Health value and keeping quality of chevon from goats fed finisher diets containing hemp (Cannabis sativa L.) seed cake
Introduction
Global consumption of chevon is low when compared to other red meats due to its unique flavor (Mazhangara, Chivandi, Mupangwa, & Muchenje, 2019; Ngomane, Tsvakirai, & Mlambo, 2022). In South Africa, chevon consumption is mainly limited to traditional ceremonies and lacks formal marketing channels (Mazhangara et al., 2019). With the recent and increasing trends in the emergence of health-conscious eating consumers and circular bioeconomy, chevon could occupy a special niche in the red meat industry by satisfying this category of consumer needs as it is classified as lean and tender (Mazhangara et al., 2019; Ngomane et al., 2022). More so, the quality of chevon could be enhanced by manipulating goats' diets to improve nutrient content and bioactive phytochemicals including polyunsaturated fatty acids (PUFA), tocopherols and phenolic metabolites (Arshad et al., 2018).
Hempseed cake (HSC, Cannabis sativa L.), a byproduct of oil extraction, is one of the emerging alternative feed ingredients with potential to increase nutritional and health value of meat as well as its keeping and eating qualities (Leonard, Zhang, Ying, & Fang, 2020). The emergence of HSC is propelled by the recent global legal reforms in laws governing hemp cultivation for fibre and seed oil in many countries (Leonard et al., 2020; Semwogerere, Katiyatiya, Chikwanha, Marufu, & Mapiye, 2020). Hemp seed cake is rich in crude protein, PUFA, tocopherols, terpenes, lignans, cannabinoids and polyphenols relative to soybean meal (SBM), the dominant protein ingredient in ruminant finishing diets (Semwogerere et al., 2020). In this regard, inclusion of HSC in ruminant diets has been reported to increase healthful PUFA and tocopherol contents in the diet (Mierliță, 2018), sheep milk (Mierliță, 2018) and beef (Turner, Hessle, Lundström, & Pickova, 2008). The bioactive phytochemicals in HSC are readily bioavailable in the ruminant body system (Semwogerere et al., 2020). These compounds have strong antimicrobial and antioxidant properties (Leonard et al., 2020), which could improve the PUFA, volatile flavoring compounds and oxidative shelf-life of chevon (Arshad et al., 2018). High PUFA content in meat, however, makes it susceptible to oxidation, which subsequently has negative influence on shelf-life, volatile and oxidative profiles (Lee, Kannan, & Kouakou, 2018). Hence, PUFA enhancement in meat must be counterbalanced with addition of antioxidant phytochemicals to reduce oxidation (Álvarez-Rodríguez et al., 2022).
To the best of authors' knowledge, there are no documented studies that have evaluated the effect of feeding HSC on fatty acid, volatile and oxidative profiles of chevon. It was hypothesized that feeding goats graded levels of HSC in finisher diets could enhance fatty acid composition, volatile profile, and oxidative shelf-life of chevon. To this end, the current study evaluated the effect of replacing soybean meal with graded levels of HSC in goat finisher diets on fatty acid, volatile and oxidative profiles of chevon.
Section snippets
Materials and methods
The feeding trial was executed in October and November 2020 at Mariendahl Experimental Farm, Elsenburg, South Africa (GPS: 33°51′00”S 18°49′15″E). Research ethical permission to experiment was granted by Stellenbosch University (ACU-2020-11,247).
Chemical composition of dietary ingredients and experimental diets
Diet formulations, chemical compositions of HSC, SBM and diets presented in Table 1 and Table 2 are the same as those reported in companions paper by Semwogerere, Chikwanha, Katiyatiya, Marufu, and Mapiye (2022)The tocopherols, CBD, CBDA, 12:0, 18:2n-3, 18:3n-3 and 18:3n-6 linearly increased (P < 0.05) while 16:0 and c9–18:1 linearly declined with dietary HSC addition.
Chevon fatty acid composition as affected by inclusion of HSC in the finisher diets
As shown in Table 3, the inclusion of HSC in the diet did not (P > 0.05) affect total FA. Total n-6 PUFA and 18:2n-6 (linoleic
Discussion
The current study documented, for the first time, the effects of feeding wether goats graded levels of hempseed cake (HSC) as a replacement for soybean meal on the fatty acid (FA) composition and retail display shelf-life attributes of chevon. The observation that the addition of HSC to goat diets increased total PUFA in meat is reflective of the increases in total n-3 PUFA and individual long-chain n-6 PUFA reported for meat. The lack of difference in muscle total n-6 PUFA and its major FA
Conclusions
Overall, hempseed cake inclusion in goat finisher diets had no effects on color parameters but reduced 16:0 and total SFA, and improved contents of VA, CLA especially RA and n-3 PUFA, desirable volatile compounds, antioxidant activity and oxidation stability of protein in meat. In conclusion, current findings indicate that HSC can be included in goat finisher diets up to 100 g/kg DM to enhance health value, volatile flavor profile and protein shelf-stability of chevon without influencing meat
Disclosure statement
The authors have no conflicts of interest to declare.
Funding
This work was supported by the South African Research Chairs Initiative (SARChI) financed by the South African Department of Science and Innovation (UID: 84633) and administered by the National Research Foundation (NRF) of South Africa.
Acknowledgements
Special thank you goes to Dr. T. Tayengwa for his assistance with meat protein oxidation analysis.
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