Physicochemical Properties of Goat Meat Fed Hay, Sorghum Bagasse and Standard Diets

Abstract

The aim of this study was thus to evaluate the instrumental meat quality and chemical composition including fatty acid profile of meat from goats fed concentrate, hay and agricultural by-product based diets. The study was carried out in Virginia State University small ruminant research facility at Randolph Farm. The protocol for the experiment was approved by the Virginia State University Animal Care and Use Committee. Sixteen Myotonic (Tennessee Stiff Leg) male goats with body weight (BW) of 21.6±3.0 kg was divided into three groups and subjected to one of three dietary treatments for 76 days. At the end of the feeding trial, samples were taken from the longissimus thoracis et lumborum (LTL) muscle and analyzed to evaluate meat quality. water binding/holding values and chemical composition from raw and cooked meat are not the same. The values from raw meat helps to predict the management situation of animal till slaughtering whereas values obtained from cooked meat are used to achieve a palatable and safe product. There was no difference (P > 0.05) in initial pH (pH0) measured at 45 min post-harvest and ultimate pH (pHu) measured at 72 h postmortem. HAY and SOB diets did not affect (P > 0.05) water binding capacity (WBC), instrumental meat color (L* (lightness), a* (redness), b* (yellowness), C* (Chroma), and H* (Hue Angle), and tenderness, as measured by Warner-Bratzler shear force (WBSF). Chemical composition and fatty acid profile were also not influenced by the treatments (P > 0.05).  The inclusion of hay and sorghum bagasse reduced the cost of the diets while having no apparent negative effects on the animals. Similar to the previous study, the fatty acid profile in this one was not negatively impacted by diets, so the meat is now regarded as low-fat red meat with a healthy fatty acid profile. The risk of developing heart disease may be lowered by meat with low cholesterol and saturated fat.