Meat and Fatty acid composition of Chevon from Goats supplemented with Moringa oleifera leaf meal

摘要

The objective of the study was to determine the fatty acid composition of meat from 24 crossbred Xhosa lop-eared goat castrates supplemented with Moringa oleifera leaves (MOL), sunflower seed cake (SC) and grass hay (GH). After slaughter, the Muscularis longissimus thoracis et Lumborum (LTL) of the right side was sampled for fatty acids composition analyses. Fatty acids were quantified and identified using the methylation and Varian GX 3400 flame ionization GC. Twenty-five fatty acids were identified in lipids that were extracted from LTL muscle. It was primarily composed of C18:lc9, followed by C16:0 and C18:0 in decreasing order of proportion. Chevon from SC supplemented group had higher (P < 0.05) C18:lc9 (46%) than GH group (33%). The values for C16:0 (21%) and C18:0 (17 to 18%) were not significantly different among three dietary groups. Chevon from GH group had higher (P < 0.05) proportions of PUFA (18.93%), SFA (47.91%), n-6 (11.35%) and n-3 (7.58%) fatty acids profiles than MOL and SC group. The higher (P < 0.05) PUFA/SFA ratio was recorded in GH group (0.40) while n-6-3 ratio was higher in SC (2.17) and MOL (1.39) than GH group (1.5). The fatty acid composition varied with the diet with MOL group having higher levels of C18:lc9, C16:0 and C18:0.