An evaluation of the growth, carcass and meat quality characteristics of Omani goat breeds

Kadim, Isam T.; Mahgoub, O.; Rahman, Shafeeq; Al-Maqbaly, R.; Al-Saqri, N.M.; Ritchie, Andrew J.

doi:10.1016/s0309-1740(03)00092-5

Cited by 117 publications

(134 citation statements)

References 40 publications

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“…According to Hamm (1982), water holding capacity is caused, mainly, by water immobilization inside the miofibrilar system. The water holding capacity data, however, is in accordance with other findings of Kadim et al (2003), who verified in Oman kid goat meat values of WHC in longissimus dorsi muscle from 33.3 to 41.0%.…”

Section: Resultssupporting

confidence: 91%

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Rodrigues¹,

Gonçalves²,

Medeiros³

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Resultssupporting

confidence: 91%

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Rodrigues¹,

Gonçalves²,

Medeiros³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…The mean dressing out percentages varied between 38% and 44%, which generally agrees with the values reported for various goat breeds worldwide (Devendra & Owen, 1983, Kadim et al, 2004 as well as the large southern African goats (Owen & Norman, 1977;Simela et al, 2000). For the latter breeds, Owen & Norman (1977) obtained values ranging from 43.1% for milk-teeth kids to 48.3% for 8-teeth castrated Tswana goats.…”

Section: Discussionsupporting

confidence: 88%

Live animal and carcass characteristics of South African indigenous goats

Simela¹,

Webb²,

Bosman³

2011

SA J. An. Sci.

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Eighty-nine intact male, castrates and female South African indigenous goats in three age groups (0, 2 -6 and 8 permanent incisors) and two pre-slaughter conditioning groups; namely, the non-conditioned which were slaughtered within three months of purchase and the pre-slaughter conditioned, which were slaughtered 6 -10 months after purchase or birth were used. The effect of sex, age and pre-slaughter conditioning on live animal, carcass dimensions and carcass composition were evaluated. The goats were large with live weight, carcass weight and carcass dimensions in the range of the large breeds of southern Africa. They had a high lean and low fat content. Intact males were suited for high chevon yield because they were heavy, had a high lean and low fat content, and losses during dressing and chilling were reduced by improved nutrition. Goats between 2 -6 teeth yielded heavy carcasses that were comparable to goats in the 8-teeth group, and had proportionately more lean and less carcass fat. The hind limb was ideal for high lean and low fat, high value cuts but the dorsal trunk was bony and yielded less lean. Pre-slaughter conditioning improved the overall size of the goats and reduced the losses during slaughter and chilling. It also improved the lean/bone and lean and fat/bone indices. _______________________________________________________________________________________

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“…In the present study, no variation in these parameters was observed between the genotypes. Similar values of SF were reported by Kadim et al (2003) in the Longissimus dorsi muscle of Batin (7.22 kgf.cm -2 ), Dhofari (7.43 kgf.cm -2 ), and Jabal Khaddar (7.67 kgf.cm -2 ) goats. Gadiyaram et al (2008), studying the effect of electrical stimulation post-mortem on the meat quality of male Boer × Spanish × Kiko goats, reported SF values of 4.6 and 3.8 kgf.cm -1 at 1 and 4 days post-mortem, respectively.…”

Section: Resultssupporting

confidence: 86%

Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

Medeiros¹,

Mendonça²,

Queiroga

et al. 2012

Food Sci. Technol

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Thirty-two intact male goats from four genetic groups (eight pure-bred Boers, eight ¾ Boer + ¼ SPRD crossbreeds, eight ½ Boer + ½ SPRD crossbreeds, and eight ½ Anglo Nubian + ½ SPRD crossbreeds) were evaluated for meat quality. The goats were reared in confinement and slaughtered at the average live weight of 29 kg. Temperature and pH decrease in the longissimus dorsi muscle was determined for 24 hours, and analyses of colour, cooking loss, water-holding capacity, and sensory attributes were also performed. Genotype significantly (P < 0.05) influenced the confinement period; ½ Boer + ½ SPRD crossbreeds required the most time in confinement to reach the target weight, while the pure-bred Boers required the least time. Genotype also significantly influenced (P < 0.05) the weight loss due to cooking, shearing force, colour (intensity of yellowness and luminescence), and the sensory attributes of flavour, odour, and raw colour of the meat. The crossing of exotic Boer and Anglo Nubian breeds with the native SPRD resulted in a goat meat of high quality.

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An evaluation of the growth, carcass and meat quality characteristics of Omani goat breeds

Cited by 117 publications

References 40 publications

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Live animal and carcass characteristics of South African indigenous goats

Meat quality characteristics of exotic and SPRD crossbred goats from the semiarid region

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