There is a large body of literature in economics examining the US meat market, but few studies have focused on the US goat meat market. This study, as a catch-up effort, provides an estimate of the demand for goat mea...There is a large body of literature in economics examining the US meat market, but few studies have focused on the US goat meat market. This study, as a catch-up effort, provides an estimate of the demand for goat meat and assesses the impact of driving factors in the US goat meat market. The data for this study were collected in 11 southern states and specifically elicit the demand and consumer preferences in this non-conventional market. Four econometric models are fitted to examine the multiple layers of the demand, including the current, the potential, the latent, and the seasonal demand. Findings indicate a substantial demand for goat meat with great growth potential, driven by demographic factors and food safety concerns. Ethnic groups and the aged comprise the current niches for goat meat, and the preferences for healthy and safe meat will define the market in the future.展开更多
The properties of goat meat gels without and with 120 mmol/kg CaCl_(2)as influenced by setting time(30-120 min)at 60℃ were studied.A gel set for 60 min with subsequent cooking for 20 min in the presence of CaCl_(2)ha...The properties of goat meat gels without and with 120 mmol/kg CaCl_(2)as influenced by setting time(30-120 min)at 60℃ were studied.A gel set for 60 min with subsequent cooking for 20 min in the presence of CaCl_(2)had the highest breaking force and deformation with coincidentally lowest expressible moisture content(P<0.05).However,no differences in the trichloroacetic acid-soluble peptide content were observed for all gels tested(P>0.05).A decrease in the myosin heavy-chain band intensity was noticeable when CaCl_(2)was incorporated,suggesting increased protein cross-linking.As setting time increased,the L*values increased with varying a*values,whereas no differences in b*values of gels were found,regardless of CaCl_(2)addition(P>0.05).The gel containing CaCl_(2)with setting time of 60 min had the highest hardness,cohesiveness,gumminess,and chewiness(P<0.05)and showed the compact network with high interconnection between strands.Goat meat balls prepared under aforementioned conditions had higher texture and overall likeness scores,compared with the control(P<0.05).Therefore,prior setting at 60℃ for 60 min in the presence of CaCl_(2)is recommended for the manufacture of goat meat balls with improved quality.展开更多
Background: Implantation of goats with melatonin can induce cashmere growth and significantly increase cashmere production performance. However, the impact of melatonin implantation on the carcass characteristics,meat...Background: Implantation of goats with melatonin can induce cashmere growth and significantly increase cashmere production performance. However, the impact of melatonin implantation on the carcass characteristics,meat quality and related hormone levels in muscle and viscera of cashmere goats has not been studied. This experiment was conducted to determine the effects of melatonin implantation of cashmere goats during the nongrowing period on meat quality and related hormone levels in the tissues. It aimed to provide a theoretical basis for the practical application of melatonin in cashmere goat production systems.Results: Melatonin implantation(2 mg/kg live weight) had no influence(P > 0.05) on daily weight gain, carcass weight, dressing percentage, loin muscle area, or the p H, moisture level, crude fat(except for Gluteus muscle) and amino acid content of muscles of cashmere goats. After implantation for 1 month, shear force of Longissimus dorsi and water loss rate of Longissimus dorsi and Biceps femoris of cashmere goats were increased(P < 0.05), whereas the cooking yield of Gluteus muscle was reduced(P < 0.05). The melatonin treatment decreased(P < 0.05) muscle crude protein, Gluteus muscle crude fat and ∑n-3 PUFA content and decreased(P < 0.05) ∑n-6 PUFA content.However, after 2 months of implantation most of these effects had resolved. Melatonin implantation had no effect(P >0.05) on the melatonin or prolactin contents of kidney, heart, spleen, liver, Longissimus dorsi, Biceps femoris and Gluteus muscles. Melatonin content of lung tissue was lowered(P < 0.05) and that of prolactin was elevated(P < 0.05) by the melatonin implantation.Conclusion: This study has shown little impact of melatonin implantation of cashmere goats on carcass quality. A few meat quality indices i.e., shear force, water loss rate, ∑n-3 PUFA, ∑n-6 PUFA, and crude protein content of Longissimus dorsi;water loss rate, cooking yield and crude protein content of Biceps femoris;ether extract, crude protein content of Gluteus;were affected briefly(at 1 month of implantation) but these effects were not evident after 2 months of implantation.There was little effect of the melatonin treatments on tissue levels of melatonin or prolactin except in lung.展开更多
In order to compare the slaughter performance and meat quality of Hainan black goats and hybrid offsprings of Nubian Black Goat and Hainan Black Goat, six 7-month-old Hainan black goats and six hybrid offsprings were ...In order to compare the slaughter performance and meat quality of Hainan black goats and hybrid offsprings of Nubian Black Goat and Hainan Black Goat, six 7-month-old Hainan black goats and six hybrid offsprings were selected to determine slaughter performance and muscle quality. The results showed that hybridization of Nubian black goat and Hainan black goat significantly improved the production performance and slaughter performance of hybrid offsprings (P>0.05). The meat quality of F1 hybrid black goat had no significant difference with that of Hainan black goat except for the hardness and elasticity (P<0.05). Therefore, the crossbred progenies of Nubian black goat and Hainan black goat have advantages in meat yield and meat performance, and the main meat quality indexes are not significantly different, which meets the market requirements for high-yield and high-quality hybrid combinations, and can be used for cross promotion.展开更多
[Objective] The paper was to understand the meat quality characteristics of Hainan black goat and its hybrid with Nubian black goat. [Method]Four 6-month-old Hainan black goats and Hainan black goat × Nubian blac...[Objective] The paper was to understand the meat quality characteristics of Hainan black goat and its hybrid with Nubian black goat. [Method]Four 6-month-old Hainan black goats and Hainan black goat × Nubian black goat F1 were slaughtered respectively,and the contents of crude protein,total fat,moisture,amino acids,mineral elements( Se,Zn and Mn) and fatty acid were determined. [Result]There was no significant difference in total fat,crude fat and moisture content in muscle of Hainan black goat × Nubian black goat F1 and Hainan black goat( P > 0. 05). The Fe content in the muscle of Hainan black goat × Nubian black goat F1 was significantly higher than that in Hainan black goat( P < 0. 05). There was no significant difference in EAA,NEAA,TAA and FAA between Hainan black goat × Nubian black goat F1 and Hainan black goat( P > 0. 05). The C17∶ 0 methyl heptadecanoate content in the muscle of Hainan black goat × Nubian black goat F1 was extremely lower than that in Hainan black goat( P < 0. 01),but the saturated fatty acid content and total unsaturated fatty acid content in the muscle of Hainan black goat × Nubian black goat F1 was lower than that in Hainan black goat( P > 0. 05). [Conclusion]The meat quality characteristics of Hainan black goat × Nubian black goat F1 had little difference with its female parent,and the goal of breeding had been basically achieved.展开更多
This research assessed the effect of incorporating condensed tannin-rich pine bark (PB) and sericea lespedeza (SL) into meat goats’ diets on carcass traits, chemical composition, and meat quality of goat meat (chevon...This research assessed the effect of incorporating condensed tannin-rich pine bark (PB) and sericea lespedeza (SL) into meat goats’ diets on carcass traits, chemical composition, and meat quality of goat meat (chevon). Meat goats were supplemented with bermudagrass hay (BG-diet, control), SL, PB, or 1:1 mixture of SL and PB (SL + PB-diet), with the remainder of each diet made u<span style="font-size:10.0pt;font-family:;" "="">CIE a</span>p of 70% alfalfa pellets mixed with a commercial corn-based sweet feed. Furthermore, four experimental diets provided a total of 4.9, 40.1, 49.0, or 45.0 g of condensed tannins, CT/kg DM, respectively. Carcass traits were assessed after the slaughter at the end of 50 d feeding period. After 24 h cooler storage (2<span style="white-space:nowrap;">˚</span>C), edible tissues were collected from each carcass for analyzing meat quality parameters. No significant differences were found in carcass traits and primal cuts among goats fed the experimental diets. Supplementing goats with wood-derived condensed tannins (pine bark) produced redder (higher CIE a* values;<em> P</em> < 0.003), tenderer (lower Warner-Bratzler shear force values;<em>P</em> < 0.002), and healthier (higher linoleic and α-linolenic acids;<em>P</em> < 0.03) chevon than that from goats fed either forage-derived (sericea lespedeza) or combined condensed tannins (1:1 mixture of sericea lespedeza and pine bark). Our findings indicate that either forage-, wood-derived condensed tannins, or their combined one can be used as a dietary supplement since they do not have any detrimental effect on meat goats’ performances and meat quality characteristics of chevon. Furthermore, feeding meat goats with wood-derived condensed tannins probably produced tenderer and healthier chevon than that from meat goats fed either forage-derived only or combined with forage and wood derived-condensed tannins.展开更多
文摘There is a large body of literature in economics examining the US meat market, but few studies have focused on the US goat meat market. This study, as a catch-up effort, provides an estimate of the demand for goat meat and assesses the impact of driving factors in the US goat meat market. The data for this study were collected in 11 southern states and specifically elicit the demand and consumer preferences in this non-conventional market. Four econometric models are fitted to examine the multiple layers of the demand, including the current, the potential, the latent, and the seasonal demand. Findings indicate a substantial demand for goat meat with great growth potential, driven by demographic factors and food safety concerns. Ethnic groups and the aged comprise the current niches for goat meat, and the preferences for healthy and safe meat will define the market in the future.
文摘The properties of goat meat gels without and with 120 mmol/kg CaCl_(2)as influenced by setting time(30-120 min)at 60℃ were studied.A gel set for 60 min with subsequent cooking for 20 min in the presence of CaCl_(2)had the highest breaking force and deformation with coincidentally lowest expressible moisture content(P<0.05).However,no differences in the trichloroacetic acid-soluble peptide content were observed for all gels tested(P>0.05).A decrease in the myosin heavy-chain band intensity was noticeable when CaCl_(2)was incorporated,suggesting increased protein cross-linking.As setting time increased,the L*values increased with varying a*values,whereas no differences in b*values of gels were found,regardless of CaCl_(2)addition(P>0.05).The gel containing CaCl_(2)with setting time of 60 min had the highest hardness,cohesiveness,gumminess,and chewiness(P<0.05)and showed the compact network with high interconnection between strands.Goat meat balls prepared under aforementioned conditions had higher texture and overall likeness scores,compared with the control(P<0.05).Therefore,prior setting at 60℃ for 60 min in the presence of CaCl_(2)is recommended for the manufacture of goat meat balls with improved quality.
基金supported by China Agriculture Research System(CARS-39)
文摘Background: Implantation of goats with melatonin can induce cashmere growth and significantly increase cashmere production performance. However, the impact of melatonin implantation on the carcass characteristics,meat quality and related hormone levels in muscle and viscera of cashmere goats has not been studied. This experiment was conducted to determine the effects of melatonin implantation of cashmere goats during the nongrowing period on meat quality and related hormone levels in the tissues. It aimed to provide a theoretical basis for the practical application of melatonin in cashmere goat production systems.Results: Melatonin implantation(2 mg/kg live weight) had no influence(P > 0.05) on daily weight gain, carcass weight, dressing percentage, loin muscle area, or the p H, moisture level, crude fat(except for Gluteus muscle) and amino acid content of muscles of cashmere goats. After implantation for 1 month, shear force of Longissimus dorsi and water loss rate of Longissimus dorsi and Biceps femoris of cashmere goats were increased(P < 0.05), whereas the cooking yield of Gluteus muscle was reduced(P < 0.05). The melatonin treatment decreased(P < 0.05) muscle crude protein, Gluteus muscle crude fat and ∑n-3 PUFA content and decreased(P < 0.05) ∑n-6 PUFA content.However, after 2 months of implantation most of these effects had resolved. Melatonin implantation had no effect(P >0.05) on the melatonin or prolactin contents of kidney, heart, spleen, liver, Longissimus dorsi, Biceps femoris and Gluteus muscles. Melatonin content of lung tissue was lowered(P < 0.05) and that of prolactin was elevated(P < 0.05) by the melatonin implantation.Conclusion: This study has shown little impact of melatonin implantation of cashmere goats on carcass quality. A few meat quality indices i.e., shear force, water loss rate, ∑n-3 PUFA, ∑n-6 PUFA, and crude protein content of Longissimus dorsi;water loss rate, cooking yield and crude protein content of Biceps femoris;ether extract, crude protein content of Gluteus;were affected briefly(at 1 month of implantation) but these effects were not evident after 2 months of implantation.There was little effect of the melatonin treatments on tissue levels of melatonin or prolactin except in lung.
基金Supported by Major Science and Technology Program of Hainan Province(ZDKJ2016017-01)Youth Science and Technology Talents Innovation Project of Hainan Association for Science and Technology(QCXM201802)
文摘In order to compare the slaughter performance and meat quality of Hainan black goats and hybrid offsprings of Nubian Black Goat and Hainan Black Goat, six 7-month-old Hainan black goats and six hybrid offsprings were selected to determine slaughter performance and muscle quality. The results showed that hybridization of Nubian black goat and Hainan black goat significantly improved the production performance and slaughter performance of hybrid offsprings (P>0.05). The meat quality of F1 hybrid black goat had no significant difference with that of Hainan black goat except for the hardness and elasticity (P<0.05). Therefore, the crossbred progenies of Nubian black goat and Hainan black goat have advantages in meat yield and meat performance, and the main meat quality indexes are not significantly different, which meets the market requirements for high-yield and high-quality hybrid combinations, and can be used for cross promotion.
基金Supported by Applied Technology Research and Development and Demonstration Project of Hainan Province(ZDXM2015036)Key Science and Technology Project of Hainan Province(ZDKJ2016017)
文摘[Objective] The paper was to understand the meat quality characteristics of Hainan black goat and its hybrid with Nubian black goat. [Method]Four 6-month-old Hainan black goats and Hainan black goat × Nubian black goat F1 were slaughtered respectively,and the contents of crude protein,total fat,moisture,amino acids,mineral elements( Se,Zn and Mn) and fatty acid were determined. [Result]There was no significant difference in total fat,crude fat and moisture content in muscle of Hainan black goat × Nubian black goat F1 and Hainan black goat( P > 0. 05). The Fe content in the muscle of Hainan black goat × Nubian black goat F1 was significantly higher than that in Hainan black goat( P < 0. 05). There was no significant difference in EAA,NEAA,TAA and FAA between Hainan black goat × Nubian black goat F1 and Hainan black goat( P > 0. 05). The C17∶ 0 methyl heptadecanoate content in the muscle of Hainan black goat × Nubian black goat F1 was extremely lower than that in Hainan black goat( P < 0. 01),but the saturated fatty acid content and total unsaturated fatty acid content in the muscle of Hainan black goat × Nubian black goat F1 was lower than that in Hainan black goat( P > 0. 05). [Conclusion]The meat quality characteristics of Hainan black goat × Nubian black goat F1 had little difference with its female parent,and the goal of breeding had been basically achieved.
文摘This research assessed the effect of incorporating condensed tannin-rich pine bark (PB) and sericea lespedeza (SL) into meat goats’ diets on carcass traits, chemical composition, and meat quality of goat meat (chevon). Meat goats were supplemented with bermudagrass hay (BG-diet, control), SL, PB, or 1:1 mixture of SL and PB (SL + PB-diet), with the remainder of each diet made u<span style="font-size:10.0pt;font-family:;" "="">CIE a</span>p of 70% alfalfa pellets mixed with a commercial corn-based sweet feed. Furthermore, four experimental diets provided a total of 4.9, 40.1, 49.0, or 45.0 g of condensed tannins, CT/kg DM, respectively. Carcass traits were assessed after the slaughter at the end of 50 d feeding period. After 24 h cooler storage (2<span style="white-space:nowrap;">˚</span>C), edible tissues were collected from each carcass for analyzing meat quality parameters. No significant differences were found in carcass traits and primal cuts among goats fed the experimental diets. Supplementing goats with wood-derived condensed tannins (pine bark) produced redder (higher CIE a* values;<em> P</em> < 0.003), tenderer (lower Warner-Bratzler shear force values;<em>P</em> < 0.002), and healthier (higher linoleic and α-linolenic acids;<em>P</em> < 0.03) chevon than that from goats fed either forage-derived (sericea lespedeza) or combined condensed tannins (1:1 mixture of sericea lespedeza and pine bark). Our findings indicate that either forage-, wood-derived condensed tannins, or their combined one can be used as a dietary supplement since they do not have any detrimental effect on meat goats’ performances and meat quality characteristics of chevon. Furthermore, feeding meat goats with wood-derived condensed tannins probably produced tenderer and healthier chevon than that from meat goats fed either forage-derived only or combined with forage and wood derived-condensed tannins.
