Tissue and chemical composition and fatty acids profile of goat’s legs fed with different concentrations of rough wheat bran

Abstract

Twenty-four anglonubian cross-bred male goats of 20 kg live weight were utilized to evaluate the inclusion (0; 8.9; 19.8 and 31.7%) of rough wheat bran (RWB) to replace corn in the diet. Legs were dissected in muscles, fat and bones. The five main muscles were triturated in samples to determine the profile of the fatty acids (FA). After extraction and methjilation of the lipids, the identification and quantification of the fatty acids were obtained by gas chromatography. The addition of RWB in diet decreased linearly the weight of the leg, subcutaneous fat, muscle/bone ratio, leg muscularity index, percentage of subcutaneous fat and increased linear effect in total percentage of bones and the quadratic effect on the weight of the five muscles with values of maximum equal to respectively 11.14% (650.05), 10,86% (1159,99) and 14,18% (11,25), muscle total and other tissues. However, intramuscular fat, total fat, total bone, other tissues, length of the femur, muscle/fat and the percentage of muscle total, intermuscular fat, and other tissues were not affected by RWB addition in diets of the goats. The RWB also did not change the chemical composition and mean values of fatty acids were: 31.71(oleic); 30.94% (palmitic); 11.67% (estearic); 7.31% (lauric) and 5.04% (linoleic).