Volume 15, Issue 1 (4-2024)
Res Anim Prod 2024, 15(1): 119-127 |
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Hashemi M, Agah M J, Hashemi S M R, Norollahi H. (2024). Investigating the Effect of Hydroponic Barley Fodder Feeding on the Meat Characteristics of Native goats in Fars Province. Res Anim Prod. 15(1), 119-127. doi:10.61186/rap.15.43.108
URL: http://rap.sanru.ac.ir/article-1-1418-en.html
URL: http://rap.sanru.ac.ir/article-1-1418-en.html
1- Shiraz Branch, Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran
2- Animal Science Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran.
3- Animal Science Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran
2- Animal Science Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran.
3- Animal Science Research Department, Fars Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Shiraz, Iran
Abstract: (1169 Views)
Extended Abstract
Background: Green fodder is one of the components that receives special attention when preparing animal rations due to its palatability and high digestibility. Green fodder in the livestock ration affects maintaining health and improving the productive and reproductive efficiency of livestock, and it may also influence the quality of meat. On the other hand, the main problem in fodder production worldwide is the lack of access to sufficient water for the cultivation and growth of fodder. The occurrence of continuous drought in recent years in the country has made the production of green fodder problematic and has shifted opinions toward sustainable methods, including the hydroponic method. In this method, agricultural soil is not used for growing plants, and feeding is done in a solution that contains all the necessary elements for the plant. There are no reports regarding the effect of this food source on the quality of livestock meat. Since, at the time of introducing a feed source for livestock, all its dimensions or, in fact, its nutritional value must be measured, this study was conducted to investigate the effect of consuming different levels of barley hydroponic fodder on the qualitative and sensory characteristics of goat meat.
Methods: This experiment was performed with 28 Fars native male goats that were placed in individual cages in four treatments with seven replicates in a completely randomized design. The experimental treatments included the replacement of barley hydroponic fodder at three levels of 25%, 50%, and 75% instead of alfalfa (in terms of dry matter) in the diet, along with a control treatment without replacement. The ration was balanced based on the standard tables of goat nutrients recommended by the Nutrient Requirements Council for Small Ruminants. After 90 days from the start of the experiment, six goats from each treatment were slaughtered, and after 24 hours of cooling the carcass at 4 ºC, the Longissimus dorsi muscle was separated, divided into smaller pieces, and labeled to determine physical, chemical, textural, and sensory factors. Chemical tests, including the measurement of intermuscular fat, protein, and ash in meat samples, were carried out using standard methods, and the amount of dry matter in the samples was measured by placing about three grams of the sample at a temperature of 102 ± 2 ºC for three hours. The Kjeldahl method was used to measure the total volatile nitrogen content, and a digital pH meter set at 25 ºC was used to measure the pH. The fat oxidation rate in meat samples was determined by the malondialdehyde method. Digital imaging and plastic bag methods were used to evaluate color and weight loss after storage of meat samples, respectively. The water-holding capacity was determined by centrifuging the sample placed in filter paper for 4 minutes at 1500 rpm, recording the weight, and then placing it in the oven at 70 ºC for 24 hours. Loss after cooking was calculated by placing the sample for one hour in a water bath at 90 ºC. Texture factors, including hardness, adhesiveness, cohesiveness, springiness, and chewiness, were measured by preparing cubic pieces with dimensions of one centimeter from the meat samples and using a texture testing machine. This device was equipped with a steel cylindrical probe with a diameter of six mm and a height of 35 mm. The probe of the device was inserted into the tested sample twice at a speed of two millimeters per second and up to 50% of the probe height, and the results were recorded by the device software. Sensory characteristics of meat samples, including color, smell, tenderness, and overall acceptance, were evaluated by a panel group who completed a designed questionnaire based on the hedonic test. One-way analysis of variance was used to investigate the physicochemical and tissue characteristics in different treatments. In cases where there was a significant difference between the treatments, the averages were compared using Duncan's test. The results of the panel test were analyzed with the Kruskal-Wallis test.
Results: There was no significant difference in the amount of fat (range of 10.08-13.87%), dry matter (range of 29.08-31.55%), ash (range of 0.93-1.15%), and total volatile nitrogen (range of 20.25-25.33 mg/100g) between the control group and experimental treatments. The results showed that the replacement of barley hydroponic fodder by 25% instead of alfalfa in the diet caused a significant increase in the amount of meat protein (P=0.0136) and oxidation (P=0.0497), and a significant decrease (P=0.0132) in cooking loss compared to the control treatment and other experimental treatments. There was no statistically significant difference in the recorded values for texture evaluation and sensory scores of the meat between the experimental treatments and the control group. The overall acceptance of the meat samples in all the investigated treatments had a score of more than five and was placed at a moderately favorable level.
Conclusion: Finally, it can be concluded that the replacement of hydroponic barley fodder instead of alfalfa in the ration of fattening goats up to the level of 75% did not have negative effects on the chemical, physical, and oxidative stability of the meat during storage in the refrigerator or freezer. Additionally, the use of barley hydroponic fodder in proportions of 25%, 50%, and 75% (instead of alfalfa and 10%, 20%, and 30% of dry matter in the ration) did not have adverse effects on the redness, tenderness, and smell of the meat. The scores obtained for overall acceptance showed that there was no significant difference in sensory characteristics between the meat of the experimental treatments and the control.
Methods: This experiment was performed with 28 Fars native male goats that were placed in individual cages in four treatments with seven replicates in a completely randomized design. The experimental treatments included the replacement of barley hydroponic fodder at three levels of 25%, 50%, and 75% instead of alfalfa (in terms of dry matter) in the diet, along with a control treatment without replacement. The ration was balanced based on the standard tables of goat nutrients recommended by the Nutrient Requirements Council for Small Ruminants. After 90 days from the start of the experiment, six goats from each treatment were slaughtered, and after 24 hours of cooling the carcass at 4 ºC, the Longissimus dorsi muscle was separated, divided into smaller pieces, and labeled to determine physical, chemical, textural, and sensory factors. Chemical tests, including the measurement of intermuscular fat, protein, and ash in meat samples, were carried out using standard methods, and the amount of dry matter in the samples was measured by placing about three grams of the sample at a temperature of 102 ± 2 ºC for three hours. The Kjeldahl method was used to measure the total volatile nitrogen content, and a digital pH meter set at 25 ºC was used to measure the pH. The fat oxidation rate in meat samples was determined by the malondialdehyde method. Digital imaging and plastic bag methods were used to evaluate color and weight loss after storage of meat samples, respectively. The water-holding capacity was determined by centrifuging the sample placed in filter paper for 4 minutes at 1500 rpm, recording the weight, and then placing it in the oven at 70 ºC for 24 hours. Loss after cooking was calculated by placing the sample for one hour in a water bath at 90 ºC. Texture factors, including hardness, adhesiveness, cohesiveness, springiness, and chewiness, were measured by preparing cubic pieces with dimensions of one centimeter from the meat samples and using a texture testing machine. This device was equipped with a steel cylindrical probe with a diameter of six mm and a height of 35 mm. The probe of the device was inserted into the tested sample twice at a speed of two millimeters per second and up to 50% of the probe height, and the results were recorded by the device software. Sensory characteristics of meat samples, including color, smell, tenderness, and overall acceptance, were evaluated by a panel group who completed a designed questionnaire based on the hedonic test. One-way analysis of variance was used to investigate the physicochemical and tissue characteristics in different treatments. In cases where there was a significant difference between the treatments, the averages were compared using Duncan's test. The results of the panel test were analyzed with the Kruskal-Wallis test.
Results: There was no significant difference in the amount of fat (range of 10.08-13.87%), dry matter (range of 29.08-31.55%), ash (range of 0.93-1.15%), and total volatile nitrogen (range of 20.25-25.33 mg/100g) between the control group and experimental treatments. The results showed that the replacement of barley hydroponic fodder by 25% instead of alfalfa in the diet caused a significant increase in the amount of meat protein (P=0.0136) and oxidation (P=0.0497), and a significant decrease (P=0.0132) in cooking loss compared to the control treatment and other experimental treatments. There was no statistically significant difference in the recorded values for texture evaluation and sensory scores of the meat between the experimental treatments and the control group. The overall acceptance of the meat samples in all the investigated treatments had a score of more than five and was placed at a moderately favorable level.
Conclusion: Finally, it can be concluded that the replacement of hydroponic barley fodder instead of alfalfa in the ration of fattening goats up to the level of 75% did not have negative effects on the chemical, physical, and oxidative stability of the meat during storage in the refrigerator or freezer. Additionally, the use of barley hydroponic fodder in proportions of 25%, 50%, and 75% (instead of alfalfa and 10%, 20%, and 30% of dry matter in the ration) did not have adverse effects on the redness, tenderness, and smell of the meat. The scores obtained for overall acceptance showed that there was no significant difference in sensory characteristics between the meat of the experimental treatments and the control.
Type of Study: Research |
Subject:
مدیریت دامپروری و تولید
Received: 2023/09/18 | Accepted: 2024/01/6
Received: 2023/09/18 | Accepted: 2024/01/6
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