Kim, Hye-Jin
(Department of Animal Life Science, College of Animal Life Science, Kangwon National University)
,
Kim, Hee-Jin
(Department of Animal Life Science, College of Animal Life Science, Kangwon National University)
,
Jang, Aera
(Department of Animal Life Science, College of Animal Life Science, Kangwon National University)
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...
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-ethylbenzothiazoline-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 $15.92{\mu}mol$ Trolox equivalent [TE]/g of dry matter [DM]), ABTS (12.51 and $12.90{\mu}mol\;TE/g\;DM$, respectively), and ORAC (101.25 and $99.06{\mu}mol\;TE/g\;DM$, 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.
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-ethylbenzothiazoline-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 $15.92{\mu}mol$ Trolox equivalent [TE]/g of dry matter [DM]), ABTS (12.51 and $12.90{\mu}mol\;TE/g\;DM$, respectively), and ORAC (101.25 and $99.06{\mu}mol\;TE/g\;DM$, 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.
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문제 정의
Although there was no significant difference in the antioxidant activity between BGL and BGR, both goat meat cuts showed a higher reducing power activity than did boiled pork meat [30] assessed in previous studies. This work was a novel study comparing nutritional values and antioxidant activities of black goat meat with respect to the cut. Therefore, our results help elucidate the antioxidant properties of fresh black goat meat, which is used as a nutritional food source in human consumption.
제안 방법
In this study, we evaluated nutritional values and antioxidant activities of BGL and BGR. In particular, BGL showed higher contents of DFAs, creatine, creatinine, anserine, and carnosine than did BGR.
L-carnitine content: The L-carnitine content was analyzed in the meat samples according to the method of Shimada et al [10], with slight modifications. Briefly, 5 g of each sample was homogenized in 25 mL of 0.
However, there have been limited studies evaluating the nutritional values of different cuts of black goat meat and their antioxidant properties. Therefore, in this study, we evaluated the nutritional value and antioxidant activity of black goat loin (BGL) and black goat rump (BGR) meat cuts.
대상 데이터
In this study, the BGL and BGR meats contained L-carnitine at 1.37 and 1.25 μmol/g wet tissue, respectively.
데이터처리
Data comparison was performed using a Student’s t-test.
이론/모형
The moisture content was assessed using oven drying of samples at 105°C for 16 h, and the crude protein content was analyzed by the Kjeldahl method using a conversion factor of 6.25.
성능/효과
In our study, the FRAP, ABTS, and ORAC values for BGL and BGR were 15.92 and 15.92, 12.51 and 12.90, and 101.25 and 99.06 μmol TE/g DM, respectively, showing that there was no significant difference in the antioxidant activity between BGL and BGR.
5:1. In this study, BGL and BGR contained 39.07% and 40.13% SFAs and 22.37% and 22.89% PUFAs, respectively, showing the same PUFA/SFA ratio of 0.57, as compared with the previously reported ranges of 0.31 to 0.37 for goat loin meat and 0.31 to 0.49 for goat rump meat [22]. BGL and BGR also showed a higher PUFA/SFA ratio than beef did at 0.
In this study, BGL showed a higher DFA content than did BGR (77.27% and 74.81%, respectively; p<0.05), and both values were higher than those reported for beef and lamb (63.80% and 61.58%, respectively) [20].
In this study, the Ca/P ratio in both BGL and BGR (1.54 and 1.82, respectively) satisfied the recommended criteria, while being higher in BGR than in BGL (p<0.05).
73, respectively)[26]. These results suggested that BGL could provide more bioactive compounds than BGR could, and both BGL and BGR showed similar carnosine/anserine ratios to those found in rabbits and red deer.
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