Fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi of crossbred Boer goat kids

Abstract

The objectives of this trial were to evaluate the fatty acid profile, chemical composition, and sensory effects of crude glycerin on the longissimus dorsi muscle of crossbred Boer goat kids. Twenty crossbred Boer goat kids (20.8±2.9 kg of BW at slaughter) were used in a completely randomized block design to determine the effect of partial replacement of corn by crude glycerin on chemical composition, longissimus dorsi muscle fatty acid profile, and sensory characteristics of meat. Kids were penned individually for 51 d and fed an isonitrogenous (140.0±2.0 g.kg-1 CP, DM basis) diet composed of 700 g.kg-1 concentrate and 300 g.kg-1 Tifton (Cynodon sp.) hay. Increasing levels of crude glycerin (80.0 g/100 g glycerol, DM basis) were 0, 40, 80 or 120 g.kg-1. There was no effect on the moisture, protein, or total lipids in the longissimus dorsi; however, the ash content decreased linearly with glycerin addition. Linear decrease for linoleic acid (3.57, 2.84, 3.76, and 2.33) and ω6:ω3 ratio (10.61, 9.71, 7.26, and 7.18 for CG0, CG40, CG80 and CG120, respectively) was observed with crude glycerin inclusion. Saturated, monounsaturated, and polyunsaturated fatty acids were not affected by treatments. In the sensory assessment, crude glycerin changed the toughness, color intensity, and overall appreciation of the longissimus dorsi muscle. The partial replacement of corn by crude glycerin has a low impact on chemical composition and meat fatty acid profile. Based on the overall appreciation, it is recommended to include 80 g.kg-1 crude glycerin in the diet.

Keywords

• glycerol
• meat flavor
• meat quality