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).
2007
9788890290114
File in questo prodotto:
File Dimensione Formato  
Capretto breeds.pdf

non disponibili

Tipologia: Documento in Post-print
Licenza: DRM non definito
Dimensione 2.62 MB
Formato Adobe PDF
2.62 MB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11563/22849
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact