Abstract

The objective of this work was to evaluate the effect of three breeding systems on the organoleptic quality and the physico-chemical composition of kids goat meat. Were used thirty newborn baby goats of 3.35 kg ± 0.65 kg crossed Parda Alpina x Undefined Race (SPRD) submitted to three breeding systems: Traditional system-TS; Intensive Feeding System without Concentrate- IS and Intensive Feeding System with Concentrate- IS+C. When the goats reached 12 kg, the animals were slaughtered and chemical and physical analyzes were performed in the evaluation of the meat and sensorial. The experimental design was completely randomized, submitted to analysis of variance and compared by the Tukey test and Ryan-Einot-Gabriel-Welsh at 5%. All analyzed variables were also submitted to Pearson correlation. The meat of the goats submitted to IS+C and IS presented higher intramuscular fat content and better flavor and aroma scores. A of Goats that used concentrated ration (TS and IS+C) showed a more intense red color in the meat than the animals that did not receive concentrate in their diets, besides presenting higher lipid contents in their composition, better scores for these two organoleptic characteristics. The chemical composition of goat meat in both breeding systems indicates that it is low in fat and high in moisture and therefore classified as very tender and juicy. The meat obtained from the IS+C, in general, presented better attributes than the others, believing it in the markets of meat of high quality.

Highlights

  • In Brazil, the use of dairy goats for meat production presents a promising market for expansion, due to the great demand of this product in some regions of the country (Madruga & Bressan, 2011)

  • Kid goats are sometimes discarded soon after birth, since their use in meat production still constitutes an uneconomic activity for the local reality

  • Averages followed by distinct letters on the same line differ by Ryan-Einot-Gabriel-Welsch at 5%

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Summary

Introduction

In Brazil, the use of dairy goats for meat production presents a promising market for expansion, due to the great demand of this product in some regions of the country (Madruga & Bressan, 2011). The meat of the suckling kid is a typical delicacy very appreciated and used in the high gastronomy, serving a niche market of high quality and, of greater added value to the product The value of this meat is due to its sensorial and nutritional qualities, because it has a pleasant taste and odor, very similar to milk (Longobardi et al, 2012). In specialized local herds for goat milk production, this product represents the main source of income for producers. In this context, kid goats are sometimes discarded soon after birth, since their use in meat production still constitutes an uneconomic activity for the local reality

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