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14
УДК 637.125
THE EFFECT OF BREED-TYPE AND FEEDING ON GOAT MEAT QUALITY INDICES
E. APLOCINA, J. SPRUZS Institute of Agrobiotechnology Latvia University of Agriculture Liela street 2, Jelgava, Latvia LV 3001
(Поступила в редакцию 10.01.2011)
Introduction. Meat is the primary reason to raise goats, which is why meat goats constitute the majority of the world's goat production systems. Goat meat comprises 63 percent of all red meat that is consumed worldwide [9].
In the Baltic States goat farming focuses mainly on milk production, however, recently there also have been raising interest and demand for goat meat. For milk production most common breeds in Latvia are Latvian local and Saanen, also German White noble and the Alps breed, but the majority of the meat-type goats in Latvia are of the Boer breed and crossbreeds. This breed is known for its large frame size, muscularity, and characteristic white body and brown or red-colored head [8]. Boer goats were imported into Latvia in 2005, and used in cross breeding for improving of goat meat quality and quantity [5].
Goat meat is lower in calories, total fat, saturated fat, and cholesterol than traditional meats. Goat meat is 50-65 % lower in fat than similarly prepared beef and have between 42-59 % less fat than lamb's meat and about the same fat content to 25 % lower than veal, but protein content is similar [2, 10].
The protein content and especially the amino acid profile is the most important component of goat meat. Goat meat contains more arginine, leu-cine, and isoleucine than mutton. The pattern of the remaining amino acids is similar to that of mutton. Goat meat is approximately similar with respect to arginine, lysine, tryptophan, methionine, and threonine. Goat meat contains less of the essential amino acids histidine, phenylalanine, leucine, iso-leucine, and valine compared with the ideal reference protein. Goat meat is adequate with respect to all the essential amino acids [6]. The limiting ami-no acids are the sulphur containing amino acids followed by valine and iso-leucine. [1].
Feed can account for up to 50-60 % of total production costs, and the goal of providing livestock with high quality feeds must be met in a manner that allows the animals' needs to be met without jeopardizing sustainability while also being economically feasible for the farmer [7]. Typically, goat farmers will focus on forage and pasture systems and use less concentrates and mineral supplements than intensive foreign farmers. Under these circumstances, nutrition will probably limit milk and meat production and eventually affect the milk's and meat's nutrient content [3].
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The effect of breed-type and diet on goat carcass characteristics has been investigated in only a limited number of studies [4], and we will try to find the answer to the question how to produce qualitative meat and why consumer should prefer goat meat.
The objective - of our study was to assess the influence of different concentrated feeds on goat meat productivity and quality indices, and make recommendations for feeding of goat kids and production of meat.
Materials and methods. The study was carried out in goat farm „ Kan-nenieki" (Ventspils reg.) in Latvia during spring - summer period and the trial period was 167 days. During the experimental period, goat kids of the 1st group (control) were fed basal feed (BF) produced on the farm, and as concentrated feed received a special concentrated feed for calves (CFC), produced in "Dobeles dzirnavnieks". Goat kids of the 2nd trial group received BF and a special concentrated feed for adult goats and sheep (CFGS), also produced in "Dobeles dzirnavnieks' was feed (tabl. 1).
Table 1. Experimental design
Groups Number of animals per group Feed pattern
1st control - CFC 5 Mother milk. Pasture grass - 2 kg, hay - 0,5 kg (BF), concentrated feed for calves 0,2-0,3 kg (CFC).
2nd trial - CFGS 5 Mother milk. Pasture grass - 2 kg, hay - 0,5 kg (BF), concentrated feed for goats and sheep 0,2-0,3 kg (CFGS)
Nutrient requirements in goat kids were determined according to animal age and live weight following the normative regulations adopted in Latvia, and also according the National Research Council (NRC) recommendations.
In both groups were crossbreeds kids: Latvian local x Boer (LVK x BK) and Saanen x Latvian local (ZK x LVK). Kids under 2 months of age were nursed by their mothers receiving on average of 80 kg of milk for 60 days. Goat kids of the first control group consumed 122 kg of "Compounded feed for Calves (CFC)" at 1 -6 months age or 24,4 kg per kid. The second trial group of kids consumed 122 kg of "Complementary feed for goats and sheep" (CFGS), i.e. 24,4 kg per kid.
Ingredients of CFC: wheat 50 %; barley 19 %; soya cake 14 %; fodder yeast 5 %; sunflower cake 4,2 %; corn 4 %; premix 2 %; lime flour 1.5 %; salt 0,3 %.
Ingredients of CFGS: wheat 45,5 %; wheat bran 19 %; barley 5 %; rape cake 8 %; sunflower cake 18 %; CaCO3 2 %; CaHPO4 1.3 %; salt 1,2 %.
During the trial, i.e. in 167 days, the feed quantity consumed by every kid in the 1st control group and 2nd trial group was practically equal.
The samples (300-400 g from each carcass) for analysis of the chemical composition (dry matter, water, protein, fat, ash, etc.) of meat were taken from the hip part muscle. Prepared samples were analyzed at the laboratory of the Research Institute of Biotechnology and Veterinary Medicine "Si-gra".
The methods used for the analysis of meat samples were: quantity of water - ISO 6496-1999; dry matter - drying method; crude protein - LVS EN ISO 5983-1-2005; amino acids - analyzator of aminoacids T339; crude fat - ГОСТ 13496.15-85; ash - ISO 5984-2002; Ca - ISO 6490/1-1985; P - ISO 6491-1998; trace elements - LVS EN ISO 6869-2002; pH - ГОСТ 26180-84; cholesterol - colorimetric method.
Results and discussion. Goat kid's carcass weight did not differ significantly between the trial groups (tabl. 2).
Table 2. Carcass weight
Groups LVK x BK ZK x LVK
Live weight, kg Carcass weight, kg Livestock output, % Live weight, kg Carcass weight, kg Livestock output, %
1st group -CFC 23 8,2 35,65 19 6,8 35,79
2nd group -CFGS 20 7,9 39,50 19 6,7 35,26
The kids reached higher live weight in the first control group of Latvian local x Boer (LVK x BK), where the animals received concentrated feed for calves, but better livestock output was in 2nd trial group of LVK x BK and accounted for 39,5 %, i.e. it was about 10,8 % higher than in the control group.
Meat quality is determined by its composition, mainly by content of dry matter, nutrients and physiologically active substances (tabl. 3).
Table 3. Chemical composition of goat kid's meat, %
Indices LVK x BK ZK x LVK ZK x LVK ± to LVK x BK
Dry matter 19,72 19,45 -0,27
Protein 20,13 20,62 +0,49
Fat 1,45* 1,19* -0,26
Ash 1,34* 1,17* -0,17
Phosphorus 0,15 0,16 +0,01
Calcium 0,3 0,3 -
P<0,05.
Kid's meat from ZK x LVK group had lower dry matter content, fat and ash content, respectively, by 1,4 %, 17.9% and 12,7 %, but crude protein content was higher by 2.4%. It means that meat from ZK x LVK group could be more succulent and dietetic. The often quoted standard composition of normal adult mammalian muscle is 75 % water, 19 % protein, 2,5 % lipid, 0,65 % minerals and <0,1 % vitamins [11]. Also goat lean meat is an excellent source of minerals for human diets.
The protein component and especially the amino acid profile is the most important component of goat meat (tabl. 4).
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Tab le 4. Amino acid composition of goat meat protein, %
Amino acids 1 st group - CFC 2nd group - CFGS ± to control
Nonessential amino acids
Aspartic acid 6,99 7,44 +0,45
Serine 2,40 2,49 +0,09
Glutamic acid 11,96 12,46 +0,50
Glycine 2,99 3,18 +0,19
Histidine 1,71 1,58 -0,13
Arginine 5,02 5,46 +0,44
Alanine 3,85 3,99 +0,14
Proline 2,53 2,53 -
Tyrozine 4,76 4,60 -0,14
Essential amino acids
Threonine 3,33 3,43 +0,10
Valine 3,67 3,77 +0,10
Methionine 1,65 1,77 +0,12
Lyzine 6,06 6,19 +0,13
Isoleucine 3,33 3,33 -
Leycine 5,88 5,99 +0,11
Phenylalanine 3,36 3,36 -
Totally: 69,49 71,57 X
The highest amount of amino acids, also essential amino acids was in goat meat, which received special complementary feed for goats and sheep (CFGS) (respectively, by 3,0 %), but difference isn't significant.
In general, the compositions of cross breed goat meat are comparable with respect to content of amino acids in goat meat protein (table 5).
Table 5. Essential aminoacids composition of cross breed goat meat protein, %
Amino acids ZK x LVK LVK x BK LVK x BK ± to ZK x LVK Ideal protein
Threonine 3,43 3,33 -0,10 5,00
Valine 3,77 3,67 -0,10 7,00
Methionine 1,77 1,65 -0,12 2,80
Lyzine 6,31 5,94 -0,37 7,50
Isoleucine 3,39 3,33 - 6,60
Leycine 5,99 5,88 -0,11 10,00
Phenylalanine 3,36 3,36 - 5,80
Crossbreed ZK x LVK goat meat contains more threonine, valine, me-thionine, lyzine and leycine, than crossbreed LVK x BK goat meat by 3,0; 2,7; 7,2; 6,2 and 1,9%, respectively, but differences aren't significant. The pattern of the remaining amino acids is similar to both groups. Surprised, that goat meat contains less of all essential amino acids compared with the ideal reference protein.
The protein composition and nutritive value of the muscle tissue is characterized also by quantitative relation between two amino acids - trypto-phan and oxiproline (tabl. 6). In this correlation Tryptophan characterizes
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the protein composition of complete amino acids while oxiproline describes the content of the incomplete proteins, mainly connective tissues. The higher content of Thriptophan in muscle tissue, the higher value is attributed to the protein content.
Table 6. Relation of thryptophan and oxiproline in goat muscle tisue
Groups Thryptophan, g kg-1 Oxiproline, g kg-1 Thryptophan / oxiproline
1 st group - CFC 3,98 1,16 3,43
2nd group - CFGS 3,89 1,12 3,47
The correlation of Thriptophan and oxiproline content on the average stayed within the limits of 3,45 - 3,47. The higher the proportion of the two, the more value is attributed to the muscle protein. Substantial differences were not found between the groups.
Goat meat not only provides nutrients but contains the most important quality parameters. Quality parameters have an indirect effect on consumption where the mere availability of food is not a factor. These parameters become more important when meat is merchandised and the customer has free choice between meat types.
Conclusion. Goat kid's carcass weight did not differ significantly between the trial groups. The kids reached higher live weight in the first control group of Latvian local x Boer (LVK x BK), where the animals received concentrated feed for calves (CFC), but better livestock output was in 2nd trial group of LVK x BK and accounted for 39,5%, i.e. it was about 10,8 % higher than in the control group. Kid's meat from ZK x LVK group had lower dry matter content, fat and ash content, respectively, by 1,4%, 17,9% and 12,7%, but crude protein content was higher by 2,4%. It means that meat from ZK x LVK group could be more succulent and dietetic. The highest amount of amino acids, also essential amino acids was in goat meat, which received special complementary feed for goats and sheep (CFGS) (respectively, by 3,0 %), but difference isn't significant. Crossbreed ZK x LVK goat meat contains more threonine, valine, methionine, lyzine and leycine, than crossbreed LVK x BK goat meat by 3,0; 2,7; 7,2; 6,2 and 1,9% respectively, but differences aren't significant.
REFERENCES
1. Devendra, C. The nutritional value of goat meat / C.Devendra // Proceedings (IDRC-268e) Goat Meat Production in Asia. March 13-18, 1988. P. 76-86.
2. James, N.A. Physical separation and proximate analysis of raw and cooked cuts of chevon / N.A. James, B.W.Berry, A.W. Kotula, V. T. Lamikanra, K.Ono // International Goat Production Symposium. Oct. 22-26, 1990. P. 22.
3. Krutzinna, C. Organic milk production in Germany / C. Krutzinna, E.Boehncke, H. J. Herrmann // Biological Agriculture and Horticulture. 1996. No. 13. P. 351-358.
4. Oman, J.S. Effect of breed-type and feeding regimen on goat carcass traits / J.S.Oman, D.F.Waldron [et al.] // Journal of Animal Science. 1999. No. 77. P. 3215-3218.
5. Piliens, K. Kazkopiba / K.Piliens, J. Spruzs // 2007. 99 p.
6. Srinivasan, K. S. Essential amino acid content of goat meat in comparison with other meats / K.S. Srinivasan, M.N.Moorjani // Journal of Food Science and Technology, 11, 123124.
7. Vaarst, M. Animal Health and Welfare in Organic Agriculture / M.Vaarst, S. Roderick, V. Lund, W. Lockeretz // CAB International, 2004. 426 p.
8. Van Niekerk, W. A. The boer goat II. Growth, nutrition requirements, carcass and meat quality / W.A.Van Niekerk, N.H. Casey // Small Ruminant Research. 1988. No. 1. P. 355-368.
9. http://www.aces.edu/pubs/docs/U/UNP-0061/.
10.http://www.jackmauldin.com/cooking_with_goat.htm.http://www.nda.agric.za/docs/MA
PS/Articles/Goats/Production/Goatmeat.pdf.
УДК 637.125.
THE USE OF FEED MIXTURES IN DIETS OF FINISHING PIGS
L. DEGOLA
Institute of Agrobiotechnology, Latvia University of Agriculture Liela str. 2, Jelgava, Lilija, LV 3001
(Поступила в редакцию 10.01.2011)
Introduction. Feed is the biggest cost factor in pig production and can amount to 60 to 80 % of the total cost of production. Fattening section is the area of the highest feed input in the unit. The actual management of feed presentation is important in both optimising the intake and minimising the feed costs. In the original process feed is composed of different components. The most important ones are: barley, wheat, peas, wheat middlings, sunflower meal, maize, maize gluten feed, premix (vitamins and minerals) [1]. In order to run a beneficial business many farmers want to use their own grain. For example, peas can be included in diets for growing -finishing pigs at levels 15% during the growing phase and 30% during the finishing phase, but, nevertheless, diets containing peas need to be fortified with synthetic amino acids to balance the composition of the diet [2,4].Most of the feeds which are make on-farm are only based on cereals. Starter and finishing diets for pigs are not formulated to provide lysine and phosphorus requirements. Deficit or oversupply increase costs and decrease performance. Excretion of nitrogen is 30% higher and of P is 50% higher than with balanced feeds with increasing N and P content of the soil by 53 and 19 kg ha-1 annually [5,6].
Therefore, the farmers need a high quality feed which enables them to have the best results and cost efficiency.
The aim - of this study were to evaluate the effect of different feed mixtures for fattening pigs.
Material and method. The study was carried out on a pie farm "Korkalns". There are 5,000 Digs under 30 kg live weight and 4000 pigs weighing over 30 kg and 1,300 sows. The production on the pig farm is divided into two major directions: breeding sows and piglet production and pig meat production.
Each fattening pig house accommodates up to 990 pigs. The hull is divided into three rooms, which contain 32 pens of 2,5 x 4,5 meters in size. One pen holds from 10 to 11 pigs.
