An evaluation of the growth, carcass and meat quality characteristics of Omani goat breeds

I. T. Kadim, O. Mahgoub, [No Value] Mahgoub, D. S. Al-Ajmi, R. S. Al-Maqbaly, N. M. Al-Saqri, A. Ritchie

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88 Citations (Scopus)

Abstract

Body weight, growth, carcass and meat quality characteristics were evaluated in three breeds of goats (Batina, Dhofari and Jabal Akdhar) in Oman. Fourteen intact male goats from each breed were used. Jabal Akdhar goats had significantly heavier slaughter, empty body, and carcass weights and higher growth rates than Dhofari and Batina goats. Jabal Akdhar goats had significantly heavier internal organs than the other two breeds. Dressing-out percent (based on empty body weight) of goats ranged between 53 and 57%, with the Dhofari goats having the highest value. Longissimus muscle dimensions varied between the three breeds, with Jabal Akdhar having a significantly larger area than Batina with Dhofari in between. Dhofari goats produced significantly shorter and wider carcasses than Batina and Jabal Akhdar goats. Carcass cuts were significantly heavier in Jabal Akdhar than the other two breeds. Four muscles (Mm. longissimus dorsi, biceps femoris, semitendinosus, and semimembranosus) from both sides of each carcass were subjected to two different ageing periods (1 day vs. 6 day) and evaluated for ultimate pH, expressed juice, percent cooking loss, colour (L*, a* and b*), and Warner-Bratzler shear force. Breed had a significant influence on pH and percent cooking loss but not on expressed juice, shear force value and colour (CIE L*,a*, b* values). Muscles from the Batina goats had significantly higher ultimate pH values and lower percent cooking loss than Dhofari and Jabal Akdhar goats. Ageing from 1 to 6 days increased tenderness significantly (27%), but decreased cooking loss by 5%.

Original languageEnglish
Pages (from-to)203-210
Number of pages8
JournalMeat Science
Volume66
Issue number1
DOIs
Publication statusPublished - Jan 2004

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Keywords

  • Carcass
  • Goat
  • Growth rate
  • Meat quality
  • Muscles

ASJC Scopus subject areas

  • Food Science

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