Effect of production system on growth performances and meat traits of suckling Messinese goat kids

Figures & data

Table 1. Influence of production system (extensive vs. semi-extensive) on growth performance and slaughter traits.

	SES	ES	SEM	p value
No. of observations	50	52
Birth weight, kg	3.22	3.57	0.08	.191
Age, days	50	50	–	–
Final body weight, kg	9.40	10.53	1.74	.001
Average daily gain, g/kg	126.12	142.04	0.17	.042
Net warm dressing percentage, %	58.42	57.31	4.94	.320

SES group: fifty kids (30 males, 20 females) reared with their dams in a semi-extensive system.

ES group: fifty-two kids (29 males, 23 females) reared with their dams in an extensive system.

SEM: standard error of the mean.

Table 2. Influence of production system (extensive vs. semi-extensive) on technological parameters of Longissimus dorsi muscle.

	SES	ES	SEM	p value
No. of observations	50	52
pH ultimate	5.96	5.63	0.08	.0001
Lightness (L*)	42.68	39.30	1.74	.008
Redness (a*)	4.24	6.66	0.58	.008
Yellowness (b*)	8.05	6.98	0.77	.082
Hue angle^a	62.64	46.24	0.94	.003
Chroma^b	9.18	9.68	0.50	.267
Cooking loss, %	19.60	25.53	1.55	.049
Warner-Bratzler shear force, kg/cm^2	3.63	5.04	1.18	.016

SES group: fifty kids (30 males, 20 females) reared with their dams in a semi-extensive system.

ES group: fifty-two kids (29 males, 23 females) reared with their dams in an extensive system.

Warner-Bratzler shear force was analysed on three cylindrical cross-section for each sample of Longissimus dorsi muscle.

SEM: standard error of the mean.

^aH = ARCTG b*/a*.

^bC = (a² + b²)^1/2.

Table 3. Influence of production system (extensive vs. semi-extensive) on chemical composition of Longissimus dorsi muscle (g/100 g of edible meat).

	SES	ES	SEM	p value
No. of observations	50	52
Moisture	74.70	74.32	0.50	.159
Crude protein	22.19	22.14	0.55	.439
Intramuscular fat	1.17	1.12	0.11	.276
Ash	1.22	1.21	0.04	.413

SES group: fifty kids (30 males, 20 females) reared with their dams in a semi-extensive system.

ES group: fifty-two kids (29 males, 23 females) reared with their dams in an extensive system.

Each sample of Longissimus dorsi muscle was analysed in triplicate.

SEM: standard error of the mean.

Table 4. Influence of production system (extensive vs. semi-extensive) on meat fatty acids content (g/100 g)^a of Longissimus dorsi muscle.

	SES	ES	SEM	p value
No. of observations	50	52
C14:0	5.53	6.19	0.15	.357
C15:0	0.70	0.55	0.09	.070
C16:0	27.64	26.18	0.72	.379
C16:1	2.09	2.08	0.15	.992
C17:0	1.07	0.67	0.01	.010
C17:1	0.54	0.59	0.07	.522
C18:0	18.21	15.13	0.61	.163
C18:1n9	37.59	41.30	4.29	.023
C18:2n6	4.44	5.15	0.18	.038
C18:3n3	1.02	0.90	0.07	.438
C20:0	0.18	0.28	0.03	.031
C20:1n9	0.68	0.57	0.08	.236
C20:2n6	0.31	0.41	0.11	.238

SES group: fifty kids (30 males, 20 females) reared with their dams in a semi-extensive system.

ES group: fifty-two kids (29 males, 23 females) reared with their dams in an extensive system.

Each sample of Longissimus dorsi muscle was analysed in triplicate.

SEM: standard error of the mean.

^ag/100 g, considering 100 g the summation of the areas of all fatty acid methyl esters identified.

Table 5. Influence of production system (extensive vs. semi-extensive) on meat fatty acid classes and nutritional indices of Longissimus dorsi muscle.

	SES	ES	SEM	p value
No. of observations	50	52
SFA g/100 g^a	52.26	47.12	0.28	.036
MUFA g/100 g^a	40.90	45.89	0.67	.034
PUFA g/100 g^a	5.44	6.73	0.13	.044
PUFA/SFA	0.11	0.14	0.11	.054
ω – 6/ω – 3 ratio	6.98	4.89	0.21	.040
AI	1.11	0.98	0.15	.081
TI	1.98	1.64	0.09	.043

SES group: fifty kids (30 males, 20 females) reared with their dams in a semi-extensive system.

ES group: fifty-two kids (29 males, 23 females) reared with their dams in an extensive system.

Each sample of Longissimus dorsi muscle was analysed in triplicate.

SEM: standard error of the mean.

SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; AI: Atherogenic Index; TI: Thrombogenic Index.

^ag/100 g, considering 100 g the summation of the areas of all fatty acid methyl esters identified.