Abstract
Simple SummaryThe study aimed to compare the carcass measurements and the quality and composition of meat from male kids of the Polish Carpathian native goat breed slaughtered at the ages of 9 and 12 months. A dressing percentage was higher in older kids than in younger ones, as well as final weight and cold carcass weight. The weight of valuable cuts differed between groups, and it was significantly higher in 1-year-old kids. No differences were found in basic ingredients, such as moisture, protein, ash and vitamins A and E, depending on the kids’ slaughter age. Significant differences occurred in relation to the physicochemical parameters, fatty acid profile and organoleptic properties. Roasted meat from the Carpathian kids scored high marks in the organoleptic assessment and the meat obtained from older animals was rated higher.The native breed of Carpathian goats, once abundant in the foothills of Poland, practically died out and was replaced by other, more efficient breeds. As a result of reintroduction activities and its inclusion in the genetic resources program, breeding was restored. The dynamically developing population of Carpathian goats is an extremely valuable element of biodiversity and a potential for the development of the market for its products, including goat meat. The study aimed to compare the carcass measurements and the quality and composition of meat from male kids of the Polish Carpathian native goat breed slaughtered at the ages of 9 and 12 months. Muscle samples were taken from the leg (m. biceps femoris) to determine the meat chemical composition and physicochemical and sensory parameters, as well as the fatty acid profile. The dressing percentage was higher in older kids (41.27%) than in younger ones (37.89%), as well as final weight and cold carcass weight. The weight of valuable cuts such as the loin and leg differed between groups, and it was significantly higher in 1-year-old kids. No differences were found in basic ingredients, such as moisture, protein, ash and vitamins A and E, depending on the kids’ slaughter age. The fat concentration was significantly higher in the group of younger kids. Significant differences occurred in relation to the physicochemical parameters, fatty acid profile and organoleptic properties. The findings demonstrated that the meat of older kids was characterised by darker colour and a slightly higher pH, and it contained a higher concentration of hypocholesterolemic fatty acids (DFA) and a more favourable DFA/OFA ratio. Roasted meat from the Carpathian kids scored high marks in the organoleptic assessment and the meat obtained from older animals was rated higher.
Highlights
The goat population in Poland is small, and the vast majority includes dairy breeds.Goat milk products enjoy considerable popularity and are a firm fixture in the diet of a number of consumers, and their range is very wide—from drinking milk, rennet and cottage cheese, fermented drinks, cream, and condensed and powdered milk to rice porridges, butter and even sweets
The research material consisted of Carpathian kids from a herd belonging to the National Research Institute of Animal Production (NRIAP) farm located in the southern part of Poland
The presented study demonstrated that slaughter age (9 and 12 months) had a significant effect on carcass measurements, physicochemical parameters, fatty acid profile, and organoleptic properties of meat from Carpathian kids
Summary
The goat population in Poland is small, and the vast majority includes dairy breeds.Goat milk products enjoy considerable popularity and are a firm fixture in the diet of a number of consumers, and their range is very wide—from drinking milk, rennet and cottage cheese, fermented drinks, cream, and condensed and powdered milk to rice porridges, butter and even sweets. The goat population in Poland is small, and the vast majority includes dairy breeds. Agritourism and ecological farms have their own, original dairy products on offer, as well as increasingly more goat products, obtained from young male animals [1]. Goat meat in Poland is rarely available, and the demand for it is limited to consumers in larger cities and is associated with a small group of gourmets and restaurants that serve mainly Middle Eastern foods. Like meat from other species, may be classified according to the age or weight at slaughter, and the name may depend on the geographical area. The general appellation is “goat”, adult goat meat is referred to as “chevon”, and young goat meat as “kid”.
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