News briefing： This study examined the effects of 80% rapeseed oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant capacity, oxidative stability and fatty acid composition of endothelin muscle (LTL) of goat longissimus dorsi muscle during cold sto

This study examined the effects of 80% rapeseed oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant capacity, oxidative stability and fatty acid composition of endothelin muscle (LTL) of goat longissimus dorsi muscle during cold storage. A 14 week feeding experiment was conducted, 24 Boer goats were randomly divided into groups and fed with diets containing 0%, 4% or 8% BCPO (based on dry matter). LTL was obtained after slaughter and cold storage for 7 days.

Neither diet nor post slaughter acid affected antioxidant enzyme activity, chemical composition and cholesterol (P>0.05). Diets had no significant effect on carbonyl content, free sulfhydryl content, water retention, softness, pH value and glycogen. Compared with the control group, the fat fed goats had higher (P<0.05) C18:1 (trans carbon) - 11, C18:3n-3 and C20:5n-3, carotenoids, tocopherols and erythroids, and lower thiobarbituric acid reactant values.

The acid after slaughter decreased the shear strength and oxidative stability of goat meat (P<0.05). During the storage process, no statistically significant (P>0.05) change in individual fatty acid ratio was found. During storage, total polyunsaturated fatty acids (PUFA) decreased, while total saturated fatty acids increased. BCPO in the diet enhanced n-3 polyunsaturated fatty acids (PUFA) without affecting the quality attributes of goat meat.