Study On The Effect Of Adding Jasmine Flower Residue To Diets On Meat Quality And Flavor Of Goats

Socio-economic development has led to a continuous improvement in people’s living standards,and the public’s demand for lamb quality is also getting higher.Improving the quality and flavor of lamb is an urgent problem for sheep production.Research has confirmed that adding flavorful plant products to the diet can effectively improve the quality and flavor of lamb.Guangxi is rich in jasmine flowers,and its processed by-product jasmine flower residue is not only rich in flavonoids and polysaccharides as active ingredients,but also contains a large amount of flavor substances such as phytol,phytolene,terpene and sesquiterpene.Considering the above factors,we hypothesized that the addition of jasmine flower residues to the diet could effectively improve the meat quality and flavor of goats.To test this hypothesis,24 goats were selected for the experiment and randomly divided into two groups,i.e.,control group(CON,fed a normal diet)and the experimental group(JFR,fed a diet containing 10% jasmine pomace),to investigate the effect of jasmine pomace on the improvement of meat quality and flavor in goats.The main findings were as follows:(1)Effect of jasmine flower residue on growth performance and slaughter performance of goatsAfter 45 days of the experimental treatment,all test goats were slaughtered and analyzed for growth performance and slaughter performance.The results showed that there were no significant changes in body weight,daily weight gain,feed intake,and feed conversion ratio of goats in the test group compared with the control group(P>0.05).After slaughter,it was found that the slaughter rate,eye muscle area,and specific gravity of the longest back and lumbar muscles were significantly higher in the test group of goats(P<0.05).The above results indicated that the addition of jasmine flower residue to the diet had no effect on the growth performance of goats,but could improve the slaughter performance of goats.(2)Effect of jasmine flower residue on meat quality of goatsTo investigate the effect of jasmine flower residue on the meat quality performance of goats,the meat quality indexes of two groups of samples were examined.The results showed no significant changes in p H,meat color(L*,a*,b*),moisture,water loss,tethering rate,and cooking loss in the test group(P>0.05),a significant decrease in shear force(P<0.05),and a significant increase in tenderness in the test group.In addition,the muscle fiber diameter and muscle fiber area of goat muscles in the test group were significantly lower(P<0.05),and the muscle fiber density of the two groups was not significantly different(P>0.05),as observed by HE staining.The above results indicate that the addition of jasmine flower residue to the diet can significantly improve the meat quality of goats.(3)Effect of jasmine flower residue on flavor of goatsTo investigate the effect of jasmine flower residue on the flavor of goat meat,the flavor precursors(amino acids,fatty acids,thiamine,reducing sugars),volatile flavor substances,and taste substances of the two groups of samples were examined in this study,and the flavor of goat meat was evaluated by using an electronic nose and electronic tongue.The results showed that jasmine pomace increased the glutamic acid content of goat meat(P<0.05)and had no effect on other amino acids(P>0.05);jasmine pomace also regulated the composition of fatty acids and increased the content of ω-3PUFA(P<0.05);jasmine pomace increased the content of reducing sugars(P<0.05)and had no effect on thiamine content(P>0.05).Jasmine pomace increased the content of aldehydes,ketones,hydrocarbons,and furans in the volatile flavor substances of lamb(P<0.05).Jasmine pomace up-regulated the expression of ADSL and ATIC in lamb(P<0.05)and increased the content of inosinic acid(P<0.05).In flavor evaluation,it was further observed that jasmine pomace increased the odor expression of lamb(P<0.05)and reduced the sour,bitter,bitter aftertaste,and astringent aftertaste of lamb,and improved the freshness and richness of lamb(P<0.05).The above results indicate that jasmine flower residue can regulate the content of flavor precursors,increase the content of volatile flavor substances and taste substances,and improve the flavor of lamb meat comprehensively.In conclusion,the results of this study confirmed that the addition of jasmine pomace to the diet had no effect on the growth performance of goats,but it improved the slaughter performance and the meat quality and flavor of goats.This study provides new potential options for using plant processing by-products to improve meat quality and flavor of goats.