THE EFFECT OF LOCAL PURPLE CORN ON FATTY ACID PROFILES IN SLAUGHTER GOATS
This study was conducted to examine the effect of purple corn anthocyanins on fatty acid profiles in beef goats. The trial period of feeding lasted 74 days. The adaptation period is 14 days, and the official experimental period is 60 days. Eighteen goats (body weight, 21.38 ± 1.61 kg; mean ± standard deviation) were randomly divided into three equal groups, including a control group (no purple corn) and a group receiving other feeds purple corn 0.5 g/day or 1.0 g/day). The results showed that the addition of purple corn to the diet showed a significant difference in the fatty acid profile between the groups. The results showed that goats receiving 0.5 g/day of purple corn had higher levels of polyunsaturated fatty acids (PUFA) such as C18:2n6 cis, C20:3n6, C22:5n3, C22:6n3, and higher total PUFA (p <0.05) compared to the control group. On the other hand, in the group supplemented with 1.0 g/day purple corn, there was a significant increase (p <0.05) in the levels of certain monounsaturated fatty acids such as C18:1n9 Trans and C20:3n6, as well as a significant increase at C20:4n6 compared to the other two groups. The results of this study indicate that the addition of purple corn anthocyanins in goat feed can affect the fatty acid profile of the muscles, with variations depending on the dose of purple corn given.
Corn; Fatty acid; Goat; PUFAs; Small ruminants.