Meat Quality and Sensory Properties of Korean Native Black Goat by Different Castration Age

Abstract

This study was conducted to investigate the effect of different castration ages on meat quality and sensory properties of Korean native black goats over 410 days. For the experiment, 32 heads of goat (eight heads/4 treatment) were subjected to either a control (5 month non-castration), T1 (7 month castration), T2 (5 month castration) or T3 (3 month castration). The total weight gain for Korean native black goats was highest in the T2 group after feeding for 410 days and the weight gain/ day tended to be similar to the total weight gain. The total feeding amounts were lowest (410.82 kg) in T3; however, the feed intake ratio was 16.39 in T2, indicating that it had the best feed efficiency among groups. The cooking loss and drip loss of the Korean native black goats was highest in the control, being 35.53% and 2.08%, respectively (p<0.05), while the total cholesterol of the treatments was higher than that of the control (p<0.05). Moreover, the overall sensory evaluation of the treatment groups was low, indicating that there was more meat flavor when compared to the controls in terms of juiciness, tenderness, flavor, texture, black goat off-flavor and overall evaluation (p<0.05). T2 was found to have the best meat flavor upon sensory evaluation. Additionally, the meat color of the control showed the highest L * value and Hue value, while T3 showed the highest a * value (3.61) and T2 showed the highest b * value and Chroma. The composition of fatty acids was 53.76% oleic acid in T2, while the amounts of Mono-unsaturated fatty acid (MUFA) were highest in T1 and T2 (p<0.05). As a result, the MUFA/SFA ratios of T1 and T2 were higher than those of the control (p<0.05). In conclusion, it is most advantageous to castrate Korean native black goats at the age of 5 months for the best performance and meat quality.

Nutritional and antioxidative properties of black goat meat cuts

“…Hwang et al [16] have reported that the crude fat content of black goat meat was between 1.12% and 1.59%, which agrees with our results. On the other hand, Kim et al [5] have reported that the crude fat content of the BGL meat was 7.81% to 9.43% at the different age of castration, which was higher than our values. Another study has reported that the proximate composition of goat meat included 67.0% to 75.2% moisture, 18.9% to 24.8% crude protein, 3.25% to 12.6% crude fat, and 0.95% to 1.19% crude ash, depending on the breed [17].…”

“…Studies on black goat meat have evaluated the quality of loin [1], physicochemical properties [4,5], and methods to extract black goat meat for medicinal use [6,7]. However, there have been limited studies evaluating the nutritional values of different cuts of black goat meat and their antioxidant properties.…”

Effects of diet and castration on fatty acid composition and volatile compounds in the meat of Korean native black goats

“…This phenomenon is thought to be caused by the reduction of testosterone, which affects fat metabolism, and the increase in the feed conversion ratio in castrated animals [ 18 ]. The results report here on proximate composition corroborate previous reports [ 19 , 20 ].…”

Physicochemical attributes, free amino acids, and fatty acids of the five major cuts from Korean native black goat

“…Hwang et al [32] have reported that the black goat meat contained fat between 1.12% and 1.59%. On the other hand, [33] have coincided that the crude fat content of the black goat meat was 7.81% to 9.43% at different ages of castration. Apart from these studies, a study was conducted owing to the proximate composition of the black goat meat was 67.0% to 75.2% moisture, 18.9% to 24.8% crude protein, 3.25% to 12.6% crude fat, and 0.95% to 1.19% crude ash, depending on the breed [34].…”