Quality, Texture Profiles, Collagen Contents and Chemical Compositions of Meat from Thai Native Goats Fed with Different Protein Levels in Total Mixed Rations

Abstract

Background: The main cost of animal production is the protein content in the feed. Hence, it is necessary to determine a suitable protein content for productive performance and meat quality of the Thai native goats. Methods: This study was carried out to investigate effects of protein levels in total mixed rations (TMR) on meat quality, texture, collagen contents and chemical compositions of Longissimus dorsi (LD) muscles of Thai native goats that were subjected to 4 alternative levels of protein in TMR (9, 12, 15 and 18%) for 4 months. Result: The results revealed that the pH1h and a* values were higher in goat meat from 18% dietary protein group (P less than 0.05). Regarding water holding capacity, it was found that the 12% dietary protein group had a higher thawing loss than the others (P less than 0.05). In texture profile analysis, the group that received the protein at 18% level had the higher in shear force than in the 9 and 12% dietary protein groups (P less than 0.05). For the chemical compositions, it was found that the 12% dietary protein group had highest insoluble collagen and total collagen contents. The protein levels of 15 and 18% gave the lowest fat content (P less than 0.05), followed by the dietary protein levels 12 and 9% in rank order. It can be concluded that increasing protein levels in TMR resulted in a redder meat but reduced tenderness and fat content of goat meat.