Effect of sex class on nutrient content of meat from young goat.

Abstract

The effect of sex class on proximate composition and cholesterol, vitamin, mineral, and fatty acid content was determined for carcass composite samples of cooked goat meat. Soft tissues (fat and lean) from dissection of one side of seven carcasses each for female, castrate, and intact male Florida native or F1 crosses of Florida natives with Nubian or Spanish goats were ground, formed into patties, and then broiled. Also, a leg slice was removed from the side not used for dissection, broiled, and then sampled for fatty acid determination. Broiled samples from female goats had lower (P = .04) moisture and higher (P = .03) fat and total calories than did samples from castrates and intact males. Sex class had no effect on cholesterol, vitamin, or mineral content of cooked goat meat. Broiled goat leg slices from intact males were lower (P = .005) in percentage of total saturated fatty acids and had a higher (P = .01) unsaturated to saturated fatty acid ratio than samples of broiled leg slices from females or castrates. Broiled goat meat had higher values for calcium, potassium, thiamin, and cholesterol than that reported in USDA Handbook 8 for cooked composite samples of beef or chicken. Also, broiled goat meat had lower total lipid, phosphorus, and vitamin B12 than composite values reported for beef. Other nutrients were similar to those reported for cooked composite samples of beef and chicken.

Effect of Raising Conditions of Goats on Physico-Chemical and Chemical Quality of Its Meat Efecto De Las Condiciones De Crecimiento De Cabras en La Calidad Fisico-Química Y Química De Su Carne

“…Cholesterol contents reported in the present study were below the range (518 to 741 g/kg) reported by Madruga et al (2001) for goats raised in semi-extensive system, as well as those reported by Park et al (1991) and Johnson et al (1995).…”

Lipidic characterization of Santa Inês lamb shoulder

“…For Johnson et al (1995), castration has no effect on the cholesterol content of goat meat; however, in the present experiment, when analyzing the edible portion of the shoulder, it can be stated that castration had effect (p = 0.0001) on the cholesterol content of sheep meat inducing changes in composition with age because cholesterol is a complex lipidsteroid substance strongly present in animal fats. Therefore, the lambs castrated by hormone action have to deposit more fat in the meat with advancing age thus increasing the cholesterol content.…”

Influência da Idade de Abate e da Castração nas Qualidades Físico-Químicas, Sensoriais e Aromáticas da Carne Caprina

“…Os teores de fosfolipídeos e colesterol estão compatíveis com valores reportados para raças exóticas caprinas por Prabhakan e Rao (1983); Park et al (1991) e Johnson et al (1995).…”

“…Nenhum dado foi encontrado na literatura enfocando a variação do teor de colesterol com a idade em carne caprina, no entanto Bragagnolo (1997) reportou um decréscimo significativo no percentual de colesterol em carne suína com o avanço da idade de abate. Johnson et al (1995) .…”