MEAT QUALITY ATTRIBUTES IN BICEPS FEMORIS MUSCLE OF MALE MORKHOZ GOAT KIDS FED PRIMALAC COMMERCIAL PROBIOTIC

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NASERI HARSINI R.; KAFILZADEH F.

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Journal: JOURNAL OF RUMINANT RESEARCH Year:2016 | Volume:3 | Issue:4 Page(s): 145-168

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Title

MEAT QUALITY ATTRIBUTES IN BICEPS FEMORIS MUSCLE OF MALE MORKHOZ GOAT KIDS FED PRIMALAC COMMERCIAL PROBIOTIC

Author(s)

NASERI HARSINI R. | KAFILZADEH F. | Issue Writer Certificate

Keywords

CHEMICAL COMPOSITIONQ2

FATTY ACID COMPOSITIONQ2

FEMUR COMPONENTSQ2

PHYSICAL ATTRIBUTESQ2

PROBIOTICQ2

Abstract

Background and objectives: Carcass characteristics and meat quality are important criteria for customer when it comes to making purchasing decisions. Effects of adding direct-fed microbial on ruminants meat quality have never been investigated, given that PROBIOTICs ability to manipulate fatty acid absorption and lipid metabolism in body have been proven in many studies. The aims of this study were, therefore, to evaluate the effects of a bacterial PROBIOTIC on carcass and meat quality attributes in Morkhoz kids, as an important indigenous breed of our country.Materials and methods: Experimental diet was formulated based on NRC recommendations. The study was conducted based on a completely randomized design, including two treatments and eight replicate using 16 male Morkhoz kids. Kids were fed for 119 days with experimental diet. Commercial PROBIOTIC was combination of four bacterial strains, include Lactobacillus acidophilus (2.5×107 cfu/g), L. casei (2.5×107 cfu/g), Streptococcus faecium (2.5×107 cfu/g), and Bifidobacterium thermophilum (1.0×108 cfu/g). This PROBIOTIC was fed to each kid before morning feeding (2 gr/d/kid, based on supplier recommendation). At the end of the experimental period, four kids from each treatment were slaughtered and the carcass characteristics include femur muscle to bone ratio and muscularity in the femur region, and meat quality attributed in biceps femoris muscle include PHYSICAL ATTRIBUTES, CHEMICAL COMPOSITION and FATTY ACID COMPOSITION were determined.Results: Results showed that between FEMUR COMPONENTS examined in this research only muscularity in the femur region was significantly affected by PROBIOTIC consumption. This parameter showed significantly higher value in control (non-probiotic) group. Indeed, except L* and hue angles values, commercial PROBIOTIC had no significant effect on other meat quality parameters in biceps femoris muscle include pH, drip loss, water holding capacity, cooking loss, shear force and also on its CHEMICAL COMPOSITION. Examining of FATTY ACID COMPOSITION of intramuscular fat in the biceps femoris muscle showed that the PROBIOTIC we used in this experiment did not affect any of fatty acids features include percent of saturated fatty acids, unsaturated fatty acids, mono-polyunsaturated fatty acids, total desirable fatty acids and n-6/n-3 ratio.Conclusion: In conclusion, it seems that bacterial PROBIOTIC used in this experiment won't cause a considerable change in muscle ratio in femur region and also meat quality attributes.

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APA: Copy

NASERI HARSINI, R., & KAFILZADEH, F.. (2016). MEAT QUALITY ATTRIBUTES IN BICEPS FEMORIS MUSCLE OF MALE MORKHOZ GOAT KIDS FED PRIMALAC COMMERCIAL PROBIOTIC. JOURNAL OF RUMINANT RESEARCH, 3(4), 145-168. SID. https://sid.ir/paper/244056/en

Vancouver: Copy

NASERI HARSINI R., KAFILZADEH F.. MEAT QUALITY ATTRIBUTES IN BICEPS FEMORIS MUSCLE OF MALE MORKHOZ GOAT KIDS FED PRIMALAC COMMERCIAL PROBIOTIC. JOURNAL OF RUMINANT RESEARCH[Internet]. 2016;3(4):145-168. Available from: https://sid.ir/paper/244056/en

IEEE: Copy

R. NASERI HARSINI, and F. KAFILZADEH, “MEAT QUALITY ATTRIBUTES IN BICEPS FEMORIS MUSCLE OF MALE MORKHOZ GOAT KIDS FED PRIMALAC COMMERCIAL PROBIOTIC,” JOURNAL OF RUMINANT RESEARCH, vol. 3, no. 4, pp. 145–168, 2016, [Online]. Available: https://sid.ir/paper/244056/en

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