To compare slaughter performance and meat quality of different goat breed (B) and sex (S), 13 Jonica (J) and 20 Grigia Molisana (G), 16 males (M) and 17 females (F), all naturally suckled kids were slaughtered at 60d of age. Slaughter weight and cold carcass weight (after chilling at 2-4°C than G for L* (56.2 vs 50.2), b* (6. 24h) were recorded, and dressing percentage was calculated. Twenty four after slaughter, colour (L*.a*b*, croma and hue) and pH were measured. Lungissimus dorsi muscle samples were collected for intramuscular collagen (IMC) analyses (collagen and crosslink concentration). Except for pH, that was higher (P<0.05) in M than in F, S had no effect on studied parameters. Compared with G, the J kids had higher (P<0.05 live weight and dressing percentage. J meat had higher (P<0.01) values than G for L* (56.2 vs 50.2), b* (6.3 vs 3.3), chroma (13.4 vs 11.3) and hue (28.4 vs 15.8); no difference was observed for a* value. In addition, J meat showed lower (p<0.01) pH than G (5.5 vs 5.7). No B effect was observed for IMC properties, even if J muscle resulted slightly richer (P<0.06) in crosslinks (hydroxylysylpyridinoline) than that of G (5.8 vs 5.1 g/mg of muscle).
Slaughter performance and meat qualità of “Jonica” and “Grigia Molisana” Capretto breeds
GAMBACORTA, Emilio;
2007-01-01
Abstract
To compare slaughter performance and meat quality of different goat breed (B) and sex (S), 13 Jonica (J) and 20 Grigia Molisana (G), 16 males (M) and 17 females (F), all naturally suckled kids were slaughtered at 60d of age. Slaughter weight and cold carcass weight (after chilling at 2-4°C than G for L* (56.2 vs 50.2), b* (6. 24h) were recorded, and dressing percentage was calculated. Twenty four after slaughter, colour (L*.a*b*, croma and hue) and pH were measured. Lungissimus dorsi muscle samples were collected for intramuscular collagen (IMC) analyses (collagen and crosslink concentration). Except for pH, that was higher (P<0.05) in M than in F, S had no effect on studied parameters. Compared with G, the J kids had higher (P<0.05 live weight and dressing percentage. J meat had higher (P<0.01) values than G for L* (56.2 vs 50.2), b* (6.3 vs 3.3), chroma (13.4 vs 11.3) and hue (28.4 vs 15.8); no difference was observed for a* value. In addition, J meat showed lower (p<0.01) pH than G (5.5 vs 5.7). No B effect was observed for IMC properties, even if J muscle resulted slightly richer (P<0.06) in crosslinks (hydroxylysylpyridinoline) than that of G (5.8 vs 5.1 g/mg of muscle).File | Dimensione | Formato | |
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