Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter

  • A. Bonvillani Fac. Agronomy and Veterinary. University of Rio Cuarto.Cuarto
  • F. Peña University of Cordoba.Córdoba
  • V. Domenech University of Cordoba.Córdoba
  • O. Polvillo University of Sevilla.Sevilla
  • P.T. García ITA-CIA INTA-Castelar.Castelar
  • J.J. Casal CICVyA - INTA-Castelar.Castelar
DOI: https://doi.org/10.5424/sjar/2010081-1150
Keywords: KIDS, SEX, AGE, BODY WEIGHT, SLAUGHTERING, GOAT MEAT, CHEMICOPHYSICAL PROPERTIES, ORGANOLEPTIC PROPERTIES, FATTY ACIDS

Abstract

The aim of this work was to study meat quality and fatty acid profiles in the longissimus muscle from Criollo Cordobes (CC) suckling kids, and to determine the effect of sex and age/weight at slaughter on these characteristics. Forty suckling kids, 20 intact males and 20 females, were randomly assigned to two groups: 1 (60 +/- 2 days old and live weight = 11 kg) and 2 (90 +/- 3 days old and live weight > 11 kg). Sex had a significant influence on meat colour, Warner- Bratzler shear force, cooking losses, water holding capacity and intramuscular fat content, while the age/weight had a significant influence on cholesterol and tenderness. The main fatty acids identified from the intramuscular fat were oleic (30.1-32.6%), palmitic (19.6-21.0%) and stearic (13.5-16.3%). Levels of saturated and unsaturated fatty acid ranged from 40.1% to 41.9% and from 57.6% to 59.1%, respectively. Meat from CC kids is pale red, tender, juicy and the intensity of flavour and aroma were medium-high.

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Published
2010-03-01
How to Cite
Bonvillani, A., Peña, F., Domenech, V., Polvillo, O., García, P., & Casal, J. (2010). Meat quality of Criollo Cordobes goat kids produced under extensive feeding conditions. Effects of sex and age/weight at slaughter. Spanish Journal of Agricultural Research, 8(1), 116-125. https://doi.org/10.5424/sjar/2010081-1150
Issue
Vol. 8 No. 1 (2010)
Section
Food science and technology

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