![]() Studies have reported that a goat’s diet and physiological age may have lasting effects on the color stability and tenderness of goat meat. ![]() Understanding the factors that are instrumental in affecting the quality of goat meat may aid in consumer acceptability of the product. More specifically, previous research has indicated that goat meat can be less juicy and less tender, which can lead to consumers being discouraged from purchasing this source of protein. It has been identified by consumers that the most important attribute of goat meat during the last few decades has been tenderness. In 2014, over 43 million pounds of goat meat were imported, and in 2020, it was reported that the United States imported roughly USD 945 million worth of sheep and goat meat. Over the past decade, the demand for goat meat has increased due to an exponential growth in ethnic diversity within the United States. Goat meat is often perceived as exhibiting a tough and stringy texture, and an unappealing color, in addition to a strong flavor and aroma. Goat meat is one of the most popular red meats in India and other regions, such as Southeast Asia and Africa, but it is often found unfavorable in Western countries. Asian and African countries remain top producers of goat meat. Globally, goat meat is considered a highly nutritious source of red meat. There are many healthy options of meat proteins for consumers, but interest in goat meat has risen. Healthier sources of protein that maintain the nutritional attributes of high quality meat in human diets have become a growing trend in today’s society. Increasing the foundational knowledge of hemp for use in animal diets is important to expand scientific implications on meat characteristics and storage duration. Unfortunately, there is a lack of research focused on the nutritional impact of feeding goats HSM, and there are even fewer studies referencing HSM and meat quality, shelf stability, or the textural influence of HSM on goat meat. In the United States currently, hemp by-products are not approved for use as animal feeds. It has been reported that during hemp seed milling, roughly 90 to 99.6% of the oil within the hemp seed is extracted, resulting in a protein- and fiber-dense meal. Throughout the hemp industry, plants have been cultivated to contain less than 1% of THC, unless grown in a stressful environment. and is one of the oldest plants cultivated. ![]() Hemp comes from the herbaceous species Cannabis sativa L. ![]() HSM may be an effective feed ingredient that does not alter carcass quality or meat yield. Results suggest that HSM and storage time do not alter some goat meat traits, but HSM or storage time separately may influence goat meat quality. Instrumental surface color values for lightness (L*) indicated that steaks became lighter and less red (a*) as storage time increased ( p < 0.05). However, a decrease in objective tenderness measurements ( p < 0.05) was observed with greater concentrations of HSM supplementation in the diet. HSM did not alter ( p > 0.05) carcass characteristics, microbial spoilage, cook loss, or the thiobarbituric acid reactive substance (TBARS). From the subprimals of the shoulder and leg, steaks were cut 2.54 cm thick, vacuum packaged, and assigned to laboratory methods: cook yield, instrumental color, lipid oxidation, microbial spoilage, and instrumental tenderness. Carcass measurements were collected after chilling, and subsequently fabricated into wholesale subprimals. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested. The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. However, HSM did not cause a deleterious effect on carcass characteristics. Including HSM (0, 10, 20, or 30% inclusion rate in the total diet, on an as-fed basis) as a by-product ingredient caused changes to the surface color, postmortem pH, and instrumental tenderness measurements. The current study was conducted to determine whether HSM will influence goat meat quality, shelf stability, or objective tenderness. HSM may be a potential new source of feedstuff for animals however, an understanding of the effects of HSM on meat characteristics is limited in the literature. Hemp contains nine essential amino acids and a healthy balance of the omega-3 and omega-6 fatty acids. Before accepting HSM as a feed ingredient throughout the food animal industry, the Food and Drug Administration’s Center for Veterinary Medicine requires extensive evaluation and documentation of feed ingredients across a species. Hempseed meal (HSM) is a by-product of hemp manufacturing that can be an excellent source of crude protein and fiber in animal diets.
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