Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Food Science and Technology (Campinas)

Luciana Rodrigues²  Heraldo César Gonçalves¹  Brenda Batista Lemos Medeiros¹  Maurício Furlan Martins¹  Cláudia Marie Komiyama¹  Marleide Costa Cañizares¹ 

[1] ,Universidade Estadual Paulista Faculdade de Medicina Veterinária e Zootecnia Departamento de Produção AnimalItapetininga SP ,Brasil

关键词: chemical composition;    goats;    quality;    composição centesimal;    caprinos;    qualidade;   

DOI  :  10.1590/S0101-20612011000400027

来源: SciELO

【 摘 要 】

Seventy-eight kids of both sexes and five genotypes were used: Alpine, ½ Boer + ½ Alpine (½ BA), ¾ Boer + ¼ Alpine, ½ Anglo-nubian + ½ Alpine and "tricross" (½ Anglo-nubian + ¼ Boer + ¼ Alpine) with initial average weight of 14.1 ± 2.5. The objective was to evaluate the effect of genotype, finishing system, and sex on the physiochemical characteristics of goat meat. Finishing systems were: ST1 - kid + dam in pasture and ST2 - weaned kid and feedlot. Kids in ST1 were kept in an area with Panicum maximum cv. Tanzania, and after grazing, water and mineral salt/mix were fed ad libitum to the animals. The animals in ST2 were confined in collective pens distributed according to genotypes and received diet with 16% CP and 73% TDN. The values of pH, a* (red content), Cooking Loss (CL), and Ether Extract (EE) percentage were influenced by genotype. Values for red content (a*) and L* (brightness), CL and percentages of moisture, protein, EE, and ash were influenced by the finishing system. Longissimus dorsi muscle from animals ½ BA exhibited better physiochemical characteristics. For greater tenderness and higher percentages of fat, consumers should choose female kid goat meat.

【 授权许可】

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