Journal of Animal and Veterinary Advances
ISSN: Online 1993-601XISSN: Print 1680-5593
119
Views
0
Downloads
Chemical Composition, Vitamin and Fatty Acid Profile of Meat from Carcass Cuts of Indigenous Goat in Tunisian Arid Land
Naziha Ayeb, Maha Hammouda, Mohamed Dbara, Mohamed Chniter, Belgacem Lachiheb, Mohamed Hammadi, Touhami Khorchani and Halima El-Hatmi
Page: 291-297 | Received 21 Sep 2022, Published online: 21 Sep 2022
Full Text Reference XML File PDF File
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.
How to cite this article:
Naziha Ayeb, Maha Hammouda, Mohamed Dbara, Mohamed Chniter, Belgacem Lachiheb, Mohamed Hammadi, Touhami Khorchani and Halima El-Hatmi. Chemical Composition, Vitamin and Fatty Acid Profile of Meat from Carcass Cuts of
Indigenous Goat in Tunisian Arid Land.
DOI: https://doi.org/10.36478/javaa.2019.291.297
URL: https://www.makhillpublications.co/view-article/1680-5593/javaa.2019.291.297