Meat and Fat Quality of Salem Black Goat meat Reared under Different Rearing Systems

Abstract

Background: The work was carried out to complementary contribution to the comprehensive study of the recently recognised promising Salem Black goat breed’s meat quality raised under intensive and semi intensive systems at different age for both sexes. Methods: The study was conducted on sixty four, three months old Salem Black goat kids (32 males and 32 females) by allotting randomly as16 kids in each group in a 2 X 2 factorial design. Results: The pH value for meat was significantly (P less than 0.05) higher at 9 months male animals. Meat redness (a*) value increased and the lightness (L*) and yellowness (b*) values significantly (P less than 0.01) decreased with age. The shear force indicates that male had significantly (P less than 0.01) higher value. Meat at 6 months had significantly (P less than 0.01) higher sarcomere length. Hydroxyproline content was significantly (P less than 0.01) higher with lower muscle fibre diameter in intensively reared male kids meat. Acid insoluble ash, ether extract and PUFA contents were significantly (P less than 0.05) increased with age in meat. Intensively reared animals had significantly (P less than 0.05) low level of SFA and high level of PUFA, MUFA and PUFA/SFA ratio than semi-intensively reared animals. The intensively reared animal shows better meat quality, more nutritious than semi intensively reared animal meat.