Meat lipid profile of suckling goat kids from certified and noncertified production systems

• Published in: Small ruminant research Vol. 134; pp. 49 - 57
• Main Authors: Quaresma, Mário A.G., Rodrigues, Inês, Alves, Susana P., Bessa, Rui J.B.
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01-01-2016
• Subjects: Cabrito; Cholesterol; CLA isomeric profile; Fatty acid profile; Goat kid meat; Vitamin E; Fatty acid profile; Goat kid meat; Cabrito; Vitamin E; Cholesterol; CLA isomeric profile
• ISSN: 0921-4488; 1879-0941
• DOI: 10.1016/j.smallrumres.2015.12.009

•Comparison of suckling goat kid meat from certified and noncertified varieties.•Quantification of the total lipid and total cholesterol content in goat kid meat.•Characterization of fatty acid profile and CLA isomeric from goat kid meat.•Quantification of the vitamin E content (α- and γ-tocopherol) in goat kid meat.•Canonical discriminant analysis was able to distinctively separate groups.
The objective of this work was to provide information regarding the intramuscular lipid composition of goat kid meat from three certificated varieties (Minho-PGI, Barroso-PGI Transmontano-PDO) and one noncertified cabrito obtained from an intensive dairy farm. The results disclose the distinctive lipid profile of each cabrito variety. Certified cabrito varieties displayed lower total lipid content (1.0 versus 1.9g/100g of meat), but higher contents of total cholesterol (61 versus 48mg/100g meat). SFA and MUFA represented prime fatty acid groups in all cabrito varieties, being responsible for 42.4 and 41.6% of total fatty acids. Certified cabrito varieties displayed twice the total PUFA content (23 versus 11% total fatty acids) and more than the triple content of n-3 PUFA (8 versus 2.5% total fatty acids) of noncertified variety. Certified cabrito varieties presented higher content of α-tocopherol. Significant differences between cabrito varieties were observed in total CLA content and all 10CLA isomers.