Academic Journals Database
Disseminating quality controlled scientific knowledge

The Influence of Zinc in Nutrition on Meat Quality of Young Goats

ADD TO MY LIST
 
Author(s): Alena Saláková | Alena Pechová | Olga Jokverová | Hana Buchtová | Ľubica Mišurová | Leoš Pavlata

Journal: Agriculturae Conspectus Scientificus (ACS)
ISSN 1331-7768

Volume: 76;
Issue: 4;
Start page: 275;
Date: 2011;
VIEW PDF   PDF DOWNLOAD PDF   Download PDF Original page

Keywords: organic Zn | inorganic Zn | meat colour | chemical analysis | goats

ABSTRACT
A total of 22 young goats were used to assess the effect of two organic zinc sources, i.e. Zn lactate and Zn chelate, compared with Zn oxide and a control treatment without Zn supplementation on meat quality and zinc concentration in muscle. Muscle pH and colour (L*– lightness, a* – redness, b* – yellowness) were determined in the triceps brachii muscles, immediately after slaughter and chilling (24 h). Zn content, chemical composition (dry matter, fat, protein and collagen content), drip losses, cook losses, hardness, cohesiveness, pH (48 h) and colour (48 h) were determined. We did not found statistical significant differences in meat quality between treatments. Significant difference was found in concentration of Zn only between control and group receiving Zn oxide (P < 0.05).
Why do you need a reservation system?      Save time & money - Smart Internet Solutions