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Forty meat or dairy kids were blocked within breed according to body weight. Kids within each block were then randomly allotted to a concentrate-based diet or an intensive rotational grazing system. Kids fed the concentrate-based diet were offered hay ad libitum and fixed amounts of whole corn and soybean meal to meet the requirements for maintenance and daily gain. Grazing kids from each breed were stocked in groups and offered a new paddock every day. Dry matter intake was not different between breeds. Meat kids had a greater average daily gain than dairy kids, but feeding treatments did not affect the growth rate. Dairy kids had greater anterior cuts (neck and shoulder), whereas meat kids tended to have greater posterior cuts (loin and leg). Meat kids accumulated more fat when they were fed concentrate in comparison with pasture, whereas this variable tended to be less influenced by dietary treatments in dairy kids. Meat of pasture-fed kids had greater Warner–Bratzler shear force and glycolytic potential, and lower ultimate pH than meat of concentrate-fed kids. The n-6/n-3 fatty acid ratio of intramuscular fat was almost 4-fold greater in concentrate- than pasture-fed kids; this ratio was 1.4-fold greater in dairy than meat kids. Résumé Quarante chevreaux de boucherie (CB) ou laitiers (CL) ont été séparés en bloc au sein d'une même race selon leur poids. Les chevreaux de chaque bloc ont ensuite été répartis au hasard entre un régime à base de concentrés et un système de pâturage intensif. La consommation n'était pas différente entre les races. Le gain quotidien des CB était supérieur à celui des CL, mais les traitements alimentaires n'ont pas eu d'incidence sur le taux de croissance. Les CL avaient des proportions de coupes antérieures plus élevées, tandis que les CB avaient tendance à avoir des coupes postérieures plus importantes. Les CB ont accumulé plus de graisse lorsqu'ils ont été nourris avec des concentrés que lorsqu'ils ont été nourris au pâturage, alors que cette variable a eu tendance à être moins influencée par les traitements alimentaires chez les CL. La viande des chevreaux au pâturage présentait une force de cisaillement Warner-Bratzler et un potentiel glycolytique plus élevés, ainsi qu'un pH ultime plus faible. Le rapport des acides gras n-6/n-3 de la viande était presque 4 fois plus élevé chez les chevreaux recevant les concentrés; ce rapport était 1,4 fois plus élevé chez les CL que chez les CB. [Ceci est une traduction fournie par l'auteur du résumé en anglais.] [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effects of skin‐on and skin‐off processing methods on processing efficiency, product yield and meat quality of goat carcasses. A total of twenty‐seven goats (nine/treatment, 6 months old) were processed using three methods: (1) skin‐on for ethnic consumers, (2) skin‐off for traditional consumers and (3) skin‐off‐late (skin removal after chilling) for primarily traditional consumers, with an option for ethnic consumers with skin‐on. Processing times (slaughter, chilling, fabrication) and yields (chilling and fabrication) were compared. Meat quality and appearance were evaluated using sarcomere length, Warner‐Brazler shear force, collagen content and muscle colour. Skin‐on carcasses required significantly longer chilling times to reach the internal body temperature at ≤4.4 °C (9.5 h) compared to skin‐off carcasses (7 h), presumably due to the presence of the skin. Despite this, the total processing time from stunning to fabrication showed no significant difference across treatments, although the skin‐off‐late carcasses had longer fabrication times due to the skin removal step (P < 0.05). Dressing yield was lower in the skin‐off group, and fabrication yield was reduced in the skin‐off‐late carcasses (P < 0.05). Skin‐on and skin‐off‐late carcasses showed longer sarcomere lengths and lower Warner Bratzler shear forces than skin‐off carcasses (P < 0.05). Additionally, the skin‐on group had higher collagen content than the skin‐off group. Muscle L* values were higher in skin‐on and skin‐off‐late carcasses (P < 0.05), with no significant differences in a* and b* values across treatments. This research highlights the potential benefits of the skin‐off‐late method for goat farmers, processors and consumers, offering improved dressing yield, meat tenderness and visual appearance. The skin‐off‐late method also provides an alternative processing option that could satisfy both traditional and ethnic consumer preferences. [ABSTRACT FROM AUTHOR]

Meat quality in goats is partly determined by the intramuscular fat (IMF) content, which is associated with the proliferation and differentiation of intramuscular preadipocytes. Emerging studies have suggested that miRNA plays a crucial role in adipocyte proliferation and differentiation. In our recent study, we observed the expression variations in miR-196a in the longissimus dorsi muscle of Jianzhou goats at different ages. However, the specific function and underlying mechanism of miR-196a in IMF deposition are still unclear. This study demonstrated that miR-196a significantly enhanced adipogenesis and apoptosis and reduced the proliferation of preadipocytes. Subsequently, RNA-seq was employed to determine genes regulated by miR-196a, and 677 differentially expressed genes were detected after miR-196a overexpression. The PI3K-Akt pathway was identified as activated in miR-196a regulating intramuscular adipogenesis via Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis and further verified via Western blot and rescue assays. Lastly, using RT-qPCR, Western blot, dual-luciferase, and rescue assays, we found that miR-196a promoted adipogenesis and suppressed the proliferation of intramuscular preadipocytes by the downregulation of MAP3K1. In summary, these results suggest that miR-196a regulates IMF deposition by targeting MAP3K1 and activating the PI3K-Akt pathway and provide a theoretical foundation for improving goat meat quality through molecular breeding. [ABSTRACT FROM AUTHOR]

This article discusses the importance of advanced methods and technologies in the meat industry for meeting consumer demand and ensuring food safety. It highlights several studies that explore different aspects of meat quality, including the use of near-infrared reflectance spectroscopy (NIRS) to assess the quality of Portuguese Bísaro pork meat, the analysis of volatile organic components (VOCs) in Lueyang black chicken, the comparison of meat characteristics between a dual-purpose poultry crossbreed and commercial broilers, the impact of dietary energy and protein levels on goat meat quality, and the degradation of collagen and decorin in intramuscular connective tissue using cathepsin L. These studies provide valuable insights for improving meat quality, authenticity verification, and consumer satisfaction. [Extracted from the article]

Background: The transcriptome and metabolome dissection of the skeletal muscle of high- and low- growing individuals from a crossbred population of the indigenous Chongming white goat and the Boer goat were performed to discover the potential functional differentially expressed genes (DEGs) and differential expression metabolites (DEMs). Results: A total of 2812 DEGs were detected in 6 groups at three time stages (3,6,12 Month) in skeletal muscle using the RNA-seq method. A DEGs set containing seven muscle function related genes (TNNT1, TNNC1, TNNI1, MYBPC2, MYL2, MHY7, and CSRP3) was discovered, and their expression tended to increase as goat muscle development progressed. Seven DEGs (TNNT1, FABP3, TPM3, DES, PPP1R27, RCAN1, LMOD2) in the skeletal muscle of goats in the fast-growing and slow-growing groups was verified their expression difference by reverse transcription-quantitative polymerase chain reaction. Further, through the Liquid chromatography-mass spectrometry (LC-MS) approach, a total of 183 DEMs in various groups of the muscle samples and these DEMs such as Queuine and Keto-PGF1α, which demonstrated different abundance between the goat fast-growing group and slow-growing group. Through weighted correlation network analysis (WGCNA), the study correlated the DEGs with the DEMs and identified 4 DEGs modules associated with 18 metabolites. Conclusion: This study benefits to dissection candidate genes and regulatory networks related to goat meat production performance, and the joint analysis of transcriptomic and metabolomic data provided insights into the study of goat muscle development. [ABSTRACT FROM AUTHOR]

In recent years, there has been a dramatic spike in meat prices in Algeria and globally and this has substantially influenced meat consumption trends. The study aims to understand the factors that influence consumer perceptions and goat meat consumption behaviour in Algeria. This study included 240 participants using random selection who were surveyed using a self-administered questionnaire through face-to-face interviews. At least 83% of the participants preferred the animals to be less than a year old, whereas only 2.9% opted for animals above two years of age. The male participants preferred male animals over female animals (81.3% vs 50.9%). Female participants preferred female animals (49.1% vs 18.7%). Among the breeds, Arbia was preferred over Makatia by 91.2% of participants in terms of sex and age. In terms of meat choice, the thigh muscle was the predominant choice among the female respondents (55.7%), whereas the shoulder cut was preferred by male respondents (49.3%). Nutritional features, health features, preparation time, conservation, information from previous consumers, and animal welfare concerns were found to primarily influence goat meat consumption among the participants. The study findings strongly reflect the trends and the strategies to be implemented in understanding consumer requirements to boost the consumption of goat meat, thereby transforming this into a stable income source in the meat product market. [ABSTRACT FROM AUTHOR]

Domestic donkeys (Equus asinus) have been maintained mainly for service purposes in the past. Nowadays, there is an increasing interest in donkey milk and meat production in several countries, including China. Donkey meat is highly consumed because of its nutritional value and unique flavor. However, genomic studies on donkey meat are limited. Therefore, in this study, we aimed to examine the molecular difference of longissimus dorsi muscles of donkey, cow, and goat. RNA sequencing and Proteome sequencing technology were used to analyze the transcriptome and proteome of the longissimus dorsi muscle of donkey, cow, and goat. A total of 1338 and 1780 differentially expressed genes (DEGs) were identified in donkey meat compared with that in cow and goat meat, respectively. Most of the DEGs were involved in biological processes, including small GTPase-mediated signal transduction, protein ubiquitination, protein glycosylation, and MAP kinase tyrosine/serine/threonine phosphatase activity. Additionally, 764 and 1024 differentially expressed proteins (DEPs) were identified in cow vs. donkey, and goat vs. donkey, respectively; these DEPs were mainly involved in metabolism. Genetic variation and regulatory factors can combine as a database to provide more valuable molecular information for further analysis. [ABSTRACT FROM AUTHOR]

In mammals, skeletal muscle development is a complex biological process regulated by many factors. N6-methyladenosine (m6A) RNA modification plays an important role in many biological processes. However, the regulation of m6A on skeletal muscle growth and development in adult goats remains unclear. In this study, Duan goats (DA) and Nubia goats (NBY), both female and 12 months old, were selected as the research objects, and m6A-Seq and RNA-Seq were mainly used to detect the difference of m6A modification and gene expression during the development of the longissimus dorsi (LD) muscle in the two breeds. The results showed that compared with DA, the meat production performance of NBY was better than that of DA, and the modification level of m6A was higher than that of DA in LD. The m6A-Seq of LD indicated m6A peaks were mainly enriched in the coding sequence (CDS) and stop codon. A total of 161 differentially methylated genes (DMGs) and 1294 differentially expressed genes (DEGs) were identified in two breeds. GO and KEGG analysis showed that DMGs were closely related to cellular metabolism, and most of DMGs were enriched in pathways related to energy metabolism, muscle growth and development, mainly MAPK signaling pathway, Wnt signaling pathway and CGMP-PKG signaling pathway. The DEGs were significantly enriched in actin binding, calcium ion binding, angiogenesis, and other biological processes, and most of them were enriched in PI3K-Akt and CGMP-PKG signaling pathways. Combined analysis of m6A-Seq and RNA-Seq data revealed a negative correlation between differentially methylated m6A levels and mRNA abundance, and mRNA expression of the gene with m6A peak near 3′UTR will decrease. In addition, 11 DMGs regulating cell differentiation, muscle growth and development were identified. This study displayed the m6A profiles and distribution patterns in the goat transcriptome, determined the potential role of m6A modification in muscle growth and provided a new reference for the further study of goat skeletal muscle development. [ABSTRACT FROM AUTHOR]

This study was conducted to examine the effect of a mulberry leaf total mixed ration (TMR) diet on growth performance, apparent digestibility, meat quality and the expression of related meat-quality genes (ADSL, H-FABP) in crossbred black goats. Forty-four Guizhou crossbred black goats (Nubian black goat ♂ × Guizhou black goat ♀), weighing 33.43 ± 0.55 kg, were chosen. The goats were randomly divided into four groups, with 11 test replicates in each group. Group I was the control group and fed with the traditional feeding method of roughage and concentrate supplement without adding mulberry leaf. Group II was fed with a 40% mulberry leaf pellet TMR diet. Group III was fed with a freshly processed 40% mulberry leaf TMR diet. Group IV was fed with a 40% mulberry leaf fermented total mixed rations (FTMR) diet. The results showed that the average daily gain (ADG) of group II was significantly higher than that of group I and III (p < 0.05). The apparent digestibility of group II of ether extract (EE) and neutral detergent fiber (NDF) was significantly higher than that of group I (p < 0.05), and the apparent digestibility of dry matter (DM) and crude protein (CP) was significantly higher than that of group I (p < 0.01). Compared with group I, meat in group II had lower meat color lightness (L*) and yellowness (b*) values (p < 0.01) in the Longissimus thoracis et lumborum. The shear force of group II was significantly lower than that of group I (p < 0.05). The total fatty acids (TFA) of group II was significantly higher than that of groups I and III (p < 0.05), but the total saturated fatty acids (SFA) of group II was significantly lower that than of group I (p < 0.01). Subsequently, the Unsaturated fatty acids (USFA), Monounsaturated fatty acids (MUFA), and Polyunsaturated fatty acids (PUFA) of group II were significantly higher than those in group I (p < 0.01). The contents of total amino acids (TAA), total essential amino acids (EAA), total non-essential amino acids (NEAA) and total of major fresh-tasting amino acids (DAA) of groups II, III and IV were significantly higher than those of group I (p < 0.05), as well as the contents of IMP (p < 0.01). The expression of the H-FABP gene in the arm triceps of group II was significantly higher than that of groups I, III and IV (p < 0.05). The expression of the ADSL gene in the Longissimus thoracis et lumborum and biceps femoris of group II was significantly higher than that of group I (p < 0.05). Collectively, the results of the current study indicated that the mulberry leaf TMR diet improved the growth performance, apparent digestibility and expression of related meat-quality master genes (ADSL, H-FABP) in crossbred black goats, which promoted the deposition of intramuscular fat (IMF) and inosinic acid (IMP) and improved the composition of fatty acids and amino acids in the muscles. [ABSTRACT FROM AUTHOR]

The aim of the study was to compare selected parameters of carcass and meat quality including testing of volatile compounds of male lambs and kids derived from Polish native breeds (Polish Heath Sheep and Carpathian Goat). For most of the slaughter parameters, no differences were found between the two species although the meat and bones weights in the legs of kids was higher than that found for lambs. The study shows differences in the chemical composition and quality characteristics of the meat. Drip loss was lower in kid meat, indicating better water binding capacity. In contrast, the roasted meat of Carpathian kids was less tender than that of lambs. There was more dry matter and protein in the muscle of the kids; the differences between species occurred between most fatty acids. The analysis of volatile compounds showed differentiation between the evaluated meat of lambs and kids. Despite the differences in the assessment of the physico-chemical and nutritional parameters of lamb and goat meat, both types of meat can be considered are a valuable component of the diet, while high values of the organoleptic assessment indicate a good reception of both products by consumers. [ABSTRACT FROM AUTHOR]

Objective: Melilotus officinalis is a plant that grows naturally in northwestern Morocco and could become a promising alternative. The study was carried out to investigate the effects of M. officinalis hay on growth performance, carcass characteristics, and meat quality of goat kids in northern Morocco compared to Medicago sativa. Materials and Methods: Eighteen 3-month-old male "Beni Arouss" goat kids have been divided similarly into two groups. The control group (Luc) received lucerne hay, and the test group (YSClov) received yellow sweetclover hay, both supplemented with concentrate. Average daily gain and dry matter intake were determined during the experiment. After 99 days, goat kids were weighed, and carcass characteristics were determined. Meat quality was evaluated using samples from the semimembranosus (SM) and longissimus thoracis muscles. Results: The addition of YSClov significantly increased ash content (p < 0.001) and fat content (p < 0.01), reduced water holding capacity (p < 0.01), and SM pH 24 (p < 0.05). The YSClov meat was significantly more tender than the Luc meat, with corresponding values of 8.20 and 11.80 kg/ cm² (p < 0.05), while the Luc meat was more tender when cooked. No significant effect was found for the other parameters. The YSClov meat is richer in desirable fatty acids (DFA), while the Luc meat appears to be richer in omega-3 DFA(p < 0.01). Conclusion: Melilotus officinalis hay showed promising results in intramuscular fat, protein content, tenderness, DFA content, and similar growth performance compared to conventional feeds. [ABSTRACT FROM AUTHOR]

A study was conducted to evaluate carcass and non carcass yield of parasite challenged goats, parasitized (INF) or non parasitized (NIF) with gastrointestinal nematode parasite Haemonchus contortus. Goats were fed either high protein (HP) diet containing 24% CP or low protein (LP) diet containing 20% CP. Sixteen growing, intact male meat goats were divided into two main groups of INF and NIF goats and were further divided into two groups of four goats and fed either a high (24% CP) or low (20% CP) containing diet. At the end of the study, empty (fasted) body weights were re- corded after an overnight fast and animals transported to a commercial abattoir, and harvested. The weights of the hot carcass, blood and non-carcass pool, which included head, hide and visceral organs (intestine, lung, liver, kidney and spleen), and blood were recorded. Carcass yield was evaluated as dressing percentage (hot carcass weight/empty body weight). There was no difference (P > 0.05) in carcass yield (%), (HP diet=53.77 and LP diet=54.70; INF=53.85 and NIF=54.62); blood (gm) (HP diet=1029.52 and LP diet=1146.47) and INF = 1142.45 and NIF = 1032.54), head and hide (gm) (HP diet = 5645.32 and LP diet = 970.54; INF = 6221.32 and NIF = 5394.54); visceral organs (gm) (HP diet = 4151.66 and LP diet = 4740.92; INF = 4728.35 and NIF = 4164.23). The results of this study showed that supplementation of high dietary protein level above animals need may not be beneficial in improving the variables monitored against Haemonchosis. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the post-mortem meat quality characteristics of extensively reared Tankwa goats to identify the most favourable age and sex for slaughter. Twenty-four goats, representing five groups, namely young intact males (G1), young females (G25), young castrates (G3), old males (G4), and females (G5), were selected directly from their natural grazing environment and slaughtered to evaluate meat quality characteristics. The Musculus longissimus and Musculus semimembranosus from the right side of each carcass were evaluated. Dressing percentage and chilling losses did not differ significantly between the groups. Ultimate pH at 24 hours after slaughter was higher for males than females. Meat colour, water-holding capacity, and sarcomere length did not differ between groups. Myofibril fragmentation length (MFL) was on average less than 40 µm and was shorter in younger animals. There were no significant differences in cooking loss and thawing loss for M. longissimus and M. semimembranosus between groups. There were no significant differences in Warner-Bratzler shear force (WBSF) between groups for meat from the M. semimembranosus. However, WBSF of the M. longissimus was higher in older animals. Overall, meat from these goats can be regarded as tender because meat with a WBSF below 5.5 is considered as tender. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to use high‐throughput Illumina Hiseq4000 sequencing to reveal transcriptome changes of longissimus thoracis of goats in frozen storage (−20 to −18°C, FS), ice‐temperature storage (−1.5 to −0.5°C, IS) and chilled storage (2–4°C, CS) within 7 days postmortem. Hierarchical cluster and correlation analysis showed that transcriptome of FS changed little, and IS was suitable for 7 days' storage. There were 27 continuously differentially expressed genes (DEGs) (fold change ≥2, P < 0.05) over time, and 10 genes were up‐regulated and 17 genes were down‐regulated. Among them, expression amounts of WTIP, PLK3, LOC108635411 and NHSL1 were negatively correlated with shear force, L*, a* and b*, respectively, and CD3E was positively correlated with a*. Bioinformatics analysis indicated that DEGs with increasing storage temperature were mainly involved in energy production and conversion, phosphorylation and apoptosis. This study provided a new perspective for understanding the underlying mechanism of goat meat quality after slaughter. [ABSTRACT FROM AUTHOR]

The ever-increasing requirements for goat meat production have led to create and consolidate a specialized goat population for meat production, well adapted to local environmental conditions, within the Research and Development Institute for Sheep and Goat Breeding - Palas. The new R1 population (75% Boer and 25% Carpatina) showed superior attributes compared to Carpatina breed. During the period of intensive fattening of the kids, the R1 males achieved an average daily gain of 152 grams compared to the group of males from the Carpatina breed, in which the increase was 119 grams/day. The R1 hybrids had 2.75 percentage points more muscle tissue in the carcass and 3.11 percentage points less bones than the Carpatina kids. The adult goats in the newly created population had a body compactness index with values between 84.26 and 94.31 and the muscularity index of the gigot had values of 245.58 - 249.01. In regards to our research was observed the superiority of R1 Boer x Carpatina goats compared to the Carpatina breed regarding to the meat production and the quality of carcass. [ABSTRACT FROM AUTHOR]

Herzegovinian dry smoked goat meat is a traditional cured meat product made of the whole carcass of adult castrated bucks, dry salted and cold smoked. It has been traditionally produced in Herzegovina for centuries, especially in the wider area of the Stolac municipality. This study aimed to determine the quality parameters of Herzegovinian dry smoked goat meat. For the research, the samples were made into eight separate anatomical units (neck, sirloin, leg, loin, flank, breast, shoulder, hindshank), on which the tests were performed. Sensory, physical and chemical tests were performed on the examined samples. Also, to monitor changes in fats, its hydrolytic and oxidative changes (acid and peroxide number, TBARS value) were determined. The sensory evaluation determined that the examined samples were characterized by a "pleasant" aroma. Chemical tests revealed significant differences in the values of the examined parameters between samples from different anatomical regions. The least hydrolytic and oxidative changes were found in the breast samples which had the highest fat content. PCA analysis revealed a positive correlation between moisture content and pH value, as well as a negative correlation of these parameters with fat content. Furthermore, a significant positive correlation was found between NaCl content, ash, peroxide number, and TBARS values. Fat content was characteristic in the breast samples, moisture in the shoulder samples, protein in the hindshank samples, while NaCl and ash content were characteristic in the neck samples. [ABSTRACT FROM AUTHOR]

The main objectives of this study are to evaluate the chemical composition, fatty acid composition and technological quality of meat in Boer goat kids weaned at 120 days of age for producing "capretto" goat meat. Analyzed were samples from four male single born kids, offsprings of the first Boer goats imported in Bulgaria. The Boer goats were kept in Agroustina farm in Plovdiv district, which was the first farm in Bulgaria to raise the bloodline Boer goat. The studied kids were raised with their mothers until 120 days of age and their main food was their mother's milk. Analized were several chemicals and technological parameters: moisture %, protein %, fat %, minerals %, pH24, water-holding capacity (WHC), cooking losses at roast (%), losses at keeping (%), tenderness, (°P) in the three muscles: m. Longissimus dorsi (LD), m. Semimembranosus (SM) and m. Iliapsoas (Ips). LD had the highest content of moisture (75.26%) and fat (3.19%) but least protein (20.59%) and minerals (0.96). The highest content of protein (22.27%) and minerals (1.30%) had SM. The lowest pH24 was in Ips - 5.30 and the highest - in MS 5.62. The lowest WHC were found in LD 22.06% but the highest in Ips - 27.68%. The cooking losses at roast of the three analyzed muscles ranged from 47.66% for SM to 54.75 for Ips. There were large differences between the losses at keeping - from 2.38% for LD to 5.59 for SM. The highest tenderness had Ips (368.26° P) but the lowest had SM (306.74° P). The fatty acid (FA) composition was analyzed in samples from two adipose tissue depots: pelvic fat and kidney fat by gas chromatography. Fatty acid ratios (O-6/O-3 and PUFA/SFA ratios) as well as three indexes: the Index of atherogenicity (IA), the Index of thrombogenicity (IT) and the Cholesterolemic index (h/H) were calculated on the basis of individual FA content in kids fat depots. FA composition showed that oleic (C18:1), docosahexaenoic (C22:6 O-3) and arachidonic (C20:4 O-6) FA comprised the largest proportion of FA, with oleic acid being the most abundant - respectively 39.93% and 38.42%. The poly-unsaturated fatty acid (PUFA) presented the highest percent of FA in both fat depots - 43.87% in pelvic fat and 40.23% in kidney fat; mono-unsaturated fatty acids (MUFA) were higher in kidney fat (43.10%) than in pelvic fat (41.16%). The saturated fatty acid (SFA) percent were only 14.97% and 16.67% respectively. Desirable fatty acids (DFA) were 86.36% in pelvic fat and 85.40% in kidney fat. The value obtained for O-6/O-3 FA ratio is 0.908 for pelvic fat and 1.100 for kidney fat that is close to the recommended 1.0 as ideal value. The PUFA/SFA ratio varied from 2.41 in kidey fat to 2.93 in pelvic fat. The values obtained for h/H index were 3.216 in pelvic fat and 2.755 in kidney fat; the average IT was respectively 0.148 and 0.184 and the IA was 0.202 and 0.221 respectively. The all studied FA ratios and indexes were very favorable and indicate healthiness of capretto meat from Boer goat kids weaned at 120 days age. [ABSTRACT FROM AUTHOR]

This experiment was conducted to evaluate the effects zeranol implant on meat quality of Awassi lambs and cross-bred Khalkhali and Abadeh goat kids. Ten ram lambs (33.7 ± 0.5 kg and 4-month-old) and ten male goat kids (18.8 ± 0.7 kg and 4-month-old) were randomly assigned into two treatments (5 each treatment); C (control, 0 mg zeranol) and Z (24 mg zeranol implant) for each species. After 43 days experimental period. The animals were slaughtered, left for 24 hr post-mortem period and Biceps femoris muscle of each species were separated for measuring the proximal composition, TBARS values, cooking loss, drip loss and free fatty acids concentrations. Zeranol implants had significant (P<0.05) effect on dry matter, but did not have any effect on all other meat characteristics. However, dry mater was significantly higher for zeranol-implanted group as compared with control one. Moreover, significant effect of animal species was found for cooking loss, being highest in goat meat than ram lamb meat. Similarly, significant effect of animal species was noticed on TBARS values being highest in ram lamb meat. An obvious increase (P<0.005) in drip loss and TBARS values were observed for meat of both zeranol-implanted and non-implanted groups with storage period. It can be concluded that zeranol implant did not have any effect on meat quality for both ram lambs and male goat kids’ meat. [ABSTRACT FROM AUTHOR]

Summary: As one of the best‐known commercial goat breeds in the world, Boer goat has undergone long‐term artificial selection for nearly 100 years, and its excellent growth rate and meat production performance have attracted considerable worldwide attention. Herein, we used single nucleotide polymorphisms (SNPs) called from the whole‐genome sequencing data of 46 Australian Boer goats to detect polymorphisms and identify genomic regions related to muscle development in comparison with those of 81 non‐specialized meat goat individuals from Europe, Africa, and Asia. A total of 13 795 202 SNPs were identified, and the whole‐genome selective signal screen with a π ratio of nucleotide diversity (πcase/πcontrol) and pairwise fixation index (FST) was analyzed. Finally, we identified 1741 candidate selective windows based on the top 5% threshold of both parameters; here, 449 candidate genes were only found in 727 of these regions. A total of 433 genes out of the 449 genes obtained were annotated to 2729 gene ontology terms, of which 51 were directly linked to muscle development (e.g., muscle organ development, muscle cell differentiation) by 30 candidate genes (e.g., JAK2, KCNQ1, PDE5A, PDLIM5, TBX5). In addition, 246 signaling pathways were annotated by 178 genes, and two pathways related to muscle contraction, including vascular smooth muscle contraction (ADCY7, PRKCB, PLA2G4E, ROCK2) and cardiac muscle contraction (CACNA2D3, CASQ2, COX6B1), were identified. The results could improve the current understanding of the genetic effects of artificial selection on the muscle development of goat. More importantly, this study provides valuable candidate genes for future breeding of goats. [ABSTRACT FROM AUTHOR]

Fatty acid composition is an important aspect of meat quality in ruminants. Improving the beneficial fatty acid level in cashmere goat meat is important to its economic value. To investigate microRNAs (miRNAs) and mRNAs that regulate or coregulate polyunsaturated fatty acid (PUFA) synthesis and metabolism in the Inner Mongolia cashmere goat, we used longissimus dorsi muscle (WLM) and biceps femoris muscle (WBM) for transcript-level sequencing. RT-qPCR was used to evaluate the expression of mRNAs and miRNAs associated with PUFA synthesis and metabolism. The total PUFA content in the WBM was significantly higher than that in the WLM (P < 0.05). Our study is the first to systematically report miRNAs in cashmere goat meat. At the mRNA level, 20,375 genes were identified. ACSL1 , CD36 and TECRL were at the center of a gene regulatory network and contributed significantly to the accumulation and metabolic regulation of fatty acids. At the miRNA level, 426 known miRNAs and 30 novel miRNAs were identified. KEGG analysis revealed that the miRNA target genes were involved mainly in the PPAR signaling pathway. The mRNA-miRNA coregulation analysis showed that ACSL1 was negatively targeted by nine miRNAs: chi-miR-10a-5p, chi-miR-10b-5p, chi-miR-130b-5p, chi-miR-15a-5p_R-1, chi-miR-15b-5p, chi-miR-16a-5p, chi-miR-16b-5p, chi-miR-181c-5p_R+1, and chi-miR-26b-5p. Finally, we speculated that the simultaneous silencing of ACSL1 by one or more of these nine miRNAs through PPAR signaling led to low ACSL1 expression in the WLM and, ultimately to high PUFA content in the WBM. Our study helps elucidate the metabolic regulation of fatty acids in Inner Mongolia cashmere goats. [ABSTRACT FROM AUTHOR]

Meat quality is relatively important for consumers and is accomplished by improving carcass quality in animals designated for meat production. The purpose of this study was to estimate carcass meat quantity by ultrasound and non-linear multiple regression equations. The measurements were conducted on 22 Carpatina kids aged 5.5 months, in two points (P1 - 5 cm from the spine, in line with the 12th rib; P2 - between the 3rd and 4th lumbar vertebra) of the Longisimus dorsi muscle to obtain subcutaneous fat layer thickness (2.02, 1.93 mm), muscle depth (21.05, 20.19 mm), muscle eye area (9.99, 9.71 cm²) and muscle perimeter (130.45; 130. 02 mm). Meat quantity was estimated with coefficients of determination by non-linear multiple regression equations, using four ultrasound parameters, measured in P2 for live weight, semi carcass and carcass weight (0.93), and also in commercial cuts, leg and rack (0.91; 0.90), followed by loin and shoulder (0.86, 0.85). The meat amounts obtained by ultrasound measurements were established in P2 with the best estimation for commercial cuts, loin and shoulder (0.94, 0.94), followed by leg and rack (0.92, 0.90). Very good meat estimation was obtained using four ultrasound parameters in P1 for live weight (0.93), semi carcass (0.92) and carcass weight (0.91) and in commercial cuts, leg and rack (0.91, 0.90), followed by loin and shoulder (0.86; 0.85). The non-linear multiple regression equations developed in this study by ultrasounds showed very high precision coefficients, by estimating meat production and by improving the evaluation of Carpatina goats selected for meat quality. [ABSTRACT FROM AUTHOR]

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Copyright of Canadian Journal of Animal Science is the property of Canadian Science Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Context: Dressing percentage (DP) and meat yield (MY) predictions using live assessments and carcass measurements enable objective valuation of animals and their carcasses. We hypothesised that distribution of goat carcass tissues affects predictive value of live body condition scoring (CS) methods and carcass measurements for these traits. Aims: The present paper aimed to assess the value of CS methods for prediction of DP and MY and of carcass measurements for prediction of MY. Methods: Correlation and regression analyses from a dataset (n = 1014 goats) highly heterogeneous for factors influencing DP and MY were used to assess (1) the value of live-goat assessments and classifications, including five CS methods, age (dentition), liveweight (LW), sex, fleece characteristics and breed or genotype to predict DP and MY, and (2) the value of hot standard carcass weight (HSCW) and carcass GR (soft tissue over the 12th rib) tissue depth, eye-muscle depth and eye-muscle area to predict MY. Key results: Among kids, LW accounted for 1% (residual standard deviation of 2.6%) of variation in DP, 22% (2.3%) in MY (% LW) and 34% (2.5%) in MY (% HSCW). LW plus the best CS method accounted for 24% (2.3%) of variation in DP, 58% (1.7%) in MY (% LW) and 61% (2.0%) in MY (% HSCW). Among all goats, LW plus CS accounted for up to 21% (3.2%), 39% (2.1%) and 45% (2.2%) of variation in these traits. Regression models that included age, sex, fleece type, breed or genotype, LW and CS accounted for 67% (2.5%), 72% (1.9%) and 72% (2.1%) of variation in DP, MY (% LW) and MY (% HSCW). Among carcass measurements, HSCW plus eye-muscle depth had best predictive value, accounting for 61% (2.3%) of variation in MY (% HSCW) for kids and 40% (2.9%) for all goats. Conclusions: The body condition-score methods that best relate to DP and MY (% LW or % HSCW) assessed the shape of M. longissimus lumborum (eye muscle) in the lumbar region, which relates to muscularity of goats, rather than subcutaneous fat depth such as assessed at the GR-site. Implications: The results guide potential targets for future developments in live-goat assessment, carcass classification and grading, and trading languages underpinned by value-based marketing. Capacity to predict dressing percentage, carcass characteristics and meat yield enables value-based marketing. Predictive value of live body condition scoring and carcass measurements for dressing percentage, fat class and meat yield of goats that vary widely in liveweight, body condition, carcass weight, age, sex, fleece characteristics and genotype were assessed. The research is discussed in the context of improving live-animal assessment and carcass grading, of the AUS-MEAT goatmeat language, and advanced measurement technologies for production and marketing of goat meat. [ABSTRACT FROM AUTHOR]

This study was carried out to investigate the effect of carcass dressing methods on physical, chemical, histological and sensory characteristics of Red-Sokoto buck meat. Nine buck were purchased, stabilized on a standard feed for 2 weeks, fasted for 16 hours, stunned and slaughtered and their carcasses were randomly allotted to three dressing methods: scalding, skinning and singeing. The carcasses were eviscerated, dressed, chilled and fabricated. Carcass characteristics primal cuts yield, sercomene length and fibre diameters were determined, while physicochemical and sensory attributes were evaluated from meat sample excised from thigh cut. The results showed that, scalding furnished higher (p<0.05) values for carcass weight yield and rib eye area, but skining elicited high (p<0.05) carcass and muscles dimensions, cooking yield, water holding capacity, while singeing gave higher (p<0.05) meat colour, protein content, eating proper diets and acceptability. Since scalding furnished high yield, and skinning elicited keeping quality while singeing gave eating properties and acceptability, it is therefore recommended that processors should adopt scalding for high yield for high profitability, retailers of goat meat take to skinning method for proper keeping of meat, while the meat products processors should utilize singeing for high eating quality and acceptability. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of the production system on growth performances and meat quality of suckling Messinese goat kids. At birth, 102 suckling kids were divided into two homogeneous groups for sex and body weight (3.4 kg); animals of the SES group were fed exclusively with spontaneous pasture and kept in the stable during the evening; animals of the ES group were fed exclusively with spontaneous pasture, characterised by the presence of Quercus suber, and kept exclusively outdoors. From birth to weaning, kids were weighed every10 days. At slaughter, carcase yields and meat quality traits on the Longissimus dorsi muscle were studied. Data were subjected to ANOVA. ES group showed the highest final body weight (10.53 kg vs. 9.40 kg; p <.001). As regard the meat traits, ES group showed the lowest final pH (5.63 vs. 5.96; p <.001), the lowest value of Hue (46.24 vs. 62.64; p <.005) and the highest values of cooking loss (ES 25.53% vs. SES 19.60%; p <.05) and shear force (ES 5.04 kg/cm2 vs. SES 3.63 kg/cm2; p <.05). Chemical composition showed similar values in both groups. Meat fatty acid composition showed the highest values of MUFA (45.89% vs. 40.90%; p <.05) and PUFA (0.14% vs. 0.11%; p <.05) and the lowest of ω – 6/ω – 3 ratio (4.89 vs. 6.98; p <.05) and Thrombogenic Index (1.64 vs. 1.98; p <.05) in the ES group. The results confirm the favourable characteristics of goat meat and the relation between the typical production system of goats in the Nebrodi area and their performances. The production system did not affect the weight of kids at birth, while there were significant differences in kid's performance in relation to the breeding system. The chemical composition of the LD muscle was not affect by the production system. The production system significantly influenced the fatty acid composition of the meat. The meat quality parameters studied reflect the modern guidelines for a healthy diet recommend, that reduce the animal fat consumption, especially if rich in saturated fatty acids, and could be a tool to identify and characterise a product with Protected Designation of Origin (PDO) as 'capretto Messinese'. [ABSTRACT FROM AUTHOR]

The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat. [ABSTRACT FROM AUTHOR]

Goats are an integral part of farming systems in rural communities of Tanzania and are second in importance after cattle in the provision of meat, milk, and income. It was estimated that there were 18 million goats in Tanzania in 2018 and the majority (about 98%) belonged to the Small East African (SEA) breed. The SEA goats are characterized by low productivity due to their inherently low genetic potential for meat and milk leading to low profitability. It is important to design sustainable programmes for increasing productivity of indigenous goats and the first step is to compile status with regard to productivity and to assess market-oriented characteristics for these animals. The aims of this study were: to evaluate carcass characteristics of meat from four strains of the SEA goats namely Gogo, Pare, Sonjo as well as Sukuma, and to assess the preference of consumers for goat meat and meat cuts. Forty eight goats (12 per strain) were involved in this study. The meat was dissected into lean, bone, subcutaneous fat as well as standard joints, and these parts were weighed or measured to obtain the lengths. Longissimus dorsi was sampled from the carcass to determine quality using proximate analysis. Also, a survey was conducted to determine the prices of meat cuts and preferences of consumers using a questionnaire. Averages were compared using the General Linear Model (GLM) procedure of the statistical analysis system. Survey data were coded and analyzed using Statistical Package for Social Sciences (SPSS). Test of significance was based on 5%. The composition of meat was 65.2 to 67% lean, 23.5 to 25.7% bone and 8.4 to 10.7% fat. Gogo strain had heaviest carcasses (10.3±0.45kg). Dressing Percentage (DP) ranged from 42.1 to 43.5% and was not significant among strains. Carcass Length (CL), Chest Depth (CD), length of Hind Legs (HLL) and leg circumference were significant among strains and CD was associated with the weight of the carcass. Fore and hind parts as well as ribs comprised 60% lean. Crude protein and ash were significant among strains whereas dry matter and fat were not significant. The hind leg was most preferred (52.5% respondents) because of more meat although was the most priced part (9798±385 Tanzanian shillings about 4.3US$). In conclusion, the SEA strains evaluated in this study contained more meat and less bone and fat; there are variations in characteristics and quality of meat among the strains, and consumers prefer the more meaty parts. [ABSTRACT FROM AUTHOR]

A study on the effective usage of the concentrated feed supplement to Boer meat goat kids was carried out within the framework of the project 'Zootechnical and economic efficiency of feeding of fodder pulses to ruminant's meat production'. Since the Boer goat breed in Latvia is still very rare, there is a lack of experience in the feeding and production of meat goat for better carcass traits and meat quality. This study was arranged in autumn period, using the Boer cross breed male kids born in 2018. In control group (OG) four kids were kept together with mothers till finishing and were fed by oats as concentrated feed supplement. In research group (BG) four goat kids were weaned from mothers and placed in shed to explain influence of mix of 85% of oats and 15% of fodder beans as protein supplement to the fattening outcomes. In the trial kids were weighed at the starting and ending of the trial. Carcass quality is assessed according to the European standard for the classification of carcasses of sheep, where EUROP letter designations have been used to denote musculature development, and the fat deposition level is indicated by numbers 1-5. The length of the carcass and the circumference of the hips were measured using the tape measure. The carcasses were analyzed by type of tissue: muscle, bone, fat. The fastest growing rate during the fattening period of 72 days was given to BG kids with a mean daily live weight gain of 72 g, while the OG kids achieved 69 g. After slaughter, the carcass yield of OG kids was from 42.5% to 51.4%, but for BG kids was 38.5% to 42.5%. The quality of the obtained carcasses was an average, and score for musculature was from R to P class, but the average score for fat deposition was from 2.25 to 2.75 points and higher fat cover was observed in BG kids. Higher proportion of lean meat (59.1%) and fat tissues (16.3%) were observed to OG kids, but higher proportion of bone (25.9%) was in BG kid's carcasses. The consumption of concentrated feed for 1 kg of live weight gain indicates the conversion of feed nutrients. The consumption of oats per kilogram of live weight gain was 3.21 kg for OG kids, but the consumption of the feed mix of oats and beans for BG kids was 2.83 kg. Based on physical parameters of goat kid carcass and high level of lean meat, fattening of Boer cross breed goat kids by using of oats or feed mix can be an ideal choice for farmers, which try to find new products and free market for consumers. [ABSTRACT FROM AUTHOR]

The effect of boiling, grilling, and microwaving until reaching temperature of 85 °C on culled Saanen goat meat was evaluated and compared to raw samples. Biceps femoris muscle was used to evaluate the effect of these heating methods on proximate composition, collagen, cook loss, color, and texture profile analysis. Supraspinatus muscle was used to determine the effect of these heating methods on changes in peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of meat during 5 days of chilled storage. Boiled and grilled samples showed lower moisture (63.04 and 63.89%, respectively) and higher protein (29.20 and 29.59%, respectively) and fat (5.98 and 4.01%, respectively) than those of the microwaved sample (68.03% moisture, 26.72% protein, and 2.95% fat) (P < 0.05). Higher total collagen in the grilled sample (14.35 mg/g) and higher soluble collagen percentage (6.57%) in the microwaved sample were obtained (P < 0.05). Boiled and grilled samples revealed higher cook loss (39.70 and 41.28%, respectively) compared to microwaved samples (28.82%) (P < 0.05). Grilled samples exhibited higher hardness (3,730.21 g), gumminess (2,397.76), and chewiness (1,774.71) than those of other heated samples (P < 0.05). Higher lightness (L* = 54.90), lower redness (a* = 4.11) and yellowness (b* = 13.96) in boiled sample were found (P < 0.05). Grilled samples exhibited sharper PV formation while boiled samples revealed sharper TBARS formation during storage (P < 0.05). In summary, variation in remaining moisture, soluble collagen, parallel with types of heating medium led to complexity in the results obtained in total solid, cook loss, color, and texture profile analysis (TPA). Boiled samples were prone to yield higher TBARS formation. [ABSTRACT FROM AUTHOR]

Tulathromycin is a macrolide antibiotic commonly used for the treatment of respiratory disease in food animal species including goats. Recent research in pigs has suggested that the presence of disease could alter the pharmacokinetics of tulathromycin in animals with respiratory disease. The objectives of this study were (a) compare the plasma pharmacokinetics of tulathromycin in healthy goats as well as goats with an induced respiratory disease; and (b) to compare the tissue residue concentrations of tulathromycin marker in both groups. For this trial, disease was induced with Pasteurella multocida. Following disease induction, tulathromycin was administered. Samples of plasma were collected at various time points up to 312 hr posttreatment, when study animals were euthanized and tissue samples were collected. For PK parameters in plasma, Vz (control: 28.7 ± 11.9 ml/kg; experimental: 57.8 ± 26.6 ml/kg) was significantly higher (p = 0.0454) in the experimental group than the control group, and nonsignificant differences were noted in other parameters. Among time points significantly lower plasma concentrations were noted in the experimental group at 168 hr (p = 0.023), 216 hr (p = 0.036), 264 hr (p = 0.0017), 288 hr (p = 0.0433), and 312 hr (p = 0.0486). None of the goats had tissue residues above the US bovine limit of 5 µg/g at the end of the study. No differences were observed between muscle, liver, or fat concentrations. A significantly lower concentration (p = 0.0095) was noted in the kidneys of experimental goats when compared to the control group. These results suggest that the effect of respiratory disease on the pharmacokinetics and tissue residues appear minimal after experimental P. multocida infection, however as evidenced by the disparity in Cmax, significant differences in plasma concentrations at terminal time points, as well as the differences in kidney concentrations, there is the potential for alterations in diseased versus clinical animals. [ABSTRACT FROM AUTHOR]

This study aimed to characterize and compare the muscle proteomes of goat Longissimus thoracis (LT) and Semitendinosus (ST) muscles taken early post-mortem from young crossbred males. Thanks to a quantitative proteomics approach, 129 differentially expressed proteins (DEPs) were identified. The proteins belong to five interconnected biological pathways: muscle contraction and structure (n = 47), catalytic, metabolism & ATP processes (n = 33), binding and transport (n = 23), oxidative stress and cell redox homeostasis (n = 10), response to stress and protein folding (n = 6). An additional group of miscellaneous proteins (n = 10) grouped proteins playing other functions. The chemometrics analyses allowed clear separations of the muscles and evidenced 14 common proteins (ACTB, ACTN3, TMOD4, TPM3, TNNT1, AK1, AKR1B1, ACAA2, GPI, AGL, DNPEP, RTN4, ATP2A1, and CAVIN4) that could be considered as potential biomarkers. Overall, the study provided the first insights on the differences between goat LT and ST muscles and the basis related to the regulation of the skeletal muscle. Moreover, it resulted that a better understanding of the muscle characteristics would help in developing practices/processes to monitor meat quality and reduce the variations in fresh quality of meat, aged meat, and/or processed goat meat products. • First study comparing post-mortem goat muscles proteomes. • Analysis of the differentially abundant proteins between M. longissimus thoracis and M. semitendinosus. • Proteome comparisons allows developing practices/processes to monitor meat quality. • Interconnected molecular signatures discriminate the two muscles. • Potential of chemometrics to identify protein biomarkers discriminating meat cuts. [ABSTRACT FROM AUTHOR]

Abstract In two separate experiments, carcasses of intact Kiko × Boer male kids were assigned randomly to tension treatments applied 30 min postmortem: 1) suspended by the Achilles tendon (AT); 2) suspended from the pelvic bone with front and hind legs tied together (TS); or 3) suspended by the Achilles tendon, and the fore- and hindsaddle were separated at the 12th/13th thoracic intervertebral disk, external fat, accessory muscles and epimysium surrounding the longissimus muscle (LM) were cut (TC), and a 2.3-kg weight attached to the neck (TC + W). Warner-Bratzler shear force values for the LM were reduced (P < 0.05) 24.4 to 35.9 N in TS carcasses compared to AT carcasses, and WBSF values of SM from TS carcasses were 25.0 and 20.3 N less (P < 0.05) than those for AT and TC + W carcasses, respectively. Results indicated that cooked goat meat tenderness, particularly the LM and SM, may be improved greatly by suspending goat carcasses by the pelvic bone. Highlights • Prerigor "Tenderstretch" application increased sarcomere lengths of the longissimus muscle by more than 10%. • "Tenderstretch" application effectively decreased shear force (SF) values of goat longissimus and semimembranosus muscles. • When weight was added to the "Tendercut" treatment, sarcomere length was increased, but SF values were only reduced in the longissimus thoracis. • "Tenderstretch" can be easily applied to prerigor goat carcasses to improve cooked goat meat tenderness. [ABSTRACT FROM AUTHOR]

The effects of dietary supplementation of different parts of Andrographis paniculata on fatty acids, lipid oxidation, microbiota and quality attributes of Longissimus thoracis et lumborum (LTL) muscle in goats were assessed. Twenty four, entire Boer bucks (4 months old; 20.18 ± 0.19 kg BW) were randomly allotted to either a basal diet without additive (AP0), a basal diet + 1.5% Andrographis paniculata leaves (APL) or a basal diet + 1.5% Andrographis paniculata whole plant (APW). The bucks were fed the diets for 100 d and slaughtered. The LTL muscle was subjected to a 7 d chill storage. The AP0 meat had higher ( p  < .05) concentration of C16:0 and C18:0 than the APW and APL meat. The concentrations of total C18:1 trans , total CLA, C18:1n-9, C18:2n-6, C18:3n-3 and C20:5n-3 were higher (p < .05) in APL and APW meat than the AP0 meat. Diets had no effect ( p  > .05) on muscle glycogen, pH, drip loss, chemical composition and lactic acid bacteria count. Cooking loss, shear force, and TBARS values were lower ( p  < .05) in APL (23.98%, 0.76 kg, 0.12 mg MDA/kg) and APW (24.53%, 0.80 kg, 0.15 mg MDA/kg) meat compared with AP0 (26.49%, 1.13 kg, 0.23 mg MDA/kg) meat. Meat redness was higher ( p  < .05) in APL (13.49) and APW (12.98) than AP0 (10.86). Sensory scores for juiciness, tenderness, and overall acceptability of APL (7.92, 7.88, 7.89) and APW (7.90, 7.08, 7.77) meat were higher ( p  < .05) than that of the AP0 (5.38, 5.95, 5.41) meat. Total viable counts and populations of Pseudomonas spp , Escherichia coli and Enterobacteriacea were higher ( p  < .05) in AP0 meat than in APL and APW meat. The APL exhibited higher (p < .05) antimicrobial potential than the APW. Chill storage affected (p < .05) the physicochemical properties, lipid oxidation and microbial counts in chevon. Dietary APL and APW enhanced the beneficial fatty acids, quality attributes and oxidative stability, and reduced microbial counts in chevon. [ABSTRACT FROM AUTHOR]

Thirty six male goats grazing Caatinga native pasture were randomly assigned to 4 concentrate supplementation levels (0, 5, 10 and 15 g/kg of body weight) and slaughtered after 120 days. Longissimus muscle meat lipids were extracted and fractionated into neutral (NL) and polar (PL) lipids. Supplementation of grazing goats increased linearly ( P < 0.05) intramuscular fat (1 to 1.5% of meat) and NL (0.3 to 1% of meat) but decreased linearly ( P = 0.044) the PL (0.66 to 0.50% of meat). On NL, supplementation increased linearly ( P = 0.047) the proportion of c 9-18:1 (31 to 40% of FA) with supplementation. On PL, supplementation reduced linearly ( P < 0.03) the dimethyl acetals, 18:3n-3 and most of long chain polyunsaturated FA (PUFA) proportions but increased linearly ( P < 0.001) the c 9-18:1. Considering the total meat FA, supplementation led to an increase of the saturated and monounsaturated FA contents and a decrease of the long chain n-6 and n-3 PUFA contents. [ABSTRACT FROM AUTHOR]

This study determined whether castration and electrical stimulation (ES) influenced chevon tenderness and related physiological characteristics in Boer Goat (BG; n = 36; 21 bucks and 15 wethers) and large frame Indigenous Veld Goat (IVG; n = 41; 21 bucks and 20 wethers). Half of buck and wether carcasses were ES (20s, 400 Volts peak, 5 ms pulses at 15 pulses/s) 10 min post-mortem. Dressed carcasses were chilled (4 °C within 1-h post-mortem). pH and temperature decline, % drip loss, sarcomere length (SL), myofibril fragmentation length (MFL; 1- and 4-days post-mortem), Calpain-1, −2 and calpastatin activities (1- and 24-h), Warner-Bratzler shear force (WBSF; 1-day post-mortem) and sensory attributes (tenderness and juiciness; 4-days post-mortem) were measured on Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) muscles. ES carcasses had significantly lower pH irrespective of sex or breed. Buck LTL and SM were less tender (P ≤ 0.05) supported by longer MFL and higher calpastatin activity (P < 0.05), than wether muscles. ES LTL were more tender (WBSF and sensory) (P ≤ 0.001) while ES SM were less affected (P = 0.055). ES caused lower Calpain-1 activity in the LTL. SL do not support cold shortening and calpastatin played a major role in the tenderisation of chevon early post-mortem. A longer ageing period is recommended for goat meat in general to achieve acceptable levels of tenderness. • Pre-and post-slaughter technologies affect BG and IVG chevon the same. • LTL and SM muscles of buck were less tender compared to that of wethers. • Castration and short high volt ES influence chevon tenderness. • Short high volt ES prevents cold shortening in chevon. • Chevon muscles with the higher calpastatin activity were less tender. [ABSTRACT FROM AUTHOR]

Domestic goats are important meat production animals; however, data from transcriptional profiling of skeletal muscle tissue in goat have thus far been scarce. We used comparative transcriptional profiling based on RNA sequencing of longissimus thoracis muscle tissue obtained from fetal goat muscle tissue (27 512 850 clean cDNA reads) and 6-month-old goat muscle tissue (27 582 908 reads) to identify genes that are differentially expressed, novel transcript units and alternative splicing events. Gene annotation revealed that 15 960 and 14 981 genes were expressed in the fetal and juvenile libraries respectively. We detected 6432 differentially expressed genes and, when considering GO terms, found 34, 27 and 55 terms to be significantly enriched in molecular function, cellular component and biological process categories respectively. Pathway analysis revealed that larger numbers of differentially expressed genes were enriched in fetal myogenesis or cell proliferation and differentiation-related pathways (such as Wnt), genes involved in the cell cycle and the Notch signaling pathway, and most of the differentially expressed genes involved in these pathways were downregulated in the juvenile goat library. These genes may be involved in various regulation mechanisms during muscle tissue differentiation between the two development stages examined herein. The identified novel transcript units, including both non-coding and coding RNA, as well as alternative splicing events increase the level of complexity of regulation mechanisms during muscle tissue formation and differentiation. Our study provides a comparative transcriptome analysis on goat muscle tissue, which will provide a valuable genomic resource for future studies investigating the molecular basis of skeletal muscle development. [ABSTRACT FROM AUTHOR]

Diet can influence both the qualitative and quantitative traits of ruminant meat. This study evaluated the effects of castor de-oiled cake on the meat of mixed-breed male goat kids. After 165 days of diet treatment, no alterations (p > 0.05) were observed in the in vivo performance, anatomic components, dissection and proximate composition of the Longissimus dorsi muscle, as well as in the color and pH of the carcasses. However, diet had an effect (p < 0.05) on energy metabolites, fatty acid profile, and expression of certain proteins of the Longissimus dorsi muscle. To conclude, this study showed that the establishment of castor de-oiled cake diet for a long period to goats led to alterations in meat quality, without compromising its consumption qualities. [ABSTRACT FROM AUTHOR]

The study was conducted to investigate the potential of liquorice extract (LE) from Glycyrrhiza uralensis as a dietary supplement for sheep to improve antioxidant capacity of meat. Fifty Tan sheep were randomly allocated to five groups with LE supplementation at levels of 0, 1000, 2000, 3000 and 4000 mg/kg feed. After 120 days, the longissimus thoracis muscle was sampled and conditioned for 0, 2, 4, 6 and 8 days at 4 °C. The results revealed that LE scavenged free radical in a dose–response manner in vitro. Supplementation with LE in animal diet increased ( P < 0.05) antioxidant content and radical scavenging activity while it decreased ( P < 0.05) reactive oxygen species (ROS) and thiobarbituric acid reactive substance (TBARS) levels of meat. Dietary LE supplementation can improve antioxidant capacity of meat, and the optimum dosage range of LE supplementation appeared to be 3000 to 4000 mg/kg feed. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat. [ABSTRACT FROM AUTHOR]

The ability of near infrared reflectance spectroscopy (NIRS) to estimate the protein, moisture, connective tissue and ash content in the Longissimus thoracis et lumborum (LTL) muscle of goat was studied. Samples ( n = 240) of the LTL muscle were taken from the 8th to 13th rib cut of goat carcasses. Samples were scanned in a FT-NIR Master™ N500 (BÜCHI) over a NIR spectral range of 4000–10,000 cm −1 with a resolution of 4 cm −1 . It was collected 3 spectra per sample and subsequently, chemical analyses were performed at the Carcass and Meat Quality Laboratory of ESA-IPB. Using NirCal 1.5 it was developed a PLS regression model assaying, first and second derivatives as math treatment and multiplicative scatter correction for minimizing scattering effect on the spectra database recorded ( n = 240). The best calibrations’ models show relatively good predictability for protein (standard error of prediction SEP = 0.43; coefficient of determination R 2 = 0.91), moisture (SEP = 0.48; R 2 = 0.92). Calibrations’ models obtained are important as a first attempt to predict the chemical composition of goat meat by NIRS. More experimental data are needed to improve the accuracy of these calibrations. [ABSTRACT FROM AUTHOR]

The present study examined the effect of different heat treatments; (1) chilled, (2) boiled at 100°C for 30 min, and (3) autoclaved at 121°C at 15 psi for 20 min, on the expression of goat skeletal muscle proteins using two-dimensional gel electrophoresis. The molecular weight (MW) and isoelectric point (pI) of heat stable proteins were characterised followed by identification of the proteins by MALDI-TOF/TOF mass spectrometry. There were 153 protein spots obtained in the boiled samples, while only 46 protein spots were observed in the autoclaved samples. Thirteen spots that exhibited high intensity of protein were chosen from the autoclaved sample for MALDI-TOF/TOF mass spectrometry analysis. The putative heat stable proteins identified were myosin light chain (MLC), actin, tropomyosin (TPM), troponin T (TnT), myoglobin, and creatine kinase. The Proc-GLM analysis revealed that the heat treatments have resulted in significant differences in spot intensities of actin, troponin T (TnT), myoglobin, and creatine kinase with no significant changes noted in other proteins. [ABSTRACT FROM AUTHOR]

Fat and fatty acids in muscle and adipose tissues are among the major factors influencing meat quality particularly nutritional value and palatability. The present study was carried out to examine the effects of supplementing inorganic selenium (Se), iodine (I) and a combination of both on fatty acid compositions in serum, and supraspinatus (SS), longissimus lumborum (LL), and semitendinosus (ST) muscles in goats. Twenty-four, 7 to 8 months old, Kacang male goats with a mean live weight of 22.00±1.17 kg were individually and randomly assigned into four groups of six animals each for 100 d of feeding prior to slaughter. The animals were offered the same concentrate (basal) diet as 1% of body weight with ad libitum amount of fresh guinea grass. The four groups were as follows: T1 (control) - basal diet without supplementation; T2 - basal diet with 0.6 mg Se/kg DM; T3 - basal diet with 0.6 mg I/kg DM; T4 - basal diet with combination of 0.6 mg Se/kg DM and 0.6 mg I/kg DM. The major fatty acids (FAs) detected in the serum were palmitic (C16:0), stearic (C18:0), oleic (C18:1n9) and linoleic (C18:2n-6), while the major FAs in the selected muscles were C16:0, C18:0 and C18:1n9 acids. The main polyunsaturated fatty acids (PUFA) detected in muscles and serum were (CI8:2n-6), linolenic acid (C18:3n-3), and arachidonic acid (C20:4n-6). No significant differences (p>0.05) were observed in the concentration of total saturated fatty acids (SFA) among the four groups. PUFA concentrations in the goats supplemented with Se (T2) were significantly higher (p<0.05) than the goats of the control group (T1). The PUFA: SFA ratio was significantly higher in the animals supplemented with dietary Se (T2) than those of control ones (T1). It is concluded that dietary supplementation of inorganic Se increased the unsaturated fatty acids in muscle. The supplementation of iodine with or without Se had negligible effects on muscle fatty acid content of Kacang crossbred male goats. [ABSTRACT FROM AUTHOR]

Simple Summary: The study aimed to compare the carcass measurements and the quality and composition of meat from male kids of the Polish Carpathian native goat breed slaughtered at the ages of 9 and 12 months. A dressing percentage was higher in older kids than in younger ones, as well as final weight and cold carcass weight. The weight of valuable cuts differed between groups, and it was significantly higher in 1-year-old kids. No differences were found in basic ingredients, such as moisture, protein, ash and vitamins A and E, depending on the kids' slaughter age. Significant differences occurred in relation to the physicochemical parameters, fatty acid profile and organoleptic properties. Roasted meat from the Carpathian kids scored high marks in the organoleptic assessment and the meat obtained from older animals was rated higher. The native breed of Carpathian goats, once abundant in the foothills of Poland, practically died out and was replaced by other, more efficient breeds. As a result of reintroduction activities and its inclusion in the genetic resources program, breeding was restored. The dynamically developing population of Carpathian goats is an extremely valuable element of biodiversity and a potential for the development of the market for its products, including goat meat. The study aimed to compare the carcass measurements and the quality and composition of meat from male kids of the Polish Carpathian native goat breed slaughtered at the ages of 9 and 12 months. Muscle samples were taken from the leg (m. biceps femoris) to determine the meat chemical composition and physicochemical and sensory parameters, as well as the fatty acid profile. The dressing percentage was higher in older kids (41.27%) than in younger ones (37.89%), as well as final weight and cold carcass weight. The weight of valuable cuts such as the loin and leg differed between groups, and it was significantly higher in 1-year-old kids. No differences were found in basic ingredients, such as moisture, protein, ash and vitamins A and E, depending on the kids' slaughter age. The fat concentration was significantly higher in the group of younger kids. Significant differences occurred in relation to the physicochemical parameters, fatty acid profile and organoleptic properties. The findings demonstrated that the meat of older kids was characterised by darker colour and a slightly higher pH, and it contained a higher concentration of hypocholesterolemic fatty acids (DFA) and a more favourable DFA/OFA ratio. Roasted meat from the Carpathian kids scored high marks in the organoleptic assessment and the meat obtained from older animals was rated higher. [ABSTRACT FROM AUTHOR]

Simple Summary: This study describes the meat tenderness and colour attributes of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from same-aged young Boer Goat (BG) and Indigenous Veld Goat (IVG: Cape Speckled and the Cape Lob Ear) weathers and bucks. Muscle tenderness and colour characteristics differed more between weathers and bucks than between IVG and BG. Large-frame IVG bucks and weathers produced very similar meat tenderness, juiciness and colour characteristics to the BG bucks and weathers, indicating them to be just as suited for meat production. The weathers′ meat, with its increased intramuscular fat in all six muscles tested, would satisfy the consumer segment that prefer juicier and more flavoursome meat. Knowledge of the muscle characteristics of goat carcasses will help the development of the formal commercial market for goat meat, which would benefit smallholder farmers, who typically produce most of the goats in the world. Various meat quality characteristics of six muscles (Longissimus thoracis et lumborum (LTL), Semimembranosus (SM), Biceps femoris (BF), Supraspinatus (SS), Infraspinatus (IS), Semitendinosus (ST)) from large-frame Boer Goats (BG) and Indigenous Veld Goats (IVG: Cape Speckled and the Cape Lob Ear) were studied. Weaner male BG (n = 18; 10 bucks and 8 weathers) and IVG (n = 19; 9 bucks and 10 weathers) were raised on hay and natural grass, and on a commercial pelleted diet to a live weight of 30–35 kg. All goats were slaughtered at a commercial abattoir and the dressed carcasses were chilled at 4 °C within 1 h post mortem. The muscles were dissected from both sides 24 h post mortem and aged for 1 d and 4 d. Variations in meat characteristics such as ultimate pH, water holding capacity (WHC), % purge, myofibril fragment length (MFL), intramuscular fat (IMF), connective tissue characteristics, and Warner-Bratzler shear force (WBSF) were recorded across muscles. Bucks had higher lightness (L*) and hue-angle values, whereas weathers had increased redness (a*) and chroma values. The muscle baseline data will allow informed decisions to support muscle-specific marketing strategies, which may be used to improve consumer acceptability of chevon. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the properties of skin-on and skin-off goat processing and carcasses for processing efficiency, fabrication time, biochemical factors, and sensory attributes for stewed goat meat. Thirty-one goats were harvested in 2 separate experiments, either skin-on (n = 16) or off (n = 15). The carcasses were fabricated into four primals and each primal was cut into cubes. Processing efficiency, carcasses yield, collagen content, moisture, lipid, ultimate pH, and sensory attributes were measured, and multivariate regression analysis were conducted. The skin-on group had greater overall yield compared to the skin-off group (P < 0.01). Consumers rated goat shoulder meat with the highest overall liking compared to the other primals (P < 0.01), regardless of skin present (P > 0.10). Finally, lipid % was found to be the most essential palatability trait to American Asian consumers. [ABSTRACT FROM AUTHOR]

Genetic selection for resistance to internal parasitism is of great research interest. Heritabilities were determined for average daily gain (ADG), logarithmic transformed fecal egg count (FEC), packed cell volume (PCV), and serum immunoglobin (Ig) levels of growing male meat goats and hair sheep from different farms in the southcentral USA during three consecutive central performance tests (CPT). Tests entailed 7-10 wk of data collection after artificial infection with Haemonchus contortus. In year 1, animals evaluated were selected randomly and in years 2 and 3 progeny of CPT sires classified as highly or moderately resistant, which included 46, 50, and 51 Boer, Kiko, and Spanish and 59, 61, 34, and 46 Dorper, Katahdin-farm A, Katahdin-farm B, and St. Croix, respectively. Females were classified accordingly on-farm based on FEC and FAMACHA. Pedigree records consisted of 32 and 57 known sires, 95 and 152 known dams including 4 and 10 full-sibs and 97 and 149 half-sibs for goats and sheep, respectively. Variance components and heritabilities were estimated by AIREML using WOMBAT with a multivariate animal model. Heritability estimates were 0.48 ± 0.214 and 0.85 ± 0.157 of ADG, 0.31 ± 0.237 and 0.20 ± 0.172 of FEC, 0.60 ± 0.206 and 0.24 ± 0.185 of PCV, 0.26 ± 0.172 and 0.51 ± 0.167 of IgA, 0.335 and 0.543 of IgM, and 0.14 ± 0.192 and 0.31 ± 0.190 of IgG for goats and sheep, respectively. Reasons for relatively high heritabilities for all traits include the low residual variance estimates due primarily to a standardized environment in the performance test. In conclusion, moderate to high heritabilities were found for growth performance and response to parasite infection for growing meat goat and hair sheep males under a standardized environment that suggests considerable for genetic improvement through selection. [ABSTRACT FROM AUTHOR]

Genetic and phenotypic correlations for growth and response to parasite infection traits were estimated for growing male meat goats and hair sheep from different farms in the southcentral United States during three consecutive central performance tests (CPT). Data were collected for 7-10 wk after artificial infection with Haemonchus contortus, which included average daily gain (ADG), fecal egg count (FEC), packed cell volume (PCV), and immunoglobin (Ig) levels. Animals evaluated were selected randomly in year 1 and in years 2 and 3 progeny of CPT sires classified as highly or moderately resistant and included 46, 50, and 51 Boer, Kiko, and Spanish goats and 59, 61, 34, and 46 Dorper, Katahdinfarm A, Katahdin-farm B, and St. Croix sheep, respectively. Females were classified accordingly on-farm based on FEC and FAMACHA. Pedigree records included 4 and 10 full-sibs and 97 and 149 half-sibs for goats and sheep, respectively. Variance components and correlations were estimated by AIREML using WOMBAT with a multivariate animal model. The additive genetic correlation between FEC and PCV was negative for goats (r=-041, P < 0.001) but positive for sheep (r=0.21, P = 0.004), whereas the phenotypic correlation between FEC and PCV was nonsignificant for goats but negative for sheep (r=-0.252, P < 0.001). The genetic correlation between FEC and IgA was positive (r=0.39, P < 0.001) for goats but nonsignificant (P = 0.439) for sheep, whereas those of FEC with IgM and IgG were both negative (r=-0.369 and -0.732 with IgM and r=-0.284 and -0.702 for goats and sheep, respectively; P < 0.001). Genetic and phenotypic correlations between ADG and FEC were nonsignificant for both species. In conclusion, different relationships of FEC and PCV between species require careful attention during selection and the lack of relationship between ADG and FEC suggests that selection of growing male meat goats and hair sheep for resistance to internal parasitism will not adversely affect growth performance. [ABSTRACT FROM AUTHOR]

Simple Summary: In smallholder communal farming systems, Nguni people slaughter goats using indigenous methods which have cultural and spiritual significance to them. Nguni wethers were slaughtered using the transverse neck incision (TNI), suprasternal notch (SNP) and under the shoulder blade at the chest floor point of elbow piercing (CFP) to the direction of the heart to assess meat physico-chemical characteristics parameters. Nguni wethers slaughtered with the TNI and CFP methods produced meat with an acceptable appearance similar to goats slaughtered with the conventional standard procedures. To improve goat meat quality in rural communities, it is important to evaluate the effects of indigenous slaughter methods used by resource-limited farmers when performing traditional ceremonies on the meat physico-chemical characteristics. The current study assessed the effects of the meat physico-chemical characteristics of Nguni goats slaughtered with the transverse neck incision (TNI), suprasternal notch piercing (SNP) and the under shoulder blade piercing at the chest floor point of elbow (CFP) to the direction of the heart methods. Thirty Nguni weathers were randomly assigned to three slaughter treatments (10 goats/treatment). Musculus longissimus thoracis et lumborum (LTL) was sampled at post-mortem for physico-chemical characteristic measurements. Meat from wethers slaughtered with the SNP method had greater ultimate pH values than meat from wethers slaughtered with TNI and CFP slaughter methods. Wethers slaughtered with the SNP method had lower meat redness (a*), yellowness (b*), and chroma (C*) values than those slaughtered with TNI and CFP slaughter methods. Goat slaughter method did not affect meat drip loss, water holding capacity, cooking loss and shear force. Overall, Nguni wethers slaughtered with the TNI and CFP methods produced chevon with fresher meat appearance than those slaughtered using the SNP method. [ABSTRACT FROM AUTHOR]