Meat quality of first and second cross capretto goat carcasses
Article
Article Title | Meat quality of first and second cross capretto goat carcasses |
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ERA Journal ID | 5448 |
Article Category | Article |
Authors | Husain, M. H. (Author), Murray, P. J. (Author) and Taylor, D. G. (Author) |
Journal Title | Asian-Australasian Journal of Animal Sciences |
Journal Citation | 13 (Supp. 1), pp. 174-177 |
Number of Pages | 4 |
Year | 2000 |
Place of Publication | Korea |
ISSN | 1011-2367 |
Web Address (URL) | https://www.animbiosci.org/articles/archive.php |
Abstract | Thirty-four capretto carcasses slaughtered from nine genotypes were used in the present study to evaluate their meat quality. The nine genotypes were Feral X Feral (BF) as a control, Boer X Saanen (BS), Boer X Feral (BF), Saanen X Angora (SA), Saanen X Feral (SF), and Boer sired second crosses BBBA, BBBS, BBSF and BBSA. In general, BBSF tend to have higher ultimate pH, darker meat color, lower shear force resistance, and greater tenderness than other genotypes. In contrast, BBBS are likely to have lower ultimate pH, paler meat colour, higher cooking loss, higher shear force resistance, and lower subjective tenderness scores than other genotypes. |
Keywords | Goats, Boer Goats, Feral, First-Cross, Second-Cross, Capretto, Meat Quality |
ANZSRC Field of Research 2020 | 300301. Animal growth and development |
310599. Genetics not elsewhere classified | |
300399. Animal production 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/q63q7/meat-quality-of-first-and-second-cross-capretto-goat-carcasses
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