Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4℃

Hye-Jin Kim1,2, Hee-Jin Kim3, Kwan-Woo Kim4, Jin-Wook Lee4, Sang-Hoon Lee5, Sung-Soo Lee4, Bong-Hwan Choi4, Dong-Jin Shin1, Ki-Hong Jeon6, Jin-Young Choi7, Aera Jang1,*
Author Information & Copyright
1Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
2Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
3Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea.
4Animal Genetic Resources Research Center, National Institute of Animal Science, Hamyang 50000, Korea.
5Grassland and Forages Division, National Institute of Animal Science, Cheonan 30801, Korea.
6Research Group of Food Processing, Korea Food Research Institute, Jeonju 55365, Korea.
7Department of Division of Food Science and Culinary Arts, Shinhan University, Seoul 11644, Korea.
*Corresponding Author: Aera Jang, Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea. E-mail:

© Copyright 2022 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 02, 2022 ; Revised: Apr 13, 2022 ; Accepted: Apr 13, 2022

Published Online: Apr 20, 2022


The primary aim of this study was to evaluate the effect of feeding alfalfa: concentrate at different ratios (8:2 or 2:8) to Korean native black goats (KNBG) for 90 days on meat quality and bioactive compound content. Feeding KNBG alfalfa and concentrate at different ratios did not impact meat pH, color, microorganism composition, volatile basic nitrogen levels, or lipid oxidation. The low alfalfa (KLA) group exhibited increased oleic acid and monosaturated fatty acid levels, both of which impact the palatability traits of meat. The abundance of bioactive compounds increased in the loin meat of the KLA group, leading to an increase in antioxidant activities. Our results suggest that feeding alfalfa and concentrate at a 2:8 ratio to KNBG can increase taste-related fatty acids and bioactive compounds in loin meat, relative to that achieved by feeding at an 8:2 ratio. Further investigation is required to evaluate the quality and the metabolites of bioactive compounds in KNBG meat and the effect of the different dietary ratios of forage and concentrate.

Keywords: alfalfa; antioxidant activity; concentrate; carnosine; Korean native black goat

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