Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/69883
Title: Effect of the rearing system on the color of four muscles of suckling kids
Authors: Ripoll, Guillermo
Alcalde, María Jesús
Argüello Henríquez, Anastasio 
Córdoba, María de Guía
Panea, Begoña
UNESCO Clasification: 3104 Producción Animal
Keywords: Biceps Femoris
Chop
Milk Replacer
Semimembranosus
Semitendinosus
Issue Date: 2019
Journal: Food Science and Nutrition 
Abstract: Most suckling kids are raised on farms for cheese production, and many goat farmers rear kids with milk replacers. The aim of this work was to study the influence of the use of milk replacers on the color of four muscles. A total of 246 suckling kids of eight breeds were slaughtered to achieve carcasses of 5 kg. The color of the biceps femoris, semimembranosus, semitendinosus, and longissimus thoracis muscles was measured with a spectrophotometer, and CIELab coordinates were registered. In addition, the pH of longissimus thoracis was measured. The effect of the rearing system (RS) on the color of the studied muscles is strongly modulated by breed. In general terms, there are two groups of kids according to the color of meat. The first group has great lightness and hue angle including Malagueña, Palmera, and Tinerfeña fed natural and artificial milk. The second group with great redness includes Retinta, Payoya, and Verata fed natural and artificial milk together with Florida fed natural milk and Cabra del Guadarrama fed milk replacers. Hence, farms should consider selecting a breed and RS together. Most of the kid meat with high pH comes from kids raised on milk replacers. Because artificial RSs use very early weaning, which might induce a high pH and dark meat, two artificial rearing strategies can be proposed. The first strategy is to choose less sensitive breeds that produce meat with a normal pH. The second strategy is to restrict suckling of natural milk but minimize separation from the mother.
URI: http://hdl.handle.net/10553/69883
ISSN: 2048-7177
DOI: 10.1002/fsn3.994
Source: Food Science & Nutrition [ISSN 2048-7177],v. 7 (4), p. 1502-1511, (Abril 2019)
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