title: The effect of diet and DHA addition on the sensory quality of goat kid meat.
abstract: To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissue. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat. To address this issue, six diets were fed to goat kids: goat's milk, powdered whole cow's milk, powdered whole cow's milk plus docosahexaenoic acid (DHA) (low dose), milk replacer, milk replacer plus DHA (low dose), and milk replacer plus DHA (high dose). A descriptive, semi-trained sensory evaluation and a consumer triangular test were performed to analyse the resulting meat. High doses of omega-3 PUFA produced meat with unusual odours, unpleasant flavours, and low overall appreciation scores. Low doses of DHA maintained a positive sensory perception.
authors: Animal Science Unit, Universidad de las Palmas de Gran Canaria, Arucas 35413, Spain.
authors: Isabel
authors: I
authors: Moreno-Indias
authors: Davinia
authors: D
authors: Sánchez-Macías
authors: Josué
authors: J
authors: Martínez-de la Puente
authors: Antonio
authors: A
authors: Morales-Delanuez
authors: Lorenzo Enrique
authors: LE
authors: Hernández-Castellano
authors: Noemí
authors: N
authors: Castro
authors: Anastasio
authors: A
authors: Argüello
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002417:Cattle; D004032:Diet; D019587:Dietary Supplements; D004281:Docosahexaenoic Acids / Q000008:administration & dosage* / Q000032:analysis; D006041:Goats; D008460:Meat / Q000032:analysis*; D008892:Milk / Q000737:chemistry*; D018482:Muscle, Skeletal / Q000737:chemistry / Q000187:drug effects; D013649:Taste
chemical_list: D004281:Docosahexaenoic Acids