Goat Meat: Benefits and Potential

Abstract

The purpose of research is to summarize and systematize data on the nutritional value of goat meat, benefits for human health and the potential for goat meat production. Objectives: to determine the benefits of goat meat as a source of dietary protein for human consumption; to explore the potential of goat meat production in the world. The study searched the electronic databases of Google Scholar, PubMed, ScienceDirec and Elibrary.ru, aimed at raising awareness about the goat population, emphasizing the advantages of goats over other farm animals, exploring the potential of goat meat production, as well as the benefits of goat meat for human consumption. To study the scientific literature on the problem, the method of comparative analysis was used. Goat meat is a good source of dietary protein for humans and has relatively low total fat, saturated fatty acids and cholesterol, making it a healthy food. The high concentration of iron in goat meat makes it possible to recommend this meat to pregnant women. The health-promoting chemical composition of meat meets consumer expectations for healthy eating, which explains its growing popularity and increased demand. Although goat meat is considered a lean red meat that is low in cholesterol and saturated fatty acids, some consumers mistakenly believe that goat meat is inferior in quality to beef, pork or lamb. This review aims to find evidence to support the favorable nutritional profile of goat meat and its health benefits. It is important to present goat meat as a unique product, emphasizing its na¬turalness and health benefits to consumers locally, regionally and internationally due to the animals being raised in natural conditions with very little use of pharmaceutical drugs. The hypoallergenic nature of goat meat suggests the prospects of its use in the production of baby food and as a resource in the meat industry in the production of gourmet meat products. Research is needed to improve the meat productivity of goats.