Quality of goat meat from purebred French Alpine kids and Boer crossbreeds

Abstract

Abstract. Some quality traits of meat from purebred French Alpine kids and Boer crossbreeds aged 50 days were evaluated in the study. Samples of m. quadriceps femoris were taken to determine the chemical composition and physicochemical properties of meat as well as a water-to-protein ratio, energy value, levels of cholesterol and amino acids in protein, and fatty acid concentration in intramuscular fat. It was found that meat from crossbred kids, compared to meat from purebred kids, contained more intramuscular fat, cholesterol and vitamin A, had a higher calorific value, a brighter color, a lower water-holding capacity, a higher level of physiological maturity (measured as the value of a water-to-protein ratio), and got higher scores for tenderness and juiciness. The protein of meat from crossbred kids had a more desirable essential amino acid/non-essential amino acid (EAA/NEAA) ratio, while intramuscular fat contained less OFAs and had more desirable unsaturated fatty acid/ saturated fatty acid (UFA/SFA) and DFA/OFA (UFA+C18:0/SFA-C18:0) ratios. Due to a high protein content (19.44 and 19.74 %), low levels of fat (1.67 and 1.96 %) and cholesterol (48.76 and 56.63 mg/100g), a low energy value (96.36 and 101.47 kcal/100g), a high concentration of essential amino acids, a desirable fatty acid profile and high scores for sensory properties, meat from purebred French Alpine kids and (especially) Boer crossbreds may be recommended as a valuable component of a low-fat diet.

Garganica kid goat meat: Physico-chemical characterization and nutritional impacts

“…The proportions of the fatty acids were in the typical range for ruminants (Atti et al, 2006;Banskalieva et al, 2000;Bas et al, 2005;Beserra et al, 2004;Tshabalala et al, 2003). The results of this study are particularly consistent with data reported by Brzostowski et al (2008), where the same muscles considered herein (quadriceps femoris) were studied.…”

Muscle and genotype effects on fatty acid composition of goat kid intramuscular fat

“…As a result of these differences, the IMF of meat from Anglo Nubian kids contained significantly less hypercholesterolemic acids (OFAs) and had a more desirable UFA/SFA ratio. In contrast, Brzostowski et al (2008) recorded that intramuscular fat of meat from French Alpine x Boer kids (meat type) contained significantly less SFA, and significantly more total PUFA, compared to the IMF of meat from French Alpine kids (dairy type); differences can be attributed to the feeding system (doe's milk vs doe's milk + meadow hay + concentrate) and the muscles considered (LT, ST and cuadriceps femoris). A significant effect of the genotype of goat kids on the fatty acid profile of IMF was also demonstrated by Beserra et al (2004).…”

Some carcass traits and physicochemical composition of White Improved breed goat kids slaughtered at 90 and 180 days of age (Short Communication)

“…The mean values of pH1 at the age of 90 and 180 days of life (6.00 vs. 6.03) and pH2 (5.66) were within a range (5.5-5.9) considered optimal for high-quality goat meat (STANISZ and GUT 2005, HEROLD et al 2007, BRZOSTOWSKI et al 2008. KESAVA RAO et al (2003) observed a decrease of pH2 to 5.71 after 24 h, whereas SEN et al (2003) obtained even lower pH2 value (5.48) in 5-to-6-month old goat kids.…”

“…The higher the protein content was the higher value of W/ B index obtained. Meat of French Alpine kids compared to meat of French Alpine × Boer crossbreed contained higher (P≤0.05) index W/P (4.18), and lower dry matter content (22.21 %) and crude protein content (19.44 %) (BRZOSTOWSKI et al 2008).…”

“…It is characterised by a low intramuscular fat content and a high level of protein and mineral elements , KESAVA RAO et al 2003, PIENIAK-LENDZION et al 2003, SEN et al 2004, SIKORA and BORYS 2006, BRZOSTOWSKI et al 2008.…”