Effect of feeding bacterial probiotic on performance, meat quality traits and muscles fatty acid composition of Morkhoz goat kids

Naseri Harsini, Reza; Kafilzadeh, Farokh

doi:10.22092/asj.2023.362177.2310

Document Type : Research Paper

Authors

¹ Animal Science Research Department, Gilan Agricultural and Natural Resources Research and Education Center, AREEO, Gilan, Iran

² Department of Animal Science, College of Agriculture and Natural Resources, Razi University, Kermanshah, Iran

https://doi.org/10.22092/asj.2023.362177.2310

Abstract

Sixteen male Morkhoz kids (13.2±1.6 kg live body weight, 3 months old) were used to evaluate the effects of a commercial bacterial probiotic supplement on growth performance, meat quality attributes and fatty acid composition of muscles. Kids were randomly distributed between two treatments and were fed ad libitum for 119 days before slaughter. The Primalak probiotic was fed daily and before the first meal in the amount of two grams to each goat in the respective treatment. Growth performance and dressing percentage were not affected by bacterial probiotic feeding; Although subcutaneous fat depth decreased in response to probiotic consumption (P<0.05). Among the assessed physical meat quality attributes, including pHu, drip loss, water holding capacity, cooking loss, arner bratzler shear force, and meat colour indices, only the values of L* index for semimembranosus and a* index for longissimus thoracis muscle (P<0.05) were affected when bacterial probiotic was fed. Addition of probiotic to the diet had minor effects on proximate composition and fatty acids composition of muscles. In conclusion, the bacterial multi-strain probiotic used in the current experiment didn’t make a significant change in goat’s performance and most aspects of meat quality.

Keywords

Main Subjects

Animal and poultry nutrition

References

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Gil-Rodriguez, A.M. and Beresford, T. (2021). Bile salt hydrolase and lipase inhibitory activity in reconstituted skim milk fermented with lactic acid bacteria. Journal of Functional Foods. 77:104342. DOI: 10.1016/j.jff.2020.104342

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Pophiwa, P., Webb, E.C. and Frylinck, L. (2017). Carcass and meat quality of Boer and indigenous goats of South Africa under delayed chilling conditions. South African Journal of Animal Science. 47(6):794-803.

Prache, S., Schreurs, N. and Guillier, L. (2022). Review: Factors affecting sheep carcass and meat quality attributes. Animal. 16:100330. DOI: 10.1016/j.animal.2021.100330.

Priolo, A., Micol, D. and Agabriel, J. (2001). Effects of grass feeding systems on ruminant meat colour and flavour. A review. Animal Research. 50:185-200.

Saleem, A.M., Zanouny, A.I. and Singer, A.M. (2017). Growth performance, nutrients digestibility, and blood metabolites of lambs fed diets supplemented with probiotics during pre- and post-weaning period. Asian-Australasian Journal of Animal Sciences. 30(4):523–530.

SAS Institute (2002). STAT user's guide: Statistics. Version 9.1. Cary, NC: Statistical Analysis System Institute, Inc.

Velasco, S., Cañeque, V., Lauzurica, S., Pérez, C. and de Huidobro, F.R. (2004). Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture. Meat Science. 66(2):457-465.

Webb, E.C. (2014). Goat meat production, composition, and quality. Animal Frontiers. 4:33-37. DOI: 10.2527/af.2014-0031.

Werdi Pratiwi, N.M., Murray, P.J. and Taylor, D.G. (2016). The fatty acid composition of muscle and adipose tissues from entire and castrated male Boer goats raised in Australia. Animal Science. 79(2):221-229.

Whitley, N.C., Cazac, D., Rude, B.J., Jackson-O'Brien, D. and Parveen, S. (2009). Use of a commercial probiotic supplement in meat goats. Journal of Animal Science. 87:723-728.

Wyrwisz, J., Moczkowska, M., Kurek, M.A., Karp, S., Atanasov, A.G. and Wierzbicka, A. (2019). Evaluation of WBSF, color, cooking loss of longissimus lumborum muscle with fiber optic near-infrared spectroscopy (ft-nir), depending on aging time. Molecules. 24(4):757. DOI: 10.3390/molecules24040757

Yuan, K., Ma, J., Liang, X., Tian, G., Liu, Y., Zhou, G. et al. (2023). Effects of microbial preparation on production performance and rumen microbial communities of goat. Food Science and Technology (Campinas). 43:e117622. DOI: 10.1590/fst.117622.

Research Journal of Livestock Science

Effect of feeding bacterial probiotic on performance, meat quality traits and muscles fatty acid composition of Morkhoz goat kids

References

References

AOAC. (1990). Official methods of analysis 15^th Edition. Arlington, VA: Association of Official Analytical Chemists. DC, USA. pp: 931-932.

Ataşoğlu, C., Akbağ, H.I., Tölü, C., Daş, G., Savaş, T. and Yurtman, I.Y. (2010). Effects of kefir as a probiotic source on the performance of goat kids. South African Journal of Animal Science. 40(4):363-370.

Baldassini, W.A., Machado Neto, O.R., Fernandes, T.T., Ament, H.P., Luz, M.G., Santiago, B.M. et al. (2021). Testing different devices to assess meat tenderness: preliminary results. Journal of Food Science and Technology. 58(6):2441–2446. DOI: 10.1007/s13197-020-04941-1

Banskalieva, V., Sahlu, T. and Goesch, A.L. (2000). Fatty acid composition of goat muscles and fat depots: A review. Small Ruminant Research. 37:255-268.

Bessa, R.J.B., Alves, S.P. and Santos-Silva, J. (2015). Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat. European Journal of Lipid Science and Technology. 117:1325–1344. DOI: 10.1002/ejlt.201400468

Brown, M.S., Smith, C. and Mitchell, D. (2006). Effects of Micro-Cell on feedlot performance by yearling beef steers. P: 67-70. In Beef Cattle Research in Texas. http://animalscience.tam u.edu/main/academics/beef/bcrt/BCR2006Final.pdf Accessed May 15, 2007.

Chriki,S. and Hocquette, J.F. (2020). The myth of cultured meat: A review. Frontiers in Nutrition. 7. DOI: 10.3389/fnut.2020.00007

Department of Health. (1994). Nutritional aspects of cardiovascular disease. Report on health and social subjects no. 46. London: H.M. Stationery Office.

Ekiz, B., Ozcan, M., Yilmaz, A., Tolu, C. and Savas, T. (2010). Carcass measurements and meat quality characteristics of dairy suckling kids compared to an indigenous genotype. Meat Science. 85:245-249.

FAOSTAT (2016). http://faostat.fao.org/

Folch, J., Lees, M. and Sloane Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry. 226:497-509.

Fonteles, N.L.O., Alves, S.P., Madruga, M.S., Queiroga, R.R.E., Andrade, A.P., Silva, D.S. et al. (2018). Fatty acid composition of polar and neutral meat lipids of goats browsing in native pasture of Brazilian Semiarid. Meat Science. 139:149-156.

Gil-Rodriguez, A.M. and Beresford, T. (2021). Bile salt hydrolase and lipase inhibitory activity in reconstituted skim milk fermented with lactic acid bacteria. Journal of Functional Foods. 77:104342. DOI: 10.1016/j.jff.2020.104342

Hoffman, L.C., Muller, M., Cloete, S.W.P. and Schmidt, D. (2003). Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics. Meat Science. 65:1265-1274.

Johnson, D.D., Eastridge, J.S., Neubauer, D.R. and McGowan, C.H. (1995). Effect of sex class on nutrient content of meat from young goats. Journal of Animal Science. 73:296-301.

Metcalfe, L. and Schmitz, A. (1961). The rapid preparation of fatty acid esters for gas chromatographic analysis. Analytical Chemistry. 33:363-364.

NRC (2007). Nutrient requirements of small ruminants: sheep, goats, cervids, and New World camelids. Natl Academy Pr.

Pang, B., Bowker,B., Zhuang, H., Yang, Y. and Zhang, J. (2020). Research note: Comparison of 3 methods used for estimating cook loss in broiler breast meat. Poultry Science. 99:6287-6290. DOI: 10.1016/j.psj.2020.08.038

Pogorzelski, G., Pogorzelska-Nowicka, E., Pogorzelski, P., Półtorak, A., Hocquette, J.F., and Wierzbicka, A. (2022). Towards an integration of pre- and post-slaughter factors affecting the eating quality of beef. Livestock Science. 255:104795. DOI: 10.1016/j.livsci.2021.10479

Pophiwa, P., Webb, E.C. and Frylinck, L. (2017). Carcass and meat quality of Boer and indigenous goats of South Africa under delayed chilling conditions. South African Journal of Animal Science. 47(6):794-803.

Prache, S., Schreurs, N. and Guillier, L. (2022). Review: Factors affecting sheep carcass and meat quality attributes. Animal. 16:100330. DOI: 10.1016/j.animal.2021.100330.

Priolo, A., Micol, D. and Agabriel, J. (2001). Effects of grass feeding systems on ruminant meat colour and flavour. A review. Animal Research. 50:185-200.

Saleem, A.M., Zanouny, A.I. and Singer, A.M. (2017). Growth performance, nutrients digestibility, and blood metabolites of lambs fed diets supplemented with probiotics during pre- and post-weaning period. Asian-Australasian Journal of Animal Sciences. 30(4):523–530.

SAS Institute (2002). STAT user's guide: Statistics. Version 9.1. Cary, NC: Statistical Analysis System Institute, Inc.

Velasco, S., Cañeque, V., Lauzurica, S., Pérez, C. and de Huidobro, F.R. (2004). Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture. Meat Science. 66(2):457-465.

Webb, E.C. (2014). Goat meat production, composition, and quality. Animal Frontiers. 4:33-37. DOI: 10.2527/af.2014-0031.

Werdi Pratiwi, N.M., Murray, P.J. and Taylor, D.G. (2016). The fatty acid composition of muscle and adipose tissues from entire and castrated male Boer goats raised in Australia. Animal Science. 79(2):221-229.

Whitley, N.C., Cazac, D., Rude, B.J., Jackson-O'Brien, D. and Parveen, S. (2009). Use of a commercial probiotic supplement in meat goats. Journal of Animal Science. 87:723-728.

Wyrwisz, J., Moczkowska, M., Kurek, M.A., Karp, S., Atanasov, A.G. and Wierzbicka, A. (2019). Evaluation of WBSF, color, cooking loss of longissimus lumborum muscle with fiber optic near-infrared spectroscopy (ft-nir), depending on aging time. Molecules. 24(4):757. DOI: 10.3390/molecules24040757

Yuan, K., Ma, J., Liang, X., Tian, G., Liu, Y., Zhou, G. et al. (2023). Effects of microbial preparation on production performance and rumen microbial communities of goat. Food Science and Technology (Campinas). 43:e117622. DOI: 10.1590/fst.117622.

Volume 37, Issue 143
September 2024
Pages 3-16

Effect of feeding bacterial probiotic on performance, meat quality traits and muscles fatty acid composition of Morkhoz goat kids

References

References

AOAC. (1990). Official methods of analysis 15th Edition. Arlington, VA: Association of Official Analytical Chemists. DC, USA. pp: 931-932.

Ataşoğlu, C., Akbağ, H.I., Tölü, C., Daş, G., Savaş, T. and Yurtman, I.Y. (2010). Effects of kefir as a probiotic source on the performance of goat kids. South African Journal of Animal Science. 40(4):363-370.

Baldassini, W.A., Machado Neto, O.R., Fernandes, T.T., Ament, H.P., Luz, M.G., Santiago, B.M. et al. (2021). Testing different devices to assess meat tenderness: preliminary results. Journal of Food Science and Technology. 58(6):2441–2446. DOI: 10.1007/s13197-020-04941-1

Banskalieva, V., Sahlu, T. and Goesch, A.L. (2000). Fatty acid composition of goat muscles and fat depots: A review. Small Ruminant Research. 37:255-268.

Bessa, R.J.B., Alves, S.P. and Santos-Silva, J. (2015). Constraints and potentials for the nutritional modulation of the fatty acid composition of ruminant meat. European Journal of Lipid Science and Technology. 117:1325–1344. DOI: 10.1002/ejlt.201400468

Brown, M.S., Smith, C. and Mitchell, D. (2006). Effects of Micro-Cell on feedlot performance by yearling beef steers. P: 67-70. In Beef Cattle Research in Texas. http://animalscience.tam u.edu/main/academics/beef/bcrt/BCR2006Final.pdf Accessed May 15, 2007.

Chriki, S. and Hocquette, J.F. (2020). The myth of cultured meat: A review. Frontiers in Nutrition. 7. DOI: 10.3389/fnut.2020.00007

Department of Health. (1994). Nutritional aspects of cardiovascular disease. Report on health and social subjects no. 46. London: H.M. Stationery Office.

Ekiz, B., Ozcan, M., Yilmaz, A., Tolu, C. and Savas, T. (2010). Carcass measurements and meat quality characteristics of dairy suckling kids compared to an indigenous genotype. Meat Science. 85:245-249.

FAOSTAT (2016). http://faostat.fao.org/

Folch, J., Lees, M. and Sloane Stanley, G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry. 226:497-509.

Fonteles, N.L.O., Alves, S.P., Madruga, M.S., Queiroga, R.R.E., Andrade, A.P., Silva, D.S. et al. (2018). Fatty acid composition of polar and neutral meat lipids of goats browsing in native pasture of Brazilian Semiarid. Meat Science. 139:149-156.

Gil-Rodriguez, A.M. and Beresford, T. (2021). Bile salt hydrolase and lipase inhibitory activity in reconstituted skim milk fermented with lactic acid bacteria. Journal of Functional Foods. 77:104342. DOI: 10.1016/j.jff.2020.104342

Hoffman, L.C., Muller, M., Cloete, S.W.P. and Schmidt, D. (2003). Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics. Meat Science. 65:1265-1274.

Johnson, D.D., Eastridge, J.S., Neubauer, D.R. and McGowan, C.H. (1995). Effect of sex class on nutrient content of meat from young goats. Journal of Animal Science. 73:296-301.

Metcalfe, L. and Schmitz, A. (1961). The rapid preparation of fatty acid esters for gas chromatographic analysis. Analytical Chemistry. 33:363-364.

NRC (2007). Nutrient requirements of small ruminants: sheep, goats, cervids, and New World camelids. Natl Academy Pr.

Pang, B., Bowker,B., Zhuang, H., Yang, Y. and Zhang, J. (2020). Research note: Comparison of 3 methods used for estimating cook loss in broiler breast meat. Poultry Science. 99:6287-6290. DOI: 10.1016/j.psj.2020.08.038

Pogorzelski, G., Pogorzelska-Nowicka, E., Pogorzelski, P., Półtorak, A., Hocquette, J.F., and Wierzbicka, A. (2022). Towards an integration of pre- and post-slaughter factors affecting the eating quality of beef. Livestock Science. 255:104795. DOI: 10.1016/j.livsci.2021.10479

Pophiwa, P., Webb, E.C. and Frylinck, L. (2017). Carcass and meat quality of Boer and indigenous goats of South Africa under delayed chilling conditions. South African Journal of Animal Science. 47(6):794-803.

Prache, S., Schreurs, N. and Guillier, L. (2022). Review: Factors affecting sheep carcass and meat quality attributes. Animal. 16:100330. DOI: 10.1016/j.animal.2021.100330.

Priolo, A., Micol, D. and Agabriel, J. (2001). Effects of grass feeding systems on ruminant meat colour and flavour. A review. Animal Research. 50:185-200.

Saleem, A.M., Zanouny, A.I. and Singer, A.M. (2017). Growth performance, nutrients digestibility, and blood metabolites of lambs fed diets supplemented with probiotics during pre- and post-weaning period. Asian-Australasian Journal of Animal Sciences. 30(4):523–530.

SAS Institute (2002). STAT user's guide: Statistics. Version 9.1. Cary, NC: Statistical Analysis System Institute, Inc.

Velasco, S., Cañeque, V., Lauzurica, S., Pérez, C. and de Huidobro, F.R. (2004). Effect of different feeds on meat quality and fatty acid composition of lambs fattened at pasture. Meat Science. 66(2):457-465.

Webb, E.C. (2014). Goat meat production, composition, and quality. Animal Frontiers. 4:33-37. DOI: 10.2527/af.2014-0031.

Werdi Pratiwi, N.M., Murray, P.J. and Taylor, D.G. (2016). The fatty acid composition of muscle and adipose tissues from entire and castrated male Boer goats raised in Australia. Animal Science. 79(2):221-229.

Whitley, N.C., Cazac, D., Rude, B.J., Jackson-O'Brien, D. and Parveen, S. (2009). Use of a commercial probiotic supplement in meat goats. Journal of Animal Science. 87:723-728.

Wyrwisz, J., Moczkowska, M., Kurek, M.A., Karp, S., Atanasov, A.G. and Wierzbicka, A. (2019). Evaluation of WBSF, color, cooking loss of longissimus lumborum muscle with fiber optic near-infrared spectroscopy (ft-nir), depending on aging time. Molecules. 24(4):757. DOI: 10.3390/molecules24040757

Yuan, K., Ma, J., Liang, X., Tian, G., Liu, Y., Zhou, G. et al. (2023). Effects of microbial preparation on production performance and rumen microbial communities of goat. Food Science and Technology (Campinas). 43:e117622. DOI: 10.1590/fst.117622.

Volume 37, Issue 143September 2024Pages 3-16

AOAC. (1990). Official methods of analysis 15^th Edition. Arlington, VA: Association of Official Analytical Chemists. DC, USA. pp: 931-932.

Chriki,S. and Hocquette, J.F. (2020). The myth of cultured meat: A review. Frontiers in Nutrition. 7. DOI: 10.3389/fnut.2020.00007

Volume 37, Issue 143
September 2024
Pages 3-16