Open AccessChromium content in the meat of male Saanen goat kids from Vojvodina (Northern Serbia)
Author(s) -
Vladimir Tomović,
Marija Jokanović,
Branislav Šojić,
Snežana Škaljac,
Milana Lazović,
Ivana Vasiljević,
Igor Tomašević,
I Nikolić,
Dragan Vujadinović,
M Vladimir Tomovic
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/333/1/012107
Subject(s) - chromium , ashing , longissimus dorsi , food science , zoology , chemistry , biology , physics , organic chemistry , quantum mechanics
Goats, the earliest ruminant to be domesticated, are traditional sources of meat, milk, fibre, leather, related products of animal origin and as draught and pack animals. Meat is the major product of the goat. Meat quality is the sum of all sensory, nutritive, technological and hygienic-toxicological factors of meat. The aims of this study were to investigate the chromium content of four different muscles ( M. psoas major , M. longissimus dorsi , M. semimembranosus and M. triceps brachii ) of Saanen goat male kids and to determine whether the chromium contents differed between the muscles. Chromium content was determined using inductively coupled plasma optical emission spectrometry (ICP-OES), after dry ashing mineralisation. The studied muscles did not significantly differ ( P >0.05) with respect to chromium content. The chromium content ranged from 0.012 to 0.067 mg/100 g, with an average of 0.026 mg/100 g.