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Article << Previous     |     Next >>   Contents Vol 52(12)

Effect of dietary supplementation with Acacia karroo leaves on fatty acid profiles and consumer sensory attributes of Xhosa lop-eared goats under artificial haemonchosis

U. Marume A, A. Hugo B, M. Chimonyo C F, V. Muchenje D and K. Dzama E

A Department of Animal Science, North West University, P. Bag X2046, Mmabatho 2735, South Africa.
B Department of Microbial, Biochemical and Food Biotechnology, University of Free State, PO Box 339, Bloemfontein 9300, Republic of South Africa.
C Discipline of Animal and Poultry Science, University of KwaZulu-Natal, P. Bag X01, Scottsville 3209, South Africa.
D Department of Livestock and Pasture Science, University of Fort Hare, P. Bag X1314, Alice 5700, South Africa.
E Department of Animal Sciences, Stellenbosch University, P. Bag X1, Matieland 7602, South Africa.
F Corresponding author. Email: chimonyo@ukzn.ac.za

Animal Production Science 52(12) 1099-1106 http://dx.doi.org/10.1071/AN12097
Submitted: 3 August 2011  Accepted: 28 June 2012   Published: 18 September 2012
 
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Abstract

The effect of Acacia karroo supplementation on fatty acid profiles and sensory attributes of Xhosa lop-eared goats meat was evaluated in 18 4-month-old goats exposed to a single dose of 6000 L3 Haemonchus contortus larvae. The goats were allotted into two groups: non-supplemented (NSP) and supplemented (AK). The AK goats received 200 g of fresh A. karroo leaves. At the end of the experiment, all the goats were slaughtered to determine the fatty acid profiles and sensory perceptions. Faecal larval counts decreased significantly in the AK group as the infection progressed, while it increased in the NSP group. At necropsy, the NSP group had significantly higher worm counts than the AK group. The AK group contained significantly higher (P < 0.05) amounts of intramuscular fat and had almost twice (P < 0.05) the total polyunsaturated fatty acids and polyunsaturated fatty acid/monounsaturated fatty acid ratio. Furthermore, the AK goats also had higher amounts (P < 0.05) of n-3. Mean sensory scores for juiciness and tenderness were superior in the AK goats (P < 0.05). In conclusion, A. karroo supplementation positively influenced the fatty acid composition and sensory attributes of chevon from goats infected with H. contortus.



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