3 Abstract: The research consist of chemical analysis of the goat meat to investigate the relationship between goat meat in different age groups, group A ( 11 m). Chemical characteristics of goat meat in respect of moisture, protein, fat and ash contents were determined of goat meat processed by butchers under local marketing conditions were investigated during 2008-9. Moisture content of goat meat group A was higher (78.30±0.48%) followed by group B (75.70±0.50%) and group C (73.8±0.061%). Protein, fat, ash content in meat of group A was lowered (15.31±0.68, 1.77±0.24 and 1.20±0.06%, respectively) and increase with advance slaughter age (Group B; 18.43±0.80, 2.71±0.18 and 1.31±0.08% and Group C; 20.30±0.91, 3.07±0.17 and 1.63±0.07. The results conclude the meat of goa t slaughtered in advanced age may have an extensive advantage to reduce qualitative and quantitative losses of end products and variation in meat of different age groups animal were found.

Effect of Slaughtering Age on Chemical Composition of Goat Meat

Anthelmintic efficacy and pharmacokinetics of pour-on eprinomectin (1 mg/kg bodyweight) against gastrointestinal and pulmonary nematode infections in goats

Aim: The study was conducted to estimate the contribution of edible byproducts of Barbari kids to their live and carcass weight as well as to assess textural and color characteristics and microbiological status of these byproducts. Materials and Methods: Percent live weight, Percent carcass weight, Texture, color, and microbiological analysis was done for edible byproducts viz. liver, heart, kidney, spleen, brain and testicle and longissimus dorsi muscle was taken as a reference. Results: The edible byproducts of Barbari kids constitute about 3% of the live weight of an animal of which liver contributed maximum (1.47%) followed by testicles (0.69%) and heart (0.41%). While the same constituted 3.57, 1.70, and 0.99%, respectively on carcass weight. There was significant (p<0.05) difference among all organs regarding textural properties. Liver required the maximum shear force and work of shear (121.48N and 32.19 kg-sec) followed by spleen and heart. All organs revealed characteristics color values (L*, a*, b*, chroma, and hue) which were significantly different (p<0.05) from muscle values. The total viable count, coliform count showed slight differences for all organs studied. The staphylococcus counts were low with little differences among organs. Conclusion: Edible byproducts have a significant contribution to carcass weight which could enhance total edible portion of the carcass. Efficient utilization of these by-products returns good source of revenue to the meat industries. Textural and color analysis give information for their incorporation in comminuted meat products, and microbial study tells about the storage study. However, study was in the preliminary and basic step forward toward better utilization of 3% of live animal which could increase the saleable cost of animal by 6.94%.

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Microbial quality, instrumental texture, and color profile evaluation of edible by-products obtained from Barbari goats.

The quality of meat and edible by-products from kids with different inheritance of Boer goat

Aim of the study was to investigate comparatively the slaughter and carcass characteristics of Gokceada, Maltese and Turkish Saanen suckling kids. Eight suckling male kids at 80-90 days of age from each genotype were used in the study. The kids were collected from dairy goat farms and slaughtered after lairage of an overnight period. Although the kids were at similar age and sex, the slaughter weight and chilled carcass weight of indigenous Gokceada kids were lower than those of Maltese and Turkish Saanen kids (P 0.05). While there were significant differences between breeds in terms of muscle, bone and fat weights in half carcass on the side of Turkish Saanen and Maltese kids, the differences between the genotypes were not significant for percentages of muscle, bone and fat. The carcass structure of suckling kids was small and meat production was low, however, they had very little fat in the carcass. It was concluded that Maltese and Turkish Saanen kids were favourable than Gokceada kids in terms of suckling kid meat production.

/pdf/slaughter-and-carcass-characteristics-of-gokceada-maltese-1wmou8u0nc.pdf

Slaughter and carcass characteristics of Gokceada, Maltese and Turkish Saanen suckling kids

The research aimed at analysing the slaughter value and physicochemical attributes of goat kids slaughtered at 90 and 180 days of age. After weaning at 60 days of age, a balanced mixture containing 18.2 % of protein and 5.63 MJ of net energy was applied as a feed. Some traits of live and slaughtered animal weight attributes were analysed. Moreover, tissue composition of the half carcass and meat physicochemical properties of meat were determined. The carcass of older male kid goats was by 5.08 kg (P≤0.05) heavier and the weight of primal cuts (P≤0.05) including high-priced cuts was by 0.87 kg higher than the young kids. Half carcass tissue composition of older and younger kids was similar: 60.1360.50 % of meat, 25.48-25.37 % of bones, and 14.39-14.13 % of fat. Significant differences (P ≤0.05) in fat and bone contents were only found in the leg. Furthermore, physiochemical properties indicated that the meat of older animals was darker and had higher values of chemical parameters.

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Some carcass traits and physicochemical composition of White Improved breed goat kids slaughtered at 90 and 180 days of age (Short Communication)

Evaluation of slaughter value and physicochemical attributes of goat meat

The research aimed at analysing the slaughter value and physicochemical attributes of goat kids slaughtered at 90 and 180 days of age. After weaning at 60 days of age, a balanced mixture containing 18.2 % of protein and 5.63 MJ of net energy was applied as a feed. Some traits of live and slaughtered animal weight attributes were analysed. Moreover, tissue composition of the half carcass and meat physicochemical properties of meat were determined. The carcass of older male kid goats was by 5.08 kg (P≤0.05) heavier and the weight of primal cuts (P≤0.05) including high-priced cuts was by 0.87 kg higher than the young kids. Half carcass tissue composition of older and younger kids was similar: 60.1360.50 % of meat, 25.48-25.37 % of bones, and 14.39-14.13 % of fat. Significant differences (P≤0.05) in fat and bone contents were only found in the leg. Furthermore, physiochemical properties indicated that the meat of older animals was darker and had higher values of chemical parameters.

T. Borkowska

Papers

Some carcass traits and physicochemical composition of White Improved breed goat kids slaughtered at 90 and 180 days of age (Short Communication)

Evaluation of slaughter value and physicochemical attributes of goat meat

Some carcass traits and physicochemical composition of White Improved breed goat kids slaughtered at 90 and 180 days of age.