The effect of diet and DHA addition on the sensory quality of goat kid meat

作者：Moreno Indias Isabel; Sánchez Macías Davinia; Martínez de la Puente Josué; Morales delaNuez Antonio; Hernández Castellano Lorenzo Enrique; Castro Noemí; Argüello Anastasio

来源：Meat Science, 2012, 90(2).

DOI：10.1016/j.meatsci.2011.08.004

• Cow'
• s milk
• DHA
• Docosahexaenoic acid
• Fatty acid profiles
• Goat kid
• Goat'
• s milk
• High dose
• Little research
• Low dose
• Muscle tissues
• Nutritional qualities
• Omega-3
• Sensory characteristics
• Sensory evaluation
• Sensory qualities

To enhance the nutritional quality of meat, dietary strategies have been developed to manipulate the fatty acid profiles of muscle tissue. Fatty acids affect meat attributes, including hardness, colour and lipid stability, and flavour. Little research has been done, however, on the effects of dietary omega-3 polyunsaturated fatty acid (PUFA) supplementation on the sensory characteristics of meat. To address this issue, six diets were fed to goat kids: goat';s milk, powdered whole cow';s milk, powdered whole cow';s milk plus docosahexaenoic acid (DHA) (low dose), milk replacer, milk replacer plus DHA (low dose), and milk replacer plus DHA (high dose). A descriptive, semi-trained sensory evaluation and a consumer triangular test were performed to analyse the resulting meat. High doses of omega-3 PUFA produced meat with unusual odours, unpleasant flavours, and low overall appreciation scores. Low doses of DHA maintained a positive sensory perception.

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