Effect of Increasing Levels of Statin (Atorvastatin) on Carcass Characteristics and Meat Quality of Sokoto Red Goats
Journal of Applied Life Sciences International,
Page 65-71
DOI:
10.9734/jalsi/2022/v25i7587
Abstract
This study aims to investigate the effect of statin on carcass characteristics and meat quality of Sokoto Red goats. Sixteen castrated goats aged 8-9 months old with initial live weight of 29.8±3.0 kg were assigned to four treatments replicated three times. The experiment lasted for a period of 3 month. Treatment 1 was the control (0 mg statin /kg bodyweight) while T2, T3 and T4 were supplemented with statin at 2.5, 3.5, 4.5 mg statin /kg bodyweight, respectively. The result revealed no significant difference (P>0.05) on carcass characteristics. However, meat quality parameters (pH, cook loss, drip loss and cholesterol contents) except colour differed significantly (P<0.05). Supplementation of statin resulted in meat with high water holding capacity while pH values increases with increase in the level of statin. It can be concluded that dietary supplementation of statin at 4.5 mg/kg bodyweight could be a viable feeding approach to produce meat with high water holding capacity and lower cholesterol content. However, the pH values being at higher side could produce dark firm and firm (DFD) meat. Additional study is recommended to investigate myotoxicity effect of statin in order to safeguard consumers against myopathy associated with statin intake in humans.
Keywords:
- Caprine
- statin
- cholesterol
- meat quality
- Semimembranosus
How to Cite
Maigandi, S. A., Garba, S., Muhammad, N., Jibir, M., Danmaigoro, A., & Aljameel, K. M. (2022). Effect of Increasing Levels of Statin (Atorvastatin) on Carcass Characteristics and Meat Quality of Sokoto Red Goats. Journal of Applied Life Sciences International, 25(6), 65-71. https://doi.org/10.9734/jalsi/2022/v25i7587
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Corazzin M, Del B, Silvia, Bovolenta, Stefano, Piasentier, Edi. Carcass characteristics and meat quality of sheep and goat. In book: More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. 2019;119-165.
Getz WR. Meat Goats. Fort Valley State University Commodity Sheet FVSU-006; 1998.
Available:http://www.aginfo.fvsu.edu/publicat/commoditysheets/fvsu006.htm
Cited on 12/11/2020.
Gipson TA. Demand for goat meat: Implications for the future of the industry. Langston University, E (Kika) de la Garza Institute for Goat Research: Langston, OK; 1999.
Garba S, Sazili AQ, Mahadzir MF, Candyrine SCL, Jahormi MF, Ebrahimi M, Goh YM, Samsudin AA, Chen WL, Ganesh S, Ronimus R, Meutzel S, Liang JB. Effects of naturally-produced lovastatin on carcass characteristics, muscle physico-chemical properties and lipid oxidation and cholesterol content in goats. Meat Science. 2019;154:61–68.
Madruga MS, Arruda SGB, Araújo EM, Andrade LT, Nascimento JC, Costa RG. Efeito da idade de abate no valor nutritivo e senso-rial da carne caprina de animais mestic¸ os. Ciênc. Tecnol. Aliment. 1999;19:374–379.
Soliman GA. Dietary cholesterol and the lack of evidence in cardiovascular disease. Nutrients. 2018;10(6):780.
Available:https://doi.org/10.3390/nu10060780
Carson J, Lichtenstein AH, Anderson C, Appel LJ, Kris-Etherton PM, Meyer K, et al. Dietary cholesterol and cardiovascular risk: A science advisory from the American Heart Association. Circulation. 2020; 141(3):e39–e53.
Wang LZ, Zhou ML, Wang JW, Wu D, Yan T. The effect of dietary replacement of ordinary rice with red yeast rice on nutrient utilization, enteric methane emission and rumen archaeal diversity in goats. PloS one. 2016;11(7):e0160198.
Klevenhusen F, Duval S, Zeitz JO, Kreuzer M, Soliva CR. Diallyl disulphide and lovastatin: Effects on energy and protein utilisation in, as well as methane emission from, sheep. Arch Anim Nutr. 2011;65(4): 255–266.
Azlan MP, Jahromi MF, Ariff MO, Ebrahimi M, Candyrine SCL, Liang JB. Aspergillus terreus treated rice straw suppresses methane production and enhances feed digestibility in goats. Tropical Animal Health and Production; 2017.
DOI: 10.1007/s11250-017-1470-x
Candyrine SCL, Mahadzir MF, Garba S, Jahormi MF, Ebrahimi M, Goh YM, Samsudin AA, Sazili AQ, Chen WL, Ganesh S, Ronimus R, Meutzel S, Liang JB. Effects of naturally-produced lovastatin on feed digestibility, rumen fermentation, microbiota and methane emissions in goats over a 12-week treatment period. PLoS ONE. 2018;13(7): e0199840.
Mamman AB, Oyebanji JO, Petters SW. Nigeria: A people united, a future assured (Survey of States). Gabumo Publishing Co. Ltd., Calabar, Nigeria. 2000;2.
Okoh PI, Omojola AB. Carcass characteristics of red Sokoto Buck goat as affected by singeing, scalding and skinning. Asian Food Science Journal. 2018;3(1):1-7.
Strange ED, Benedict RC, Gugger RE, Metzger VG, Swift CE. Simplified methodology for measuring meat colour. Journal of Food Science. 1974;39:988-992.
Rudel L, Morris M. Determination of cholesterol using o-phthalaldehyde. Journal of Lipid Research. 1973;14(3):364-366.
SAS. User’s Guide. 9.2 ed. In SAS Institute, Inc., Cary, NC, USA; 2007.
Conforth D. Colour: Its basis and importance. In: Pearson, A. M. and T. R. Dutson, Quality attributes and their measurements in breast poultry and fish products. Advances in Meat Research Series, Glass Gold Blackie Academic and Professional. 1994;35–77.
Wright LI, Scanga JA, Belk KE, Engle TE, Tatum JD, Person RC, McKenna DR, Griffin DB, McKeith FK, Savell JW, Smith GC. Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace. Meat Science. 2005;71(3):451–463.
Labeit S, Kolmerer B. Titins: Giant proteins in charge of muscle ultrastructure and elasticity. Science. 1995;270(5234):293-296.
Kristensen L, Purslow P. The effect of aging on the water-holding capacity of pork: The role of cytoskeletal proteins. Meat Science. 2001;58:17-23.
Straadt IK, Rasmussen M, Andersen HJ, Bertram HC. Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss – A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study. Meat Science. 2007;75:687-695.
Osório MTM, Osório JCS. Condições de abate e qualidade de carne. EMBRAPA (Ed.), Curso de Qualidade de carne e dos produtos cárneos, Bagé/RS: EMBRAPA. 2000;4:77-128.
Bressan MC, Prado OV, Pérez JRO. Effect of weight on slaughter of lambs on the physico-chemical characteristics of meat. Food Science and Technology. 2001; 21(3):293–303.
Hedrick HB, Aberle ED, Forrest JC, Judge MD, Merkel RA. Principles of Meat Science (3rd ed.). Dubuque, Iowa: Kendall/Hunt. IA: Kendall and Hunt Publishing Co. 1994; 382.
Miller M. Dark firm and dry beef. BEEF FACTS Product Enhancement; 2007.
Available:http://fyi.uwex.edu/wbic/files/2011/04/Dark-Firm-and-Dry-Beef.pdf
Accessed: 11/06/2021.
Kannan G, Kouakou B, Terrill TH, Gelaye S, Amoah EA. Endocrine, blood metabolite, and meat quality changes in goats as influenced by short-term pre-slaughter stress. Journal of Animal Science. 2003;81:1499–1507.
Simela L, Frylinck, Lorinda. Post-mortem metabolic status, pH and temperature of chevon from indigenous South African goats slaughtered under commercial conditions. South African Journal of Animal Sciences; 2004.
Kannan G, Terrill TH, Kouakou B, Gelaye S, Amoah EA. Simulated pre-slaughter holding and isolation effects on stress responses and live weight shrinkage in meat goats. Journal of Animal Science. 2002;80:1771–1780.
Li D, Siriamornpun S, Wahlqvist ML, Mann NJ, Sinclair AJ. Lean meat and heart health. Asia Pacific Journal of Clinical Nutrition. 2005;14:113–119.
Ciardelli G, Borrelli C, Silvestri D, Cristallini C, Barbani N, Giusti P. Supported imprinted nanospheres for the selective recognition of cholesterol. Biosensors and Bioelectronics. 2006;21:2329–2338.
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