietas de cabras lecheras sobre la salud, producción y calidad de la leche

Goat kid meat in the formulation of Vienna-type sausage

Objective: to evaluate the substitution of pork meat with goat kid meat in the formulation of Vienna-type sausage. Design/methodology/approach: Randomized complete block design of three treatments were used for substitute of pork meat with goat kid meat: control sausage with 100% pork meat (SC1), sausage with 50% of pork meat and 50% of goat kid meat (SC2) and sausage with 100% of goat kid meat (SC3). The physicochemical variables (cooking loss (CL), pH, color, water holding capacity (WHC), proximate composition), textural profile and sensory characteristics were measurement to evaluate of treatments. &nbsp; Results: The CL of sausages did not have difference (P &gt; 0.05). The pH and WHC increased (P &lt; 0.05) for SC3, but their lightness decreased (P &lt; 0.05) and increased (P &lt; 0.05) the yellowness. Redness was similar (P &gt; 0.05) between sausages. The moisture, fat, protein, carbohydrate and ash contents improved (P &lt; 0.05) for SC2. Hardness, cohesiveness, chewiness, gumminess and resilience increased (P &lt; 0.05) for SC2 and SC3. The sensory evaluation of the three treatments were accepted by the consumers. &nbsp; Limitations on study/implications: 100% of goat kid meat in the formulation did not improve physicochemical variables due to increased CL, WHC, b*, carbohydrates and hardness, and decreased L*. Findings/conclusions: The goat kid meat can be used at 50% for the formulation of Vienna-type sausages. Keywords: composition, color, sensory, texture.Objective: To evaluate the substitution of pork meat with goat kid meat in the formulation of Vienna-type sausage.Design/methodology/approach: A randomized complete block design was used with three treatments to substitute pork meat with goat kid meat: control sausage with 100% pork meat (SC1), sausage with 50% of pork meat and 50% of goat kid meat (SC2), and sausage with 100% of goat kid meat (SC3). The physicochemical variables (cooking loss (CL), pH, color, water holding capacity (WHC), proximate composition), textural profile and sensory characteristics were measurement to evaluate the treatments.Results: The CL of sausages elaborated with goat kid mead did not have difference (P &amp;gt; 0.05). The pH and WHC increased (P &amp;lt; 0.05) for SC3, but their luminosity decreased (P &amp;lt; 0.05) and the yellowness increased (P &amp;lt; 0.05). Redness was similar (P &amp;gt; 0.05) between sausages. The moisture, fat, protein, carbohydrate and ash contents improved (P &amp;lt; 0.05) for SC2. Hardness, cohesiveness, chewiness, gumminess and resilience increased (P &amp;lt; 0.05) for SC2 and SC3. The sensory evaluation showed that the three treatments were accepted by the consumers.Limitations on study/implications: 100% of goat kid meat in the formulation did not improve thephysicochemical variables due to increased CL, WHC, b*, carbohydrates and hardness, and decreased L*.Findings/conclusions: The goat kid meat can be used at 50% for the formulation of Vienna-typesausages