Al-Yahyaey, F.; Al-Marzooqi, W.; Shaat, I.; Smith, M.A.; Al-Sabahi, J.; Melak, S.; Bush, R.D. Effect of Spirulina platensis Supplementation on Carcass Characteristics, Fatty Acid Profile, and Meat Quality of Omani Goats. Animals2023, 13, 2976.
Al-Yahyaey, F.; Al-Marzooqi, W.; Shaat, I.; Smith, M.A.; Al-Sabahi, J.; Melak, S.; Bush, R.D. Effect of Spirulina platensis Supplementation on Carcass Characteristics, Fatty Acid Profile, and Meat Quality of Omani Goats. Animals 2023, 13, 2976.
Al-Yahyaey, F.; Al-Marzooqi, W.; Shaat, I.; Smith, M.A.; Al-Sabahi, J.; Melak, S.; Bush, R.D. Effect of Spirulina platensis Supplementation on Carcass Characteristics, Fatty Acid Profile, and Meat Quality of Omani Goats. Animals2023, 13, 2976.
Al-Yahyaey, F.; Al-Marzooqi, W.; Shaat, I.; Smith, M.A.; Al-Sabahi, J.; Melak, S.; Bush, R.D. Effect of Spirulina platensis Supplementation on Carcass Characteristics, Fatty Acid Profile, and Meat Quality of Omani Goats. Animals 2023, 13, 2976.
Abstract
Current low meat production in Omani goats under traditional feeding regimes justifies a study of the effects of Spirulina Platensis (SP) supplementation on goats’ performance. Hence, this study aimed to evaluate the effect of incorporating SP into diets on carcass characteristics, fatty acid profile and meat quality traits of two Omani goat breeds. Thirty-six eleven-month-old bucks from the Jabbali and Sahrawi goat breeds (n= 18/breed) were divided into three groups (control, Treatment 1, and treatment 2). All animals received a conventional concentrate feed ration (con-trol (CON) consisting of pellets creep fed. Animals were fed SP daily with Treatment 1 (T1) fed at 2g/head and Treatment 2 (T2) fed at 4g/head. Sahrawi bucks showed a highly significant response to SP feeding compared to Jabbali bucks. Average daily gain and carcass traits (body length, leg length and the rack weight) of Sahrawi bucks were significantly higher in the T1 group than in the CON group. The weights of omental and kidney fat increased in T1 group of Sahrawi goats, while it increased in T2 group of Jabbali goats compared to CON group. Ultimate pH increased in T1 group and meat color (lightness) increased in T2 group in both LD and SM muscles of Sahrawi goats. Most of PUFA n-6 and n-6/n-3 ratio increased in T1 group, while most of MUFA2 and PUFA n-3 fatty acids increased in T2 group of Sahrawi goats. In addition, a significant decrease in pentadecanoic and margaric acids of Sahrawi goats was observed by adding SP to the diet com-pared to the control group. The study concluded that incorporating SP (2g and 4g/head) into the diet of Omani goats, especially Sahrawi goats, can increase growth performance, improve fatty acid composition and meat quality.
Biology and Life Sciences, Food Science and Technology
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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