Carcass and meat quality of goats supplemented with tannin-rich peanut skin

• Main Authors: Deepak Kafle, Jung Hoon Lee, Byeng Ryel Min, Brou Kouakou
• Format: Article
• Language: English
• Published: Elsevier 2021-09-01
• Series: Journal of Agriculture and Food Research
• Subjects: Goat meat; Fatty acids; Meat quality; Peanut skin
• Online Access: http://www.sciencedirect.com/science/article/pii/S2666154321000612

Thirty-two Kiko crossbred male goats (10 mo old, BW = 42.2 ± 2.28 kg) were offered a supplement containing 0, 25, 50, or 75% tannin-rich peanut skin (PS; Arachis hypogaea L.) to determine the effect of PS on physicochemical characteristics of goat meat (chevon). After a 57 d feeding trial, goats were harvested using the USDA standard procedures. After 24 h chilling storage (2 °C), Longissimus muscle (LM) pH was measured from individual carcasses and then were fabricated into primal cuts, and collected 2.5-cm thick loin chops and fat depots to analyze the physicochemical characteristics of chevon. The LM pH values of goats supplemented with the four different concentrations of PS were not significantly different. Furthermore, no significant differences were found in the carcass traits among experimental goats. Loin chops from goats supplemented with 75% PS had higher (P < 0.05) CIE L* (lightness), a* (redness) and b* (yellowness) values than those from goats fed 0% PS supplement (control). The LM from goats supplemented with 50% PS had a higher (P < 0.05) fat content than that from goats fed the control. Furthermore, the LM from goats supplemented with 25% PS had higher (P < 0.05) thiobarbituric acid reactive substances (TBARS) values than that from goats fed the control. No significant differences were found in the Warner-Bratzler shear values and cooking losses of loin chops from goats supplemented with the four different concentrations of PS. Compared with goats fed the control, goats supplemented with 50% PS had a lower (P < 0.05) level of palmitic acid (C16:0) in the LM (intramuscular fat); and a lower (P < 0.05) level of myristic acid (C14:0), but a higher (P < 0.05) level of arachidic acid (C20:0) in the kidney fat. Furthermore, goats supplemented with either 25% or 75% PS had lower concentrations of conjugated linoleic acid (C18:2, CLA) and arachidonic acid (C20:4n6) or palmitoleic acid (C16:1n7) and vaccenic acid (C18:1n11, trans), respectively. The results indicated that supplementing tannin-rich peanut skin in the meat goats’ diet might improve the appearance of chevon and increase its intramuscular fat content, whereas the resulting chevon might be more susceptible to the lipid oxidation.