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

Pieniak-Lendzion, Krystyna; Niedziółka, Roman; Borkowska, T.

doi:10.5194/aab-52-425-2009

Cited by 4 publications

(6 citation statements)

References 10 publications

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“…semim., the liver and kidneys, which increased as the share of Boer genes increased. As for the analysis of the three selected muscles, a significant difference in their chemical composition was discovered, which is in accordance with previously conducted research (Marichal et al, 2003;Pieniak-Lendzion et al, 2009). Among the analysed organs, liver had the highest content of all the chemical components.…”

Section: Chemical Compositionsupporting

confidence: 89%

“…An increase in the pH and EC, 72 h after slaughter, suggests a possible meat quality decline at the temperature set for the presented study. The scheme of pH value-changes recorded for the presented study in goat meat acidity is in accordance with other authors (Argüello et al, 2005;Marichal et al, 2003;Pieniak-Lendzion et al, 2009;Rodrigues et al, 2011;Stanišić et al, 2012). The pH value of goat organs measured in the successive time gaps, varied due to the different internal structure of the various organs.…”

Section: The Ph and Ecsupporting

confidence: 88%

“…The main reason for the popularity of goat meat is that goats have few environmental needs. These traits make goat breeding and farming possible in all latitudes (Atay et al, 2011;Madruga and Bressan, 2011;Ozcan et al, 2014;Pieniak-Lendzion et al, 2009;Webb et al, 2005). The world's goat population was around one billion in 2013 (FAOSTAT, 2013).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Stanisz

Ludwiczak

Pietrzak

et al. 2015

Small Ruminant Research

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Section: Chemical Compositionsupporting

confidence: 89%

Section: The Ph and Ecsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Stanisz

Ludwiczak

Pietrzak

et al. 2015

Small Ruminant Research

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“…Further, findings of current research reveals that the colour of group A and C goat meat was inversely related with glycogen concentration of goat meat, whilst in group C goat meat, the relationship was found to be positive. Moreover, present results are relation with study of Pieniak-Lendzion, et al [25] who reported that the meat of older animals perceived the lower colour score than that of younger goat meat. In another study it has been reported that the average colour score of goat meat was decreased with increase in maturity of goat and meat became darker in colour [26].…”

Section: Influence Of Glycogen Level On Sensory Characteristics Of Goatsupporting

confidence: 89%

Sensory Attributes of Goat Meat Under the Influence of Glycogen

Fazlani

Khaskheli

Magsi

et al. 2019

Journal of Asian Scientific Research

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Current study was conducted in order to evaluate glycogen level and its influence on the sensory characteristics of goat meat of different age groups such as A (6-12 m; age), B (13-18 m; age) and C (>18 m; age) slaughtered at Tandojam market. Goat meat of all three age groups were examined for glycogen level and characteristics including juiciness, tenderness, colour, overall palatability and flavor were examined. Average glycogen level of goat meat of group A and B were statistically non-considerable. Average score rated for flavor, juiciness, tenderness, overall palatability and colour of group A and B goat meat were relatively similar, but comparatively higher compared to group C. Glycogen level possessed no prominent (P>0.05) effect on colour score. The relationship of glycogen with flavor was found positive in goat meat of group A but negative for group B and C. The relationship was found to be negative between glycogen and juiciness of group A and positive to group B and C. The influence of glycogen on tenderness was found to be strong in group A and weak in group B, while it was noted modest incase of group C. The relationship was found to be negative between glycogen and overall palatability of group A and C but the positive in group B. Despite, the goat meat of group A and B were found to be statistically similar in physical and sensory characteristics, the results varied slightly, and group B goat meat concluded to be better among all groups. Contribution/ Originality: This study contributes to the existing literature by evaluating glycogen level and its influence on the sensory characteristics of goat meat of different age groups such as A (6-12 m; age), B (13-18 m; age) and C (>18 m; age) slaughtered at Tandojam market. 1. INTRODUCTION Goat is considered an important meat animal throughout the throughout the world now days. In Pakistan, they are commonly reared for multi-purposes like meat, milk and hair production. It is assumed that none of breeds seems to specially be developed as a dairy or meat type, but they serve as multipurpose animals with low performance level [1]. There are no religious or cultural limitations on the utilization of goat meat that results goats to be commonly available in every society where eating beef, pork or other meat types are prohibited. It is has

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“…Head, kidney, empty stomach and empty intestine percentages of Gokceada and skin and testicle percentages of Maltese kids were higher than the other genotypes. It was reported that the percentages of head and kidney decreased with the increase in slaughter weight (MARICHAL et al 2003, PENA et al 2007, PIENIAK-LENDZION et al 2009). Head and kidney percentages of Gokceada kids were higher than those of Turkish Saanen and Maltese kids and this could be explained by the lower slaughter weight of Gokceada kids.…”

Section: Organs and Fat Contentmentioning

confidence: 97%

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

et al. 2010

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Abstract. 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<0.001). Chilled dressing percentage calculated according to empty body weight was 48.97 % in Gokceada, 51.32 % in Maltese and 52.35 % in Turkish Saanen kids (P<0.001). There were not statistically significant differences among the breeds in terms of neck, shoulder, ribs and long leg percentages, musculus longissimus dorsi (MLD) section area and back fat thickness (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.

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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)

Cited by 4 publications

References 10 publications

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

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

Sensory Attributes of Goat Meat Under the Influence of Glycogen

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

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