Meat quality of entire and castrated male Boer goats raised under Australian conditions and slaughtered at different weights: physical characteristics, shear force values and eating quality profiles

Castrated and entire Boer bucks (no. = 60) in groups of between three and five animals were slaughtered at 5,15, 30, 45, 60, 75, 90 and 105 kg live weight (5- and 15-kg animals were not castrated). Ultimate pH, muscle colour (subjective and objective measurement), subcutaneous fat colour, total pigment concentration, shear force values and eating quality were investigated. The ultimate pH o/longissimus muscle increased from 5-7 to 6-2 (P < 0-05) as animals were slaughtered at heavier weights. Slaughter weight had an influence on chromameter muscle colour (L*, a*, b* values) and subjective muscle colour scores recorded using a nine-point colour scale (P < 0-05) for both entire and castrated bucks. Muscle redness (a* values) and subjective muscle colour scores increased gradually in older animals while muscle lightness and yellowness (L* and b* values) decreased. Subcutaneous fat colour became more yellow at heavier slaughter weights (P < 0-05). Shear force values were affected (P < 0-05) by slaughter weight but not by castration of bucks. All eating quality scores were influenced by slaughter weight but not by castration, and flavour, as predicted by eating quality scores, was the most important attribute that contributed to overall acceptability of the goat meat

Comparison of breed, slaughter weight and castration on fatty acid profiles in the longissimus thoracic muscle from male Boer and Australian feral goats

This study was undertaken to examine the effect of breed, slaughter weight and castration on fatty acid profiles in the longissimus thoracic muscle from Boer and Australian feral goats. Twenty-three male Boer and 21 male Australian feral goats were assigned to three slaughter weights target (5, 30, and 60 kg), and 10 kids from each breed were castrated. All fatty acid compositions determined of the longissimus thoracic muscle from Boer and Australian feral goats were significantly (P ≤ 0.01) affected by slaughter weight. The fatty acid content of the longissimus thoracic muscles from both goat breeds were primarily composed of oleic acid (43.3–53.8%), followed by palmitic acid (22.5–27.9%) and stearic acid (10.7–18.1%). Oleic and palmitic acids increased while stearic acid decreased with an increase in slaughter weight. The percentage of stearic, linoleic and total saturated fatty acids were lower in muscle taken from the castrated animals in both breeds. Compared to the Australian feral bucks, the fatty acid content of longissimus thoracic muscle from the Boer goats contained higher unsaturated, mono-unsaturated and poly-unsaturated fatty acids, which are considered as desirable fatty acids. Thus the fatty acid profiles of longissimus thoracic muscle from Boer and Australian feral goats were affected by slaughter weight, and castration of bucks changed the fatty acid profiles. For health conscious consumers of goat meat, the longissimus thoracic muscle from Boer goats is healthier, in term of its fatty acids composition than the longissimus thoracic muscle from Australian feral goats

The fatty acid composition of muscle and adipose tissues from entire and castrated male Boer goats raised in Australia

The fatty acid composition of longissimus thoracis (LT) muscle and adipose tissues (subcutaneous and intermuscular fat) from castrated and entire male Boer goat bucks was investigated. Sixty Boer bucks in groups of between three and five animals were slaughtered at 5, 15, 30, 45, 60, 75, 90 and 105 kg live weight (5 and 15 kg animals were not castrated). The fatty acid composition of LT muscle from castrated and entire Boers was significantly affected by slaughter weight. The fatty acid content of LT muscle and subcutaneous and intermuscular fat from both castrated and entire Boer bucks was primarily composed of oleic acid followed by palmitic and stearic acid. Both oleic and palmitic acid increased with slaughter weight whereas stearic acid decreased. LT muscle from castrated Boer bucks contained higher amounts of desirable fatty acids. In contrast to slaughter weight, castration of Boer bucks resulted in only minor changes in fatty acid composition of adipose tissues. It can be concluded that slaughter weight plays a role in changing the fatty acid composition of LT muscle and adipose tissues from Boer bucks