Part 1. Growth, carcass and meat quality parameters of male goats: effects of genotype and liveweight at slaughter
Article
Article Title | Part 1. Growth, carcass and meat quality parameters of male goats: effects of genotype and liveweight at slaughter |
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ERA Journal ID | 5458 |
Article Category | Article |
Authors | Dhanda, J. S. (Author), Taylor, D. G. (Author) and Murray, P. J. (Author) |
Journal Title | Small Ruminant Research |
Journal Citation | 50 (1-2), pp. 57-66 |
Number of Pages | 10 |
Year | 2003 |
Place of Publication | Netherlands |
ISSN | 0197-7393 |
0921-4488 | |
Digital Object Identifier (DOI) | https://doi.org/10.1016/S0921-4488(03)00112-3 |
Web Address (URL) | https://www.sciencedirect.com/science/article/pii/S0921448803001123 |
Abstract | Male kids (110) from six goat genotypes, i.e. Boer ×Angora (BA), Boer ×Feral (BF), Boer ×Saanen (BS), Feral×Feral (FF), Saanen×Angora (SA) and Saanen×Feral (SF) and two slaughter weight groups, i.e. Capretto and Chevon (liveweight at slaughter 14–22 and 30–35 kg, respectively) were compared for growth, carcass and meat quality characteristics. Due to their better growth rate, kids from BS and SF genotypes reached the required liveweight for slaughter earlier than kids from other genotypes used in the study. Chevon kids had a significantly (P < 0.05) lower average daily gain (119 g per day) compared to Capretto kids (171 g per day). SA, SF and FF kids deposited more internal fat in comparison to kids from other genotypes. The dressing percentage of kids ranged from 51 to 54%, with significant differences between genotypes. BS and SF kids had longer carcasses, while BF kids had larger eye muscle area compared to other genotypes. Goat carcasses had a thin subcutaneous fat cover (1.6–2.2 mm). Genotype had a significant (P < 0.05) influence on cooking loss, pigment concentration and muscle colour parameters (CIE L∗, a∗ and b∗ values). As denoted by the higher L∗ and fibre optic probe values and lower subjective muscle score, the longissimus muscle colour was lighter for BS kids than other genotypes. Cooked meat from the BF kids had lower shear force values and better sensory scores compared to other genotypes. A significant (P < 0.05) decrease in muscle tenderness was observed from Capretto to Chevon carcasses, whereas cooked meat from these two slaughter weight groups was equally accepted (P > 0.05) by the panellists. |
Keywords | Growth; Carcass characteristics; Meat quality; Goat genotype |
ANZSRC Field of Research 2020 | 300301. Animal growth and development |
300399. Animal production not elsewhere classified | |
300699. Food sciences not elsewhere classified | |
Public Notes | Files associated with this item cannot be displayed due to copyright restrictions. |
Byline Affiliations | University of Queensland |
Institution of Origin | University of Southern Queensland |
https://research.usq.edu.au/item/q63q1/part-1-growth-carcass-and-meat-quality-parameters-of-male-goats-effects-of-genotype-and-liveweight-at-slaughter
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