Boneless meat yields and prediction equations from carcass parameters of Australian cashmere goats

Abstract

Ninety adult, castrated cashmere goats, typical of animals kept for commercial cashmere production in southern Australia, were slaughtered at a commercial abattoir and carcasses boned out at a commercial boning works. Liveweights ranged from 27.5 to 79.0 kg and hot carcass weight from 12.1 and 32.6 kg. Hot carcass weight increased 427 g for every 1 kg increase in liveweight. GR tissue depth ranged from 3.4 to 11.0 mm (mean 6.4 mm). Goats weighing > 44 kg liveweight with body condition scores > 2 produced carcasses weighing more than 20 kg and had boneless meat yields of 64.2 ± 0.1% (mean ± SE) hot carcass weight and 66.8 ± 0.2% of cold carcass weight. Boneless meat yield declined to 61.1% of hot carcass weight for hot carcasses weighing 13.8 kg. Boneless goat meat increased 307 g and 670 g for every 1 kg increase in liveweight and hot carcass weight respectively. As hot carcass weight increased, boneless meat: bone ratios increased from 1.98 to 2.39 and fat trim from 2.2% to 6.6%. Boneless goat meat accounted for 95.8% of the total wholesale value and the fillet (mean weight 172 g) an additional 2.9%. Regression equations indicated liveweight and hot carcass weight were excellent predictors ( r ≥ 0.99) of boneless goat meat yields. The accuracy and use of carcass length, GR tissue depth and body condition score in precision of prediction equations are discussed. Economic value was related directly to liveweight and carcass weight ( r ≥ 0.99). The paper discusses the scope that exists for processors of boneless goat meat to encourage supply of heavier adult goats in good body condition.