Slaughter and Carcass Characterization, and Sensory Qualities of Native, Pure, and Upgraded Breeds of Goat Raised in the Philippines

Authors: Jonathan N. Nayga, Emelita B. Valdez, Mila R. Andres, Beulah B. Estrada, Emelina A. Lopez, Rogelio B. Tamayo, Aubrey Joy M. Balbin

Abstract:

Goat production is one of the activities included in integrated farming in the Philippines. Goats are raised for its meat and regardless of breed the animal is slaughtered for this purpose. In order to document the carcass yield of different goats slaughtered, five (5) different breeds of goats to include Purebred Boer and Anglo-nubian, Crossbred Boer and Anglo-nubian and Philippine Native goat were used in the study. Data on slaughter parameters, carcass characteristics, and sensory evaluation were gathered and analyzed using Complete Random Design (CRD) at 5% level of significance and the results of carcass conformation were assessed descriptively. Results showed that slaughter data such as slaughter/live weight, hot and chilled carcass weights, dressing percentage and percentage drip loss were significantly different (P>0.05) among breeds. On carcass and meat characteristics, pure breed and upgraded Boer were found to be moderately muscular while Native goat was rated as thin muscular. The color of the carcass also revealed that Purebred and crossbred Boer were described dark red, while Native goat was noted to be slightly pale. On sensory evaluation, the results indicated that there was no significant difference (P>0.05) among breeds evaluated. It is therefore concluded that purebred goat has heavier carcass, while both purebred Boer and upgrade are rated slightly muscular. It is further confirms that regardless of breed, goat will have the same sensory characteristics. Thus, it is recommended to slaughter heavier goats to obtain more carcasses with better conformation and quality.

Keywords: Carcass quality, goat, sensory evaluation, slaughter.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1327258

References:

[1] Aziz MA. 2010. Present status of the world goat populations and their productivity. Lohman Information.Vol.45 (2), 42
[2] Dhanda JS, Taylor DG, Murray PJ, Mccosker JE. 1999. The influence of goat genotype on the production of Capretto and Chevon carcasses. 1. Meat quality. Meat Sci. 52:363–367.
[3] Silva Sobrinho AG, Osorio JCS. 2008. Aspectos quantitativos da producao de carne ovina. Funep p. 1-68.
[4] Simela L. 2005. Meat characteristics and the acceptability of chevon from South African indigenous goats. Small Rum. Res., 38 (3): 247– 259.
[5] Freitas HS, Alcalde CR, De Lima LS, DE Maceda FAF, Macedo VP, Molina BSL. 2011. Quantitative characteristics of carcass and meat quality of ¾ Boer + ¼ Saanen and Saanen goat kids fed diets with dry yeast. R. Bras. Zootec, v.40 n.3, p.630-638.
[6] Madruga MS, Medeiros EJL, SOUZA WH. 2009. Chemical composition and fat profile of meat from crossbred goats reared under feedlot systems. Revista Brasileira de zootecnia, v.38. n.3, p. 547-552.
[7] Sanudo C, Campo MM, Muela E, Olleta JL, Delfa R, Jimenez-Badillo R, Alcalde MJ, Horcada AM Oliveira I, Cilla I. 2012. Carcass characteristics and instrumental meat quality of suckling kids and lambs. Span J Agric Res (2012) 10(3), 690-700
[8] Dhanda JS, Taylor DG, Murray PJ, Mccosker JE. 1999b. The influence of goat genotype on the production of Capretto and Chevon carcasses. 2. Growth and carcass characteristics. Meat Sci. 52:355–361.
[9] Muchenje V, Dzama K, Chimonyo M, Strydom PE, Hudo A, Raats JG. 2009. Some biochemical aspects pertaining to beef eating quality and consumer health: A review. Food Chem., 112: 279-289.
[10] HA JK, Lindsay RC. 1990. Distribution of branched chain fatty acid in perinephric fats of various meat species. Lebensmittel- Wissenschaft und-Technologies.
[11] Brennand CP, HA YL, Lindsay RC. 1989. Aroma properties and thresholds of volatile free and total branched chain and other minor fatty acids occurring in milk and meat lipids. J. Sens.Stud.4, 105-120.
[12] Cross HR, Durland PR, Seidman SC. 1986. Sensory qualities of meat. In: Betchel. P.J. (Ed). Muscle as Food. Food Science and Tech Series. Academic Press. New York.
[13] Swan JE, Esguerra CM, Farouk MM. 1998. Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds. Small Ruminants Res 28:273-280.
[14] Santos CL, Perez JRO, Siqueira ER. 2001. Crescimento alometrico dos tecidos osseo, masculare adipose na carcaca de cordeiros santa Ines e Bergamacia. Revista Brasileira de Zootecnia, v.30n.2, p.493-498.
[15] Webb EC, Casey NH, Simela L. 2005. Goat meat quality. Small Rum. Res., 60: 153-166.