Effects of Dietary Protein Levels on Slaughter Performance, Meat Quality and Muscle Amino Acid Composition of Goats

  • ZHU Wen ,
  • XU Wei ,
  • WEI Congcong ,
  • DU Yeye ,
  • ZHANG Zijun ,
  • CHEN Xingyong
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  • College of Animal Science and Technology, Anhui Agricultural University, Hefei 235100, China

Received date: 2020-05-28

  Online published: 2020-12-07

Abstract

This experiment was conducted to investigate the effects of dietary different protein levels on slaughter performance, meat quality and muscle amino acid composition of goats. Thirty-six Anhui white goats [(16.00±1.35) kg] aged within three to four months were randomly assigned to three groups (n=12). Goats in the control group were fed a basal diet with 14.8% crude protein, while the others in two groups were fed the diet with 90% (LPⅠ group) and 80% (LPⅡ group) crude protein levels, respectively. The experiment took place over 12 weeks after 2 weeks of adaptation. The results showed as follows: 1) compared with the control group, the live weight at slaughter, carcass weight and dressing percentage in LPⅡ group tended to decrease (0.05≤P<0.10); the eye muscle area and GR value in LPⅡ group significantly decreased (P<0.05); there was no significant difference in slaughter performance between LPⅠ group and control group (P>0.05). 2) pH, drip loss, shear force and brightness value were not significantly different among groups (P>0.05); cooking loss in LPⅡ group was significantly higher than that in control group (P<0.05); compared with the control group, redness value in LPⅡ group significantly decreased (P<0.05), while yellowness value significantly increased (P<0.05). 3) Essential amino acid content was not different among groups (P>0.05); histidine, glutamate and lysine contents in LPⅡ group tended to be lower than that in control group (0.05≤P<0.10), with no difference between LPⅠ group and control group (P>0.05). It is concluded that 12.0% protein level decrease the slaughter performance, affect the meat quality, and muscle amino acid composition in Anhui white goats. A diet containing 13.4% protein level is optimal for Anhui white goats fatten without any adverse effect on slaughter performance, meat quality (except for cooking loss), and muscle amino acid composition.

Cite this article

ZHU Wen , XU Wei , WEI Congcong , DU Yeye , ZHANG Zijun , CHEN Xingyong . Effects of Dietary Protein Levels on Slaughter Performance, Meat Quality and Muscle Amino Acid Composition of Goats[J]. Chinese Journal of Animal Nutrition, 2020 , 32(12) : 5932 -5938 . DOI: 10.3969/j.issn.1006-267x.2020.12.047

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