Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

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dc.creatorLuciana RODRIGUES
dc.creatorHeraldo César GONÇALVES
dc.creatorBrenda Batista Lemos MEDEIROS
dc.creatorMaurício Furlan MARTINS
dc.creatorCláudia Marie KOMIYAMA
dc.creatorMarleide Costa CAÑIZARES
dc.date2011
dc.date.accessioned2026-07-07T04:18:16Z
dc.descriptionSeventy-eight kids of both sexes and five genotypes were used: Alpine, ½ Boer + ½ Alpine (½ BA), ¾ Boer + ¼ Alpine, ½ Anglo-nubian + ½ Alpine and “tricross” (½ Anglo-nubian + ¼ Boer + ¼ Alpine) with initial average weight of 14.1 ± 2.5. The objective was to evaluate the effect of genotype, finishing system, and sex on the physiochemical characteristics of goat meat. Finishing systems were: ST1 – kid + dam in pasture and ST2 – weaned kid and feedlot. Kids in ST1 were kept in an area with Panicum maximum cv. Tanzania, and after grazing, water and mineral salt/mix were fed ad libitum to the animals. The animals in ST2 were confined in collective pens distributed according to genotypes and received diet with 16% CP and 73% TDN. The values of pH, a* (red content), Cooking Loss (CL), and Ether Extract (EE) percentage were influenced by genotype. Values for red content (a*) and L* (brightness), CL and percentages of moisture, protein, EE, and ash were influenced by the finishing system. Longissimus dorsi muscle from animals ½ BA exhibited better physiochemical characteristics. For greater tenderness and higher percentages of fat, consumers should choose female kid goat meat.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940111027
dc.identifier.urihttp://hdl.handle.net/123456789/457140
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.31
dc.subjectAgrociencias
dc.titleEffect of genotype, finishing system, and sex on physiochemical characteristics of goat meat
dc.typeartículo científico

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