Meat Composition, Fatty Acid Profile and Sensory Attributes of Meat from Goats Fed Diet Supplemented with Fermented <i>Saccharina japonica</i> and <i>Dendropanax morbifera</i>
Jamila Fatima L. Saturno,
Muhammad Ammar Dilawar,
Hong-Seok Mun,
Dae Hun Kim,
Dhanushka Rathnayake,
Chul-Ju Yang
Affiliations
Jamila Fatima L. Saturno
Department of Animal Science and Technology, Animal Nutrition and Feed Science laboratory, Sunchon National University, Suncheon 57922, Korea
Muhammad Ammar Dilawar
Department of Animal Science and Technology, Animal Nutrition and Feed Science laboratory, Sunchon National University, Suncheon 57922, Korea
Hong-Seok Mun
Department of Animal Science and Technology, Animal Nutrition and Feed Science laboratory, Sunchon National University, Suncheon 57922, Korea
Dae Hun Kim
Department of Animal Science and Technology, Animal Nutrition and Feed Science laboratory, Sunchon National University, Suncheon 57922, Korea
Dhanushka Rathnayake
Department of Animal Science and Technology, Animal Nutrition and Feed Science laboratory, Sunchon National University, Suncheon 57922, Korea
Chul-Ju Yang
Department of Animal Science and Technology, Animal Nutrition and Feed Science laboratory, Sunchon National University, Suncheon 57922, Korea
A 90-day feeding trial was conducted to evaluate the effects of diets supplemented with three concentrations (control or 0%, 0.5% and 1.0%) of fermented Saccharina japonica and Dendropanax morbifera (FSJ-DM) on the meat composition, growth performance, oxidative stability and fatty acid profile of Korean native black goat (KNBG) meat. The feed conversion ratio and body weight gain (1st to 2nd month) were improved significantly (p p p < 0.05). On an average, the dietary supplementation of 1.0% FSJ-DM reduced the thiobarbituric acid reactive substance (TBARS) and pH values of goat meat. Overall, the results of this study suggest that diet supplemented with 1.0% FSJ-DM improves the meat composition, growth performance and fatty acid profile and reduces lipid oxidation of goat meat.
