Growth performance, carcass characteristics, and meat quality of male goat kids supplemented by bitter vetch grains as an alternative protein resource

doi:10.21203/rs.3.rs-3728228/v1

Download PDF

Research Article

Growth performance, carcass characteristics, and meat quality of male goat kids supplemented by bitter vetch grains as an alternative protein resource

https://doi.org/10.21203/rs.3.rs-3728228/v1

This work is licensed under a CC BY 4.0 License

Version 1

posted

You are reading this latest preprint version

Bitter vetch is an underused alternative local feed resources in the Mediterranean area. The current study was carried out to evaluate the effect of their incorporation into the diet of local goat kids on their growth performance, carcass characteristics, and meat quality. Sixteen goat kids were divided into two groups. The control group received a conventional diet based on oat hay, barley, and fava bean. In the test group, fava bean was replaced by bitter vetch grains. At the end of the trial, the animals were slaughtered, and carcass characteristics and meat quality of Longissimus Dorsi and Semimembranosus muscles were determined. The diet did not affect slaughter body weight, hot carcass weight, and dressing percentage (15.6 kg, 7.2 kg, and 45.8%, respectively), but impacted average daily gain. The diets influenced several parameters but not in the same way on each muscle. Regarding meat quality, the diets influenced muscle protein content with less protein in the chevon from animals receiving bitter vetch. Bitter vetch decreased also medium chain fatty acids (C11:0, C14:0, C14:1, C16:1) with no major effect on SFA and PUFA. Bitter vetch grains can be safely incorporated into the fattening diet of goat kids.

Vicia ervilia

Goats

Animal performance

Carcass

Meat

Fatty acid profile

Goat breeding (Capra hircus) has been a prevalent occupation for lots of people in northern Morocco since ancient times. It plays an important socio-economic role, providing food and contributing to more than 70% of income in rural mountain communities (Godber et al., 2020).

Goat breeding is conducted in traditional silvopastoral and agro-silvopastoral systems. However, those areas have undergone serious degradation and decreased biodiversity due to several factors including climate change and over grazing (Chebli et al., 2018). Therefore, the need for new resources to sustain goat production and alleviate rangeland degradation has emerged (Boukrouh et el., 2023c; 2023b; 2023a).

Bitter vetch (Vicia ervilia) is an ancient and underused legume in northern Morocco. It is mainly harvested for its grains which are an important source of proteins (270 g/kg DM) and energy (13 MJ metabolizable energy/kg DM) (Boukrouh et al., 2021; Sadeghi et al., 2009). However, the presence of antinutritional factors limited the amount of bitter vetch that can be incorporated into the diet of non-ruminants due to low utilization efficiency (Sadeghi et al., 2009).

The effect of incorporating bitter vetch grains on the growth and meat quality of poultry and sheep is documented (Abdullah et al., 2010; Sadeghi et al., 2009). To the best of the authors’ knowledge, the use of bitter vetch grains in goat-kid diets has not yet been studied. Promising results could reinforce using those local plants as alternative feed concentrates. It could also lead to more sustainable goat farming by decreasing goat pressure on silvopastoral rangelands and using plants more resistant to drought and climate change. Thus, this trial aimed to analyze the effects of incorporating bitter vetch grains on animal performance, carcass, and meat quality of goat-kid.

Experimental Animals and Diets

The study was conducted at the Bougdour experimental station (35°67’ N and 5°85’ W) of Tangier's Regional Agricultural Research Center (INRA—Tangier, Morocco). Sixteen goat kids from the local “Beni Arouss” breed were divided into two homogeneous groups based on initial body weight (9.53 ± 0.1 kg), age (83.2 ± 10.4 d). Each group was randomly allocated to one treatment according to a complete randomized design. The animals of the control group (Co, n = 8) were fed a conventional diet based on oat hay, barley, and fava bean, as distributed by regional farmers for fattening. The tested groups received bitter grains vetch replacing fava beans (BV, n=8). The forage-to-concentrate ratio was 50:50.

The diets were isoenergetic, isonitrogenous, and formulated to meet the requirements of growing goat kids. The kids were weaned at about 2.5-3 months; after an adaptation period of 15 days, the experiment lasted 90 days. The feedstuffs were analyzed for diets formulations. The ingredient chemical composition, diets, and diet chemical composition are shown in Supplementary Tables 1, 2 and 3, respectively. The total mixed ration was provided ad libitum twice a day at 8:00 and 18:00. The offered rations were adapted to allow 10 % refusal.

All experiment and analysis methods were performed following relevant regulations and guidelines the National Center of Agricultural Research of Tangier.

Chemical analysis.

All feed/diet samples were analyzed at the INRA-Tangier laboratory using AOAC (1990) methods (Table 2 and 3) for dry matter (DM), ash, crude protein (CP), ether extract (EE) and crude fiber (CF). The ADL, ADF, and NDF contents were analyzed following the method of Van Soest et al., (1991). The in vitro enzymatic dry matter (IVDMD) and organic matter digestibility were determined using the method of Aufrère & Michalet-Doreau (1983). The metabolizable energy of the experimental diets was estimated based on IVDMD according to AOAC (1990).

In vitro enzymatic CP degradability was determined as described by Aufrère & Cartailler (1988). The forage unit for meat production (FUMeat; 1 FUMeat = 1700 kcal or 7.12 MJ), PDIN, and PDIE were calculated using the INRAtion^® software (INRAE, Paris, France). Quantification of total phenols and total tannins was performed according to the procedure described by Makkar et al., (1993). Condensed tannins were assayed by Porter et al., (1985). The fatty acid (FA) profile of the feedstuffs was extracted using sulfuric acid and was determined by gas chromatography as described by O’Fallon et al., (2007).

Slaughtering procedures and carcass traits measurements. At the experiment's beginning and end, goat kids were weighed to obtain the initial, final body weights and the average daily gain.

After a 24-h fasting period with free access to water, the animals were weighed for slaughter body weight (SBW) determination and slaughtered following the guidelines of the ethical standards of the Regional Center of Agricultural Research of Tangier (License N° 01/CRRAT/2017). Hot carcass weight (HCW) was determined just after the removal of non-carcass components (anterior and posterior paws, head, skin, pluck (trachea, lungs, trachea, heart, pancreas, liver, kidneys, testes), gastrointestinal tract (GIT), and perirenal and mesenteric fat). Dressing percentage was determined as the ratio between HCW and SBW. After the carcasses were chilled for 24 h at 4°C, cold carcass weight (CCW) was recorded. Non-carcass components were weighed; the GIT was weighed full and empty after hand-wash cleaning. Carcass measurements included carcass length (CL), thigh length (TL), thigh width, thigh thickness (TT). Compactness index (CI) and muscle index (MI) were calculated based on the ratios between CCW and CL, and between TL and TT, respectively. The conformity index was calculated as the sum of CI and MI.

Meat analysis. A piece of Longissimus dorsi (LD) and Semimembranosus (SM) muscles of each carcass was excised 24h after slaughter to determine the physical and chemical characteristics.

The pH of muscles was determined directly on the hot carcass (pH0) and after 24h post-mortem (pH24) on the samples with a penetration pH meter (HANNA HI98120, HANNA instruments). Evaluation of lightness (L*), redness (a*), and yellowness (b*) indexes was also carried out on the meat samples. Hue angle and chroma indexes were determined using the a* and b* indexes according to the formulas proposed by Hunt and King (King et al., 2012). Muscles' water-holding capacity was determined according to Kauffman et al., (1986). Raw and cooked meat tenderness was determined on the two muscles according to Sarriés and Beriain (2006) method. Meat chemical composition including moisture, ash, protein, and fat were determined according to AOAC (1990). The fatty acid extraction was carried out using the method of Folch et al., (1957). The observed FAs were grouped according to Boukrouh et al., (2023c).

Statistical analysis

The experimental data were processed using SAS software 9.4 (SAS Institute Inc., Cary, NC, USA). The diet effects were tested by the PROC MIXED function for growth performance and slaughter and carcass measurements according to the following model:

Y_ij = μ + D_i + G_ij + e_ij

(1)

where Y_ijkwas the dependent variable; μ was the mean; D_i was the fixed effect of the i^th modality of diet (Co and BV); G_ijwas the goat’s random effect; e_ik was the residual error.

The meat quality and the FA profile of meat were analyzed using the PROC MIXED function, including the repeated measurements on goats according to the following model:

Y_ijk = μ + D_i + M_j+ (D×M)_ij+ G_ijk + e_ijk

(2)

where Y_ijkwas the dependent variable; μ was the mean; D_i was the fixed effect of the i^th modality of diet (Co and BV); M_j was the fixed effect of the j^th modality of muscle (Longissimus dorsi and Semimembranosus); (D×M)_ij was the effect of interaction in ij^th case; G_ijk was the goat’s random effect associated to a compound symmetry structure; e_ijk was the residual error. To compare the tested group’ means to the control one, a Tukey’s test was performed when a significant effect of the model was obtained at P<0.05.

Growth performance and carcass components

Diet had no significant effect on growth performance except on ADG (P<0.01) which was reduced by bitter vetch grains incorporation (Table 1). Concerning carcass characteristics, the BV group showed a decreased muscle index (P<0.05) without a significant effect on the other carcass components.

Meat quality

The incorporation of bitter vetch grains did not change meat physical nor chemical parameters for either Longissimus Dorsi or Semimembranosus muscles, except protein content which was reduced for goat kids that received bitter vetch grains (Table 2). For FA profile, diet had significantly (P<0.05) impacted C11:0, C14:0, C14:1, C16:1, and C18:0 (Table 3). Bitter vetch grains incorporation did not affect summaries, ratios, and indexes of FA except Δ9C16. Some meat quality parameters varied also according to muscle.

Growth performance and carcass components

Several factors influence the carcass composition and growth performance of goats, such as concentrate level and type, forage type, and protein level and source (El Otmani et al., 2021). The decreased ADG for goat kids that received bitter vetch grains could be due to their concentration in antinutritional factors. Sadeghi et al. (2009) reported several antinutritional components, including protease inhibitors and canavanine. Canavanine is a non-protein AA analogous to arginine, leading to the production of non-functional proteins (Sadeghi et al. 2009). However, the observed ADG were higher than the 35g/day reported by El Otmani et al. (2021) for the goat kids from the same Beni Arouss local breed. Similarly, final body weight, hot and cold carcass weight, and dressing percentage were in the range of values reported by the same author (El Otmani et al. 2021). The carcass compactness index is an important economic indicator since the meat market prefers more compact carcasses. The distributed diets did not affect this parameter. However, the lower muscle index for goat kids receiving BV grains could negatively affect their incorporation. However, the present muscle index was higher than that reported by El Otmani et al. (2021).

Meat quality

Meat color is the first criterion used by consumers to judge meat quality. The red color is influenced by the level and state of myoglobin (Zhu et al. 2022). García et al. (2019) reported that polyphenols and tannins exhibit antioxidant properties that prolong the red color stability of meat indirectly by delaying the oxidation in metmyoglobin (Zhu et al. 2022). The absence of difference in meat color could be due to the low concentration of polyphenols. Indeed, despite the lowest polyphenol content observed in the bitter vetch diet, the polyphenols in the two diets (5.4 g/kg DM) were lower than 20–30 g/kg DM, reported to affect meat antioxidative stability (García et al. 2019). Tenderness is the most important organoleptic trait contributing to consumer satisfaction with meat. It is evaluated through shear force which is mainly affected by increased collagen content (Florek et al. 2022). The absence of differences between diets for the shear force values in the two muscles was expected due to low differences in ultimate pH between diets. The current cooked LD was rather tender (66.9 N) when compared to values reported in the literature (47–94 N) (Mwangi et al. 2017, El Otmani et al., 2021). The tested diets were complemented with urea to be isoproteic. However, the BV meat showed lower protein content, possibly due to the lower content of bitter vetch in essential and limiting amino acids (methionine and cysteine) (Sadeghi et al. 2009) and could also be due to the presence of canavanine. Also, meat protein results still close to 23% DM reported by Mazhangara et al. (2019) for chevon.

The fatty acid profile has a crucial impact on meat quality (Mazhangara et al. 2019). The variation of fatty acids in the meat of kids for the two groups is due to the variation in the local distributed diets (Table 1). The FA with chain lengths from C4:0 to C16:0 are mainly produced by de novo synthesis through the process of lipogenesis in the liver and adipose tissue. The starch in fava beans is more fermentable compared to that in bitter vetch grains (Taghavi et al. 2023). During fermentation, fermentable starch is converted into short-chain fatty acids that can be used as an energy source by the body, which explains the decrease on C11:0, C14:0, C14:1 and C16:1 in BV meat. The higher fermentability is reported to reduce ruminal pH which alter the biohydrogenation of FA like C18:1n-9 to C18:0 (Tamminga & Doreau, 2004). As there is no significant difference between the two diets concerning C18:1n-9 proportion, the FA acid profile is obviously affected by the differences in diets increased C18:0 in meat of animals that received bitter vetch grains is probably due to the higher content of C18:0 in BV diet (12.4% for BV vs. 10.3% for Co diet) (Supplementary Table 3). The lower C16:1 in BV diet could be due to the lower D9C16 which reduced the desaturation from C16:0 to C16:1. The diets did not appear to affect the sequence of saturation-elongation of the very long chain PUFA. Considering the low-fat levels in the diets, there was no reason to expect such an effect. Incorporating bitter vetch grains did not affect the n-6/n-3 ratio. However, the muscle type impacted this index with 3.74 and 2.19 for the LD and the SM muscles, respectively. The desirable range for this index is 1 4:1 to help maintain a balanced and healthy life (Ponnampalam et al. 2021).

Bitter vetch is an alternative protein resource that can be incorporated into the diet of goat kids without negative impacts on the carcass characteristics, despite some negative effects on average daily gain. The meat quality and fatty acids profile were variously affected according to the distributed diets and depending on muscle type. Further investigations are recommended to evaluate the effects of bitter vetch grains on ruminal microbiota and goat milk quality. Different levels of incorporation or treatments of grains should also be evaluated.

The experiment was conducted following the guidelines of the ethical standards of the Regional Center of Agricultural Research of Tangier (License N° 01/CRRAT/2017).

Competing Interest

The authors declare there are no conflicts of interest.

Funding

This study was supported by the Academy for Research and Higher Education-Development Cooperation Committee (ARES-CCD), Brussels, Belgium.

Acknowledgements

The authors would like to thank the Academy for Research and Higher Education-Development Cooperation Committee (ARES-CCD) of Belgium and the Research Experiment Station of INRA-Tangier for financial and material support.

Data availability

Data are available as requested from authors.

Contributions

Conceptualisation was performed by Soumaya Boukrouh, Ali Noutfia, Nassim Moula, Claire Avril, Jean-Luc Hornick, Mouad Chentouf and Jean-François Cabaraux; Methodology was elaborated by Soumaya Boukrouh, Ali Noutfia, Claire Avril, Jean-Luc Hornick, Mouad Chentouf and Jean-François Cabaraux; Software and data analysis was realized by Soumaya Boukrouh, Nassim Moula, and Jean-Luc Hornick; validation was carried out by Soumaya Boukrouh, Nassim Moula, Claire Avril, Jean-Luc Hornick, Mouad Chentouf, and Jean-François Cabaraux; Formal analysis was done by Soumaya Boukrouh, Nassim Moula, Claire Avril, Jean-Luc Hornick, and Jean-François Cabaraux; Investigation of the resources was done by Soumaya Boukrouh, Ali Noutfia, and Mouad Chentouf; Data was curated by Soumaya Boukrouh, Nassim Moula, Jean-Luc Hornick, and Jean-François Cabaraux; Writing—original draft was realised by Soumaya Boukrouh, Nassim Moula and Jean-François Cabaraux; Writing—review and editing was done by Soumaya Boukrouh, Ali Noutfia, Nassim Moula, Claire Avril, Jean-Luc Hornick, Mouad Chentouf and Jean-François Cabaraux; Visualization was realized by Soumaya Boukrouh, Nassim Moula, Jean-Luc Hornick, Mouad Chentouf and Jean-François Cabaraux; Supervision was done by Ali Noutfia, Nassim Moula, Claire Avril, Jean-Luc Hornick, Mouad Chentouf, and Jean-François Cabaraux; Project administration was executed by Mouad Chentouf, and Jean-François Cabaraux; All authors have read and agreed to the published version of the manuscript.

Abdullah, A.Y., Muwalla, M.M., Qudsieh, R.I., & Titi, H.H. 2010. Effect of bitter vetch (Vicia ervilia) seeds as a replacement protein source of soybean meal on performance and carcass characteristics of finishing Awassi lambs. Trop. Anim. Health Prod. 42(2):293–300. doi: 10.1007/s11250-009-9420-x.
AOAC (Association of Official Analytical Chemists), 1990. Official Methods of Analysis. 15th ed., AOAC Inter-national Arlington.
Aufrère, J., & Cartailler, D. 1988. Mise au point d’une méthode de laboratoire de prévision de la dégradabilité des protéines alimentaires des aliments concentrés dans le rumen. Ann. zootech. 37:233–254.
Aufrère, J., & Michalet-Doreau, B. 1983. In vivo digestibility and prediction of digestibility of some by-products. in Boucque ChV (ed.), Agriculture: Feeding Value of By-Products and Their Use by Beef Cattle. Proceedings of an EEC Seminar, Melle Gontrode (Brussels: Commission of the European Communities):25–33.
Boukrouh, S., Noutfia, A., Moula, N., Avril, C., Louvieaux, J., Hornick, J.L., Cabaraux, J.F., Chentouf, M., 2023a. Ecological, morpho-agronomical, and bromatological assessment of sorghum ecotypes in Northern Morocco. Sci Rep 13, 15548. https://doi.org/10.1038/s41598-023-41565-9
Boukrouh, S., Noutfia, A., Moula, N., Avril, C., Louvieaux, J., Hornick, J.L., Chentouf, M., Cabaraux, J.F., 2023b. Ecological, morpho-agronomical, and nutritional characteristics of Sulla flexuosa (L.) Medik. ecotypes. Sci Rep 13, 13300. https://doi.org/10.1038/s41598-023-40148-y.
Boukrouh, S., Noutfia, A., Moula, N., Avril, C., Hornick, J.-L., Chentouf, M., & Cabaraux, J.-F. 2023c. Effects of Sulla Flexuosa Hay as Alternative Feed Resource on Goat’s Milk Production and Quality. Animals, 13(4):709. doi: 10.3390/ani13040709.
Boukrouh, S., Cabaraux, J.F., Avril, C., Noutfia, A., & Chentouf, M. 2022. In Vitro Digestibility of Grains and Straw of Seventeen Ecotypes of Bitter Vetch (Vicia ervilia) in the North of Morocco. Int. J. Vet. Sci.16 :2022–2023.
Chebli, Y., Chentouf, M., Ozer, P., Hornick, J.L., & Cabaraux, J.F. 2018. Forest and silvopastoral cover changes and its drivers in northern Morocco. Appl Geogr. 101:23–35. doi :10.1016/j.apgeog.2018.10.006.
El Otmani, S., Chebli, Y., Hornick, J. L., Cabaraux, J.F., & Chentouf, M. 2021b. Growth performance, carcass characteristics and meat quality of male goat kids supplemented by alternative feed resources: Olive cake and cactus cladodes. Anim. Feed Sci. Technol. 272: 114746. doi: 10.1016/j.anifeedsci.2020.114746.
Florek, M., Domaradzki, P., Skałecki, P., Ryszkowska‐siwko, M., Ziomek, M., Tajchman, K., Gondek, M., & Pyz‐łukasik, R. 2022. Content and Solubility of Collagen and Their Relation to Proximate Composition and Shear Force of Meat from Different Anatomical Location in Carcass of European Beaver (Castor fiber). Foods, 11(9):1288. doi: 10.3390/FOODS11091288.
Folch, J., Lees, M., & Stanley, G.H.S., (1957). A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226:497–509. doi: 10.1007/s10858-011-9570-9.
García, E.M., López, A., Zimerman, M., Hernández, O., Arroquy, J.I., and Nazareno, M.A. 2019. Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet. Asian-Australas J Anim Sci, 32(9):1439–1447. doi: 10.5713/ajas.18.0537.
Godber, O. F., Chentouf, M., & Wall, R. 2020. Sustainable goat production: modelling optimal performance in extensive systems. Anim. Prod. Sci. 60(6):843–851. doi: 10.1071/AN18481.
Kauffman, R.G., Eikelenboom, G., Van der Wal, P.G., Merkus, G., & Zaar, M. 1986. The use of filter paper to estimate drip loss of porcine musculature. Meat Sci. 18(3):191–200. doi: 10.1016/0309-1740(86)90033-1.
King, D.A., Shackelford, S.D., Kalchayanand, N., & Wheeler, T.L. 2012. Sampling and aging effects on beef longissimus color stability measurements. J. Anim. Sci. 90(10):3596–3605. doi: 10.2527/jas.2011-4871.
Makkar, H.P.S., Blummel, M., Borowy, N.K., & Becker, K. 1993. Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. J. Sci. Food Agric. 61(2):161–165. doi: 10.1002/jsfa.2740610205.
Mazhangara, I.R., Chivandi, E., Mupangwa, J.F., & Muchenje, V. 2019. The Potential of Goat Meat in the Red Meat Industry. Sustainability, 11(13):3671. doi: 10.3390/SU11133671.
Mwangi, M.N., Phiri, K.S., Abkari, A., Gbané, M., Bourdet-Sicard, R., Braesco, V.A., et al. 2017. Iron for Africa—Report of an Expert Workshop. Nutrients, 9(6):576. doi: 10.3390/nu9060576.
O’Fallon, J., Busboom, J., Nelson, M., & Gaskins, C.T. 2007. A direct method for fatty acid methyl ester synthesis: application to wet meat tissues, oils, and feedstuffs. J. Anim. Sci. 85(6):1511–1521. doi: 10.2527/jas.2006-491.
Ponnampalam, E.N., Sinclair, A.J., & Holman, B.W.B. 2021. The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An Overview. Foods, 10(6):1358. doi: 10.3390/foods10061358.
Porter, L.J., Hrstich, L.N., and Chan, B.G. 1985. The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry, 25:223–230. doi: 10.1016/S0031-9422(00)94533-3.
Sadeghi, G.H., Pourreza, J., Samei, A., & Rahmani, H. 2009. Chemical composition and some anti-nutrient content of raw and processed bitter vetch (Vicia ervilia) seed for use as feeding stuff in poultry diet. Trop. Anim. Health Prod. 41(1):85–93. doi: 10.1007/s11250-008-9159-9.
Sarriés, M.V., & Beriain, M.J. 2006. Colour and texture characteristics in meat of male and female foals. Meat Sci. 74(4):738–745. doi: 10.1016/J.MEATSCI.2006.06.005.
Taghavi, M., Taghizadeh, A., Mehmannavaz, Y., Hoseinkhani, A., Mohammadzadeh, H., Macit, M., et al. 2023. Degradability of Vicia ervilia Grain Using In Situ and CNCPS Methods, and Model-Based Analysis of Its Ruminal Degradation. Fermentation, 9(5):419. doi : 10.3390/fermentation9050419.
Van Soest, P.J., Robertson, J.B., & Lewis, B.A. 1991. Methods for Dietary Fiber, Neutral Detergent Fiber, and Nonstarch Polysaccharides in Relation to Animal Nutrition. J. Dairy Sci. 74(10):3583–3597. doi: 10.3168/jds.S0022-0302(91)78551-2.
Zhu, W., Han, M., Bu, Y., Li, X., Yi, S., Xu, Y., & Li, J. 2022. Plant polyphenols regulating myoglobin oxidation and color stability in red meat and certain fish: A review. Crit. Rev. Food Sci. Nutr., 0(0), 1–13. doi: 10.1080/10408398.2022.2122922.

Table 1: Growth performance and carcass characteristics according to the diet.

	Co	BV	SEM	p-value
Initial body weight (kg)	10.3	9.0	2.50	0.369
Final body weight (kg)	17.1	15.1	3.53	0.323
Average daily gain (g/d)	65.7 ^a	48.7 ^b	9.94	0.008
Slaughter body weight (kg)	16.5	14.6	3.40	0.325
Hot carcass weight (kg)	7.6	6.8	1.99	0.448
Dressing percentage (%)	46.1	45.5	4.80	0.835
Cold carcass weight (kg)	7.4	6.5	1.93	0.447
Weight of full GIT (g)	3567	3646	846	0.866
Weight of empty GIT (g)	567	467	145	0.228
Perirenal fat (g)	234	218	53.5	0.603
Mesenteric fat	437	425	152	0.882
Compactness index (g/cm)	14.6	13.7	3.12	0.577
Muscle index	44.7 ^a	37.6 ^b	0.036	0.003
Conformity index (g/cm)	59.4	51.3	0.062	0.032

Co: control diet; BV: diet with bitter vetch replacing fava bean; L*: lightness index; a*: redness index; b*: yellowness index; ^{a, b}: values followed by different letters in the same row differ statistically by Tukey’s test at (P<0.05).

Table 2: Physical characteristics and chemical composition of Longissimus dorsi and Semimembranosus muscles of goat kids according to the diet.

Physical characteristics	*Longissimus Dorsi*		*Semimembranosus*		SEM	Diet	Muscle	*MuscleDiet**
Physical characteristics	Co	BV	Co	BV	SEM	Diet	Muscle	*MuscleDiet**
pH0	7.05	7.08	7.08	7.00	0.020	0.653	0.193	0.028
pH24	6.06	6.03	6.08	5.96	0.027	0.080	0.528	0.319
Meat color
L*	46.8	48.9	54.5	56.3	1.290	0.466	0.001	0.919
a*	21.65	22.8	18.4	18.0	0.637	0.777	<0.001	0.340
b*	6.31	6.68	3.70	3.36	0.431	0.981	0.001	0.628
Hue angle (H°)	16.1	15.9	9.45	8.60	1.059	0.716	0.004	0.874
Chroma	7.45	7.65	5.47	5.51	0.266	0.758	<0.001	0.841
Water loss (g/kg)	147	174	86.4	88.8	13.6	0.301	<0.001	0.336
Raw meat shear force (N)	109	101	94.2	90.2	5.038	0.627	0.189	0.837
Cooked meat shear force (N)	66.2	67.6	61.3	57.2	2.040	0.698	0.120	0.546
Chemical composition
Moisture (g/kg)	748.5	773.0	756.0	764.3	12.2	0.137	0.296	0.060
Ash (g/kg)	16.1	15.5	16.1	16.3	0.187	0.515	0.066	0.088
Protein (g/kg)	220 ^a	202 ^b	214 ^a	200 ^b	2.71	0.001	0.396	0.699
Fat (g/kg)	19.9	20.1	20.8	20.9	0.923	0.938	0.469	0.966

Co: control diet; BV: diet with bitter vetch replacing fava bean; L*: lightness index; a*: redness index; b*: yellowness index; ^{a, b:} values within muscle followed by different letters in the same row differ statistically by Tukey’s test at (P<0.05).

Table 3: Fatty acid profile (g/100 g fatty acids) and summaries, ratios, and indexes of Longissimus dorsi and Semimembranosus muscles of goat kids according to the diet.

	*LongissimusDorsi*		*Semimembranosus*		SEM	p-value
	Co	BV	Co	BV	SEM	Diet	Muscle	*MuscleDiet**
C4:0	0.42	0.47	0.56	0.58	0.023	0.389	0.001	0.672
C6:0	0.37	0.38	0.38	0.38	0.021	0.934	0.901	0.825
C8:0	0.38	0.47	0.53	0.51	0.028	0.409	0.854	0.025
C10:0	0.17	0.28	0.44	0.29	0.039	0.788	0.117	0.143
C11:0	0.06	0.06	0.42 ^a	0.32 ^b	0.032	0.041	<0.001	0.066
C12:0	0.23	0.15	0.37	0.35	0.027	0.365	<0.001	0.256
C13:0	0.51	0.61	0.58	0.59	0.024	0.273	0.733	0.446
C14:0	1.23 ^a	0.93 ^b	1.42 ^a	1.06 ^b	0.053	0.006	0.030	0.660
C15:0	4.61	5.53	5.34	4.88	0.213	0.593	0.927	0.146
C16:0	13.0	11.6	13.9	14.5	0.274	0.209	<0.001	0.038
C17:0	3.27	3.22	3.46	3.26	0.149	0.702	0.723	0.817
C18:0	17.5 ^b	18.3 ^a	16.7 ^b	18.0 ^a	0.292	0.008	0.442	0.725
C20:0	0.50	0.57	0.56	0.53	0.053	0.835	0.890	0.697
C21:0	0.37	0.46	0.79	0.80	0.044	0.430	<0.001	0.270
C22:0	1.25	1.24	0.60	0.69	0.060	0.290	<0.001	0.238
C23:0	5.74	5.65	3.82	3.82	0.232	0.898	<0.001	0.883
C24:0	2.10	2.42	1.63	1.68	0.078	0.074	<0.001	0.190
SFA	51.6	52.4	51.0	52.0	0.392	0.422	0.776	0.927
C14:1	0.26	0.21	0.61 ^a	0.13 ^b	0.034	<0.001	<0.001	<0.001
C15:1	1.25	1.08	1.07	1.06	0.057	0.547	0.267	0.414
C16:1	1.35	0.95	1.38 ^a	0.87 ^b	0.086	0.003	0.896	0.779
C17:1	1.00	0.96	0.93	0.88	0.049	0.649	0.440	0.985
9t-C18:1	1.03	1.05	0.445	1.06	0.116	0.187	0.233	0.216
C18:1n-9	27.5	27.5	28.0	27.5	0.366	0.670	0.734	0.805
C20:1	0.56	0.63	0.68	0.58	0.057	0.915	0.821	0.501
C22:1n-9	0.39	0.39	0.26	0.36	0.036	0.359	0.004	0.247
C24:1	1.15	1.26	1.10	1.25	0.064	0.462	0.763	0.851
MUFA	34.5	34.0	34.5	33.7	0.432	0.406	0.892	0.907
6t-C18:2	1.73	1.44	2.95	3.26	0.170	0.957	<0.001	0.023
C18:2n-6	7.30	6.99	4.97	5.05	0.249	0.679	<0.001	0.585
C18:3n-3	0.34	0.43	0.31	0.34	0.172	0.096	0.117	0.472
C18:3n-6	0.26	0.27	0.20	0.22	0.008	0.153	<0.001	0.729
C20:2	0.61	0.59	0.32	0.24	0.041	0.408	<0.001	0.547
C20:3n-3	0.58	0.70	0.90	0.92	0.076	0.645	0.104	0.771
C20:3n-6	0.44	0.59	0.43	0.39	0.032	0.323	0.121	0.169
C20:4n-6	0.45	0.50	0.49	0.52	0.012	0.157	0.143	0.594
C20:5n-3	1.31	1.40	1.77	1.77	0.050	0.534	<0.001	0.558
C22:2	0.49	0.41	0.36	0.35	0.030	0.435	0.156	0.623
C22:6n-3	0.32	0.36	1.34	1.23	0.096	0.623	<0.001	0.273
PUFA	13.8	13.7	14.0	14.3	0.187	0.903	0.369	0.641
Summaries
DFA	65.8	66.0	65.2	67.0	0.259	0.498	0.444	0.412
n-3	2.56	2.88	4.32	4.26	0.173	0.376	<0.001	0.406
n-6	10.2	9.79	9.04	9.44	0.182	0.982	0.076	0.330
n-9	29.0	28.9	28.7	31.0	0.376	0.924	0.930	0.873
EPA+DHA	1.64	1.76	3.11	2.99	0.139	0.971	<0.001	0.300
Ratios
PUFA/SFA	0.27	0.26	0.27	0.28	0.004	0.740	0.236	0.521
MUFA/PUFA	2.51	2.50	2.47	2.38	0.054	0.586	0.562	0.748
n-6/n-3	3.99	3.48	2.12	2.25	0.168	0.217	<0.001	0.112
Indexes
Δ9C16	0.10	0.08	0.09 ^a	0.05 ^b	0.008	0.006	0.039	0.871
Δ9C18	0.62	0.61	0.63	0.61	0.006	0.102	0.593	0.395
Thrombogenic index	1.05	1.00	0.91	0.97	0.018	0.915	0.026	0.145

Co: control diet; BV: diet with bitter vetch replacing fava bean. SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; DFA: Desirable fatty acids; EPA: eicosapentaenoic acid (20:5n-3); DHA: docosahexaenoic (C22:6n-3); D9C16 = (C16:1)/(C16:1 + C16:0) activity of D9 desaturase enzyme to convert C16:0 into C16:1; D9C18 = (C18:1)/(C18:1 + C18:0) activity of D9 desaturase enzyme to convert C18:0 into C18:1; ^{a, b,}values within muscle followed by different letters in the same row differ statistically by Tukey’s test at (P< 0.05).

SupplementaryMaterial.docx

Download PDF

Version 1

posted

You are reading this latest preprint version

Growth performance, carcass characteristics, and meat quality of male goat kids supplemented by bitter vetch grains as an alternative protein resource

Status:

Version 1

Abstract

Introduction

Materials and methods

Result

Discussion

Growth performance and carcass components

Meat quality

Conclusion

Declarations

Funding

Acknowledgements

Data availability

References

Tables

Supplementary Files

Status:

Version 1