Physicochemical characteristics and gene expression of meat from does fed with dried carnauba wax palm fruit

• Autor(a) principal: Silva, Aline Maia
• Data de Publicação: 2019
• Outros Autores: Oliveira, Cláudio Henrique de Almeida, Fernandes, César Carneiro Linhares, Benjamin, Stephen Rathinaraj, Guedes, Maria Izabel Florindo, Rondina, Davide
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/33052
• topic: Fatty acids; Genes; Goat; Meat; Quality.; Ácidos graxos; Cabras; Carne; GENES; Qualidade.

This trial was carried out with the objective to evaluate the effect of feeding dried carnauba wax palm fruit on the quality of goat meat. Initially, the animals were divided into two groups: a control group, fed with ground corn-based concentrate, and a treatment group, fed with dried carnauba wax palm fruit included in the concentrate. After 28 days of feeding, the animals were slaughtered, and different muscles (Longissimus lumborum and semimembranosus) were evaluated for physicochemical characteristics, fatty acid profile, and expression of some genes related to meat quality. The diet with carnauba wax palm fruit does not interfere in the chemical composition of the meat in terms of moisture content, protein, fat, pH, and meat color. On the other hand, palmitic (C16:0) and linoleic (C18:2) fatty acids presented differences between muscles in the group fed carnauba wax palm fruit. The treatment with carnauba wax palm fruit reduces the expression of genes related to lipogenesis and cholesterol metabolism, suggesting the production of a tender meat with lower cholesterol content. The inclusion of carnauba wax palm fruit in the diet of does maintained the physicochemical characteristics of the loin and leg, and it reduced the expression of the analyzed genes, suggesting improvement in meat quality.