@article{MAKHILLJAVA201918104608,
    title = {Chemical Composition, Vitamin and Fatty Acid Profile of Meat from Carcass Cuts of
Indigenous Goat in Tunisian Arid Land},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {18},
    number = {10},
    pages = {291-297},
    year = {2019},
    issn = {1680-5593},
    doi = {javaa.2019.291.297},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2019.291.297},
    author = {Naziha,Maha,Mohamed,Mohamed,Belgacem,Mohamed,Touhami and},
    keywords = {Carcass cuts,chemical composition,indigenous goat,fatty acid profile,local feeds resources},
    abstract = {The experiment was conducted to find out the
nutritive value of different cuts of goat carcass. Ninety
samples (6 cuts (shoulders, breasts, legs, rack, loin and
necklaces)×3 diets×5 kids/diet) were used. Animals were
divided according to 3 diets (SOL group: kids received
Stipa tenacissima+olive leaves, OH: kids received oat hay
and GH group: animals received grass hay). This research
made to compare physicochemical quality and fatty acid
of meat of cuts for kids feed by different diets. Results
obtained showed that the chemical composition was not
affected by the diet, exception to phosphorus which was
higher in SO group (60.81±1.86). On the contrary,
exceptions to protein content, other physicochemical
parameters have been varied between cuts. Colors were
higher in the shoulders compared to other cuts. The diet
did not affect fatty acid profile but was varied between
cuts, especially, omega 3 and omega 6 which were higher
in the legs followed by the rack. The different cuts were
rich in vitamin B; the breast was poorer in water-soluble
vitamins.}
    }