EJPAU 2008. Pieniak-Lendzion K. , Niedziółka R. , Horoszewicz E. , Borkowska T. EVALUATION OF SLAUGHTER VALUE AND PHYSICOCHEMICAL ATTRIBUTES OF GOAT MEAT

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2008
Volume 11
Issue 1

Topic:

Animal Husbandry

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Pieniak-Lendzion K. , Niedziółka R. , Horoszewicz E. , Borkowska T. 2008. EVALUATION OF SLAUGHTER VALUE AND PHYSICOCHEMICAL ATTRIBUTES OF GOAT MEAT, EJPAU 11(1), #11.
Available Online: http://www.ejpau.media.pl/volume11/issue1/abs-11.html

EVALUATION OF SLAUGHTER VALUE AND PHYSICOCHEMICAL ATTRIBUTES OF GOAT MEAT

Krystyna Pieniak-Lendzion, Roman Niedziółka, ELżbieta Horoszewicz, Teresa Borkowska
Departament Sheep and Goat Breeding, University of Podlasie in Siedlce, Poland

ABSTRACT

The research aimed at analysing the slaughter value and physicochemical attributes of goat kids slaughtered at 90 and 180 days of age. After weaning at 60 days of age, a balanced mixture, containing 18.2% protein and 5.63 MJ net energy, was applied as a feed. Live and slaughtered animal weight attributes were analysed. Moreover, tissue composition of the half carcass and meat physicochemical properties were determined. The carcass of older male kid goats was by 5.08 kg heavier and the weight of primal cuts, including high-priced cuts, was by 0.87 kg higher. Half carcass tissue composition was similar and was as follows: 60.13–60.50% of meat, 25.48–25.37% of bones, and 14.39–14.13% of fat. Significant differences in fat and bone contents were found in the leg only. Furthermore, physiochemical properties indicated that the meat of older animals was darker and had higher values of chemical parameters.

Key words: kids goat, physical and chemical composition, valuable cuts.

Krystyna Pieniak-Lendzion
Departament Sheep and Goat Breeding,
University of Podlasie in Siedlce, Poland
B. Prusa 14, 08-110 Siedlce, Poland
email: owce@ap.siedlce.pl

Roman Niedziółka
Departament Sheep and Goat Breeding,
University of Podlasie in Siedlce, Poland
B. Prusa 14, 08-110 Siedlce, Poland
email: romann@ap.siedlce.pl

ELżbieta Horoszewicz
Departament Sheep and Goat Breeding,
University of Podlasie in Siedlce, Poland
B. Prusa 14, 08-110 Siedlce, Poland
email: owce@ap.siedlce.pl

Teresa Borkowska
Departament Sheep and Goat Breeding,
University of Podlasie in Siedlce, Poland
B. Prusa 14, 08-110 Siedlce, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.