Impact of Dietary Mineral and Vitamin Supplementation on Meat Quality and Nutritional Profile and Gene Expression in Goats

This study investigated the impact of dietary supplementation with different forms of minerals and vitamins on growth, carcass cum meat qualities, and gene expression in Barbari goat kids. Four groups of goat kids (six kids in each group) of 6–7 months were fed different diets for 120 days: a basal diet (Group A), a basal diet with vitamins and inorganic minerals (Group B), a basal diet with vitamins and organic minerals (Group C), and a basal diet with vitamins and nano minerals (Group D). Growth parameters, carcass, meat qualities, and expression of genes relevant to growth, metabolism, antioxidant activity, and myogenesis were assessed. Significant differences (p < 0.05) were observed among the groups in growth and carcass quality. Meat from supplemented groups had a lower cooking loss (except Group B) and higher pigments and vitamins. Group D had lower (p < 0.05) meat yellowness, and Group C had higher shear force. Significantly (p < 0.05) higher Fe, Zn, and Se were recorded in Group C and D meats. Fatty acid profile of meat was significantly (p < 0.05) affected by dietary treatments, and Group D meat had higher (p < 0.05) saturated fatty acid (SFA), polyunsaturated fatty acid (PUFA), and n-6 PUFA. The supplementation influenced the expression of the studied genes.

Practical Application: Intake of desirable macro- and micronutrients through dietary means is always preferred over supplements. Meat, including from goat, rich in unsaturated and polyunsaturated fatty acids, omega fatty acids, Fe, Zn, Se, and vitamins A and E, can help address nutritional deficits and wellbeing, thus having a greater consumer preference and market potential. The present research showed that the supplementation of vitamins and organic and nano trace elements increased their contents in meat, besides improvements in animal growth, muscle mass, and fatty acid profile. Higher costs of organic and nano-minerals may be a limiting factor for their application in goat production. However, this could be countered by upscaling their production, better absorption, bioactivities, animal growth performance, desirable meat quality and healthier nutrient profile, lower dose rate, and eco-friendly nature. The upregulation of the studied genes indicates interaction between supplemented micronutrients and genes, besides highlighting the possible mode of action. Thus, this approach could be very promising in the production of meat with an improved fatty acid profile and rich in trace elements and vitamins.