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New Insights on Factors Affecting Goat and Sheep Meat Production...
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New Insights on Factors Affecting Goat and Sheep Meat Production and Quality

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".

Deadline for manuscript submissions: closed (15 October 2023) | Viewed by 16940

Special Issue Editors

Dr. Leilson Rocha Bezerra

E-Mail Website
Guest Editor
Centro de saúde e Tecnologia Rural, Universidade Federal de Campina Grande, Patos, Brazil
Interests: feeding; goat; sheep; nutrition; meat quality; milk; ruminant
Prof. Dr. José Morais Pereira Filho

E-Mail Website
Guest Editor
Centro de saúde e Tecnologia Rural, Universidade Federal de Campina Grande, Patos City, PB, Brazil
Interests: feeding; goat; sheep; nutrition; grazing; meat quality; milk; ruminant

Special Issue Information

Dear Colleagues,

Goat meat is increasing in popularity worldwide due to a growing demand for lean and nutritious meat. It is important to have an understanding of the factors affecting production and goat meat quality in order to ensure the best possible quality acceptable to consumers. Meat quality is usually defined in terms of tissue composition. Nonetheless, the consumer’s perception of meat quality is also important. Consumers generally expect meat to be nutritious, wholesome, fresh, lean, tender, juicy, and flavorsome. The efficient use of goat genetic resources is therefore likely to increase farm productivity by reducing treatment needs and costs while contributing to the sustainability of animal production, as well as the quality and safety of meat products.

The main aim of this Special Issue is to collate a body of manuscripts on the topic “Goat and Sheep Meat” to detail the current progress and issues and present future solutions. Our challenge as researchers is to deliver new research and results, with a special interest in novel approaches to improve the production and quality of the meat of small ruminants for the livestock sector.

In this Special Issue, original research articles, reviews and meta-analyses that address any aspects of “small ruminant meat production” are welcome. However, topics of particular interest include growth performance and carcass characteristics, metabolism, meat quality, and sensory attributes.

We look forward to receiving your contributions.

Prof. Dr. Leilson Rocha Bezerra
Prof. Dr. José Morais Pereira Filho
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • digestibility
  • fatty acids
  • feeding
  • goats
  • growth
  • intake
  • meat
  • metabolism
  • sensory

Published Papers (9 papers)

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Research

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19 pages, 2459 KiB  
Article
Genome-Wide Association and Pathway Analysis of Carcass and Meat Quality Traits in Karachai Young Goats
by Marina Selionova, Magomet Aibazov, Alexander Sermyagin, Anna Belous, Tatiana Deniskova, Tatiana Mamontova, Ekaterina Zharkova and Natalia Zinovieva
Animals 2023, 13(20), 3237; https://doi.org/10.3390/ani13203237 - 17 Oct 2023
Viewed by 1000
Abstract
Goats with diverse economic phenotypic traits play an important role in animal husbandry. However, the genetic mechanisms underlying complex phenotypic traits are unclear in goats. Genomic studies of variations provided a lens to identify functional genes. The work aimed to search for candidate [...] Read more.
Goats with diverse economic phenotypic traits play an important role in animal husbandry. However, the genetic mechanisms underlying complex phenotypic traits are unclear in goats. Genomic studies of variations provided a lens to identify functional genes. The work aimed to search for candidate genes related to body measurements and body weight of Karachai goats and develop an experimental PCR-RV test system for genotyping significant SNPs. Comparison of GWAS results for ages 4 and 8 months revealed 58 common SNPs for significant genotypes. 11 common SNPs were identified for body weight, 4 SNPs—for group of traits withers height, rump height, body length, 2 SNPs—for withers height and rump height, 1 SNP—for body length and chest depth. Structural annotation of genomic regions covering a window of ±0.20 Mb showed the presence of 288 genes; 52 of them had the described functions in accordance with gene ontology. The main molecular functions of proteins encoded by these genes are the regulation of transcription, cell proliferation, angiogenesis, body growth, fatty acid and lipid metabolism, nervous system development, and spermatogenesis. SNPs common to body weight and localized within a window of ±200 kb from the structural genes CRADD, HMGA2, MSRB3, FUT8, MAX, and RAB15 were selected to create a test system. The study of meat productivity after slaughter and chemical analysis of muscle tissue in Karachai goats at the age of 8 months of different genotypes according to the identified SNPs revealed that rs268269710 is the most promising for further research and use in breeding. The GG genotype is associated with a larger live weight of animals, a larger carcass yield, the content of the boneless part in it, and the ratio of protein and adipose tissue in meat preferred for dietary nutrition. These results will contribute to the genetic improvement of Karachai goats. Full article
(This article belongs to the Special Issue New Insights on Factors Affecting Goat and Sheep Meat Production and Quality)
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11 pages, 274 KiB  
Article
Influence of Hempseed Meal on Fresh Goat Meat Characteristics Stored in Vacuum Packaging
by Virginia E. Zorn, Terry D. Brandebourg, Mary K. Mullenix, Aeriel D. Belk, Khim B. Ale, Frank W. Abrahamsen, Nar K. Gurung and Jason T. Sawyer
Animals 2023, 13(16), 2628; https://doi.org/10.3390/ani13162628 - 15 Aug 2023
Viewed by 1012
Abstract
The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested. Carcass measurements [...] Read more.
The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested. Carcass measurements were collected after chilling, and subsequently fabricated into wholesale subprimals. From the subprimals of the shoulder and leg, steaks were cut 2.54 cm thick, vacuum packaged, and assigned to laboratory methods: cook yield, instrumental color, lipid oxidation, microbial spoilage, and instrumental tenderness. HSM did not alter (p > 0.05) carcass characteristics, microbial spoilage, cook loss, or the thiobarbituric acid reactive substance (TBARS). However, a decrease in objective tenderness measurements (p < 0.05) was observed with greater concentrations of HSM supplementation in the diet. Instrumental surface color values for lightness (L*) indicated that steaks became lighter and less red (a*) as storage time increased (p < 0.05). Results suggest that HSM and storage time do not alter some goat meat traits, but HSM or storage time separately may influence goat meat quality. HSM may be an effective feed ingredient that does not alter carcass quality or meat yield. Full article
(This article belongs to the Special Issue New Insights on Factors Affecting Goat and Sheep Meat Production and Quality)
15 pages, 325 KiB  
Article
Physicochemical Quality and Fatty Acid Profile in the Meat of Goats Fed Forage Cactus as a Substitute for Tifton 85 Hay
by Rafael S. B. Pinheiro, Iasmin M. S. C. Farias, Caroline L. Francisco and Greicy M. B. Moreno
Animals 2023, 13(6), 957; https://doi.org/10.3390/ani13060957 - 07 Mar 2023
Viewed by 1171
Abstract
Low rainfall in Northeast Brazil is a limiting factor for animal production. Forages that present crassulacean acid metabolism, such as forage cactus, are adapted to the edaphoclimatic conditions of this region, as they lose little water through the stomata. Thus, the objective was [...] Read more.
Low rainfall in Northeast Brazil is a limiting factor for animal production. Forages that present crassulacean acid metabolism, such as forage cactus, are adapted to the edaphoclimatic conditions of this region, as they lose little water through the stomata. Thus, the objective was to evaluate the physical and chemical quality, fatty acid profile and sensory acceptance of the meat from goats fed forage cactus as a substitute for Tifton 85 hay. Twenty-one uncastrated mixed-breed goats with a mean body weight of 18 ± 0.86 kg and 7 ± 1 months of age were used. A completely randomized design with three treatments and seven replications per treatment was performed. The inclusion of 0 (control), 25 and 55% of forage cactus in substitution of Tifton 85 hay in the diet of the goats was evaluated. The lipid content in the meat of animals fed 25 and 55% of forage cactus was 1.33% and 1.26%, respectively, and was lower (p < 0.05) in relation to the meat of animals that received the control diet (1.56%). The inclusion of 55% of forage cactus provided an increase (p < 0.05) in the content of monounsaturated fatty acids in the meat (52.71%) in relation to the control meat (37.75%). Sensory analysis differed (p < 0.05) between treatments. We recommend replacing Tifton 85 hay with 55% forage cactus, as it presents greater sensory acceptance, and provides lower lipid content and higher content of monounsaturated fatty acids in goat meat. Full article
(This article belongs to the Special Issue New Insights on Factors Affecting Goat and Sheep Meat Production and Quality)
13 pages, 2584 KiB  
Article
Effects of Probiotics Supplementation on the Intestinal Metabolites, Muscle Fiber Properties, and Meat Quality of Sunit Lamb
by Ting Liu, Yanping Bai, Chenlei Wang, Taiwu Zhang, Rina Su, Bohui Wang, Yan Duan, Lina Sun, Ye Jin and Lin Su
Animals 2023, 13(4), 762; https://doi.org/10.3390/ani13040762 - 20 Feb 2023
Cited by 4 | Viewed by 1745
Abstract
The development of animal husbandry is closely related to the meat quality of small ruminants. Intestinal metabolites and the muscle fiber types of lambs are important factors that affect their meat quality, but few studies have examined the regulation of the "intestinal muscle [...] Read more.
The development of animal husbandry is closely related to the meat quality of small ruminants. Intestinal metabolites and the muscle fiber types of lambs are important factors that affect their meat quality, but few studies have examined the regulation of the "intestinal muscle axis" by probiotics. In this study, 12 Sunit lambs were divided into a control group (C) and a probiotics group (P). The gene expressions of the myosin heavy chain, metabolic enzyme activity, and short-chain fatty acids in the intestines were analyzed using gas chromatography-mass spectrometry (GC-MS) and quantitative real-time PCR. The results showed that levels of propionic acid and butyric acid in the intestines of group P were significantly higher than in group C (p < 0.05). In addition, probiotics increased the number and area ratio of type I muscle fibers. They also increased the mRNA expression of MyHC IIA and the activity of malate dehydrogenase (MDH) and succinate dehydrogenase (SDH). Propionic acid was negatively correlated with the number ratio of type IIB muscle fibers. Butyric acid was found to be significantly positively correlated with the number ratio of type IIA muscle fibers. Cooking loss, pH24h, and shear force decreased significantly in group P. In conclusion, intestinal metabolites (SCFAs) altered the activity of oxidative-myofibril-metabolizing enzymes and the expression of myosin heavy-chain type IIA, reduced the meat shear values, and improved meat tenderness. This study provides a new basis for improving the production and meat quality of small ruminants. Full article
(This article belongs to the Special Issue New Insights on Factors Affecting Goat and Sheep Meat Production and Quality)
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16 pages, 1713 KiB  
Article
Effect of Feeding System on Muscle Fiber Composition, Antioxidant Capacity, and Nutritional and Organoleptic Traits of Goat Meat
by Lu Dou, Ye Jin, Huijiao Li, Chang Liu, Zhihao Yang, Xiaoyu Chen, Lina Sun, Lihua Zhao and Lin Su
Animals 2023, 13(1), 172; https://doi.org/10.3390/ani13010172 - 02 Jan 2023
Cited by 1 | Viewed by 2053
Abstract
The objective of this study was to evaluate the effect of feeding system on muscle fiber composition, antioxidant capacity, and nutritional and organoleptic traits of goat meat. Goats that grazed on flatland (whole area with about 0% inclination, FG group) and mountain range [...] Read more.
The objective of this study was to evaluate the effect of feeding system on muscle fiber composition, antioxidant capacity, and nutritional and organoleptic traits of goat meat. Goats that grazed on flatland (whole area with about 0% inclination, FG group) and mountain range (whole area with about 40% inclination, MG group) were selected for the analysis. The results showed that grazing on flatland increased oxidized-twitch fiber percentage, the expression of the MyHC IIa gene (p < 0.001), the activity of glutathione peroxidase (GSH-Px) (p < 0.05), total antioxidant capacity (T-AOC) (p = 0.001), and radical scavenging ability (RSA) (p < 0.05); meanwhile, the MyHC IIb gene expression (p < 0.01) and malondialdehyde (MDA) content (p = 0.001) were decreased. Feeding system affected nutritional and organoleptic traits of goat meat, and grazing on flatland increased protein content, total content of monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), pH45min, a* value, and variety of volatile flavor compounds but decreased the content of saturated fatty acid (SFA), shear force, and b* value. In addition, the key flavor substances were screened using relative odor activity value (ROAV), including hexanal, heptanal, (E)-2-octenal, octanal, nonanal, decanal, (E)-2-nonenal, and 1-octen-3-ol. Among them, 1-octen-3-ol and (E)-2-nonenal were the most contributing flavor compounds in the FG and MG groups, respectively, providing distinctive odor to goat meat. Full article
(This article belongs to the Special Issue New Insights on Factors Affecting Goat and Sheep Meat Production and Quality)
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16 pages, 358 KiB  
Article
Physicochemical Composition and Fatty Acid Profile of Goat Kids’ Meat Fed Ground-Corn-Grain Silage Rehydrated with Different Additives
by Luciana V. Diogénes, Ricardo L. Edvan, Elisama dos S. Medeiros, José M. Pereira Filho, Juliana P. F. de Oliveira, Edson C. Silva Filho, Layse M. G. Ramos, Kevily H. de O. S. de Lucena, Marcos J. Araújo, Ronaldo L. Oliveira, Elzania S. Pereira and Leilson R. Bezerra
Animals 2023, 13(1), 31; https://doi.org/10.3390/ani13010031 - 21 Dec 2022
Cited by 1 | Viewed by 1615
Abstract
The effects of the replacement of dry ground corn (GC) with corn-grain silage rehydrated with water (RCSwater), cactus pear mucilage (RCSmucilage), and whey (RCSwhey) on the growth, physicochemical composition, and fatty acid profile of goat kids’ meat were investigated. Thirty-two crossbred goat kids [...] Read more.
The effects of the replacement of dry ground corn (GC) with corn-grain silage rehydrated with water (RCSwater), cactus pear mucilage (RCSmucilage), and whey (RCSwhey) on the growth, physicochemical composition, and fatty acid profile of goat kids’ meat were investigated. Thirty-two crossbred goat kids (16.4 ± 2.50 kg initial weight) were assigned in a randomized block design with four treatments and eight repetitions. The NDF intake of goat kids fed with RCSmucilage was higher in comparison to RCSwater and RCSwhey (p = 0.0009). The dietary replacement of GC by RCSmucilage increased the final weight (p = 0.033) and meat-cooking losses (p = 0.0001) of kids. The concentrations of oleic (p = 0.046), 11,14-eicosadienoic (p = 0.033), and EPA (p = 0.010) were higher in the meat of kids fed with RCSmucilage and RCSwhey, and the α-linolenic concentration was higher (p = 0.019) for animals feeding with RCSmucilage. Meat from kids fed with RCSwhey presented the lowest ∑SFA and the highest ∑MUFA. In contrast, the ∑PUFA (p < 0.012) was higher for goats fed with RCSwater. The ∑ω3 (p < 0.0001) was higher in animals fed with RCSmucilage and RCSwhey. Desirable fatty acids were higher (p = 0.044) in animals fed with RCSmucilage and RCSwhey, and the atherogenicity (p = 0.044) and thrombogenicity (p < 0.0001) indexes were lower for goats fed the RCSwhey diet. The enzymatic activities of Δ9desaturase (C16) were higher (p = 0.027) in goat kids fed with GC and RCSmucilage, and Δ9desaturase (C18) was higher (p = 0.0497) when goats were fed with RCSmucilage and RCSwhey. Elongase activities were higher (p = 0.045) in goat kids fed with GC and RCSwater. The total replacement of GC by RCSmucilage is recommended in the diet of goat kids due to improvements in the weight gain and proportion of desirable fatty acids in the meat. In addition, RCSmucilage promoted better conservation of the silage at a lower cost when compared to commercial additives. Full article
(This article belongs to the Special Issue New Insights on Factors Affecting Goat and Sheep Meat Production and Quality)
14 pages, 1065 KiB  
Article
Effects of Feeding Regimes and Postmortem Aging on Meat Quality, Fatty Acid Composition, and Volatile Flavor of Longissimus Thoracis Muscle in Sunit Sheep
by Zhihao Yang, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su and Ye Jin
Animals 2022, 12(22), 3081; https://doi.org/10.3390/ani12223081 - 09 Nov 2022
Cited by 10 | Viewed by 1647
Abstract
The effects of different feeding regimes on antioxidant activity, meat quality, fatty acid composition, lipid oxidation, and volatile matter production in the longissimus thoracis (LT) of Sunit sheep at 0, 24, 48, 72, and 96 h postmortem were investigated. The results showed that [...] Read more.
The effects of different feeding regimes on antioxidant activity, meat quality, fatty acid composition, lipid oxidation, and volatile matter production in the longissimus thoracis (LT) of Sunit sheep at 0, 24, 48, 72, and 96 h postmortem were investigated. The results showed that the activity of antioxidant enzymes, tenderness, water retention, and percentage of unsaturated fatty acids were significantly higher in the pasture-fed sheep (PF) than in the concentrate-fed sheep (CF) (p < 0.05). During postmortem aging, antioxidant activity, water retention, and the proportion of unsaturated fatty acids decreased in the PF and CF (p < 0.05), while malondialdehyde (MDA) content, the proportion of saturated fatty acids, and the content of flavor substances resulting from fat oxidation increased. After 24 h of LT muscle aging, the pH and shear force of the meat started to increase and the color stabilized. The differences between shear force values and lipid volatile flavor substance content of sheep meat under different feeding regimes disappeared with increasing aging time. PF had better oxidative stability and fatty acid composition. Postmortem aging changed the oxidative stability of sheep meat, thus affecting meat quality and fatty acid composition and consequently meat flavor composition, while aging also eliminated to some extent the differences caused by feeding regimes. Full article
(This article belongs to the Special Issue New Insights on Factors Affecting Goat and Sheep Meat Production and Quality)
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13 pages, 1895 KiB  
Article
Comparative Analysis of the Composition of Fatty Acids and Metabolites between Black Tibetan and Chaka Sheep on the Qinghai—Tibet Plateau
by Tongqing Guo, Xungang Wang, Qian Zhang, Lin Wei, Hongjin Liu, Na Zhao, Linyong Hu and Shixiao Xu
Animals 2022, 12(20), 2745; https://doi.org/10.3390/ani12202745 - 13 Oct 2022
Cited by 1 | Viewed by 1524
Abstract
The objective of this study was to investigate and compare fatty acids and metabolites in the longissimus dorsi muscle between Black Tibetan and Chaka sheep grazing in a highly saline environment. A total of eight castrated sheep (14 months old) with similar body [...] Read more.
The objective of this study was to investigate and compare fatty acids and metabolites in the longissimus dorsi muscle between Black Tibetan and Chaka sheep grazing in a highly saline environment. A total of eight castrated sheep (14 months old) with similar body weights (25 ± 2.2 kg) were selected. The experimental treatments included Black Tibetan (BT) and Chaka sheep (CK) groups, and each group had four replications. The experiment lasted for 20 months. All sheep grazed in a highly saline environment for the whole experimental period and had free access to water. The results showed that the diameter (42.23 vs. 51.46 μm), perimeter (131.78 vs. 166.14 μm), and area of muscle fibers (1328.74 vs. 1998.64 μm2) were smaller in Chaka sheep than in Black Tibetan sheep. The ash content in the longissimus dorsi was lower in Chaka sheep than in Black Tibetan sheep (p = 0.010), and the contents of dry matter (DM), ether extract (EE), and crude protein (CP) in the longissimus dorsi showed no differences (p > 0.05). For fatty acids, the proportions of C10:0, C15:0, and tC18:1 in the longissimus dorsi were higher in Chaka sheep than in Black Tibetan sheep (p < 0.05). However, all other individual fatty acids were similar among treatments, including saturated fatty acids (SFAs), unsaturated fatty acids (UFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and the ratios of n-6 PUFAs to n-3 PUFAs and PUFAs to SFAs (p > 0.05). A total of 65 biomarkers were identified between the two breeds of sheep. Among these metabolites, 40 metabolic biomarkers were upregulated in the CK group compared to the BT group, and 25 metabolites were downregulated. The main metabolites include 30 organic acids, 9 amino acids, 5 peptides, 4 amides, 3 adenosines, 2 amines, and other compounds. Based on KEGG analysis, eight pathways, namely, fatty acid biosynthesis, purine metabolism, the biosynthesis of unsaturated fatty acids, renin secretion, the regulation of lipolysis in adipocytes, neuroactive ligand–receptor interaction, the cGMP-PKG signaling pathway, and the cAMP signaling pathway, were identified as significantly different pathways. According to the results on fatty acids and metabolites, upregulated organic acid and fatty acid biosynthesis increased the meat quality of Chaka sheep. Full article
(This article belongs to the Special Issue New Insights on Factors Affecting Goat and Sheep Meat Production and Quality)
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Review

Jump to: Research

23 pages, 766 KiB  
Review
Valuation of Goat and Sheep By-Products: Challenges and Opportunities for Their Use
by Ana Rita Ribeiro de Araújo Cordeiro, Taliana Kênia Alencar Bezerra and Marta Suely Madruga
Animals 2022, 12(23), 3277; https://doi.org/10.3390/ani12233277 - 24 Nov 2022
Cited by 5 | Viewed by 4213
Abstract
Goat and sheep meat production is a challenge for the meat industry as well as for environmental management. Yet within cultures, certain by-products, such as liver, the lungs, heart, brain, spleen, blood, tail and ears, are traditionally used in the production of typical [...] Read more.
Goat and sheep meat production is a challenge for the meat industry as well as for environmental management. Yet within cultures, certain by-products, such as liver, the lungs, heart, brain, spleen, blood, tail and ears, are traditionally used in the production of typical dishes for regional or local cuisine. These by-products are a rich source of lipids, proteins, essential amino acids, B-complex vitamins, and minerals. They can be effectively exploited for higher (value-added) applications, including functional foods or feed ingredients, food supplements, enzymes and other chemical products such as hydrolyzed proteins and flavorings. This review article gathers data on: (i) the production of by-products obtained from slaughter and available for processing, and (ii) potential strategies for using and applying these by-products in obtaining new value-added ingredients. Other than proteins, the review discusses other macromolecules and possible uses of these by-products in culinary dishes, as hydrolyzed enzymes, and as food additives. Even though these by-products undoubtedly present themselves as rich in nutrients, there remains an unfortunate lack of documented information on the potential use of these by-products for their bioactive components, peptides that have various biological and technological properties, and the use of hydrolyzed versions of these by-products as precursors for the production of flavorings. Full article
(This article belongs to the Special Issue New Insights on Factors Affecting Goat and Sheep Meat Production and Quality)
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