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4-methyloctanoic acid and 4-methylnonanoic acid in goat meat as affected by castration, spaying, and nutrition
Dissertation Abstract:
Three studies were conducted to determine the physical characteristics, chemical composition, and fatty acid profile of goat meat; and to evaluate the sensory characteristics as affected by sex, castration, spaying, and feeding with concentrate. A total of 32 weanling grade goats were randomly distributed into eight treatment groups in a 2 × 2 × 2 factorial design.
In Study 1, castration, spaying, and concentrate supplementation were found to significantly increase the water holding capacity, firmness, tenderness, and moisture content of goat meat. Crude protein, ether extract, and ash content were significantly affected by sex, type of animal, and diet, but no significant effect was observed in salt, cholesterol content, and pH level.
In Study 2, caproic, caprylic, capric, 4-methyloctanoic acid, and 4-methylnonanoic acid content in goat meat were decreased significantly by sex, type of animal, and diet. The concentration of 4-methyloctanoic acid and 4-methylnonanoic acid were significantly higher in male goats than in female goats. These five fatty acids contribute to the odor and flavor of goat meat.
In Study 3, the color, odor, off-flavor, and tenderness of freshly cooked goat meat were not significantly affected by sex, type of animal, and diet. On the other hand, flavor, juiciness, saltiness, goatiness, and general acceptability were significantly affected by sex, castration, spaying, and concentrate supplementation.
In freshly cooked goat meat patties, the color, juiciness, goatiness, and general acceptability were significantly affected by sex, type of animal, and diet. Vacuum and aerobic-packed patties from spayed goats fed with roughage only and stored up to three weeks obtained the highest general acceptability scores.
Total plate count of vacuum- and aerobic-packed patties increased significantly with the length of storage. Significant interactions were noted between sex by type of animal by storage in vacuum-packed patties and between type of animal by storage in aerobic-packed patties. Total plate count was significantly affected by packaging method and storage period (25 days).
The results of the study implied that physical characteristics, chemical composition, and fatty acid profile of goat meat were affected by sex, castration, spaying, and concentrate supplementation. The fatty acids (caproic, caprylic, capric, 4-methyloctanoic, and 4-methylnonanoic acid) were proven to contribute to the development of the odor and flavor of goat meat. Vacuum- and aerobic-packed patties from castrated and spayed goats had the highest general acceptability.