Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effects of diet and castration on fatty acid composition and volatile compounds in the meat of Korean native black goats

  • Jinwook Lee (Animal Genetic Resources Research Center, National Institute of Animal Science) ;
  • Hye-Jin Kim (Department of Applied Animal Science, Kangwon National University) ;
  • Sung-Soo Lee (Animal Genetic Resources Research Center, National Institute of Animal Science) ;
  • Kwan-Woo Kim (Animal Genetic Resources Research Center, National Institute of Animal Science) ;
  • Dong-Kyo Kim (Animal Genetic Resources Research Center, National Institute of Animal Science) ;
  • Sang-Hoon Lee (Animal Genetic Resources Research Center, National Institute of Animal Science) ;
  • Eun-Do Lee (Animal Genetic Resources Research Center, National Institute of Animal Science) ;
  • Bong-Hwan Choi (Animal Genetic Resources Research Center, National Institute of Animal Science) ;
  • Farouq Heidar Barido (Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret) ;
  • Aera Jang (Department of Applied Animal Science, Kangwon National University)
  • Received : 2022.09.27
  • Accepted : 2022.12.27
  • Published : 2023.06.01
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Abstract

Objective: This study determined the effects of dietary treatments and castration on meat quality, fatty acids (FAs) profiles, and volatile compounds in Korean native black goats (KNBG, Capra hircus coreanae), including the relationship between the population of rumen microbiomes and meat FA profiles. Methods: Twenty-four KNBG (48.6±1.4 kg) were randomly allocated to one of four treatments arranged into a 2×2 factorial structure. The factors were dietary forage to concentrate ratio (high forage [HF, 80:20] and low forage [LF, 20:80]), and a castration treatment (castration [CA] vs non-castration [NCA]). Results: Among meat quality traits, the CA group exhibited a higher percentage of crude fat and water holding capacity (p<0.05). The profiles of the saturated fatty acid (SFA) in meat sample derived from CA KNBG showed a significantly lower percentage compared to NCA individuals, due to the lower proportion of C14:0 and C18:0. Feeding a high-forage diet to KNBG increased the formation of C18:1n7, C18:3n3, C20:1n9, C22:4n6 in meat, and polyunsaturated fatty acid (PUFA) profiles (p<0.05). Consequently, the n6:n3 ratio declined (p<0.05). There was an interaction between dietary treatment and castration for formation of C20:5n3 (p<0.05), while C18:1n9, C22:6n3, monounsaturated fatty acid (MUFA) and the MUFA:SFA ratio were influenced by both diet and castration (p<0.05). Nine volatile compounds were identified and were strongly influenced by both dietary treatments, castration (p<0.05), and their interaction. In addition, principal component analysis (PCA) revealed distinctly different odor patterns in the NCA goats fed LF diets. Spearman correlation analysis showed a high correlation between rumen bacteria and meat PUFAs. Conclusion: These results suggest the essential effects of the rumen microbial population for the synthesis of meat FAs and volatile compounds in KNBG meat, where dietary intake and castration also contribute substantially.

Keywords

Acknowledgement

This research was funded with the support of "Cooperative Research Program for Agriculture Science & Technology Development (Project title: Analysis of inherited traits and establishment of reproductive techniques for Korean native goats, Project No. PJ 01431501)" and 2021 the Academy-Research-Industry Support Program of the National Institute of Animal Science, Rural Development Administration, Republic of Korea.

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