title: Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake-based diets.
abstract: This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat.
authors.affiliation: School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador city, Bahia state, Brazil.
authors.forename: Ronaldo Lopes
authors.initials: RL
authors.lastname: Oliveira
authors.forename: Adriana Dantas
authors.initials: AD
authors.lastname: Palmieri
authors.forename: Silvana Teixeira
authors.initials: ST
authors.lastname: Carvalho
authors.forename: André Gustavo
authors.initials: AG
authors.lastname: Leão
authors.forename: Claudilene Lima
authors.initials: CL
authors.lastname: de Abreu
authors.forename: Claudio Vaz Di Mambro
authors.initials: CV
authors.lastname: Ribeiro
authors.forename: Elzania Sales
authors.initials: ES
authors.lastname: Pereira
authors.forename: Gleidson Giordano Pinto
authors.initials: GG
authors.lastname: de Carvalho
authors.forename: Leilson Rocha
authors.initials: LR
authors.lastname: Bezerra
mesh_terms: D000821:Animal Feed; D000818:Animals; D063427:Food Quality; D006041:Goats; D006368:Helianthus; D006863:Hydrogen-Ion Concentration; D008297:Male; D008460:Meat / Q000032:analysis*; D013649:Taste
keywords: goatiness; loin; pH; ribs; shoulder