Morphostructural composition and meat quality in local goat kids from the northeastern region of Mexico
Goat farming is an important activity in northern Mexico. In this sense, “cabrito” or kid goat is a typical regional dish with high economic and cultural value. However, information on the morphostructural composition and meat quality of these local specimens is scarce. Given this, the objective wa...
Guardado en:
| Autores principales: | , , , |
|---|---|
| Formato: | Online |
| Lenguaje: | eng |
| Publicado: |
Facultad de Ciencias Agrarias-UNCuyo
2024
|
| Materias: | |
| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/7115 |
| id |
I11-R107article-7115 |
|---|---|
| record_format |
ojs |
| institution |
Universidad Nacional de Cuyo |
| building |
Revistas en línea |
| filtrotop_str |
Revistas en línea |
| collection |
Revista de la Facultad de Ciencias Agrarias |
| journal_title_str |
Revista de la Facultad de Ciencias Agrarias |
| institution_str |
I-11 |
| repository_str |
R-107 |
| language |
eng |
| format |
Online |
| author |
Bautista-Martínez, Yuridia Granados-Rivera, Lorenzo Danilo Jimenez-Ocampo, Rafael Maldonado-Jáquez, Jorge A. |
| spellingShingle |
Bautista-Martínez, Yuridia Granados-Rivera, Lorenzo Danilo Jimenez-Ocampo, Rafael Maldonado-Jáquez, Jorge A. Morphostructural composition and meat quality in local goat kids from the northeastern region of Mexico carne canal calidad nutricional perfil de ácidos grasos meat carcass nutritional quality fatty acid profile |
| author_facet |
Bautista-Martínez, Yuridia Granados-Rivera, Lorenzo Danilo Jimenez-Ocampo, Rafael Maldonado-Jáquez, Jorge A. |
| author_sort |
Bautista-Martínez, Yuridia |
| title |
Morphostructural composition and meat quality in local goat kids from the northeastern region of Mexico |
| title_short |
Morphostructural composition and meat quality in local goat kids from the northeastern region of Mexico |
| title_full |
Morphostructural composition and meat quality in local goat kids from the northeastern region of Mexico |
| title_fullStr |
Morphostructural composition and meat quality in local goat kids from the northeastern region of Mexico |
| title_full_unstemmed |
Morphostructural composition and meat quality in local goat kids from the northeastern region of Mexico |
| title_sort |
morphostructural composition and meat quality in local goat kids from the northeastern region of mexico |
| description |
Goat farming is an important activity in northern Mexico. In this sense, “cabrito” or kid goat is a typical regional dish with high economic and cultural value. However, information on the morphostructural composition and meat quality of these local specimens is scarce. Given this, the objective was to evaluate morphostructural characteristics, carcass and meat quality in local kids according to sex in the northeastern region of Mexico. For this purpose, 14 kids (7 males and 7 females) 57 days old were slaughtered. Morphostructural composition was evaluated with 22 zoomometric and phenotypic variables. Carcass characteristics were evaluated by considering different body structures, carcass yield and degree of fatness. Meat quality was determined by physicochemical characteristics, nutritional value and fatty acid profile. The sex effect was evaluated by t-test of independent means and Chi-square. Meat physicochemical characteristics, nutritional value and morphostructure of local kids were heterogeneous and showed no differences (P≥0.05) concerning sex. Carcass, kidneys, head, neck, rib and loin weights were higher in males than in females (P≤0.05). Fatty acids (FA) found in greater proportion were palmitic (C16:0), oleic (C18:1, n-9), stearic (C18:0), and myristic (C14:0). These FA comprised 80.85 % of the lipid profile of male meat and 76.83% of females. These results are the basis for future programs aimed to improve production systems. Differences found could shed light on future efforts on how to differentiate goat meat from this region of Mexico and enter new markets directly benefiting small producers.
Highlights:
“Cabrito” or goat kid is a typical regional dish with high economic and cultural vale in north of México.
Carcass structures like head, neck, rib and loin were higher in males.
Fatty acids found in greater proportion in kid meat were palmitic (C16:0), oleic (C18:1, n-9), stearic (C18:0), and myristic.
These fatty acids comprised 80.85% of lipid profile in males and 76.83% in females.
Kid meat contains Docosahexaenoic acid (DHA) (C22: n-3), in quantities of 0.174 to 0.225 g/ 100 g of fat. This fatty acid is very important for brain development, as well as the cognitive and visual systems.
|
| publisher |
Facultad de Ciencias Agrarias-UNCuyo |
| publishDate |
2024 |
| url |
https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/7115 |
| topic |
carne canal calidad nutricional perfil de ácidos grasos meat carcass nutritional quality fatty acid profile |
| topic_facet |
carne canal calidad nutricional perfil de ácidos grasos meat carcass nutritional quality fatty acid profile |
| work_keys_str_mv |
AT bautistamartinezyuridia morphostructuralcompositionandmeatqualityinlocalgoatkidsfromthenortheasternregionofmexico AT granadosriveralorenzodanilo morphostructuralcompositionandmeatqualityinlocalgoatkidsfromthenortheasternregionofmexico AT jimenezocamporafael morphostructuralcompositionandmeatqualityinlocalgoatkidsfromthenortheasternregionofmexico AT maldonadojaquezjorgea morphostructuralcompositionandmeatqualityinlocalgoatkidsfromthenortheasternregionofmexico |
| _version_ |
1800220958789730304 |
| spelling |
I11-R107article-71152024-05-22T21:02:40Z Morphostructural composition and meat quality in local goat kids from the northeastern region of Mexico Morphostructural composition and meat quality in local goat kids from the northeastern region of Mexico Bautista-Martínez, Yuridia Granados-Rivera, Lorenzo Danilo Jimenez-Ocampo, Rafael Maldonado-Jáquez, Jorge A. carne canal calidad nutricional perfil de ácidos grasos meat carcass nutritional quality fatty acid profile Goat farming is an important activity in northern Mexico. In this sense, “cabrito” or kid goat is a typical regional dish with high economic and cultural value. However, information on the morphostructural composition and meat quality of these local specimens is scarce. Given this, the objective was to evaluate morphostructural characteristics, carcass and meat quality in local kids according to sex in the northeastern region of Mexico. For this purpose, 14 kids (7 males and 7 females) 57 days old were slaughtered. Morphostructural composition was evaluated with 22 zoomometric and phenotypic variables. Carcass characteristics were evaluated by considering different body structures, carcass yield and degree of fatness. Meat quality was determined by physicochemical characteristics, nutritional value and fatty acid profile. The sex effect was evaluated by t-test of independent means and Chi-square. Meat physicochemical characteristics, nutritional value and morphostructure of local kids were heterogeneous and showed no differences (P≥0.05) concerning sex. Carcass, kidneys, head, neck, rib and loin weights were higher in males than in females (P≤0.05). Fatty acids (FA) found in greater proportion were palmitic (C16:0), oleic (C18:1, n-9), stearic (C18:0), and myristic (C14:0). These FA comprised 80.85 % of the lipid profile of male meat and 76.83% of females. These results are the basis for future programs aimed to improve production systems. Differences found could shed light on future efforts on how to differentiate goat meat from this region of Mexico and enter new markets directly benefiting small producers. Highlights: “Cabrito” or goat kid is a typical regional dish with high economic and cultural vale in north of México. Carcass structures like head, neck, rib and loin were higher in males. Fatty acids found in greater proportion in kid meat were palmitic (C16:0), oleic (C18:1, n-9), stearic (C18:0), and myristic. These fatty acids comprised 80.85% of lipid profile in males and 76.83% in females. Kid meat contains Docosahexaenoic acid (DHA) (C22: n-3), in quantities of 0.174 to 0.225 g/ 100 g of fat. This fatty acid is very important for brain development, as well as the cognitive and visual systems. Goat farming is an important activity in northern Mexico. In this sense, “cabrito” or kid goat is a typical regional dish with high economic and cultural value. However, information on the morphostructural composition and meat quality of these local specimens is scarce. Given this, the objective was to evaluate morphostructural characteristics, carcass and meat quality in local kids according to sex in the northeastern region of Mexico. For this purpose, 14 kids (7 males and 7 females) 57 days old were slaughtered. Morphostructural composition was evaluated with 22 zoomometric and phenotypic variables. Carcass characteristics were evaluated by considering different body structures, carcass yield and degree of fatness. Meat quality was determined by physicochemical characteristics, nutritional value and fatty acid profile. The sex effect was evaluated by t-test of independent means and Chi-square. Meat physicochemical characteristics, nutritional value and morphostructure of local kids were heterogeneous and showed no differences (P≥0.05) concerning sex. Carcass, kidneys, head, neck, rib and loin weights were higher in males than in females (P≤0.05). Fatty acids (FA) found in greater proportion were palmitic (C16:0), oleic (C18:1, n-9), stearic (C18:0), and myristic (C14:0). These FA comprised 80.85 % of the lipid profile of male meat and 76.83% of females. These results are the basis for future programs aimed to improve production systems. Differences found could shed light on future efforts on how to differentiate goat meat from this region of Mexico and enter new markets directly benefiting small producers. Highlights: “Cabrito” or goat kid is a typical regional dish with high economic and cultural vale in north of México. Carcass structures like head, neck, rib and loin were higher in males. Fatty acids found in greater proportion in kid meat were palmitic (C16:0), oleic (C18:1, n-9), stearic (C18:0), and myristic. These fatty acids comprised 80.85% of lipid profile in males and 76.83% in females. Kid meat contains Docosahexaenoic acid (DHA) (C22: n-3), in quantities of 0.174 to 0.225 g/ 100 g of fat. This fatty acid is very important for brain development, as well as the cognitive and visual systems. Facultad de Ciencias Agrarias-UNCuyo 2024-04-17 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/7115 Revista de la Facultad de Ciencias Agrarias UNCuyo; In press; XXX-XXX Revista de la Facultad de Ciencias Agrarias UNCuyo; En prensa; XXX-XXX 1853-8665 0370-4661 eng https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/7115/6361 Derechos de autor 2018 Revista de la Facultad de Ciencias Agrarias UNCuyo https://creativecommons.org/licenses/by-nc-sa/3.0/deed.es |
