Changes in husbandry practices: from grazing production systems towards intensive systems. Consequences on the nutritional quality of goat kid meat lipid fraction

摘要

The comparison of meat lipid fraction nutritional quality of Bravia goat kid meat (BK), a Portuguese native breed produced under traditional rearing methods, with Saanen goat kid meat (SK), which is produced in intensive dairy farms on the dependence of concentrate feeding, was the study's objective.We used the longissimus lumborum muscle of 15 goat kids of each breed. The animals used in this study had similar age and carcass weight. For the characterization of lipid fraction we performed the appropriate analytical procedures to quantify total lipids (gravimetry), total cholesterol (HPLC) and fatty acid profile (GC).Both goat kid meats were considered lean (total fat below 5%), but the BK meat had significant lower contents of total fat than SK (9.8 and 12.0 mg/ g of meat, respectively). The global analysis of the goat kid meat, by means of fatty acid sums (SFA, MUFA, PUFA, n-3PUFA and n-6PUFA) and nutritional ratios (PUFA/SFA and n-6-3), shows that BK is a healthier meat than SK. BK meat has significantly lower contents of SFA and MUFA, and higher contents of PUFA and n-3 PUFA. Such differences provided superior score considering nutritional ratios, BK meat had significantly higher PUFA/SFA ratio (0.32/0.84) and lower n6-3 ratio (2.37/3.74).Nevertheless, BK meat has also significantly higher cholesterol and transesterified fatty acids (tFA) contents than SK meat.Therefore, it is possible to conclude that BK feeding management leads to a healthier fatty acid profile to human nutrition, although Bravia genetics seems to be responsible for higher content of total cholesterol.