Effect of goat breed on the meat quality

Abstract

The quality of goat meat has recently become an important aspect in the marketing of goats in Serbia. The aim of this study was to compare some goat meat quality parameters of various races and to determine the differences between them. Goat breeds were Balkan goat and Serbian white goat, both female in the age of four years. Analysis of quality parameters: chemical composition (moisture, protein, total fat, ash,), pH value, fatty acids, amino acids, microelements content, tenderness, cooking loss and colour measurements were done. Statistically significant difference was found between the samples of two groups of goat meat (P < 0.05) in relation to: live weight (kg), water (%), fat (%), protein (%) and ash (%), among 11 of 15 tested fatty acids, amino acid leucin, sensory examination of fresh meat for the palpatory evaluated firmness and in the content of copper and zinc. Statistically significant differences between the groups did not existed regarding the pH value, fatty acids eicosenoic, cis-heptadecenoic, t-elaidic, t-linolelaidic and amino acids alanine, arginine, aspartic acid, cysteine, glutamic acid, glycine, histidine, isoleucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine and valine. Also there was no statistically significant difference in instrumental testing of the meat color, sensory evaluation of surface color, visual evaluated structure, olfactory evaluated odor and iron and manganese. These results suggest that the race of animal has an impact on meat quality.

Influence of breed on selected quality parameters of fresh goat meat

“…In the current study, the live weights of the three goat breeds, with Saanen goat being the heaviest of the three breeds, agree with the characteristics of the individual breeds given in previous studies (Dhanda et al, 2003;Memiši and Stanišić, 2014;Ivanović and Pavlović, 2015;Rojo-Rubio et al, 2016). The percentages of moisture (74.32 %) and fat (3.82 %) in the Balkan goat meat in the current study were not in accordance with earlier studies on Bunte Deutsche Edelziege and Balkan goat meats (Ivanović et al, 2011), Serbian White goat and Balkan goat (Ivanović et al, 2014), or Balkan goats reared in a mountainous area (Ivanović et al, 2016). The protein and ash contents and pH of Balkan goat meat (19.45 %, 0.96 % and 5.68, respectively) were consistent with those in previous studies (Ivanovic et al, 2011(Ivanovic et al, , 2014(Ivanovic et al, , 2016.…”

“…The concentration of linoleic acid, an essential fatty acid, was the highest in the gluteus muscles of Alpine goat and the lowest in the Saanen goat. These results were not the same as in earlier research (Ivanović et al, 2012(Ivanović et al, , 2014 as the breed and method of raising goats were different. During 2012, the fatty acid composition of Bunte Deutsche Edelziege goats which were 3 and 6 years old was investigated.…”

“…During 2012, the fatty acid composition of Bunte Deutsche Edelziege goats which were 3 and 6 years old was investigated. In 2014, the difference in meat quality of Serbian White and Balkan goats, both grown in mountainous areas, was examined (Ivanović et al, 2014). A statistically significant difference in fatty acids was found between these two breeds.…”

Study of Water Binding Capacity, pH, Chemical Composition and Microstructure of Livestock Meat and Poultry

“…The iron concentration in turkey meat is considerably larger than in beef and chicken [24]. According to research [25], the average chemical composition of lean goat meat of the race Serbian white goat contains about 75.42% water, 3.55% fat, 19.95% protein, and 1.06% mineral matter. Jussupbekova [26] investigated the maral meat and showed a lower protein content (19.4%), higher fat (1.4%) and similar ash (0.7%) contents, compared to the results of the current study.…”

ffects of dietary methionine and lysine supplementation on growth performance, meat composition and rumen fermentation pattern in goats

“…Prado et al (2014) fund that high lysine to methionine ratio (3.4) decrease the percentage of saturated fatty acids. The low ratio of lysine to methionine may be a reason of no variations between T3 and bontrol; PUFAs are prevalent in goat meat, it is common to the study of Ivanovic et al (2014).…”