Fatty acid profile, oxidative stability of lipids and sensory attributes of water restricted Xhosa goat meat supplemented with vitamin C

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dc.contributor.authorAkinmoladun, O. F.
dc.contributor.authorFon, F. N.
dc.contributor.authorMpendulo, C. T.
dc.contributor.authorHugo, A.
dc.contributor.authorFalowo, A. B.
dc.contributor.authorNantapo, C. T. W.
dc.date.accessioned2026-01-24T00:40:06Z
dc.date.available2026-01-24T00:40:06Z
dc.date.issued2021-09-21
dc.description.abstractContext. Water scarcity often accompanied by limited water intake (WI) in livestock may result in pre-slaughter stress, thereby affecting meat quality parameters. Aims. This study was conducted to determine the effect of vitamin C (VC) supplementations on fatty acid (FA), lipids oxidation and sensory attributes of Longissimus lumborum muscles of Xhosa goats subjected to different watering regimen. Methods. In total, 42 goats were randomly assigned into seven treatments: without water restriction, WR (W0, control); WR of 70% of ad libitum WI (W70); WR of 50% ad libitum WI (W50); WR of 70% of ad libitum WI + 3 g VC daily (W70+); WR of 50% of ad libitum WI intake + 3 g VC daily (W50+); WR of 70% of ad libitum WI + 3 g VC and extra 5 g VC given every 8 days (W70++); WR of 50% of ad libitum WI + 3 g VC and extra 5 g VC given every 8 days (W50++). The goats were fed for 75 days and killed following standard procedures. Bodyweight changes, thaw loss, ultimate pH (pHu), thiobarbituric acid reactive substance (TBARS), moisture and fat content, sensory attributes and FA profile of the meat were evaluated. Key results. Results indicated that the decreased final weight in the untreated groups (W70 and W50) was reduced (P > 0.05) in the treated groups (W70+, W50+, W70++, W50++). The treatment effect was not significant (P > 0.05) on pHu, thaw loss and TBARS values. The moisture and fat content in the water-restricted groups were lower (P < 0.05) than in W0. The meat sensory appearance was affected (P < 0.05) by WR. Regardless of VC concentration, vaccenic and docosahexaenoic acid increased (P < 0.05), while linolenic acid decreased as the WR levels increased. Conclusions. WR of 70% and 50% of ad libitum WI, with or without VC, did not negatively affect the meat’s lipid oxidation and FA profile. Implications. Limited WI reduces body weight. However, a daily dose of VC could help reduce body weight loss during water scarcity.
dc.identifier.citationAkinmoladun OF et al. (2021) Animal Production Science doi:10.1071/AN20238
dc.identifier.issn1836-5787
dc.identifier.urihttp://hdl.handle.net/20.500.11837/3502
dc.language.isoen
dc.publisherCSIRO Publishing
dc.subjectacceptability
dc.subjectantioxidants
dc.subjectlipid peroxidation
dc.subjectlipogenic enzymes
dc.subjectoxidative stress
dc.subjectpre-slaughter stress
dc.subjectwater scarcity.
dc.titleFatty acid profile, oxidative stability of lipids and sensory attributes of water restricted Xhosa goat meat supplemented with vitamin C
dc.typeArticle
person.identifier.orcidAkinmoladun, O. F. 0009-0000-7455-2041
person.identifier.orcidMpendulo, C. T. 0009-0007-9049-0793
person.identifier.orcidHugo, A. 0000-0001-9557-0804

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