RT Journal Article
T1 The Use of Concentrates Rich in Orange By-Products in Goat Feed and its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids
A1 Guzmán Guerrero, José Luis
A1 Delgado Pertiñez, Manuel
A1 Beriáin, María José
A1 Pino, Rafael
A1 Zarazaga Garcés, Luis Ángel
A1 Horcada Ibáñez, Alberto
AB We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet contained commercial concentrates and alfalfa hay. In the DOP-40 and DOP-80 diets, 40% and 80% (respectively) of the cereal in the concentrate was replaced with pellets of DOP (the alfalfa hay component was unchanged). We evaluated the chemical composition, texture, water holding capacity, colour, fatty acids (FAs) profile, volatile compounds, and sensorial appraisal of the meat from 30 male suckling kids (cold carcass weight 4.74 kg, 4.82 kg, and 4.65 kg for DOP-0, DOP-40, and DOP-80, respectively) of the Payoya breed (n = 10 for each diet). Meat from kids in the DOP-40 and DOP-80 groups exhibited characteristics favourable for human health, including the meat’s thrombogenicity index, PUFA/SFA ratio (0.60 index), and n-6 PUFA/n-3 PUFA ratio (approximately 7.50). The meat also exhibited reduced MUFA content (around 460 mg/100 g fresh meat). An increase in ethyl furan, dimethyl disulphide and heptane was observed in grilled meat from goats that were fed using DOP. The inclusion of DOP in goat feed improved consumers’ sensory appreciation of the kid’s meat.
PB MDPI
SN 2076-2615
YR 2020
FD 2020-04-28
LK http://hdl.handle.net/10272/17885
UL http://hdl.handle.net/10272/17885
LA eng
NO Guzmán JL, Delgado-Pertíñez M, Beriáin MJ, Pino R, Zarazaga LÁ, Horcada A. The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids. Animals. 2020; 10(5):766. DOI 10.3390/ani10050766
NO The authors are grateful to Excma. Diputación Provincial de Huelva (Spain) for their financial support, Cítricos del Andévalo, S.A. (García Carrión) for supplying pellets of dehydrated orange pulp and OVIPOR, Soc.Coop. The authors wish to thank the farm staff of Huelva University for their technical support and the Servicio General de Investigación Agraria (Universidad de Sevilla, Spain) and the Public University of Navarre (Spain) for their technical assistance in the FA analysis
DS Repositorio Institucional de la Universidad de Huelva
RD 29 may 2026