Studies on the carcass composition and meat quality of Boer goats.

摘要

Ten entire male goats of the Boer breed were slaughtered approximately 8 weeks after weaning. Live weight at slaughter averaged 18.90 kg. Data are given in 9 tables on weight of carcasses, carcass parts and internal organs, the percentages of primalcuts, tissue composition of primal cuts and of the carcass, 7 meat quality traits, chemical composition of the longissimus dorsi muscle, and the fatty acid composition of 3 fat depots. The muscle and fat percentages of the carcass averaged 62.0 and 13.9respectively. The meat had a low intramuscular fat content, but a higher collagen content than beef or mutton. The percentages of oleic and myristic acids in fat were relatively high. Seven of the carcasses showed characteristics typical of dark cuttingmeat, probably due to the stress that accompanied transport to the slaughterhouse.