- Volume 32 Issue 9
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Nutritional and antioxidative properties of black goat meat cuts
- 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)
- Received : 2018.12.18
- Accepted : 2019.03.05
- Published : 2019.09.01
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
Supported by : National Research Foundation of Korea (NRF), IITP (Institute for Information & Communications Technology Promotion)
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