Effect of crosses and different ages at slaughter on carcass characteristics and meat quality of goat kids
Salenilda Soares Firmino A , Marília Williani Filgueira Pereira
A * , Thiago Luis Alves Campos de Araújo A , Renata Nayhara de Lima B , Allison Ferreira de Lima A , Hélia Maria de Souza Leite A , Dorgival Morais de Lima Júnior A and Patrícia de Oliveira Lima A
A
B
Abstract
The fate of kids born in dairy goat production systems is a growing concern.
This study aimed to evaluate the carcass characteristics and meat quality of Saanen and Saanen × Boer goat kids slaughtered at 30 and 60 days of age.
We used 32 entire male goats, suckler and with access to solid food from 30 to 60 days, distributed in a completely randomised design, in a 2 (breed) × 2 (age at slaughter) factorial arrangement. We evaluated animal performance, carcass characteristics, instrumental analyses of the Quadriceps femoral muscle, and consumer perception.
There was no interaction between breed and age of the goats (P > 0.05) on the initial and final liveweight, weight gain, cold carcass weight, hot carcass weight, and hot and cold carcass yields. However, age at slaughter influenced these variables (P < 0.05). The breed did not influence pH, meat colour, water-retention capacity, weight loss by cooking, or shear force (P > 0.05). However, shear force increased when goats were slaughtered at 60 days of age (P < 0.05). The muscle pH determined at 24 h after slaughter, and lipid oxidation, were lower in the meat of goats slaughtered at 60 days of age (P < 0.05), but did not differ between breeds. Higher consumer scores for flavour and appearance (P < 0.05) were attributed to the meat of crossbred animals in sensory analysis.
Slaughtering goat kids at 60 days of age (versus 30 days of age) is an alternative for improving some aspects of meat quality. We recommend crossing Saanen × Boer to increase consumer acceptance of meat.
This study is important for Saanen goat kids producers to understand that crossbreeding with the Boer breed improves carcass characteristics and meat acceptance by consumers.
Keywords: carcass yield, meat quality, ruminant production, saanen, saanen boer cross, sensory evaluation, tenderness, young goats.
References
Abhijith A, Warner RD, Ha M, Dunshea FR, Leury BJ, Zhang M, Joy A, Osei-Amponsah R, Chauhan SS (2021) Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats. Meat Science 175, 108466.
| Crossref | Google Scholar | PubMed |
Abhijith A, Warner RD, Dunshea FR, Leury BJ, Ha M, Chauhan SS (2023) A review of some aspects of goat meat quality: future research recommendations. Animal Production Science 63, 1361-1375.
| Crossref | Google Scholar |
Almeida CF, Fernandes SA, Ribeiro Junior AF, Keith Okamoto O, Vainzof M (2016) Muscle satellite cells: exploring the basic biology to rule them. Stem Cells International 2016, 1078686.
| Crossref | Google Scholar | PubMed |
Amaral CMC, Pelicano ERL, Yanez EA, Souza HBA, Machado MRF, Sugohara A, Resende KT (2007) Carcass characteristics and meat quality of Saanen kids fed ground, pelleted and extruded total ration. Ciência Rural 37, 550-556.
| Crossref | Google Scholar |
Amaral AB, Silva MVD, Lannes SCDS (2018) Lipid oxidation in meat: mechanisms and protective factors – a review. Food Science and Technology 38, 1-15.
| Crossref | Google Scholar |
Anous MR, Mourad M (2001) Some carcass characteristics of Alpine kids under intensive versus semi-intensive systems of production in France. Small Ruminant Research 40, 193-196.
| Crossref | Google Scholar | PubMed |
Araújo TLAC, Feijó GLD, Neves AP, Nogueira E, Oliveira LOF, Gomes MNB, Egito AA, Ferraz ALJ, Menezes GRO, Latta KI, Ferreira JR, Vieira DG, Pereira ES, Gomes RC (2022) Effect of genetic merit for backfat thickness and paternal breed on performance, carcass traits, and gene expression in subcutaneous adipose tissue of feedlot-finished steers. Livestock Science 263, 104998.
| Crossref | Google Scholar |
Assis APP, Leite HMS, Miranda MVFG, Lopes KTL, Pereira MIB, Moura AKB, Salgado RL, Lima PO (2015) Physical and chemical parameters of goats meat fed different diets to 60 days. Acta Veterinaria Brasilica 9, 327-334.
| Google Scholar |
Babiker SA, El Khider IA, Shafie SA (1990) Chemical composition and quality attributes of goat meat and lamb. Meat Science 28, 273-277.
| Crossref | Google Scholar | PubMed |
Belhaj K, Mansouri F, Tikent A, Taaifi Y, Boukharta M, Serghini HC, Elamrani A (2021) Effect of age and breed on carcass and meat quality characteristics of Beni-Guil and Ouled-Djellal sheep breeds. The Scientific World Journal 2021, 5536793.
| Crossref | Google Scholar |
Beserra FJ, Monte ALS, Bezerra LCNM, Tiekonassu RT (2000) Chemical characterization of kid meat from Moxotó goat and Pardo Alpina × Moxotó Crossbreeds. Pesquisa Agropecuária Brasileira 35, 171-177.
| Google Scholar |
Brito TRR, Valeriano HHC, Ítavo LCV, Duarte MT, Pereira MWF, Corrêa SM, Miyagusku L, Araújo TLAC, Ítavo CCBF, Gomes RC, Gomes MNB (2022) Effect of including oilseed grains in bovine diets on fatty acid profile, lipid stability, and sensory aspects of burgers. Frontiers in Veterinary Science 9, 923937.
| Crossref | Google Scholar | PubMed |
Bruce HL, Roy BC (2019) Meat science and muscle biology symposium: biological influencers of meat palatability: production factors affecting the contribution of collagen to beef toughness. Journal of Animal Science 97, 2270-2278.
| Crossref | Google Scholar | PubMed |
Brzostowski H, Niżnikowski R, Tański Z (2008) Quality of goat meat from purebred French Alpine kids and Boer crossbreeds. Archives Animal Breeding 51, 381-388.
| Google Scholar |
Christie WW (1978) The composition, structure and function of lipids in the tissues of ruminant animals. Progress in Lipid Research 17, 111-205.
| Crossref | Google Scholar | PubMed |
Cloete JJE, Hoffman LC, Cloete SWP, Fourie JE (2004) A comparison between the body composition, carcass characteristics and retail cuts of South African Mutton Merino and Dormer sheep. South African Journal of Animal Science 34, 44-51.
| Google Scholar |
Conanec A, Campo M, Richardson I, Ertbjerg P, Failla S, Panea B, Chavent M, Saracco J, Williams JL, Ellies-Oury M-P, Hocquette J-F (2021) Has breed any effect on beef sensory quality? Livestock Science 250, 104548.
| Crossref | Google Scholar |
Crouse JD, Koohmaraie M, Seideman SD (1991) The relationship of muscle fiber size to tenderness of beef. Meat Science 30, 295-302.
| Crossref | Google Scholar | PubMed |
Destefanis G, Brugiapaglia A, Barge MT, Dal Molin E (2008) Relationship between beef consumer tenderness perception and Warner–Bratzler shear force. Meat Science 78, 153-156.
| Crossref | Google Scholar | PubMed |
Dhanda JS, Taylor DG, Murray PJ (2003) Part 1. Growth, carcass and meat quality parameters of male goats: effects of genotype and liveweight at slaughter. Small Ruminant Research 50, 57-66.
| Crossref | Google Scholar |
Dieters LSE, Meale SJ, Quigley SP, Hoffman LC (2021) Meat quality characteristics of lot-fed Australian Rangeland goats are unaffected by live weight at slaughter. Meat Science 175, 108437.
| Crossref | Google Scholar | PubMed |
Domínguez R, Martínez S, Carballo J, Franco I (2014) Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed. Grasas y Aceites 65, e036.
| Crossref | Google Scholar |
Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM (2019) A comprehensive review on lipid oxidation in meat and meat products. Antioxidants 8, 429.
| Crossref | Google Scholar | PubMed |
Gagaoua M, Claudia Terlouw EM, Mullen AM, Franco D, Warnerd RD, Lorenzo JM, Purslow PP, Gerrard D, Hopkins DL, Troya D, Picard B (2021) Molecular signatures of beef tenderness: underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies. Meat Science 172, 108311.
| Crossref | Google Scholar | PubMed |
Gawat M, Boland M, Singh J, Kaur L (2023) Goat meat: production and quality attributes. Foods 12, 3130.
| Crossref | Google Scholar | PubMed |
Girard I, Aalhus JL, Basarab JA, Larsen IL, Bruce HL (2011) Modification of muscle inherent properties through age at slaughter, growth promotants and breed crosses. Canadian Journal of Animal Science 91, 635-648.
| Crossref | Google Scholar |
Guzmán JL, Delgado-Pertíñez M, Beriáin MJ, Pino R, Zarazaga LÁ, Horcada A (2020) The use of concentrates rich in orange by-products in goat feed and its effects on physico-chemical, textural, fatty acids, volatile compounds and sensory characteristics of the meat of suckling kids. Animals 10, 766.
| Crossref | Google Scholar | PubMed |
Hamm R (1961) Biochemistry of meat hydratation. Advances in Food Research 10, 335-443.
| Crossref | Google Scholar |
Herold P, Snell H, Tawfik ETS (2007) Growth, carcass and meat quality parameters of purebred and crossbred goat kids in extensive pasture. Archives Animal Breeding 50, 186-196.
| Crossref | Google Scholar |
Hocquette JF, Lehnert S, Barendse W, Cassar-Malek I, Picard B (2007) Recent advances in cattle functional genomics and their application to beef quality. Animal 1, 159-173.
| Crossref | Google Scholar | PubMed |
Hopkins DL, Mortimer SI (2014) Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge. Meat Science 98, 544-555.
| Crossref | Google Scholar | PubMed |
Kawęcka A, Pasternak M (2022) The effect of slaughter age on meat quality of male kids of the Polish Carpathian Native goat breed. Animals 12, 702.
| Crossref | Google Scholar | PubMed |
Kopuzlu S, Esenbuga N, Onenc A, Macit M, Yanar M, Yuksel S, Ozluturk A, Unlu N (2018) Effects of slaughter age and muscle type on meat quality characteristics of Eastern Anatolian Red bulls. Archives Animal Breeding 61, 497-504.
| Crossref | Google Scholar |
Madruga MS, Costa RG, Silva AM, Marques AVMS, Cavalcanti RN, Narain N, Albuquerque CLC, Lira GE (2008) Effect of silk flower hay (Calotropis procera Sw) feeding on the physical and chemical quality of Longissimus dorsi muscle of Santa Inez lambs. Meat Science 78, 469-474.
| Crossref | Google Scholar |
McMillin KW, Brock AP (2005) Production practices and processing for value-added goat meat. Journal of Animal Science 83, E57-E68.
| Crossref | Google Scholar |
Medeiros EJL, Mendonça FHO, Queiroga RCRE, Madruga MS (2012) Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region. Food Science and Technology 32, 768-774.
| Crossref | Google Scholar |
Mertens DR (2002) Gravimetric determination of amylase-treated neutral detergent fiber in feeds with refluxing in beakers or crucibles: collaborative study. Journal of AOAC International 85, 1217-1240.
| Google Scholar | PubMed |
Miyaki S, Ítavo LCV, Duarte MT, Valeriano HHC, Pereira MWFP, Araújo TLAC, Ítavo CCBF, Gomes RC, Bonin MN (2022) The effect of dietary oilseeds on physico-chemical characteristics, fatty acid profile and sensory aspects of meat of young zebu cattle. Food Sciende and Technology 42, e21421.
| Crossref | Google Scholar |
Muela E, Sañudo C, Campo MM, Medel I, Beltrán JA (2010) Effects of cooling temperature and hot carcass weight on the quality of lamb. Meat Science 84, 101-107.
| Crossref | Google Scholar | PubMed |
Ngapo TM, Berge P, Culioli J, Dransfield E, De Smet S, Claeys E (2002) Perimysial collagen crosslinking and meat tenderness in Belgian Blue double-muscled cattle. Meat Science 61, 91-102.
| Crossref | Google Scholar |
Nikbin S, Panandam JM, Sazili AQ (2016) Influence of pre-slaughter transportation and stocking density on carcass and meat quality characteristics of Boer goats. Italian Journal of Animal Science 15, 504-511.
| Crossref | Google Scholar |
Olivier JJ, Cloete SWP, Schoeman SJ, Muller CJC (2005) Performance testing and recording in meat and dairy goats. Small Ruminant Research 60, 83-93.
| Crossref | Google Scholar |
Ortiz JS, Costa C, Garcia CA, Silveira LVA (2005) Measurements of carcass and chemical composition of loin of suffolk lambs fed three crude protein levels in creep feeding. Revista Brasileira de Zootecnia 34, 2382-2389.
| Crossref | Google Scholar |
Pereira Filho JM, Resende KT, Teixeira IAMA, Sobrinho AGS, Yáñez EA, Ferreira ACD (2005) Effect of feed restriction on economical and productive performances of F1-Boer x Saanen Goats. Revista Brasileira de Zootecnia 34, 188-196.
| Crossref | Google Scholar |
Purslow PP (2018) Contribution of collagen and connective tissue to cooked meat toughness; some paradigms reviewed. Meat Science 144, 127-134.
| Crossref | Google Scholar | PubMed |
Regulamento da Inspeção Industrial e Sanitária de Produtos de Origem Animal (1997) Decreto N° 9.013. Available at https://www.in.gov.br/materia/-/asset_publisher/Kujrw0TZC2Mb/content/id/20134722/do1-2017-03-30-decreto-n-9-013-de-29-de-marco-de-2017-20134698 [verified 13 February 2016]
Santos AP, Caldara FR, Fernandes ARM, Burbarelli MFC, Eberhart BS, Valentim JK, Paz ICLA, Garcia RG, Odakura AM (2023) Spray-chilling system in the initial cooling process of swine half carcasses. Meat Science 204, 109256.
| Crossref | Google Scholar | PubMed |
Sañudo C, Campo MM, Sierra I, María GA, Olleta JL, Santolaria P (1997) Breed effect on carcase and meat quality of suckling lambs. Meat Science 46, 357-365.
| Crossref | Google Scholar | PubMed |
Schumacher M, DelCurto-Wyffels H, Thomson J, Boles J (2022) Fat deposition and fat effects on meat quality: a review. Animals 12, 1550.
| Crossref | Google Scholar | PubMed |
Shackelford SD, Morgan JB, Cross HR, Savell JW (1991) Identification of threshold levels for Warner–Bratzler shear force in beef top loin steaks. Journal of Muscle Foods 2, 289-296.
| Crossref | Google Scholar |
Shackelford SD, Wheeler TL, Koohmaraie M (1999) Evaluation of slice shear force as an objective method of assessing beef longissimus tenderness. Journal of Animal Science 77, 2693-2699.
| Crossref | Google Scholar | PubMed |
Shrestha JNB, Fahmy MH (2005) Breeding goats for meats production: a review. 1. Genetic resources, management and breed evaluation. Small Ruminant Research 58, 93-106.
| Crossref | Google Scholar |
Silva Sobrinho AG, Purchas RW, Kadim IT, Yamamoto SM (2005) Meat quality in lambs of different genotypes and ages at slaughter. Revista Brasileira de Zootecnia 34, 1070-1078.
| Google Scholar |
Silva TM, Medeiros AN, Oliveira RL, Gonzaga Neto S, Queiroga RCRE, Ribeiro RDX, Leão AG, Bezerra LR (2016) Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal. Journal of Animal Science 94, 2992-3002.
| Crossref | Google Scholar | PubMed |
Silva WP, Santos SA, Cirne LGA, Pina DS, Alba HDR, Rodrigues TCGC, Araújo MLGML, Lima VGO, Galvão JM, Nascimento CO, Rodrigues CS, Carvalho GGP (2021) Carcass characteristics and meat quality of feedlot goat kids fed high-concentrate diets with licury cake. Livestock Science 244, 104391.
| Crossref | Google Scholar |
Terra NN, Cichoski AJ, Freitas RJS (2006) Values of nitrite and TBARS along the process and storage of cured, ripened and fermented pig shoulders. Ciência Rural 36, 965-970.
| Crossref | Google Scholar |
Tesema Z, Kefale A, Deribe B, Tilahun M, Lakew M, Alebachew GW, Belayneh N, Zegeye A, Yizengaw L, Alemayehu K, Getachew T, Kebede D, Taye M, Gizaw S (2023) Growth curve analysis in different generations of Boer × Central Highland goats using alternative estimation models. PLoS ONE 18, e0293493.
| Crossref | Google Scholar | PubMed |
Thompson JM, Hopkins DL, D’Souza DN, Walker PJ, Baud SR, Pethick DW (2005) The impact of processing on sensory and objective measurements of sheep meat eating quality. Australian Journal of Experimental Agriculture 45, 561-573.
| Crossref | Google Scholar |
Tornberg E, Vonseth G, Goransson A (1994) Influence of aging time, storage tempereture and percentage lean on the eating quality of pork and its relationship to instrumental and structural parameters. Sciences des Aliments 14, 373-385.
| Google Scholar |
Tüfekci H, Olfaz M (2021) Quality traits and fatty acid composition in meat of Hair Goat and Saanen × Hair Goat (G1) crossbred kids fattened in different systems. Archives Animal Breeding 64, 305-314.
| Crossref | Google Scholar | PubMed |
van Wyk GL, Hoffman LC, Strydom PE, Frylinck L (2022) Differences in meat quality of six muscles obtained from southern african large-frame indigenous Veld goat and Boer goat wethers and bucks. Animals 12, 382.
| Crossref | Google Scholar | PubMed |
Yamamoto SM, Macedo FAF, Mexia AA, Zundt M, Sakaguti ES, Rocha GBL, Regaçoni KCT, Macedo RMG (2004) Rendimento dos cortes e não componentes da carcaça de cordeiros terminados com dietas contendo diferentes fontes de óleo vegetal. Ciência Rural 34, 1909-1913.
| Google Scholar |
Yilmaz O, Kor A, Ertugrul M, Wilson RT (2012) The domestic livestock resources of Turkey: goat breeds and types and their conservation status. Animal Genetic Resources 51, 105-116.
| Crossref | Google Scholar |
