Effect of finishing system on carcass characteristics and composition of Mubende goats and their Boer goat crossbreds

Kamatara, K.; Mpairwe, D.; Christensen, Mette; Mutetikka, D.; Madsen, Jørgen Steen

doi:10.4314/sajas.v43i5.23

Cited by 1 publication

(1 citation statement)

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“…Overall, the meat from IS+C group of goats showed better attributes than others. Kamatara et al (2014) reported that goats supplemented with non-molasses based and molasses-based concentrates produced higher carcass weights and carcass quality characteristics than that of goats fed on grazing system only. Pearce et al (2010) reported that goats reared in saltbush-based pasture systems had higher meat quality and high vitamin E content.…”

Section: Feeding Systemsmentioning

confidence: 99%

Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Quality: An Overview

Gagaoua,

Alessandroni,

Das

et al. 2023

Meat Technology

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Goat meat, known also as chevon or caprine meat, is an important source of protein and essential nutrients in many regions worldwide. To ensure high-quality goat meat production, it is crucial to understand the intrinsic and extrinsic factors that influence its sensory, technological and nutritional properties. This review aims to provide an overview of the factors affecting goat meat quality throughout the production and processing chain. The importance of different factors influencing goat meat quality were described. First, the focus was made on the intrinsic factors, including the effects of age at slaughter, gender (sex), breeds, slaughter weight, and the contractile and metabolic properties of the muscle by discussing their impact in terms of their influence on important intrinsic quality traits such as tenderness, flavor, color and overall quality of goat meat. Furthermore, the extrinsic factors such as production systems, husbandry practices, feeding strategies, types of feed and roughages, antioxidants, feeding systems, climate, season, and environmental conditions were examined in addition to the pre-slaughter treatments, transport conditions, and stress experienced by goats at the time of slaughter. Overall, this review synthesizes current knowledge on both the intrinsic and extrinsic factors affecting goat meat quality. The findings emphasize the importance of a better understanding and optimizing of these factors at each stage of production and processing to ensure the consistent delivery of high-quality goat meat. Further research in these areas will contribute to the development of improved practices and technologies in the goat meat industry.

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Section: Feeding Systemsmentioning

confidence: 99%