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Title: The effect of diet and DHA addition on the sensory quality of goat kid meat
Authors: Moreno-Indias, Isabel
Sánchez-Macías, Davinia
Martínez-de la Puente, Josué
Morales-delaNuez, Antonio
Hernández Castellano, Lorenzo Enrique 
Castro, Noemí 
Argüello, Anastasio 
Keywords: Polyunsaturated Fatty-Acid
Conjugated Linoleic-Acid
Flavor, et al
Issue Date: 2012
Publisher: 0309-1740
Journal: Meat Science 
Abstract: To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissue. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat. To address this issue, six diets were fed to goat kids: goat's milk, powdered whole cow's milk, powdered whole cow's milk plus docosahexaenoic acid (DHA) (low dose), milk replacer, milk replacer plus DHA (low dose), and milk replacer plus DHA (high dose). A descriptive, semi-trained sensory evaluation and a consumer triangular test were performed to analyse the resulting meat. High doses of omega-3 PUFA produced meat with unusual odours, unpleasant flavours, and low overall appreciation scores. Low doses of DHA maintained a positive sensory perception. (C) 2011 Elsevier Ltd. All rights reserved.
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2011.08.004
Source: Meat Science[ISSN 0309-1740],v. 90, p. 393-397
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