Effects of copper levels on goat carcass traits and meat quality
The objective of the current study was to evaluate high levels of dietary copper (Cu) on goat carcass traits and meat quality. Thirty-six French Alpine goats (18.43 ± 2.35 kg) were randomly assigned to 6 treatments (basal diet with Cu levels at 0, 10, 20, 40, 80, and 160 ppm) with 6 replications ea...
Autores principales: | , , , , , |
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Formato: | Artículo |
Lenguaje: | inglés |
Publicado: |
2021
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Acceso en línea: | http://eprints.uanl.mx/23403/1/23403.pdf |
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author | López Puga, Jocelyn Cyan Rico Costilla, Daniela Saraí Sobrevilla Hernández, Gustavo Moreno Degollado, Gustavo Kawas Garza, Jorge R. Méndez Zamora, Gerardo |
author_facet | López Puga, Jocelyn Cyan Rico Costilla, Daniela Saraí Sobrevilla Hernández, Gustavo Moreno Degollado, Gustavo Kawas Garza, Jorge R. Méndez Zamora, Gerardo |
author_sort | López Puga, Jocelyn Cyan |
collection | Repositorio Institucional |
description | The objective of the current study was to evaluate high levels of dietary copper (Cu) on goat carcass traits and
meat quality. Thirty-six French Alpine goats (18.43 ± 2.35 kg) were randomly assigned to 6 treatments (basal diet with Cu levels at 0, 10, 20, 40, 80, and 160 ppm) with 6 replications each. The experiment was carried out for 102 d. Plasma Cu and enzymes, and slaughter variables were not different (P > 0.05) between Cu levels. Cu in the goat diets was significant (P < 0.05) for meat lightness (L*) and yellowness (b*); L* values were higher (P <0.05) at 20 ppm and lower (P < 0.05) at 10 and 80 ppm; b* was highest (P < 0.05) for the 160 ppm level and lowest (P < 0.05) for 40 ppm. Meat adhesiveness presented differences (P < 0.05) between Cu levels; the 10 ppm group showed the highest value (P < 0.05) and 0 ppm the lowest value (P < 0.05). Meat juiciness for 10 ppm was higher (P < 0.05) than meat for the 80 ppm group. Linear regression demonstrated that b* and springiness were dependent (β1 ∕= 0; P ≤ 0.05) on Cu levels in the diet. In conclusion, high Cu levels are recommended in the goat diet to enhance meat quality without affecting slaughter variables. |
format | Article |
id | eprints-23403 |
institution | UANL |
language | English |
publishDate | 2021 |
record_format | eprints |
spelling | eprints-234032024-03-04T15:49:39Z http://eprints.uanl.mx/23403/ Effects of copper levels on goat carcass traits and meat quality López Puga, Jocelyn Cyan Rico Costilla, Daniela Saraí Sobrevilla Hernández, Gustavo Moreno Degollado, Gustavo Kawas Garza, Jorge R. Méndez Zamora, Gerardo SF Ganadería / Medicina veretrinaria The objective of the current study was to evaluate high levels of dietary copper (Cu) on goat carcass traits and meat quality. Thirty-six French Alpine goats (18.43 ± 2.35 kg) were randomly assigned to 6 treatments (basal diet with Cu levels at 0, 10, 20, 40, 80, and 160 ppm) with 6 replications each. The experiment was carried out for 102 d. Plasma Cu and enzymes, and slaughter variables were not different (P > 0.05) between Cu levels. Cu in the goat diets was significant (P < 0.05) for meat lightness (L*) and yellowness (b*); L* values were higher (P <0.05) at 20 ppm and lower (P < 0.05) at 10 and 80 ppm; b* was highest (P < 0.05) for the 160 ppm level and lowest (P < 0.05) for 40 ppm. Meat adhesiveness presented differences (P < 0.05) between Cu levels; the 10 ppm group showed the highest value (P < 0.05) and 0 ppm the lowest value (P < 0.05). Meat juiciness for 10 ppm was higher (P < 0.05) than meat for the 80 ppm group. Linear regression demonstrated that b* and springiness were dependent (β1 ∕= 0; P ≤ 0.05) on Cu levels in the diet. In conclusion, high Cu levels are recommended in the goat diet to enhance meat quality without affecting slaughter variables. 2021 Article PeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/23403/1/23403.pdf http://eprints.uanl.mx/23403/1.haspreviewThumbnailVersion/23403.pdf López Puga, Jocelyn Cyan y Rico Costilla, Daniela Saraí y Sobrevilla Hernández, Gustavo y Moreno Degollado, Gustavo y Kawas Garza, Jorge R. y Méndez Zamora, Gerardo (2021) Effects of copper levels on goat carcass traits and meat quality. Small ruminant research, 203. p. 106491. ISSN 0921-4488 http://doi.org/10.1016/j.smallrumres.2021.106491 doi:10.1016/j.smallrumres.2021.106491 |
spellingShingle | SF Ganadería / Medicina veretrinaria López Puga, Jocelyn Cyan Rico Costilla, Daniela Saraí Sobrevilla Hernández, Gustavo Moreno Degollado, Gustavo Kawas Garza, Jorge R. Méndez Zamora, Gerardo Effects of copper levels on goat carcass traits and meat quality |
thumbnail | https://rediab.uanl.mx/themes/sandal5/images/online.png |
title | Effects of copper levels on goat carcass traits and meat quality |
title_full | Effects of copper levels on goat carcass traits and meat quality |
title_fullStr | Effects of copper levels on goat carcass traits and meat quality |
title_full_unstemmed | Effects of copper levels on goat carcass traits and meat quality |
title_short | Effects of copper levels on goat carcass traits and meat quality |
title_sort | effects of copper levels on goat carcass traits and meat quality |
topic | SF Ganadería / Medicina veretrinaria |
url | http://eprints.uanl.mx/23403/1/23403.pdf |
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