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.: Home > Animal Science Papers and Reports > 2009 > Volume 27 Number 3 > Marek Stanisz*, Piotr Œlَsarz, Adam Gut

Slaughter value and meat quality of goat kids with various share of Boer blood

Marek Stanisz*, Piotr Œlَsarz, Adam Gut
Department of Sheep, Goat and Fur Animals Breeding, University of Life Sciences in Poznaٌ Z³otniki, S³oneczna 1, 62-002 Suchy Las, Poland
Abstract :

Investigations were conducted on one group of White Improved (WI) kids and three groups of WI
crossbred kids with various share of the Boer (B) genes: 1/4B3/4WI, 1/2B1/2WI and 3/4B1/4WI.
Eighteen male kids were included in each group. Up to 20 kg life weight the kids of all groups had
free access to their dams’ milk and to solid feed from day 14 of life.
Crossbreds with 25, 50 and 75% of the B genes reached slaughter weight by 8, 19 and 23 days
earlier, respectively, than WI kids (95 days). All crossbreds showed higher dressing percentage, their
carcasses were covered with a thicker fat layer over the ribs and over the longissimus dorsi (LD)
muscle and were characterized by lower chilling losses compared to WI kids. In turn, with increasing
share of B genes in genotype the fat content of carcass increased and the bone content decreased.
Slight differences were found in dry matter and crude protein contents as well as pH measured 45
min and 24 h post-slaughter in the LD between the crossbred and WI kids. In crossbreds with a
50 and 75% of the B genes a higher share of intramuscular fat as well as lower thermal drip and
water-holding capacity were recorded. Sensory evaluation showed the lowest meat tenderness and
juiciness in WI kids.

Keywords :
carcass /goat kids / meat quality /slaughter value /sensory evaluation

Date Deposited : 05 Aug 2011 10:23

Last Modified : 05 Aug 2011 10:23

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Volume 27, Number 3, - 2009

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