Chevon (goat) meat-based patties were formulated with oat bran (15-50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition. Chevon Patties Containing Oat Bran . . .Fig. 4-Effect of levels of oat bran on moisture and cooking loss of chevon-meat-based patties. a-d Indicate means in same column with different superscripts differed (p<0.05). Means based on three values.

Goat/rabbit meat patties were formulated using oatrim (0.5, 1.0, 2.0, %) and oat gum (0.5, 1.0, and 2%). Patties were evaluated for sensory attributes, nutrient content and hydration behavior. Moisture content decreased with increased oatrim and oat gum addition. Protein content of patties containing 2% oatrim slightly increased. However, ash values were lower than control. Shear force values were higher for oatrim containing patties than for oat gum. Patties containing oatrim and oat gum received favorable responses for acceptability. NMR spin-spin (T 2 ) and spin-lattice (T 1 ) relaxation times were generally higher in oat gum patties than oatrim. Generally, T 1 and T 2 decreased with added oat gum or oatrim and increased with increased temperature.

Chevon is utilized as a major meat source in many parts of the world but is consumed mostly by certain ethnic populations (Hispanics, Arabs, Indians, Pakistanis and groups from the West Indies and Africa) in the U.S. The sensory attributes of chevon from goats of different ages, weights, sex and body conformation were evaluated by a consumer panel with previous chevon consumption experiences. Tenderness scores were not affected (p> 0.05) by panelist age, sex or ethnic grouping. Income and education influenced perception of tenderness and flavor (p< 0.05). Flavor was affected (p< 0.05) by age (kid or yearling) of male goats while acceptability was affected by live weight classification (p< 0.05). Chevon was moderately accepted by a majority of the panelists.

Bucklings (n = 275) from a complete diallel of Boer, Kiko, and Spanish meat goats were slaughtered at 7 mo of age (4 mo postweaning) to evaluate genetic effects on carcass yield. Breed of sire did not affect (P > 0.05) live, carcass, and primal weights. Conversely, breed of dam was a consistently significant source of variation for carcass weight traits. Kiko dams produced kids with heavier (P < 0.05) live, carcass, and primal weights than Boer dams. Weights from Spanish dams were intermediate to Boer and Kiko with the significance of differences varying by trait. Cold carcass dressing percent was affected (P < 0.01) by breeds of sire and dam. Boer sires decreased (P < 0.05) dressing percent compared with Kiko and Spanish sires. Dressing percent was also less (P < 0.01) from Boer dams than from Kiko dams; Spanish dams were intermediate and did not differ (P > 0.05) from Boer or Kiko. Subjective conformation scores for muscularity were affected (P < 0.01) by breeds of sire and dam. Boer-sired kids had better (P < 0.01) live scores than Kiko-sired kids. Progeny of Boer dams had better (P < 0.05) live scores than progeny of Spanish dams. Boer-sired kids also had better carcass scores (P < 0.05) than Kiko-sired and Spanish-sired kids. Breed differences for primal cut proportions were negligible. Proportional boneless meat yields did not vary (P > 0.05) by breeds of sire or dam. Direct effects of Boer were negative for carcass weight, dressing percent, and shoulder weight and positive for proportional leg weight. Direct effects of Kiko were positive for carcass weight and shoulder weight and negative for proportional leg weight. Direct effects of Spanish did not differ (P > 0.10) from 0 for any trait tested. Heterosis levels were similar among breed pairings. Heterosis was substantial (P ≤ 0.05) for live, carcass, and primal weights (5 to 9%) but not for dressing percent, proportional boneless meat yield, or primal weight proportions (<2%). Significant genetic variation was observed among goat breeds for carcass yield traits. Dam breed was more influential than sire breed. Boer germplasm was not superior to Kiko or Spanish germplasm for carcass yield when semi-intensively managed on humid, subtropical pasture. Results emphasize the importance of comparative breed evaluations to provide industry with reliable information on carcass yield among goat genotypes.

the upper end of a hollow hard rubber handle, through which runs a piece of rubber tubing at¬ tached at its upper end to the reservoir, while the lower is armed with a curved gold nozzle which fits firmly into the lower end of the handle and is removable at pleasure. The current, whose force