Agriculture Reference
In-Depth Information
Table 13.4
Chemical and physical composition of meat goat carcasses.
Chemical composition, %
Kid goat description
Moisture
Fat
Protein
Ash
Boer
×
Spanish
56.1
3.9
18.6
20.3
Spanish
57.6
3.0
16.1
19.8
Boer
×
Angora
56.4
3.7
18.0
20.6
(Cameron et al., 2001 )
Boer Cross Wether Kid Goats
Bahia grass pasture
70.3
8.0
20.6
1.1
Mimosa browse
70.0
9.1
20.0
0.9
Concentrate
64.5
13.4
21.3
0.9
(Solaiman et al., 2006 ).
Hay for 45 days
77.1
1.3
20.8
1.3
Concentrate for 45 days
74.7
2.7
21.3
1.4
Hay and concentrate for 45 days
75.8
2.0
20.1
1.6
(Lee et al., 2008 )
Physical composition, %
Lean
Fat
Bone
Intact male
71.2
7.4
21.4
Wether
66.2
11.0
22.8
Doe
67.9
13.0
19.2
(Johnson et al., 1995b )
Boer
×
Spanish, feedlot
57.8
15.71
26.5
Boer
×
Spanish, range
55.8
7.34
36.9
Spanish, feedlot
57.6
13.4
27.6
Spanish, range
55.3
8.24
36.5
(Oman et al., 1999 )
Boer × Spanish, 80% concentrate diet
57.8
15.7
26.5
Spanish, 80% concentrate diet
58.4
13.6
27.9
Spanish × Angora, 80% concentrate diet
55.0
19.4
25.5
Angora, 80% concentrate diet
51.6
22.6
25.7
(Oman et al., 2000 )
Concentrate diet
Boer
×
Spanish wethers
57.7
16.2
26.1
Spanish wethers
57.6
13.5
28.9
Boer
×
Angora wethers
55.7
16.3
28.0
(Cameron et al., 2001 )
•
Goat carcasses in selection 1 have a superior meat con-
formation and give the highest meat:bone and lean meat
yields. The carcass has thick leg muscling, bulging
outside leg muscling, full muscling along the back and
through the loin and rib, and thickness in the loin and
leg junction and shoulder.
Even though there are not offi cial grades for goat car-
casses, it is useful to classify goat carcasses into groups
for marketing and pricing (McMillin and Pinkerton, 2008).
Selection classifi cations (criteria) give an indication of the
ratio of muscle to fat and bone and the relative amount of
meat that may be obtained from the carcass:
