{"title":"Effect of Feeding Systems on Meat Goat CLA","authors":"P. Paengkoum, A. Lukkananukool, S. Bureenok, Y. Kawamoto, Y. Imura, J. Mitchaothai, S. Paengkoum, S. Traiyakun","volume":81,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":894,"pagesEnd":897,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/16683","abstract":"<p>The objective of this study was to investigate the effect of tropical forage source and feeding system on fatty acid composition and antioxidant activity in meat goats. Twenty male crossbred goats (Boer x Saanen), were included in the current study and the study design was assigned to be a 2 x 3 factorial in completely randomized design. All goats were slaughtered after 120 days of experimental period. Dietary tropical roughage sources were grass (Mulata II) and legume (Verano stylo). Both types of roughage were offered to the experimental meat goat as 3 feeding regimes; cut-and-carry, silage and grazing. All goats were fed basal concentrate diet at 1.5% of body weight, and they were fed <em>ad libitum<\/em> the roughages.Chemical composition, fatty acid profile and antioxidation activity of dietary treatments in all feeding system and <em>longissimus dorsi<\/em> (LD) muscles in all groups were quantified. The results have shown that the fat content in both types of studied roughage sources ranged from about 2.0% to 4.0% of DM and the fatty acid composition of those was mainly C16:0, C18:2n6 and C18:3n3, with less proportion for C18:1n9. The free-radical scavenging activity of the Mulato II was lower than that of the Verano stylo. The free-radical scavenging activity of the Mulato II was lower than that of the Verano stylo. For LD muscle, the fatty acid composition was mainly C16:0, C18:0 and C18:1n9, with less proportion for C18:2n6. The LD muscle of the goats fed with Mulato II and the Verano stylo by grazing had highest free-radical scavenging activity, compared to those fed with cut-and-carry and silage regime, although there were rather high unsaturated fatty acids in LD muscle. Thus, feeding the meat goats with the Mulato II and Verano stylo by grazing would be beneficial effect for consumers to intake high unsaturated fatty acids and lower risk for oxidation from goat meat.<\/p>\r\n","references":"[1] Devendra C, Potential of sheep and goats in the less developed\r\ncountries. J Anim Sci, 51 (1980) 461-473.\r\n[2] Zhang M, Mu T H, Wang Y B & Sun M J, Evaluation of free radicalscavenging\r\nactivities of sweet potato protein and its hydrolysates as\r\naffected by single and combination of enzyme systems. International, J Food Sci and Technol, 47(2012) 696-702.\r\n[3] Kudo K, Onodera S, Takeda Y, Benkrblia N & Shiomi N, Antioxdative\r\nactivity of some peptide isolated from hydrolyzed potato protein extract,\r\nJ Functional Food, 1 (2009) 170-176.\r\n[4] Yang B, Yang H, Li J, Li Z & Jiang Y, Amino acid composition,\r\nmolecular weight distribution and antioxidant activity of protein\r\nhydrolysates of soy sauce lees, Food Chemistry, 124(2011) 551-555.\r\n[5] AOAC, Official methods of analysis association of official chemists.\r\nWashington, D.C. 1990.\r\n[6] Metcalfe L D, Schmitz A A & Pelka J R, Anal Chem, 38 (1966) 514.\r\n[7] Braca A, Tommasi D, Nunziatina, Bari, Lorenzo, Di, Pizza, Cosimo,\r\nPoliti, Meteo, Morelli and Ivano,. Antioxidant priciples from Bauhinai\r\nterapotensis. J Natural Products, 64 (2001) 892-895.\r\n[8] Gulluce M, Sahin F, Sokmen M, Ozer H, Daferera D & Sokmen A,\r\nAntimicrobial and antioxidant properties of the essential oils and\r\nmethanol extraction from Mentha longifolia L., Ssp. Longifolia, Food\r\nchemistry, 103 (2007) 1449-1456.\r\n[9] Hart S, Meat Goat Nutrition. In: Proc. 23rd Ann. Goat Field Day,\r\nLangston University, Langston, OK. (2008) 58-53.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 81, 2013"}