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Asian-Australas J Anim Sci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.18.0951    [Accepted] Published online March 7, 2019.
Nutritional and antioxidative properties of black goat meat cuts
Hye-Jin Kim1, Hee-Jin Kim1, Aera Jang1,* 
Department of Animal Life Science, College of Animal Life Science, Kangwon National University, Chuncheon 24341, Korea
Correspondence:  Aera Jang, Tel: +82-33-250-8643, Fax: +82-33-259-5574, Email: ajang@kangwon.ac.kr
Received: 18 December 2018   • Revised: 15 February 2019   • Accepted: 5 March 2019
Abstract
Objective: In this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat.

Methods

We evaluated the proximate compositions, collagen and mineral contents, and fatty acid compositions of BGL and BGR with respect to their nutritional value. The levels of bioactive compounds such as L-carnitine, creatine, creatinine, carnosine, and anserine were also measured. The ferric reducing antioxidant power (FRAP), 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, and oxygen radical absorption capacity (ORAC) were assessed to evaluate the antioxidant activity of BGL and BGR.

Results

BGR showed higher collagen, Fe, Ca, P, and Na contents than did BGL (p < 0.05). Notably, the Ca/P ratio was high in both BGR and BGL (1.82 and 1.54, respectively), thus satisfying the recommendation that the Ca/P ratio is between 1 and 2. BGL showed a significantly higher content of desirable fatty acids (stearic acid and total unsaturated fatty acids) than did BGR. In addition, the levels of creatine, carnosine, and anserine in BGL were higher than those in BGR (p < 0.05). There was no significant difference in the antioxidant activity between BGL and BGR, as assessed by FRAP [both 15.92 mM Trolox equivalent (TE) per gram of DM], ABTS (12.51 and 12.90 mM TE/g DM, respectively), and ORAC (101.25 and 99.06 mM TE/g DM, respectively) assays.
Conclusion
This was a primary study conducted to evaluate the differences in nutritional value and antioxidant activity between loin and rump cuts of black goat meat. Our results provide fundamental knowledge that can help understand the properties of black goat meat.
Keywords: Black Goat Meat; Bioactive Compound; Antioxidant Activity; Nutritional Value; Mineral


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