Summary
This study investigated the potential of dietary garlic skin supplementation to enhance meat quality in black goats, addressing the growing demand for natural feed additives in sustainable livestock production. Twelve 4-month-old Youzhou black goats were randomly assigned to a control group (FR, basal diet) or an experimental group (NR, 16% garlic skin supplementation) for 90 days. Meat quality parameters, amino acid and fatty acid profiles, and metabolomic pathways were systematically analyzed. The NR group demonstrated significantly reduced backfat thickness (<i>p</i> < 0.05), increased eye muscle area (<i>p</i> < 0.05), higher pH at 0 h post-slaughter (<i>p</i> < 0.05), and improved meat color (L* and a* values at 24 h, <i>p</i> < 0.05) compared to FR. Cooking loss was significantly low
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.