Effects of Steam Treated Rice Straw-Based Diet on the Physico-Chemical Properties of Goats Longissimus Muscle

Abstract

The present study was carried out to investigate the effects of steam treated rice straw-based diets on, physico-chemical properties of longissimus muscle of goat. Goats were assigned to rice straw treated with steam at 15.5 kgf/cm 2 for 120 Sec (STRS) and untreated rice (UTRS) straw-based diets. After 60 days all goats were slaughtered and 50 g of muscle longissimus dorsi (LD) was removed from left side of carcass for determination of meat quality and fatty acid profile. The results showed that the steam treated rice straw diet improved (P < 0.05) carcass yield and dressing % of goats as compared to untreated rice straw fed goats. Significantly higher protein and lower moisture was observed for meat of STRS group than UTRS, however the fat, ash contents, meat color and pH were not different between the groups. The TBARS values gradually increased in stored meat. The different diet did not affect the composition of fatty acids. Total saturated (∑SFA) monounsaturated fatty acids (∑MUFA) for UTRS and total polyunsaturated fatty acid (∑PUFA) for STRS group was higher (P < 0.05). It is concluded that the goats fed on treated straw diet (STRS) maintained carcass yield, dressing % and meat composition without negative impact on meat characteristics.