The Effect of Breed, Age and Fasting Status on Macro-nutrient Composition of Meat from Goat Breeds of North-Western Nigeria

Abstract

Carcasses of 32 male goats matching Conformation Score 3 of the Australian standard for live goat evaluation, were randomly assigned to a 2x2x2 factorial experiment involving two breeds (Sahel, Sokoto Red), two ages (young, mature) and two fasting states (fasted, non-fasted) with four replicates. one and a half centimeter thick samples of the Longissimus dorsi muscle cut between the 12 th and 13 th ribs of the right halves of the carcasses were analyzed according to AOAC (1990) and found to contain an average of 75.59, 19.19, 3.67 and 1.55% moisture, protein, fat and total ash, respectively. None of the nutrients was affected significantly (P>0.05) by breed, age and fasting status (P>0.05). This may imply that the three factors need not feature as major considerations in the choice of goat meat for nutritional advantage in the study area.

Carcass profile and chemical characteristic of male Kacang goat (Capra aegragus hircus)

“…Peningkatan umur potong nyata meningkatkan kadar lemak namun menurunkan kadar air pada kambing Moxoto kastrasi dan persilangannya (Beserra et al 2004), peningkatan umur potong juga dapat meningkatkan kadar protein, lemak dan abu pada daging kambing asal Pakistan (Arain et al 2010). Jibir et al (2010) menunjukkan bahwa umur potong tidak mempengaruhi kadar air, protein, lemak dan abu daging kambing Nigeria jenis Sahel, dan Sakoto Red. Di Indonesia masih sedikit informasi mengenai kajian umur potong terhadap profil karkas dan komposisi kimia yang ditinjau dari kadar kolesterol, komposisi asam amino dan asam lemak yang berasal dari kambing lokal.…”

“…Kecenderungan hasil penelitian ini sama dengan penelitianJibir et al (2010), yang menyatakan bahwa faktor umur, jenis dan kondisi puasa sebelum pemotongan tidak mempengaruhi kadar air, protein, lemak dan abu daging kambing Nigeria (Sahel dan Sokoto Red). PenelitianJibir et al (2010), menunjukkan bahwa kadar air, protein, lemak dan abu per 100 gram daging kambing secara berturut-turut adalah sebagai berikut : 75,59 g, 19,19 g, 3,67 g dan 1,55 g.…”