Enhancing nutritional quality and antioxidant capacity of organic goat meat through sustainable sea-buckthorn and Russian olive leaf–based feeding systems
Main Article Content
Keywords
Goat meat, Feed management systems, Antioxidants, TBARS, Organic meat
Abstract
As consumer demand for organic products increases, understanding how organic diet influences meat characteristics can provide an insight into enhancing the health benefits and sustainability of goat farming. This study explored an approach to produce premium organic goat meat enriched with superior nutritional qualities by incorporating sea-buckthorn (SBT) and Russian olive leaves (ROL) into the feeding regimen over a 6-month period. During the evening feeding period, four feeding regimes were administrated to the subjects MS (i) consisting of alfalfa hay and grass; MS (ii) consisting of SBT leaves; MS (iii) comprising of ROL; and MS (iv) involving a mixed ration of Russian olive and SBT leaves. These interventions were implemented to evaluate comparative nutritional efficacy under controlled circumstances. In the feed analysis, SBT leaves showed high crude protein content (19.02%) and dry matter (92.79%), while grass hay and alfalfa hay had higher ash content (10.01 and 9.19%) and fiber content (24.82%) in alfalfa hay. Fiber was lowest in SBT leaves (2.65%), highlighting their potential as a rich-feed protein source. Furthermore, the meat from different treatments were analyzed for physiochemical, antioxidant, and mineral content. Highly significant effects were observed for mass of carcass, and MS (i) scored maximum weight gain (3.73 kg), protein contents, fats, and ash. MS (iv) scored the maximum thiobarbituric acid reactive substance, DPPH, and phenolic of 67.52 μmol TE/g, 38.89 μmol MDA/g, and 50.60 mg GAE/g for different treatments while non-significant effects for moisture, fat, and ABTS were observed for different feeding systems. Based on the findings of the current study, it can be suggested that MS (iv) scored the highest rank among the management systems tested, while the meat obtained from the MS (iv) approach had good nutritional value, which could improve and fulfill nutritional requirements of the consumers.
References
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Cuchillo-Hilario, M., Fournier-Ramírez, M.I., Díaz Martínez, M., Montaño Benavides, S., Calvo-Carrillo, M.C., Carrillo Domínguez, S., Carranco-Jáuregui, M.E., Hernández-Rodríguez, E., Mora-Pérez, P., Cruz-Martínez, Y.R. 2024. Animal food products to support human nutrition and to boost human health: The potential of feedstuffs resources and their metabolites as health-promoters. Metabolites. 14(9): 496. 10.3390/metabo14090496
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Faiz, F., Queen, F., Amir, R.M., Ahmad, A., Ahmad, Z., Ameer, K., Arshad, M., Hayat, I., Qasim, S., Kabir, K. 2020. Physicochemical, microbiological and sensory characteristics of goats reared on organic rationing in Karakoram region. LWT. 41: 381–387. 10.1590/fst.04820
Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Pérez-Alvarez, J. a., Kuri, V. 2005. Antioxidant and antibacterial activities of natural extracts: Application in beef meatballs. Meat Sci. 69(3): 371–380. 10.1016/j.meatsci.2004.08.004
Ghabru, A., Chauhan, S., & Varshneya, C. 2018. Effect of Seabuckthorn leaves on Antioxidant and Microsomal Enzymes in poultry birds. J Phytopharma. 7(5): 440–445. 10.31254/phyto.2018.7507
García, E.M., López, A., Zimerman, M., Hernández, O., Arroquy, J.I., Nazareno, M.A. 2019. Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet. AJAS. 32(9): 1439–1447. 10.5713/ajas.18.0537
Gradt, I., Kuhn, S., Morsel, J., Zvaigzne, G. 2017. Chemical composition of sea buckthorn leaves, branches and bark. Proc. Natl. Acad. Sci. USA. 3: 211–216. 10.1515/prolas-2017-0035
Guo, M., Wang, Z., Gao, Z., Ma, J., Huangfu, W., Niu, J., Liu, B., Li, D., Zhu, X., Sun, H., Ma, S., Shi, Y. 2023. Alfalfa leaf meal as a new protein feedstuff improves meat quality by modulating lipid metabolism and antioxidant capacity of finishing pigs. Food Chem. (19): 100815. 10.1016/j.fochx.2023.100815
Hambaryan, M., Lai, J., Kassas, B. 2024. Informational nudges to promote preferences for goat Meat. JAAE, 56(3): 373–388. 10.1017/aae.2024.15
Hamidpour, R., Hamidpour, S., Hamidpour, M., Shahlari, M., Sohraby, M., Shahlari, N., Hamidpour, R. 2017. Russian olive (Elaeagnus angustifolia L.): From a variety of traditional medicinal applications to its novel roles as active antioxidant, anti-inflammatory, anti-mutagenic and analgesic agent. J. Tradit. Complement. 7(1): 24–29. 10.1016/j.jtcme.2015.09.00
Hu, J., & Guo, X. 2006. Evaluation of nutrient value of seabuckthorn in north China. Forestry Studies in China. 8(1): 50–52. 10.1007/s11632-006-0009-4
Hussain, Z., Li, X., Ijaz, M., Xiao, X., Hou, C., Zheng, X., Ren, C., Zhang, D. 2020. Effect of Chinese cinnamon powder on the quality and storage properties of ground lamb meat during refrigerated storage. Food Sci. Anim. Resour. 40(3): 311. 10.5851/kosfa.2019.e79
Hussain, Z., Li, X., Zhang, D., Hou, C., Ijaz, M., Bai, Y., Xiao, X., Zheng, X. 2021. Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4°C. Meat Sci. 171: 108269. 10.1016/j.meatsci.2020.108269
Ijaz, M., Li, X., Zhang, D., Hussain, Z., Ren, C., Bai, Y., Zheng, X. J. M. S. 2020. Association between meat color of DFD beef and other quality attributes. Meat Sci. 161: 107954. 10.1016/j.meatsci.2019.107954
Innosa, D., Bennato, F., Ianni, A., Martino, C., Grotta, L., Pomilio, F., Martino, G. 2020. Influence of olive leaves feeding on chemical-nutritional quality of goat ricotta cheese. Eur. Food Res. Technol. 246(5): 923–930. 10.1007/s00217-020-03437-8
Jabalbarezi Hukerdi, Y., Fathi Nasri, M.H., Rashidi, L., Ganjkhanlou, M., Emami, A. 2020. Supplementing kids diet with olive leaves: Effect on meat quality. SRR, 193, 106258. 10.1016/j.smallrumres.2020.106258
Johnson, C., Doyle, S., Long, R. 2010. Effect of feeding system on meat goat growth performance and carcass traits. SGRJ. 25: 78–82.
Jin, Z., Liu, Q., Kong, B. H., Li, J., Chen, Q. 2013. Antioxidant activity of Seabuckthorn (Hippophae rhamnoides) leaves extracts on pork patties during refrigerated storage. Adv. Mater. Res. 781–784: 1500–1507. 10.4028/www.scientific.net/amr.781-784.1500
Kumar, Y., Yadav, D.N., Ahmad, T., Narsaiah, K. 2015. Recent trends in the use of natural antioxidants for meat and meat products. CRFSFS. 14(6): 796–812. 10.1111/1541-4337.12156
Lu, C.D., Gangyi, X., Kawas, J.R. 2010. Organic goat production, processing and marketing: Opportunities, challenges and outlook. SRR. 89(2–3): 102–109. 10.1016/j.smallrumres.2009.12.032
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Jan 1, 2026
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Faiz, F., Wali, A., Ali, A., Razaq, A., Arshad, M., Alqahtani, N. K., Helal, M., Sami, R., Qiao, G., Aljehany, B. M., Abduljawad, E. A., Aljehani, A. A., & Aggad, S. S. (2026). Enhancing nutritional quality and antioxidant capacity of organic goat meat through sustainable sea-buckthorn and Russian olive leaf–based feeding systems. Italian Journal of Food Science, 38(1), 1-11. https://doi.org/10.15586/ijfs.v38i1.3170
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Faiz, F., Wali, A., Ali, A., Razaq, A., Arshad, M., Alqahtani, N. K., Helal, M., Sami, R., Qiao, G., Aljehany, B. M., Abduljawad, E. A., Aljehani, A. A., & Aggad, S. S. (2026). Enhancing nutritional quality and antioxidant capacity of organic goat meat through sustainable sea-buckthorn and Russian olive leaf–based feeding systems. Italian Journal of Food Science, 38(1), 1-11. https://doi.org/10.15586/ijfs.v38i1.3170