Abstract
The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat.
Highlights
In most countries, goats are the most spread ruminants of all domesticated ruminants due to their ability to adapt themselves which is especially expressed in difficult climatic conditions (Tefiel et al, 2018)
The percentages of moisture (74.32 %) and fat (3.82 %) in the Balkan goat meat in the current study were not in accordance with earlier studies on Bunte Deutsche Edelziege and Balkan goat meats (Ivanovicet al., 2011), Serbian White goat and Balkan goat (Ivanovicet al., 2014), or Balkan goats reared in a mountainous area (Ivanovicet al., 2016)
In comparing the results of analyzed meat quality parameters of meat from Balkan, Alpine and Saanen goats, significant differences were measured in moisture, total fats, proteins, ash, instrumentally defined color and the sensory evaluation of meat
Summary
Goats are the most spread ruminants of all domesticated ruminants due to their ability to adapt themselves which is especially expressed in difficult climatic conditions (Tefiel et al, 2018). The local goat population is mainly located in small rural areas, and they are generally reared in very small herds on single-family farms. Of the total number of goats registered in Serbia, the Alpine goat is the most dominant accounting for 87 % of animals, followed by two local breeds: Balkan goats and Serbian White goats. The domestic Balkan goat is a primitive goat breed in Serbia. This is the indigenous goat breed that is listed in the national program for the protection and conservation of animal genetic resources. The pure bred Saanen goat, an ideal white dairy goat breed with high productivity, is mainly raised for milk production (Žujovicet al., 2009, 2011)
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