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Effect of age at slaughter on chemical composition of meat from Moxotó goats and their crosses

2004; Elsevier BV; Volume: 55; Issue: 1-3 Linguagem: Inglês

10.1016/j.smallrumres.2004.02.002

1879-0941

Frederico José Beserra, Marta Suely Madruga, Amanda Menino Leite, Edite Morais Silva, Eloá Lopes Maia,

Genetic and phenotypic traits in livestock

Chemical composition, cholesterol levels and fatty acid profile were estimated for castrated male goats of the Moxotó breed (Group A) and their crosses (Group B: 1/2 Moxotó×1/2 Pardo Alpina; Group C: 1/4 Moxotó×3/4 Pardo Alpina; Group D: 1/4 Moxotó×1/4 PardoAlpina×1/2 Anglo Nubiana). Moisture and ash contents and cholesterol level of meat varied with breed group, while moisture and fat contents varied with age. Cholesterol levels increased (P<0.05) with age at slaughter in the four groups. Goat meat contained a greater proportion of oleic (C18:1, 28–44%), palmitic (C16:0, 17–20%) and stearic (C18:0, 12–18%) acids. The principal component analysis of fatty acid profiles suggested slaughter age and not breeding group as important source of variation. The low level of lipid and cholesterol, and the higher level of unsaturated/saturated fatty acid in the breeding group slaughtered at 4–6 months conform to higher quality standards for human consumption.