000087643 001__ 87643
000087643 005__ 20210122083420.0
000087643 0247_ $$2doi$$a10.1080/1828051X.2019.1646107
000087643 0248_ $$2sideral$$a115639
000087643 037__ $$aART-2019-115639
000087643 041__ $$aeng
000087643 100__ $$0(orcid)0000-0001-8042-8688$$aRipoll, Guillermo
000087643 245__ $$aVolatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk
000087643 260__ $$c2019
000087643 5060_ $$aAccess copy available to the general public$$fUnrestricted
000087643 5203_ $$aMost of European Union goats are slaughtered with carcase weights between 5¿kg and 11¿kg. Some farmers rear kids with milk replacers to produce cheese with the dams’ milk. The aim of this experiment was to study the volatile compounds (VOCs) of meat of suckling light kids reared with natural milk or milk replacers and to study the influence of consumers’ psychographic characteristics on the sensory preference for meat. Gas chromatography-mass spectrometry was performed to identify the VOCs and consumers evaluated the flavour, juiciness and overall acceptability. Thirty-five VOCs were detected and 44.3%, 25.1%, 6.9% and 2.3%, were aldehydes, hydrocarbons, ketones and alcohols, respectively. The influence of the rearing system on VOCs clearly depended on the breed. The use of milk replacers did not affect the percentage of linear aldehydes compared to the use of natural milk. However, the major aldehyde, hexanal (34.8%), was related to the use of natural milk and correlated positively with both the flavour (r¿=¿0.21) and overall acceptability (r¿=¿0.24). On the other hand, hydrocarbons such as hexane were related to MR, and 2-methyl-pentane and 3-methyl pentane were correlated with the acceptability of flavour (r¿=¿-0.22 and -0.25, respectively) and with the overall acceptability (r¿=¿-0.21 and -0.24). The 2-penthyl furan and 2-ethyl-1-hexanol were correlated with the overall acceptability (r¿=¿-0.22 and -0.22, respectively). Therefore, the acceptability of meat from suckling kids fed natural milk was greater for older consumers and people with a moderate consumption of meat.
000087643 536__ $$9info:eu-repo/grantAgreement/ES/MINECO-FEDER/INIA-RTA2012-0023-C03
000087643 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000087643 590__ $$a1.805$$b2019
000087643 591__ $$aVETERINARY SCIENCES$$b34 / 142 = 0.239$$c2019$$dQ1$$eT1
000087643 591__ $$aAGRICULTURE, DAIRY & ANIMAL SCIENCE$$b14 / 63 = 0.222$$c2019$$dQ1$$eT1
000087643 592__ $$a0.534$$b2019
000087643 593__ $$aAnimal Science and Zoology$$c2019$$dQ2
000087643 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000087643 700__ $$aCórdoba, María de Guía
000087643 700__ $$aAlcalde, MarÍa Jesús
000087643 700__ $$aMartín, Alberto
000087643 700__ $$aArgüello, Anastasio
000087643 700__ $$aCasquete, Rocío
000087643 700__ $$0(orcid)0000-0002-0572-9509$$aPanea, Begoña
000087643 773__ $$g18, 1 (2019), 1259 - 1270$$pItal. J. Anim. Sci.$$tItalian Journal of Animal Science$$x1594-4077
000087643 8564_ $$s1644987$$uhttps://zaguan.unizar.es/record/87643/files/texto_completo.pdf$$yVersión publicada
000087643 8564_ $$s108825$$uhttps://zaguan.unizar.es/record/87643/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000087643 909CO $$ooai:zaguan.unizar.es:87643$$particulos$$pdriver
000087643 951__ $$a2021-01-22-08:21:17
000087643 980__ $$aARTICLE