Even though peanut (Arachis hypogaea) skin (PS) contains a high amount of condensed tannins, it has been recognized as an economical source of nutrients for goats. Yet its effect on the quality characteristics of goat meat (chevon) has not been properly revealed. This study was conducted to determine the physicochemical characteristics of chevon from meat goats supplemented with different concentrations of PS in their diets. Twenty-one Kiko crossbred male goats (BW = 38.6 ± 2.7 kg) were divided into three groups, and randomly assigned to one of three diets: 0% PS [30% alfalfa pellet (AP, control)], 15% PS (15% AP + 15% PS), and 30% PS (0% AP + 30% PS), with the remainder of each diet made up of 70% grain mixed basal diet. After 45 d feeding trial, goats were slaughtered using USDA standard procedures. After 24 h cooler storage (2°C), longissimus muscle (LM) pH was measured from individual carcasses and each carcass was fabricated to obtained 2.5-cm thick loin chops for meat quality analysis. Chops from goats fed 15% PS had lower (P &lt; 0.05) CIE a* (redness) values than those from goats fed either control (0 % PS) or 30% PS diet. No significant differences were found in the proximate composition of the LM from goats fed three experimental diets. Compared with goats fed 30%-PS, goats fed either control or 15%-PS diet had higher (P &lt; 0.05) cooking losses (13.0 vs 20.2 and 19.8 ± 1.87 %, respectively) in cooked loin chops; however, there were no significant differences found in the shear values of cooked chops. Total lipids from each LM sample were extracted by the chloroform (0.013% BHT)-methanol method. Extracted lipids were prepared for the fatty acid methyl esters (FAME) and then analyzed by gas chromatography. Palmitic (C16:0), stearic (C18:0), oleic (C18:1n9), and linoleic (C18:2n6) acids were major four fatty acids (86.3 to 87.4% of total fatty acid) in the intramuscular fats (LM) from goats supplemented with three different levels of PS in their diets. No significant differences were found in those major fatty acids of the LM from goats fed the different levels of PS. However, compared with goats fed control diet (0% PS), goats fed 30%-PS had higher (P &lt; 0.05) concentrations of alpha-linolenic acid (C18:3n3) in LM. The results indicated that a diet containing higher amounts of phytochemical tannins from PS might not change the quality parameters and major fatty acids of goat meat, but might increase the deposition of omega-3 fatty acids.

Physicochemical characteristics of goat meat as influenced by phytochemical tannin containing peanut skin

ACS Fall 2021

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