Fatty acid profile, oxidative stability of lipids and sensory attributes of water restricted Xhosa goat meat supplemented with vitamin C
O. F. Akinmoladun
A B * , F. N. Fon C , C. T. Mpendulo A , A. Hugo D , A. B. Falowo F and C. T. W. Nantapo E
+ Author Affiliations
- Author Affiliations
A Faculty of Science and Agriculture, Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X1314, Alice 5700, Eastern Cape, South Africa.
B Faculty of Science, Department of Animal and Environmental Biology, Adekunle Ajasin University, PMB 001, Akungba-Akoko, Ondo-State, Nigeria.
C Department of Agriculture, University of Zululand, P.O. Box 3886, Kwadlangezwa 3900, Kwazulu-Natal, South Africa.
D Department of Microbial, Biochemical and Food Biotechnology, University of Free State, P.O. Box 339, Bloemfontein 9300, South Africa.
E Department of Animal Production Science and Health, Marondera University of Agricultural Sciences and Technology Marondera, Zimbabwe.
F Faculty of Agriculture, Department of Animal Science, Adekunle Ajasin University, PMB 001, Akungba-Akoko, Ondo-State, Nigeria.
Animal Production Science 62(1) 67-77 https://doi.org/10.1071/AN20238
Submitted: 1 May 2020 Accepted: 27 June 2021 Published: 21 September 2021
© 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing
Abstract
Context: Water scarcity often accompanied by limited water intake (WI) in livestock may result in pre-slaughter stress, thereby affecting meat quality parameters.
Aims: This study was conducted to determine the effect of vitamin C (VC) supplementations on fatty acid (FA), lipids oxidation and sensory attributes of Longissimus lumborum muscles of Xhosa goats subjected to different watering regimen.
Methods: In total, 42 goats were randomly assigned into seven treatments: without water restriction, WR (W0, control); WR of 70% of ad libitum WI (W70); WR of 50% ad libitum WI (W50); WR of 70% of ad libitum WI + 3 g VC daily (W70+); WR of 50% of ad libitum WI intake + 3 g VC daily (W50+); WR of 70% of ad libitum WI + 3 g VC and extra 5 g VC given every 8 days (W70++); WR of 50% of ad libitum WI + 3 g VC and extra 5 g VC given every 8 days (W50++). The goats were fed for 75 days and killed following standard procedures. Bodyweight changes, thaw loss, ultimate pH (pHu), thiobarbituric acid reactive substance (TBARS), moisture and fat content, sensory attributes and FA profile of the meat were evaluated.
Key results: Results indicated that the decreased final weight in the untreated groups (W70 and W50) was reduced (P > 0.05) in the treated groups (W70+, W50+, W70++, W50++). The treatment effect was not significant (P > 0.05) on pHu, thaw loss and TBARS values. The moisture and fat content in the water-restricted groups were lower (P < 0.05) than in W0. The meat sensory appearance was affected (P < 0.05) by WR. Regardless of VC concentration, vaccenic and docosahexaenoic acid increased (P < 0.05), while linolenic acid decreased as the WR levels increased.
Conclusions: WR of 70% and 50% of ad libitum WI, with or without VC, did not negatively affect the meat’s lipid oxidation and FA profile.
Implications: Limited WI reduces body weight. However, a daily dose of VC could help reduce body weight loss during water scarcity.
Keywords: acceptability, antioxidants, lipid peroxidation, lipogenic enzymes, myofibrils, oxidative stress, pre-slaughter stress, water scarcity.
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