The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids

We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet contained commercial concentrates and alfalfa hay. In the DOP-40 and DOP-80 d...

Descripción completa

Detalles Bibliográficos
Autores: Guzmán Guerrero, José Luis, Delgado Pertiñez, Manuel, Beriáin, María José, Pino, Rafael, Zarazaga Garcés, Luis Ángel, Horcada Ibáñez, Alberto
Tipo de recurso: artículo
Fecha de publicación:2020
País:España
Institución:Universidad de Huelva (UHU)
Repositorio:Arias Montano. Repositorio Institucional de la Universidad de Huelva
Idioma:inglés
OAI Identifier:oai:ariasmontano.uhu.es:10272/17885
Acceso en línea:http://hdl.handle.net/10272/17885
Access Level:acceso abierto
Palabra clave:By-products
Feeding sources
Goats
Orange pulp
3104.06 Nutrición
3104.10 Productos
id ES_fb95f37089ecb5bbeec74f02b64b66d4
oai_identifier_str oai:ariasmontano.uhu.es:10272/17885
network_acronym_str ES
network_name_str España
repository_id_str
spelling The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling KidsGuzmán Guerrero, José LuisDelgado Pertiñez, ManuelBeriáin, María JoséPino, RafaelZarazaga Garcés, Luis ÁngelHorcada Ibáñez, AlbertoBy-productsFeeding sourcesGoatsOrange pulp3104.06 Nutrición3104.10 ProductosWe analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet contained commercial concentrates and alfalfa hay. In the DOP-40 and DOP-80 diets, 40% and 80% (respectively) of the cereal in the concentrate was replaced with pellets of DOP (the alfalfa hay component was unchanged). We evaluated the chemical composition, texture, water holding capacity, colour, fatty acids (FAs) profile, volatile compounds, and sensorial appraisal of the meat from 30 male suckling kids (cold carcass weight 4.74 kg, 4.82 kg, and 4.65 kg for DOP-0, DOP-40, and DOP-80, respectively) of the Payoya breed (n = 10 for each diet). Meat from kids in the DOP-40 and DOP-80 groups exhibited characteristics favourable for human health, including the meat’s thrombogenicity index, PUFA/SFA ratio (0.60 index), and n-6 PUFA/n-3 PUFA ratio (approximately 7.50). The meat also exhibited reduced MUFA content (around 460 mg/100 g fresh meat). An increase in ethyl furan, dimethyl disulphide and heptane was observed in grilled meat from goats that were fed using DOP. The inclusion of DOP in goat feed improved consumers’ sensory appreciation of the kid’s meat.MDPI20202020-04-2820202020-04-28journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10272/17885reponame:Arias Montano. Repositorio Institucional de la Universidad de Huelvainstname:Universidad de Huelva (UHU)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Atribución-NoComercial-SinDerivadas 3.0 Españahttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessoai:ariasmontano.uhu.es:10272/178852026-06-02T14:58:11Z
dc.title.none.fl_str_mv The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
title The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
spellingShingle The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
Guzmán Guerrero, José Luis
By-products
Feeding sources
Goats
Orange pulp
3104.06 Nutrición
3104.10 Productos
title_short The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
title_full The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
title_fullStr The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
title_full_unstemmed The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
title_sort The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
dc.creator.none.fl_str_mv Guzmán Guerrero, José Luis
Delgado Pertiñez, Manuel
Beriáin, María José
Pino, Rafael
Zarazaga Garcés, Luis Ángel
Horcada Ibáñez, Alberto
author Guzmán Guerrero, José Luis
author_facet Guzmán Guerrero, José Luis
Delgado Pertiñez, Manuel
Beriáin, María José
Pino, Rafael
Zarazaga Garcés, Luis Ángel
Horcada Ibáñez, Alberto
author_role author
author2 Delgado Pertiñez, Manuel
Beriáin, María José
Pino, Rafael
Zarazaga Garcés, Luis Ángel
Horcada Ibáñez, Alberto
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv
dc.subject.none.fl_str_mv By-products
Feeding sources
Goats
Orange pulp
3104.06 Nutrición
3104.10 Productos
topic By-products
Feeding sources
Goats
Orange pulp
3104.06 Nutrición
3104.10 Productos
description We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet contained commercial concentrates and alfalfa hay. In the DOP-40 and DOP-80 diets, 40% and 80% (respectively) of the cereal in the concentrate was replaced with pellets of DOP (the alfalfa hay component was unchanged). We evaluated the chemical composition, texture, water holding capacity, colour, fatty acids (FAs) profile, volatile compounds, and sensorial appraisal of the meat from 30 male suckling kids (cold carcass weight 4.74 kg, 4.82 kg, and 4.65 kg for DOP-0, DOP-40, and DOP-80, respectively) of the Payoya breed (n = 10 for each diet). Meat from kids in the DOP-40 and DOP-80 groups exhibited characteristics favourable for human health, including the meat’s thrombogenicity index, PUFA/SFA ratio (0.60 index), and n-6 PUFA/n-3 PUFA ratio (approximately 7.50). The meat also exhibited reduced MUFA content (around 460 mg/100 g fresh meat). An increase in ethyl furan, dimethyl disulphide and heptane was observed in grilled meat from goats that were fed using DOP. The inclusion of DOP in goat feed improved consumers’ sensory appreciation of the kid’s meat.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-04-28
2020
2020-04-28
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10272/17885
url http://hdl.handle.net/10272/17885
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución-NoComercial-SinDerivadas 3.0 España
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución-NoComercial-SinDerivadas 3.0 España
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Arias Montano. Repositorio Institucional de la Universidad de Huelva
instname:Universidad de Huelva (UHU)
instname_str Universidad de Huelva (UHU)
reponame_str Arias Montano. Repositorio Institucional de la Universidad de Huelva
collection Arias Montano. Repositorio Institucional de la Universidad de Huelva
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869425343153045504
score 15,811543

Similares en LA Referencia