Comparison of meat quality characteristics and fatty acid composition of finished goat kids from indigenous and dairy breeds
The aim of the study was to compare the certain carcass and meat quality traits and also fatty acid composition of goat kids from indigenous breeds (Gokceada and Hair Goat) and dairy breeds (Saanen and Maltese). A total 40 male kids from Saanen, Gokceada, Maltese and Hair Goat breeds were collected from commercial farms after weaning. Kids were finished for 56 days with grower concentrate and alfalfa hay in the sheepfold until slaughter. Higher mean values were found for Saanen kids in terms of slaughter weight, hot carcass weight and real dressing compared with Maltese, Hair Goat and Gokceada kids under the same intensive conditions. On the other hand, there were no significant differences between breeds in terms of instrumental meat quality traits, except meat colour. Meat from Gokceada and Hair Goat kids had higher lightness and Hue angle values than Saanen kids after 24 h of blooming. High meat redness values were observed for Saanen kids after 0 and 1 h of blooming. Panellist appreciated cooked meat from Saanen and Maltese kids in overall acceptability. If the fatty acid composition of meat was taken into consideration, kids from Saanen and Gokceada breeds displayed better values, because of the lower ƩSFA percentage and higher desirable fatty acids (C18:0 + ΣMUFA + ΣPUFA) percentage than Maltese and Hair Goat kids. Our results indicate that male kids for Saanen which is dairy breed could be assessable for quality goat meat production.
KeywordsFinished goat kids Breed Meat quality Sensory evaluation Fatty acid
The authors would like to thank Prof. Dr. Alper Yilmaz and Dr. Omur Kocak for their valuable helps in this study. This study was arranged from the senior author’s Ph.D. thesis. The present study was supported by Scientific Research Projects Coordination Unit of Istanbul University, Project number 3098.
Compliance with ethical standards
Statement of animal rights
The research protocol of the current study was approved by the Ethics Committee of Istanbul University (Approval number 2008/76).
Conflict of interest
The authors declare that they have no conflict of interests for this particular manuscript.
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