TY  - JOUR
T1  - Quality and Sensory Evaluation of Meat from Nilotic Male Kids Fed on Two Different Diets
AU - Ismail, Samir Humeida Ali AU - Atta, Muzamil AU - Adam, Ahmed Abdel Gadir 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 15
SP  - 2008
EP  - 2012
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.2008.2012
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.2008.2012
KW  - sorghum
KW  -Nilotic
KW  -molasses
KW  -feedlot
KW  -Cooking loss
KW  -water holding capacity
KW  -Sudan
AB  - Some quality and sensory traits of meat from Nilotic male kids subjected to feedlot trial and fed on sorghum and molasses-based diets were evaluated in this study. Samples of Semimembranosus muscle were taken to determine the chemical composition of meat as well as Water Holding Capacity (WHC) and cooking loss. Total moisture, Crude Protein (CP), Ether Extract (EE) and ash were also determined. Semi-expert panelists were requested to record their responses for tenderness, juiciness, flavor, color and over all acceptability of cooked samples. Analysis of covariance indicated that the chemical composition of meat from Nilotic kids was not affected by the type of diet (p>0.05) where the moisture content were 76.62±0.53 and 76.37±0.60%; CP were 19.47±0.29 and 19.89±0.39%; fat were 0.97±0.49 and 0.97±0.86%; ash were 1.01±0.13 and 1.06±0.23% for the sorghum- and molasses-based fed groups, respectively. The differences were also not significant (p>0.05) in the water holding capacity (1.62±0.56 and 1.62±0.55) and cooking loss (19.50±1.99 and 19.83±0.33) of meat muscles for the sorghum- and molasses-based fed male kids, respectively. Instrumental color (L*, a*, b*) indicated no difference (p>0.05) in kids muscles from the two dietary groups. Chi-square test revealed no significant differences (p>0.05 between the two diet groups in tenderness, juiciness, flavor, color and over all acceptability of meat from Nilotic kids. It was concluded that meat from Nilotic male kids, compared with other goat meat, contained less fat which is a positive attribute in other respects and might be recommended as a valuable component of a low-fat diet.
ER  -