The potential of goat meat as a nutrition source for schoolchildren
DOI:
https://doi.org/10.5219/1763Keywords:
goat meat, nutritional value, nutrition of schoolchildren, fractional composition of proteins, moisture binding abilityAbstract
The issue of rational nutrition of children is still extremely relevant and an effective factor in ensuring the preservation of the life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental goat meat samples (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium – 1693.22 – 4125.83 mg/kg; sodium – 852.27 – 1518 mg/kg, magnesium – 125.33 – 295.8 mg/kg; calcium – 79.27 – 160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53 – 0.62 mg / 100g, pyridoxine (B6) 0.52 – 0.64 mg/100g tocopherol 0.27 – 0.33 mg/100g. The mass fraction of goat meat proteins was 2.1 ±0.3 – 2.4 ±0.4%. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75 – 4.06%), salt-soluble (1.75 – 2.44%), alkali-soluble (11.15 – 15.10%) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).
Downloads
Metrics
References
Masanov, Y. (2021). To which markets outside the EAEU does Kazakhstan supply meat? In Kz. Kursiv.Media (pp. 1). Available at: https://kz.kursiv.media/2021-03-04/na-kakie-rynki-za-predely-eaes-kazakhstan-postavlyaet-myaso/. (in Russian)
Chauhan, P., Kumar, R. R., Mendiratta, S. K., Talukder, S., Gangwar, M., Sakunde, D. T., & Meshram, S. K. (2021). In-vitro functional efficacy of extracts from Phyllanthus emblica, Eucalyptus globulus, Tinospora cordifolia as pancreatic lipase inhibitor and source of anti-oxidant in goat meat nuggets. In Food Chemistry (Vol. 348, p. 129087). Elsevier BV. https://doi.org/10.1016/j.foodchem.2021.129087 DOI: https://doi.org/10.1016/j.foodchem.2021.129087
Teixeira, A., Silva, S., Guedes, C., & Rodrigues, S. (2020). Sheep and Goat Meat Processed Products Quality: A Review. In Foods (Vol. 9, Issue 7, p. 960). MDPI AG. https://doi.org/10.3390/foods9070960 DOI: https://doi.org/10.3390/foods9070960
Sujarwanta, R. O., Beya, M. M., Utami, D., Jamhari, J., Suryanto, E., Agus, A., Smyth, H. E., & Hoffman, L. C. (2021). Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso.’ In Foods (Vol. 10, Issue 8, p. 1940). MDPI AG. https://doi.org/10.3390/foods10081940 DOI: https://doi.org/10.3390/foods10081940
Teixeira, A., Ferreira, I., Pereira, E., Vasconcelos, L., Leite, A., & Rodrigues, S. (2021). Physicochemical Composition and Sensory Quality of Goat Meat Burgers. Effect of Fat Source. In Foods (Vol. 10, Issue 8, p. 1824). MDPI AG. https://doi.org/10.3390/foods10081824 DOI: https://doi.org/10.3390/foods10081824
Mahachi, L. N., Rudman, M., Arnaud, E., Muchenje, V., & Hoffman, L. C. (2020). Application of Fat-Tailed Sheep Tail and Backfat to Develop Novel Warthog Cabanossi with Distinct Sensory Attributes. In Foods (Vol. 9, Issue 12, p. 1822). MDPI AG. https://doi.org/10.3390/foods9121822 DOI: https://doi.org/10.3390/foods9121822
Li, S., Xiang, C., Ge, Y., Liu, H., Zhang, D., & Wang, Z. (2022). Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state. In Food Research International (Vol. 152, p. 110923). Elsevier BV. https://doi.org/10.1016/j.foodres.2021.110923 DOI: https://doi.org/10.1016/j.foodres.2021.110923
Jia, W., Fan, Z., Shi, Q., Zhang, R., Wang, X., & Shi, L. (2021). LC-MS-based metabolomics reveals metabolite dynamic changes during irradiation of goat meat. In Food Research International (Vol. 150, p. 110721). Elsevier BV. https://doi.org/10.1016/j.foodres.2021.110721 DOI: https://doi.org/10.1016/j.foodres.2021.110721
Zabelina, M. V., Belova, M. V., Rysmukhambetova, G. E., & Gerilovich, V. V. (2016). Kozlyatina — an important source of full-fledged food products. In Sheep, goats, wool business journal (Vol. 4, pp. 22–24).
Weinstein, B., & Scarbrough, M. (2011). Goat meat, the final frontier. In The Washington Post (pp. 1). Newsweek Interactive. Available at: https://www.washingtonpost.com/lifestyle/food/goat-meat-the-final-frontier/2011/03/28/AF0p2OjC_story.html.
Lukyanenko, I. V. (2014). Classification of meat. Juicy pork and bones. Kharkiv: Family Leisure Club.
Weinstein B., Scarbrough M., & Nilsson, M. (2011). Goat: Meat, Milk, Cheese. Stewart, Tabory & Chang. 256 p.
Weaver, S. (2006). Goats: Small-scale Herding for Pleasure And Profit. BowTie Press. 160 p.
Davidson, A. (2014). The Oxford Companion to Food (T. Jaine, Ed.). Oxford University Press. https://doi.org/10.1093/acref/9780199677337.001.0001 DOI: https://doi.org/10.1093/acref/9780199677337.001.0001
Long an Ethnic Delicacy, Goat Goes Mainstream, The Washington Post (November 13, 2004). Accessed November 13, 2021.
Chikalev, A. I. (2012). Characteristics of goat meat. Goat breeding: textbook.
GOST 25011-2017. Meat and meat products. Methods of protein determination
GOST R 55573-2013. Meat and meat products. Determination of calcium by atomic absorption and titrimetric methods.
GOST R 55484-2013. Meat and meat products. Determination of the content of sodium, potassium, magnesium and manganese by the method of flame atomic absorption.
GOST 33424-2015. Meat and meat products. Determination of magnesium by flame atomic absorption spectrometry.
GOST R 55482-2013. Meat and meat products. Method for determining the content of water-soluble vitamins.
GOST 32307-2013. Meat and meat products. Determination of the content of fat-soluble vitamins by high-performance liquid chromatography.
Grau, R., & Hamm, R. (1953). Eine einfache Methode zur Bestimmung der Wasserbindung im Muskel. In Die Naturwissenschaften (Vol. 40, Issue 1, pp. 29–30). Springer Science and Business Media LLC. https://doi.org/10.1007/bf00595734 DOI: https://doi.org/10.1007/BF00595734
Gudilin, I. I. (1989). Genetic foundations of animal breeding. Moscow.
White, A., Handler, F., Smith, E., Hall, R., & Lehman, I. (1981). Fundamentals of Biochemistry. In Mir ( Volume 2, pp. 730–813).
Ivankin, A. N., Vostrikova, N. L., Kulikovskii, A. V., & Oliferenko, G. L. (2018). MICROCOMPONENTS OF FOOD SYSTEMS BASED ON ANIMAL AND OTHER RAW MATERIALS. REVIEW. In Theory and practice of meat processing (Vol. 3, Issue 1, pp. 16–28). The Gorbatov’s All-Russian Meat Research Institute. https://doi.org/10.21323/2414-438x-2018-3-1-16-28 DOI: https://doi.org/10.21323/2414-438X-2018-3-1-16-28
Karami, M., Ponnampalam, E. N., & Hopkins, D. L. (2013). The effect of palm oil or canola oil on feedlot performance, plasma and tissue fatty acid profile and meat quality in goats. In Meat Science (Vol. 94, Issue 2, pp. 165–169). Elsevier BV. https://doi.org/10.1016/j.meatsci.2013.02.004 DOI: https://doi.org/10.1016/j.meatsci.2013.02.004
Lushnikov, V. V. (2016). Fatty acid composition of intramuscular fat as an indicator of the nutritional value of dairy goat mea. In V. V., & Yusova, O. V. Meat industry.
Uzakov, Ya. M. (2016). Determination of the amino acid composition of mutton and goat meat. In Uzakov, Ya. M., Kozhakhieva, M. O., Nurmukhambetova, D. E., & Shukeshova, S. E. Proceedings of the XIII International Scientific and Practical Conference (pp. 342–346).
Ivanovic, S., Pavlovic, I., & Pisinov, B. (2016). The quality of goat meat and it’s impact on human health. In Biotehnologija u stocarstvu (Vol. 32, Issue 2, pp. 111–122). National Library of Serbia. https://doi.org/10.2298/bah1602111i DOI: https://doi.org/10.2298/BAH1602111I
Stajic, S., & Pisinov, B. (2021). Goat meat products. In IOP Conference Series: Earth and Environmental Science (Vol. 854, Issue 1, p. 012092). IOP Publishing. https://doi.org/10.1088/1755-1315/854/1/012092 DOI: https://doi.org/10.1088/1755-1315/854/1/012092
Ganic, A., Begic, M., Forto, A., & Krvavica, M. (2022). Determination Of Quality Parameters Of Herzegovinian Dry Smoked Goat Meat. In The Journal “Agriculture and Forestry” (Vol. 68, Issue 4). Journal Agriculture and Forestry. https://doi.org/10.17707/agricultforest.68.1.06 DOI: https://doi.org/10.17707/AgricultForest.68.1.06
Stajic, S., Stanisic, N., Perunovic, M., Zivkovic, D., & Zujovic, M. (2011). Possibilities for the use of goat meat in the production of traditional sucuk. In Biotehnologija u stocarstvu (Vol. 27, Issue 4, pp. 1489–1497). National Library of Serbia. https://doi.org/10.2298/bah1104489s DOI: https://doi.org/10.2298/BAH1104489S
Ivanovic, S., Pisinov, B., Boskovic, M., Ivanovic, J., Markovic, R., Baltic, M., Z., & Nesic, K. (2014). Changes in the quality of goat meat in the production of smoked ham. In Tehnologija mesa (Vol. 55, Issue 2, pp. 148–155). Centre for Evaluation in Education and Science (CEON/CEES). https://doi.org/10.5937/tehmesa1402148i DOI: https://doi.org/10.5937/tehmesa1402148I
Ivanović, S., Pavlović, M., Pavlović, I., Tasić, A., Janjić, J., & Baltić, M. Ž. (2020). Influence of breed on selected quality parameters of fresh goat meat. In Archives Animal Breeding (Vol. 63, Issue 2, pp. 219–229). Copernicus GmbH. https://doi.org/10.5194/aab-63-219-2020 DOI: https://doi.org/10.5194/aab-63-219-2020
Migdał, W., Kawęcka, A., Sikora, J., & Migdał, Ł. (2021). Meat Quality of the Native Carpathian Goat Breed in Comparison with the Saanen Breed. In Animals (Vol. 11, Issue 8, p. 2220). MDPI AG. https://doi.org/10.3390/ani11082220 DOI: https://doi.org/10.3390/ani11082220
Liotta, L., Chiofalo, V., Lo Presti, V., & Chiofalo, B. (2020). Effect of production system on growth performances and meat traits of suckling Messinese goat kids. In Italian Journal of Animal Science (Vol. 19, Issue 1, pp. 245–252). Informa UK Limited. https://doi.org/10.1080/1828051x.2020.1726832 DOI: https://doi.org/10.1080/1828051X.2020.1726832
Chen, J., & Liu, H. (2020). Nutritional Indices for Assessing Fatty Acids: A Mini-Review. In International Journal of Molecular Sciences (Vol. 21, Issue 16, p. 5695). MDPI AG. https://doi.org/10.3390/ijms21165695 DOI: https://doi.org/10.3390/ijms21165695
Hwang, Y. H., Joo, S. H., Bakhsh, A., Ismail, I., Joo, S. T. (2017). Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat. In Korean J Food Sci Anim Resour (Vol. 37, Issue 6, pp. 948–954). Korean Society for Food Science of Animal Resources. https://doi.org/10.5851/kosfa.2017.37.6.948
Jawor, G. (2016). Seasonal pastoral exploitation of forests in the area of Subcarpathia in the 15th and 16th century. In Balcanica Posnaniensia Acta et studia (Vol. 23, p. 175). Adam Mickiewicz University Poznan. https://doi.org/10.14746/bp.2016.23.12 DOI: https://doi.org/10.14746/bp.2016.23.12
Călin, I., Răducuţă, I., Dărăban, S., Vlad, I., Priseceanu, H. I., Pascal, C., & Pădeanu, I. (2015). Research on Quantitative Skills in Meat Production Direction at Youth Goats from Carpathian Breed in Relation with the Rearing System. In Agriculture and Agricultural Science Procedia (Vol. 6, pp. 191–196). Elsevier BV. https://doi.org/10.1016/j.aaspro.2015.08.058 DOI: https://doi.org/10.1016/j.aaspro.2015.08.058
Borgogno, M., Corazzin, M., Saccà, E., Bovolenta, S., & Piasentier, E. (2015). Influence of familiarity with goat meat on liking and preference for capretto and chevon. In Meat Science (Vol. 106, pp. 69–77). Elsevier BV. https://doi.org/10.1016/j.meatsci.2015.04.001 DOI: https://doi.org/10.1016/j.meatsci.2015.04.001
Janicki, B., & Buzała, M. (2013). EFFECT OF COLLAGEN ON TECHNOLOGICAL QUALITY OF MEAT. In Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. Polskie Towarzystwo Technologow Zywnosci Wydawnictwo Naukowe PTTZ. https://doi.org/10.15193/zntj/2013/87/019-029 DOI: https://doi.org/10.15193/zntj/2013/87/019-029
Stanišić, N., Žujović, M., Tomić, Z., Maksimović, N., Bijelić, Z., Ivanović, S., & Memiši, N. (2012). The Effects of Crossing Balkan and Saanen Goat Breeds on Carcass Traits and Certain Quality Parameters of Kid Meat. In Annals of Animal Science (Vol. 12, Issue 1, pp. 53–62). Walter de Gruyter GmbH. https://doi.org/10.2478/v10220-012-0004-8 DOI: https://doi.org/10.2478/v10220-012-0004-8
Peña, F., Juárez, M., Bonvillani, A., García, P., Polvillo, O., & Domenech, V. (2011). Muscle and genotype effects on fatty acid composition of goat kid intramuscular fat. In Italian Journal of Animal Science (Vol. 10, Issue 3, p. e40). Informa UK Limited. https://doi.org/10.4081/ijas.2011.e40 DOI: https://doi.org/10.4081/ijas.2011.e40
Bonvillani, A., Peña, F., Domenech, V., Polvillo, O., García, P. T., & Casal, J. J. (2010). Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter. In Spanish Journal of Agricultural Research (Vol. 8, Issue 1, p. 116). Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA). https://doi.org/10.5424/sjar/2010081-1150 DOI: https://doi.org/10.5424/sjar/2010081-1150
Madruga, M. S., Medeiros, E. J. L. de, Sousa, W. H. de, Cunha, M. das G. G., Pereira Filho, J. M., & Queiroga, R. de C. R. do E. (2009). Chemical composition and fat profile of meat from crossbred goats reared under feedlot systems. In Revista Brasileira de Zootecnia (Vol. 38, Issue 3, pp. 547–552). FapUNIFESP (SciELO). https://doi.org/10.1590/s1516-35982009000300021 DOI: https://doi.org/10.1590/S1516-35982009000300021
Brzostowski, H., Niżnikowski, R., & Tański, Z. (2008). Quality of goat meat from purebred French Alpine kids and Boer crossbreeds. In Archives Animal Breeding (Vol. 51, Issue 4, pp. 381–388). Copernicus GmbH. https://doi.org/10.5194/aab-51-381-2008 DOI: https://doi.org/10.5194/aab-51-381-2008
Madruga, M. S., Resosemito, F. S., Narain, N., Souza, W. H., Cunha, M. G. G., & Ramos, J. L. F. (2006). Effect Of Raising Conditions Of Goats On Physico-Chemical And Chemical Quality Of Its Meat Efecto De Las Condiciones De Crecimiento De Cabras En La Calidad Fisico-Química Y Química De Su Carne. In Ciencia y Tecnologia Alimentaria (Vol. 5, Issue 2, pp. 100–104). Informa UK Limited. https://doi.org/10.1080/11358120609487678 DOI: https://doi.org/10.1080/11358120609487678
Marichal, A., Castro, N., Capote, J., Zamorano, M. J., & Argüello, A. (2003). Effects of live weight at slaughter (6, 10 and 25 kg) on kid carcass and meat quality. In Livestock Production Science (Vol. 83, Issues 2–3, pp. 247–256). Elsevier BV. https://doi.org/10.1016/s0301-6226(03)00113-1 DOI: https://doi.org/10.1016/S0301-6226(03)00113-1
Madruga, M. S., Narain, N., Souza, J. G., & Costa, R. G. (2001). Castration and slaughter age effects on fat components of “Mestiço” goat meat. In Small Ruminant Research (Vol. 42, Issue 1, pp. 75–80). Elsevier BV. https://doi.org/10.1016/s0921-4488(01)00224-3 DOI: https://doi.org/10.1016/S0921-4488(01)00224-3
Rhee, K. S., Waldron, D. F., Ziprin, Y. A., & Rhee, K. C. (2000). Fatty acid composition of goat diets vs intramuscular fat. In Meat Science (Vol. 54, Issue 4, pp. 313–318). Elsevier BV. https://doi.org/10.1016/s0309-1740(99)00094-7 DOI: https://doi.org/10.1016/S0309-1740(99)00094-7
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences
This work is licensed under a Creative Commons Attribution 4.0 International License.
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
