Original research article
The Influence of Zinc in Nutrition on Meat Quality of Young Goats
2011, 76 (4) p. 275-278
Alena Saláková, Alena Pechová, Olga Jokverová, Hana Buchtová, Ľubica Mišurová, Leoš Pavlata
Abstract
A total of 22 young goats were used to assess the effect of two organic zinc sources, i.e. Zn lactate and Zn chelate, compared with Zn oxide and a control treatment without Zn supplementation on meat quality and zinc concentration in muscle. Muscle pH and colour (L*– lightness, a* – redness, b* – yellowness) were determined in the triceps brachii muscles, immediately after slaughter and chilling (24 h). Zn content, chemical composition (dry matter, fat, protein and collagen content), drip losses, cook losses, hardness, cohesiveness, pH (48 h) and colour (48 h) were determined. We did not found statistical significant differences in meat quality between treatments. Significant difference was found in concentration of Zn only between control and group receiving Zn oxide (P < 0.05).
Keywords
organic Zn, inorganic Zn, meat colour, chemical analysis, goats
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