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The aim of this study was to determine the effects of supplementing extruded and pelleted starter feeds on growth performance, rumen development, carcass characteristics, and sensorial meat quality of goat kids fed an all-milk protein replacer. Forty-five new-born French Alpine kids (21 males, 4.93 ± 0.58 kg; and 24 females, 4.40 ± 0.60 kg) were randomly assigned to three treatment diets, milk replacer-only (RO), milk replacer supplemented with extruded starter feed (RE), or milk replacer supplemented with pelleted starter feed (RP) in a 3 x 2 factorial arrangement. After 35 days, the final weights, weight gain, body size measurements, organ weights, and hot and cold carcass weights were greater (p < 0.05) for goat kids in the RO group compared to those in the RE and RP groups. Milk replacer intake was reduced (p = 0.000) with starter supplementation, and intake of the extruded starter was higher (p = 0.001) than that of the pelleted starter. The rumen weight was greater (p = 0.019) in the RE group than in the RO group. Rumen pH was higher (p = 0.006) and acetic acid (p = 0.008) and total VFA (p = 0.012) concentrations were lower in the RO group than in the RE and RP groups. Mesenteric fat content was higher (p = 0.002) in the RO group than in the other groups. Meat odor of the RO group was preferred (p = 0.051) by the sensorial panel. Feeding an RO diet is beneficial for goat kids sold to restaurants. For replacement kids, an extruded starter feed may improve rumen development and facilitate adaptation to post-weaning dry feed consumption. [ABSTRACT FROM AUTHOR]

This study aims to evaluate the effects of ageing time (0, 1, 2, 3, 4 and 5 weeks) and of two different ageing techniques (dry and wet ageing) on the rheological, colorimetric, oxidative, volatile, and sensory attributes of meat (hind limbs) sourced from culled Rossa Mediterranea breed goats. Twenty-four goats were involved in the trial. The hind limbs were divided in the two experimental groups: the right ones were subjected to dry ageing and the left ones to wet ageing. Dry-aged (DA) meat showed higher water-holding capacity (WHC) and lower cooking loss (CL) after ageing compared to wet aged (WA) meat (p < 0.05). Among the colorimetric parameters, only lightness showed to be affected by ageing time, decreasing at week 4 (p < 0.05), with lower values in DA then WA (p < 0.05). Warner Bratzler shear force (WBSF) decreased at week 1 of DA and at week 2 of WA (p < 0.05), with no further changes probably due to the water loss during ageing. Hexanal was the most produced volatile compound, with higher amount in DA meat from 1 to 3 weeks of ageing (p < 0.01) The first two weeks of dry ageing led to an enhancement in sensory and instrumental tenderness, along with an improvement in flavour, characterised by a heightened release of aldehydes and ketones. However, it is noteworthy that beyond this initial phase, dry ageing has led to a substantial decline in the overall quality. HIGHLIGHTS: Meat sourced from culled animals is less appreciated by consumers. Goat meat offers numerous advantages in terms of animal husbandry and its nutritional value. Dry and wet ageing can improve some meat quality parameters. Dry ageing can enhance some quality features of culled goat meat if not extended beyond two weeks. [ABSTRACT FROM AUTHOR]

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]

Simple Summary: Metabolites and microorganisms in the rumen affect host muscle fatty acid deposition. By analyzing the correlations between ruminal microbes and metabolites and multiple fatty acids in goat muscle, we identified several ruminal metabolites and microorganisms that could potentially influence fatty acid deposition in muscle. These results provide data to support the development of targeted feeding management strategies to improve the quality of goat meat. In this study, the fatty acid composition in the muscles of Hechuan white goats was correlated with the metabolome and metagenome of their rumen contents, and potential effects of the metabolites and microorganisms in the rumen on host muscle fatty acid deposition were analyzed. The results of the correlation analysis between the rumen content's metabolome and muscle fatty acid content showed that vitamin-B-related metabolites were significantly correlated with fatty acid content (p < 0.05). Most of these metabolites were positively correlated with stearic acid and negatively correlated with palmitic acid. In accordance with the level of fatty acid content, significant differences were found in the microbial species and abundance among groups at the species level. An abundance of Bacteroides, Ruminococcaceae P7, Eubacterium ruminant, and Prevotella in the rumen was significantly correlated with fatty acid content. These results provide data support for the development of targeted feeding management strategies to improve the quality of goat meat. [ABSTRACT FROM AUTHOR]

Cholesterol is regarded as a signaling molecule in regulating the metabolism and function of fat cells, in which 7-Dehydrocholesterol reductase (DHCR7) is a key enzyme that catalyzes the conversion of 7-dehydrocholesterol to cholesterol, however, the exact function of DHCR7 in goat adipocytes remains unknown. Here, the effect of DHCR7 on the formation of subcutaneous and intramuscular fat in goats was investigated in vitro, and the result indicated that the mRNA level of DHCR7 showed a gradual downward trend in subcutaneous adipogenesis, but an opposite trend in intramuscular adipogenesis. In the process of subcutaneous preadipocytes differentiation, overexpression of DHCR7 inhibited the expression of adipocytes differentiation marker genes (CEBP/α, CEBP/β, SREBP1 and AP2), lipid metabolism-related genes (AGPAT6, FASN, SCD1 and LPL), and the lipid accumulation. However, in intramuscular preadipocyte differentiation, DHCR7 overexpression showed a promoting effect on adipocyte differentiation marker genes (CEBP/α, CEBP/β, PPARγ and SREBP1) and lipid metabolism-related genes (GPAM, AGPAT6, DGAT1 and SCD1) expression, and on lipid accumulation. In summary, our work demonstrated that DHCR7 played an important role in regulating adipogenic differentiation and lipid metabolism in preadipocytes in goats, which is of great significance for uncovering the underlying molecular mechanism of adipocyte differentiation and improving goat meat quality. [ABSTRACT FROM AUTHOR]

Introduction: The Hainan Dong goat (DG) is a local meat breed widely raised in Hainan, China because of its good adaptability to local hot and humid weather. However, the growth rate of these DG is much slower than that of commercialised breeds improved in European countries, resulting in poor carcase characteristics, including smaller slaughter weight and carcase weight, which have become increasingly prominent. In recent decades, Nubian goats have been continuously imported into China to improve the production performance of local breeds. Methods: In this study, the effects of breed on growth performance, carcase and meat quality, and ruminal microbiota were analysed in 40 goats, including 20 DGs and 20 hybrid F3 offspring generated by crossing the DG and Nubian hybrids (NH). All the goats were averagely aged 90 days and weighed at 11 ± 1.34 kg. They were assigned to two treatments, with three replicates per treatment. The two groups were fed the same diet for 90 days before slaughter. Results: The results showed that the average daily gain, F/G ratio, slaughter weight, and carcase weight of the NH group were higher than those of the DG group (p < 0.05). However, tube circumference, meat-to-bone ratio, and eye muscle pH were lower in the NH group than in the DG group (p < 0.05). The NH group showed a smaller fibre crosssectional area and fibre diameter, but a larger fibre density than the DG group (p < 0.05). Bacteroidetes and Firmicutes were the most dominant phyla in the two groups; however, the two breeds had different ruminal microbial communities. Discussion: In the present study, the differences in growth performance between two groups of goats under the same feeding environment and feed conditions were compared. The correlation between feed sources and rumen flora has been demonstrated, and the results of this study show that the same diet has similar effects on rumen microorganisms, which in turn have related effects on growth and production performance. Conclusion: In summary, hybrids can improve the growth and slaughter performance of local breeds, which may be related to changes in the rumen microorganisms. This study revealed that crossbreeding of Nubian goats with Dong goats has the potential to be used in a wide range of applications owing to its effectiveness in increasing production efficiency. [ABSTRACT FROM AUTHOR]

Studies on meat from goats and sheep have examined various aspects of its quality and composition, such as pH, colour, tenderness, water-holding capacity, heat loss and fatty acid profile. These characteristics determine the nutritional, organoleptic and economic qualities of the meat. pH is a factor related to the conversion of muscle into meat. In healthy animals, the final pH decreases to 5,4-5,8, Sheep meat has a lighter colour (higher L* value), while goat meat is darker and redder (higher a* value), due to a lower fat content, which is the main source of energy and essential fatty acids. Water-holding capacity (WHC) is directly related to pH. Higher pH values in goat meat provide better WFC, making it more cost-effective compared to sheep meat. Heat treatment losses are higher in sheep meat, while goat meat shows lower losses, again related to the high final pH. The fatty acid profile shows that goat meat contains more monounsaturated fatty acids (MUFA), making it a healthier choice. Sheep meat has a higher saturated fatty acid (SFA) content contributing to better sensory qualities. Goat and sheep meat demonstrate advantages suitable for different purposes: healthy nutrition or optimal taste qualities. [ABSTRACT FROM AUTHOR]

Context: The fate of kids born in dairy goat production systems is a growing concern. Aims: This study aimed to evaluate the carcass characteristics and meat quality of Saanen and Saanen × Boer goat kids slaughtered at 30 and 60 days of age. Methods: We used 32 entire male goats, suckler and with access to solid food from 30 to 60 days, distributed in a completely randomised design, in a 2 (breed) × 2 (age at slaughter) factorial arrangement. We evaluated animal performance, carcass characteristics, instrumental analyses of the Quadriceps femoral muscle, and consumer perception. Key results: There was no interaction between breed and age of the goats (P > 0.05) on the initial and final liveweight, weight gain, cold carcass weight, hot carcass weight, and hot and cold carcass yields. However, age at slaughter influenced these variables (P < 0.05). The breed did not influence pH, meat colour, water-retention capacity, weight loss by cooking, or shear force (P > 0.05). However, shear force increased when goats were slaughtered at 60 days of age (P < 0.05). The muscle pH determined at 24 h after slaughter, and lipid oxidation, were lower in the meat of goats slaughtered at 60 days of age (P < 0.05), but did not differ between breeds. Higher consumer scores for flavour and appearance (P < 0.05) were attributed to the meat of crossbred animals in sensory analysis. Conclusions: Slaughtering goat kids at 60 days of age (versus 30 days of age) is an alternative for improving some aspects of meat quality. We recommend crossing Saanen × Boer to increase consumer acceptance of meat. Implications: This study is important for Saanen goat kids producers to understand that crossbreeding with the Boer breed improves carcass characteristics and meat acceptance by consumers. We compared Saanen and Saanen × Boer kid meats and found that the Saanen × Boer crossbreed contributes to increased carcass yield and greater acceptance of the meat by consumers. When comparing different slaughter ages (30 and 60 days), we observed that the carcass fat content increased and lipid oxidation in the meat decreased when the kids were slaughtered at 60 days of age. [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]

Simple Summary: The ANGPT1 gene is crucial for angiogenesis and muscle growth. This study analyzed three ANGPT1 copy number variations (CNVs) in 417 Leizhou black goats using quantitative PCR (qPCR). Specifically, CNV-1 (ARS1_chr14:24950001-24953600), which overlaps with protein-coding regions, showed that a higher copy number (≥3) was significantly associated with increased ANGPT1 mRNA expression in muscle and improved traits such as carcass weight and muscle quality. These results suggest CNV-1's gain-of-copies genotype could be an effective marker for enhancing growth and meat quality in targeted breeding programs. The ANGPT1 gene plays a crucial role in the regulation of angiogenesis and muscle growth, with previous studies identifying copy number variations (CNVs) within this gene among Leizhou black goats. In this study, we investigated three ANGPT1 CNVs in 417 individuals of LZBG using quantitative PCR (qPCR), examining the impact of different CNV types on the ANGPT1 gene expression and their associations with growth and meat quality traits. Notably, the ANGPT1 CNV-1 (ARS1_chr14:24950001-24953600) overlaps with protein-coding regions and conserved domains; its gain-of-copies genotype (copies ≥ 3) was significantly correlated with ANGPT1 mRNA expression in muscle tissue (p < 0.01). Furthermore, the gain-of-copies genotype of CNV-1 demonstrated significant correlations with various phenotypic traits, including carcass weight, body weight, shear stress, chest circumference, and cross-sectional area of longissimus dorsi muscle. These findings indicate that the CNV-1 gain-of-copies genotype in the ANGPT1 gene may serve as a valuable marker for selecting Leizhou black goats exhibiting enhanced growth and muscular development characteristics, thereby holding potential applications in targeted breeding programs aimed at improving meat quality. [ABSTRACT FROM AUTHOR]

Katjang goat meat has the potential to be used for emulsified meat product production but the suitable starch type to be applied as the Aller is unknown. The present study was undertaken to evaluate the effect of various starches on the quality characteristic of Katjang goat meat emulsion. Katjang goat meat emulsion was prepared by incorporating various starches viz., tapioca starch (TS), sago starch (SS), and wheat starch (WS), as Aller by replacing lean meat. The developed emulsion samples were evaluated for physiochemical, proximate, colour, texture, and gel strength. The addition of TS into meat emulsion results in the most stable emulsion as exhibited by the lowest total expressible fluid (%TEF), expressible fat (%EFAT), and cooking loss. There was no significant (p>0.05) difference for the pH, water holding capacity (WHC), texture profile analysis (TPA), and colour values of all the samples. The incorporation of SS in the formulation decreased (p<0.05) the shear force and work of shearing. In conclusion, the incorporation of TS was found optimum to formulate goat meat emulsion with better quality characteristics. [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]

Simple Summary: Nuclear Receptor Subfamily 4 Group A Member 1 (NR4A1) acts as a transcription factor to participate in lots of physiological activities including cell proliferation and cell differentiation. In this study, we found that NR4A1 promoted goat intramuscular preadipocyte differentiation through the PI3K/AKT pathway. This study provides important information about NR4A1 in the intramuscular preadipocyte differentiation in goats and therefore identifies a target for goat meat quality improvement studies. As a transcription factor, Nuclear Receptor Subfamily 4 Group A Member 1 (NR4A1) binds to downstream target genes to participate in cell proliferation and cell differentiation. We found that the NR4A1 reached the highest expression at 60 h after the differentiation of goat intramuscular preadipocytes. Overexpression of goat NR4A1 increased the number of intracellular lipid droplets and up-regulated the expression of adipocyte-differentiation-related marker genes including AP2, SREBP1, ACC, GPAM, and DGAT2, while the relative expression levels of Pref-1 and HSL were significantly decreased. On the contrary, after NR4A1 was knocked down by siRNA, the number of intracellular lipid droplets and the relative expression levels of LPL, CEBPα, CEBPβ, ACC, and DGAT2 were significantly decreased, and the relative expression levels of Pref-1 and HSL were significantly up-regulated. These results suggest that NR4A1 promotes the differentiation of goat intramuscular preadipocytes. Transcriptome sequencing was carried out after overexpression of goat NR4A1, and the KEGG enrichment analysis result showed that the most differentially expressed genes were related to adipocyte differentiation and were enriched in the PI3K-Akt signaling pathway. LY249002, an inhibitor of the PI3K-Akt signaling pathway, was introduced and decreased the number of intracellular lipid droplets, and the relative expression levels of C/EBPα, SREBP1, AP2, C/EBPβ, GPAM, ACC, DGAT1, DGAT2, and ATGL were decreased accordingly. The above results indicate that overexpression of goat NR4A1 may promote the differentiation of intramuscular preadipocytes through the PI3K-Akt signaling pathway. [ABSTRACT FROM AUTHOR]

Goat meat is a source of lean, red meat. Its consumption is increasing worldwide due to its high quality and valuable nutrient content compared to other red meats. Goat meat has a relatively high percentage of protein and a low amount of fat, saturated fatty acids and cholesterol, making it a preferred product, an excellent source of easily absorbable protein, beneficial to the human body. The high content of beneficial fatty acids, especially omega-6 and omega-3, makes lamb healthy. Due to the undisputed quality of the meat from this type of animal, its popularity and demand on the market are growing. The technological qualities of the meat are influenced by its biochemical composition, including its protein, fat, water and mineral content, as well as its structural and functional properties. When choosing meat on the market, consumers are often guided by its colour, which is an indicator of the freshness of the product In the context of the meat processing industry, the technological qualities of meat are essential in determining its value and processing possibilities. Important indicators such as water holding capacity, tenderness, flavour and colour of the meat are key factors that determine how the meat will be perceived by consumers. These parameters influence the quality of the finished products, their suitability and appearance. [ABSTRACT FROM AUTHOR]

Simple Summary: Dietary supplements can affect animal growth, product quality, and various physiological factors. This study investigated the effects of supplementing hemp-derived cannabidiol (CBD) oil in the diet of goats. CBD, when included at higher levels (0.2–0.3 mL), led to improved meat quality but also altered volatile compound profiles. Additionally, CBD supplementation affected some blood variables related to immunity, metabolism, and homeostasis. Stress experienced by animals during pre-mortem management handling significantly affects both their welfare and the quality of the meat produced. Using hemp-derived CBD may offer several benefits in alleviating this issue. In this study, we investigated the effects of hemp-derived CBD supplementation on blood variables, growth performance, carcass characteristics, and meat quality in goats. Sixteen crossbred Boer goats were divided into four groups receiving a basal diet supplemented with 0 (control), 0.1, 0.2, or 0.3 mL CBD/30 kg body weight over 90 days. Although growth, carcass characteristics, and pH remained unaffected, CBD supplementation influenced several blood variables. Specifically, dietary CBD at 0.1–0.3 mL increased white blood cell (WBC) counts, while 0.3 mL CBD increased serum total protein, globulin, sodium, and carbon dioxide levels, potentially affecting protein metabolism and electrolyte balance. Over time, significant changes were noted in hematological profiles, kidney markers, protein profiles, and some electrolytes, indicating physiological adaptations. Regarding meat quality, supplementation with 0.2–0.3 mL of CBD linearly improved color redness and stability; moreover, CBD supplementation improved tenderness and textural properties, resulting in a softer meat texture. However, analysis using an E-nose indicated increased ammonia and organic solvent vapors in meat from the higher CBD groups. This study concluded that CBD supplementation up to 0.3 mL of CBD/30 kg body weight beneficially modulated blood biomarkers, meat color, and tenderness without adverse impacts on growth or carcass characteristics in goats. [ABSTRACT FROM AUTHOR]

Yudong black goats (YDGs) are a local breed in southwest China that possess unique meat qualities and produce a high meat yield, making them ideal models for studying goat meat quality. Castration may decrease off-odors, significantly change metabolites and improve meat quality. Using multi-omics techniques, this study focused on Yudong black goat wethers (YDW, n = 4) and Yudong black bucks (YDB, n = 4). The findings revealed that 33 differentially expressed genes (DEGs) and 279 significantly changed metabolites (SCMs) influenced goat meat quality by affecting fat accumulation and lipolysis regulatory processes. Herein, several candidate genes (IGF1, TNNT2, PPP2R2C, MAPK10 and VNN1, etc.) were identified that play a role in regulating meat quality, non-castrated and castrated, alongside a series of metabolites that may serve as potential meat quality biomarkers. Lipids (triglycerides, oxidized lipids_5-iso PGF2VI, ceramide (t18:1/36:2(2OH)) and Carnitine C20:5, etc.) were significantly higher in the castrated goats. These results revealed that lipids and hydrophilic metabolites were affected by castration, which might be beneficial in terms of goat meat quality. This study aimed to investigate the differences in meat quality between uncastrated and castrated male goats and the possible molecular regulatory mechanisms. [ABSTRACT FROM AUTHOR]

Goat farming is an important activity in northern Mexico. In this sense, “cabrito” or kid goat is a typical regional dish with high economic and cultural value. However, information on the morphostructural composition and meat quality of these local specimens is scarce. Given this, the objective was to evaluate morphostructural characteristics, carcass and meat quality in local kids according to sex in the northeastern region of Mexico. For this purpose, 14 kids (7 males and 7 females) 57 days old were slaughtered. Morphostructural composition was evaluated with 22 zoomometric and phenotypic variables. Carcass characteristics were evaluated by considering different body structures, carcass yield and degree of fatness. Meat quality was determined by physicochemical characteristics, nutritional value and fatty acid profile. The sex effect was evaluated by t-test of independent means and Chi-square. Meat physicochemical characteristics, nutritional value and morphostructure of local kids were heterogeneous and showed no differences (P≥0.05) concerning sex. Carcass, kidneys, head, neck, rib and loin weights were higher in males than in females (P≤0.05). Fatty acids (FA) found in greater proportion were palmitic (C16:0), oleic (C18:1, n-9), stearic (C18:0), and myristic (C14:0). These FA comprised 80.85 % of the lipid profile of male meat and 76.83% of females. These results are the basis for future programs aimed to improve production systems. Differences found could shed light on future efforts on how to differentiate goat meat from this region of Mexico and enter new markets directly benefiting small producers. [ABSTRACT FROM AUTHOR]

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Sheep and goat meats are increasingly popular worldwide due to their superior nutritional properties and distinctive flavor profiles. In recent decades, substantial progress in meat science has facilitated in-depth examinations of ovine and caprine muscle development during the antemortem phase, as well as post-mortem changes influencing meat attributes. To elucidate the intrinsic molecular mechanisms and identify potential biomarkers associated with meat quality, the methodologies employed have evolved from traditional physicochemical parameters (such as color, tenderness, water holding capacity, flavor, and pH) to some cutting-edge omics technologies, including transcriptomics, proteomics, and metabolomics approaches. This review provides a comprehensive analysis of multi-omics techniques and their applications in unraveling sheep and goat meat quality attributes. In addition, the challenges and future perspectives associated with implementing multi-omics technologies in this area of study are discussed. Multi-omics tools can contribute to deciphering the molecular mechanism responsible for the altered the meat quality of sheep and goats across transcriptomic, proteomic, and metabolomic dimensions. The application of multi-omics technologies holds great potential in exploring and identifying biomarkers for meat quality and quality control, thereby promoting the optimization of production processes in the sheep and goat meat industry. [ABSTRACT FROM AUTHOR]

This study investigated the effect of supplementing omega fatty acids‐rich oil blend, composed of sunflower oil (1.5% and 3.0%), linseed oil (1.5% and 3.0%), and FineXNV1810 (20 g) on the carcass, meat quality, fatty acid profile, and genes (peroxisome proliferator‐activated receptor‐α, stearoyl‐CoA desaturase, acetyl‐CoA carboxylase, hydroxy‐3‐methylglutaryl coenzyme A, and leptin) of Barbari goats. The goat kids (n = 18) were divided into three groups, namely, group A: basal diet; group B: basal diet + oil blend level 1; and group C: basal diet + oil blend level 2, and subjected to the feeding trial for 120 days followed by slaughter and meat quality studies. No treatment effect was recorded in carcass characteristics, pH, water holding capacity, and proximate composition of meat. However, a significant (p < 0.05) treatment effect was observed in cooking loss, lightness, yellowness, and shear force values of meat. There were significant differences (p < 0.05) in linoleic acid, α‐linolenic acids, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFA), n − 3 and n − 6 PUFA, PUFA/saturated fatty acids and n − 6/n − 3 ratios, and thrombogenic index among groups. An upregulation of the studied genes in the supplemented groups was observed. There were upregulations in the studied genes in the supplemented groups. Practical applications: Goat meat is in great demand the world over, especially in tropical countries, including India, and does not carry any social or religious prohibition. Although goat meat has relatively less fat, consumers express their concern over the presence of undesirable fatty acids. The present study shows that the fatty acid configuration of goat meat can be improved by a dietary supplementation of an oil blend rich in omega fatty acids. The amount of n − 3 PUFA, n − 6 PUFA, and CLA in goat meat was significantly increased due to the dietary oil blend making it healthy for the consumers. Moreover, the dietary oil blend at the studied levels did not significantly affect the growth and meat quality parameters of the goats. Thus, the studied approach can be successfully followed to produce healthier goat meat. [ABSTRACT FROM AUTHOR]

Simple Summary: This study evaluated the dietary effects of extruded linseed and oregano on the quality traits and sensory properties of meat obtained from kids of a Lucanian goat population named "Facciuta Lucana". Thirty-six male kids were divided into three homogeneous groups fed a control feed (C), a diet containing 3% extruded linseed (L), or 3% linseed plus 0.6% oregano (L + O). Meat from the Longissimus lumborum muscle obtained from linseed-fed groups showed a lower content of fat and total saturated fatty acids and, in turn, an increase in monounsaturated and polyunsaturated fatty acids, and conjugated linoleic acid, with benefits for human health. Oregano addition to the linseed diet proved to be effective in preserving meat shelf-life, since it lowered the malondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness, juiciness, and overall acceptance. Extruded linseed (Linum usitatissimum) in ruminant diets has been investigated as a strategy to improve the nutritional value and healthiness of meat fat; however, increased polyunsaturated fatty acids may limit the shelf-life of meat. Oregano (Origanum vulgare) has a documented antioxidant activity. The aim of the study was to investigate the effects of dietary supplementation with extruded linseed and oregano on goat milk quality and whether the characteristics of goat milk affect the physical and chemical features, fatty acid profile, meat lipid oxidation, and sensory properties of meat from suckling kids. Thirty-six male kids were weaned and divided into three homogeneous groups (n = 12); each group was either fed a control diet (C), or a diet containing 3% extruded linseed with or without the addition of 0.6% oregano ("L + O" and "L", respectively). The diets containing linseed lowered (p < 0.05) the saturated fatty acid content in meat, and increased (p < 0.05) monounsaturated and polyunsaturated fatty acids and conjugated linoleic acid. Oregano addition to the linseed diet proved to be effective in preserving meat shelf-life, as shown by a significant (p < 0.01) reduction in the malondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness, juiciness, and overall acceptance. [ABSTRACT FROM AUTHOR]

Production and processing factors that affect native goat meat quality are non-existent in the literature. The current study explored age, sex, and chilling effects on 48 goat carcasses cut in half by halal standards and shifting one half immediately to a walk-in chiller at 0-4°C [rapid chilling (RC)] and the other half at 26 ± 2°C [delayed chilling (DC)]. Results showed that Warner Bratzler Shear Force (WBSF) was significantly affected by RC. Cooking loss and color (L*) parameters were significantly higher in young male animals. Chroma values were significantly higher in DC. In conclusion, DC enhances meat quality and tenderness. [ABSTRACT FROM AUTHOR]

The global goat meat sector is advancing and contributes to long-term food security, especially in meeting the protein demands of the growing human population in developing countries. Spanning all countries, Australia, is the largest exporter of goat meat, although it has negligible consumption. However, Australia does potentially have a secure future as an innovative, profitable, and resilient world leader in goat production, provided some challenges are addressed. These challenges facing the goat meat sector require suitable strategies and interventions for better profitability and acceptance of goat meat consumed in Australia and as an export product. Limited research on goat meat quality and the lack of an adequate grading system for goat meat quality are two of the major issues that need attention from the industry and researchers. Some of the most critical areas that need further research to enable growth of the goat meat industry are the influence of genetics and age of animals on meat quality, standardisation of the ageing period of various goat meat cuts, cooking innovations, consumer acceptance and sensory analysis of goat meat (both farmed and rangeland goats). This paper reviews the status of the goat meat sector and identifies the opportunities for the goat meat sector, particularly in Australia. In addition, we highlight several key issues requiring further research and interventions to enhance the growth of the goat meat industry. [ABSTRACT FROM AUTHOR]

Simple Summary: Hempseed meal (HSM) is a by-product of hemp manufacturing that can be an excellent source of crude protein and fiber in animal diets. Before accepting HSM as a feed ingredient throughout the food animal industry, the Food and Drug Administration's Center for Veterinary Medicine requires extensive evaluation and documentation of feed ingredients across a species. Hemp contains nine essential amino acids and a healthy balance of the omega-3 and omega-6 fatty acids. HSM may be a potential new source of feedstuff for animals; however, an understanding of the effects of HSM on meat characteristics is limited in the literature. The current study was conducted to determine whether HSM will influence goat meat quality, shelf stability, or objective tenderness. Including HSM (0, 10, 20, or 30% inclusion rate in the total diet, on an as-fed basis) as a by-product ingredient caused changes to the surface color, postmortem pH, and instrumental tenderness measurements. However, HSM did not cause a deleterious effect on carcass characteristics. The objective of this study was to determine the influence of hempseed meal (HSM) on goat meat characteristics. Goats (N = 10/treatment) were allocated to a diet concentration (0, 10, 20, or 30%) of HSM, fed for 60 days, and harvested. Carcass measurements were collected after chilling, and subsequently fabricated into wholesale subprimals. From the subprimals of the shoulder and leg, steaks were cut 2.54 cm thick, vacuum packaged, and assigned to laboratory methods: cook yield, instrumental color, lipid oxidation, microbial spoilage, and instrumental tenderness. HSM did not alter (p > 0.05) carcass characteristics, microbial spoilage, cook loss, or the thiobarbituric acid reactive substance (TBARS). However, a decrease in objective tenderness measurements (p < 0.05) was observed with greater concentrations of HSM supplementation in the diet. Instrumental surface color values for lightness (L*) indicated that steaks became lighter and less red (a*) as storage time increased (p < 0.05). Results suggest that HSM and storage time do not alter some goat meat traits, but HSM or storage time separately may influence goat meat quality. HSM may be an effective feed ingredient that does not alter carcass quality or meat yield. [ABSTRACT FROM AUTHOR]

Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to be established as a valuable part of the meat trade market. But, currently, goat meat production is less specialized; there is less intense breed selection for premium meat production, and often the animals are farmed with a multifunctional purpose, such as for their meat, fiber, and milk. The less structured goat meat industry contributes to the inconsistent quality of goat meat. This paper attempts to describe the characteristics of popular goat breeds and indigenous goats as a source of meat and the potential of various goat breeds for meat production. Additionally, this paper presents goat meat's quality and physicochemical and sensory attributes that are relevant to understanding the unique attributes of goat meat. Much work is needed for the goat meat processing industry to develop its potential. [ABSTRACT FROM AUTHOR]

Simple Summary: The use of cacti, such as forage cactus, in goat feeding is widely practised in Northeast Brazil due to adaptation to climatic conditions, mainly in arid and semi-arid regions. During dry periods, when water is the main limiting factor for the development of most plant species, the growth of forage cactus is not compromised due to crassulacean acid metabolism. However, little is known about the effects of forage cactus on goats' diet in relation to meat quality. In this study, we evaluated the inclusion of 0, 25 and 55% of forage cactus replacing Tifton 85 hay in the diet of goats and its effects on meat quality. Meat from kids fed 55% of forage cactus showed greater acceptance by consumers. Therefore, it is recommended that Tifton 85 hay be replaced with 55% forage cactus, as it provides lower lipid content and higher monounsaturated fatty acid content in goat meat. Low rainfall in Northeast Brazil is a limiting factor for animal production. Forages that present crassulacean acid metabolism, such as forage cactus, are adapted to the edaphoclimatic conditions of this region, as they lose little water through the stomata. Thus, the objective was to evaluate the physical and chemical quality, fatty acid profile and sensory acceptance of the meat from goats fed forage cactus as a substitute for Tifton 85 hay. Twenty-one uncastrated mixed-breed goats with a mean body weight of 18 ± 0.86 kg and 7 ± 1 months of age were used. A completely randomized design with three treatments and seven replications per treatment was performed. The inclusion of 0 (control), 25 and 55% of forage cactus in substitution of Tifton 85 hay in the diet of the goats was evaluated. The lipid content in the meat of animals fed 25 and 55% of forage cactus was 1.33% and 1.26%, respectively, and was lower (p < 0.05) in relation to the meat of animals that received the control diet (1.56%). The inclusion of 55% of forage cactus provided an increase (p < 0.05) in the content of monounsaturated fatty acids in the meat (52.71%) in relation to the control meat (37.75%). Sensory analysis differed (p < 0.05) between treatments. We recommend replacing Tifton 85 hay with 55% forage cactus, as it presents greater sensory acceptance, and provides lower lipid content and higher content of monounsaturated fatty acids in goat meat. [ABSTRACT FROM AUTHOR]

Intramuscular fat contributes to the improvement of goat meat quality. N6-Methyladenosine (m6A)-modified circular RNAs play important roles in adipocyte differentiation and metabolism. However, the mechanisms by which m6A modifies circRNA before and after differentiation of goat intramuscular adipocytes remain poorly understood. Here, we performed methylated RNA immunoprecipitation sequencing (MeRIP-seq) and circRNA sequencing (circRNA-seq) to determine the distinctions in m6A-methylated circRNAs during goat adipocyte differentiation. The profile of m6A-circRNA showed a total of 427 m6A peaks within 403 circRNAs in the intramuscular preadipocytes group, and 428 peaks within 401 circRNAs in the mature adipocytes group. Compared with the intramuscular preadipocytes group, 75 peaks within 75 circRNAs were significantly different in the mature adipocytes group. Furthermore, the Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses of intramuscular preadipocytes and mature adipocytes showed that the differentially m6A-modified circRNAs were enriched in the PKG signaling pathway, endocrine and other factor-regulated calcium reabsorption, lysine degradation, etc. m6A-circRNA–miRNA–mRNA interaction networks predicted the potential m6A-circRNA regulation mechanism in different goat adipocytes. Our results indicate that there is a complicated regulatory relationship between the 12 upregulated and 7 downregulated m6A-circRNAs through 14 and 11 miRNA mediated pathways, respectively. In addition, co-analysis revealed a positive association between m6A abundance and levels of circRNA expression, such as expression levels of circRNA_0873 and circRNA_1161, which showed that m6A may play a vital role in modulating circRNA expression during goat adipocyte differentiation. These results would provide novel information for elucidating the biological functions and regulatory characteristics of m6A-circRNAs in intramuscular adipocyte differentiation and could be helpful for further molecular breeding to improve meat quality in goats. [ABSTRACT FROM AUTHOR]

The content and composition of intramuscular fat (IMF) affect the cooked meat palatability such as tenderness and juiciness. Thus, elucidation of lipid deposition and its composition in goat IMF is necessary. Here, Jianzhou big-ear goats with higher IMF content is associated with lower mRNA level of LKB1 gene, compared with those of Chuannan black goats. Functionally, knockdown of LKB1 promoted intramuscular adipocyte lipid accumulation. Next, LC-MS/MS based pseudo target analysis found that 409 lipids existed in goat intramuscular adipocytes, of which polyunsaturated fatty acids accounted for most lipids. Compared with the control, 78 differential lipids were screened in the si LKB1 group, enriched in the triacylglycerols and fatty acids subclasses. The combined analysis between lipidomic and published transcriptomic data showed that siLKB1 enhanced polyunsaturated fatty acids synthesis through upregulation expression of HACD4. Finally, the promotion of lipid accumulation and polyunsaturated fatty acids synthesis in the LKB1 knockdown cells were partly rescued by ablation of HACD4. Collectively, these data provide a genetic target to produce PUFA enriched functional goat meat and expand new insights into improvement of meat quality. [ABSTRACT FROM AUTHOR]

This study investigates the effects of epicatechin on the myofibrillar protein (MP) structure and its physicochemical properties, focusing on its implications for enhancing the quality and nutritional value of goat meat products. Using spectroscopic techniques and molecular dynamics simulations, we demonstrate that epicatechin interacts with MP form stable complexes, which modulate the MP microenvironment and improve its functional properties. Notably, our findings reveal that epicatechin significantly enhances the digestibility of MP in vitro , a critical factor for nutritional absorption, and positively influences the gel-forming characteristics of MP, which is essential for meat product texture. These results underscore the potential of epicatechin as a natural additive to improve the manufacturing process and health benefits of goat meat products, contributing to developing high-quality foods with enhanced consumer appeal. • Molecular dynamics reveal epicatechin's protein denaturing potential. • Static quenching occurs between polyphenol and proteins。. • Epicatechin-protein complexes show promise in meat product quality improvement. • Epicatechin improves the digestibility of myofibrillar proteins. • Epicatechin enhances the gel properties of myofibrillar proteins. [ABSTRACT FROM AUTHOR]

Jasmine flower residue (JFR) is a by-product retained in the production process of jasmine tea and can be used as an unconventional feed due to its rich nutrient value. This study aimed to evaluate the effects of the addition of JFR to the diet of goats on their meat quality and flavor. Twenty-four castrated Nubian male goats were randomly divided into two groups and fed a mixed diet containing 10% JFR (JFR, n = 12) or a conventional diet (CON, n = 12) for 45 days. Meat quality and flavor were measured at the end of the treatment. The addition of JFR to the diet could reduce the shear force of the longissimus dorsi muscle, as well as, the cross-sectional area and diameter of muscle fibers, indicating that the addition of JFR improved meat quality. JFR also increased the content of glutamic acid and ω-3 polyunsaturated fatty acid (C18:3n3 and C20:5N3) and reduced the content of C24:1 and saturated fatty acid (C20:0 and C22:0). In addition, the use of JFR increased the content of acetaldehyde and hexanal in the meat. Furthermore, JFR introduced new volatile components in the meat. The umami, saltiness, and richness of the meat also improved. In conclusion, the addition of jasmine flower residue to the diet can improve the meat quality and flavor of goat.

Aquilaria (A.) sinensis is a medicinal plant widely grown in tropical South China. Given the abundant pruning waste of its leaves, the use of A. sinensis leaves is valuable. In this study, goats were fed a diet containing 20% A. sinensis leaves. Compared with the basal diet, feeding A. sinensis leaves to goats did not affect growth performance but considerably reduced the feeding cost. Strikingly, feeding A. sinensis leaves resulted in a significant decrease in the blood cholesterol levels (2.11 vs. 1.49 mmol/L, p = 0.01) along with a significant increase in the high-density lipoprotein levels (1.42 vs. 1.82 mmol/L, p = 0.01). There was also a tendency to lower the content of low-density lipoprotein levels in goats (0.78 vs. 0.45 mmol/L, p = 0.09). Furthermore, metabolomics analysis demonstrated that the reduction in cholesterol levels occurred in both the serum (0.387-fold change) and muscle (0.382-fold change) of goats during A. sinensis leaf feeding. The metabolic responses to feeding A. sinensis leaves suggest that the activation of lipolysis metabolism might happen in goats. These observed changes would be conducive to improving animal health and meat quality, ultimately benefiting human health. [ABSTRACT FROM AUTHOR]

Goat meat, known also as chevon or caprine meat, is an important source of protein and essential nutrients in many regions worldwide. To ensure high-quality goat meat production, it is crucial to understand the intrinsic and extrinsic factors that influence its sensory, technological and nutritional properties. This review aims to provide an overview of the factors affecting goat meat quality throughout the production and processing chain. The importance of different factors influencing goat meat quality were described. First, the focus was made on the intrinsic factors, including the effects of age at slaughter, gender (sex), breeds, slaughter weight, and the contractile and metabolic properties of the muscle by discussing their impact in terms of their influence on important intrinsic quality traits such as tenderness, flavor, color and overall quality of goat meat. Furthermore, the extrinsic factors such as production systems, husbandry practices, feeding strategies, types of feed and roughages, antioxidants, feeding systems, climate, season, and environmental conditions were examined in addition to the pre-slaughter treatments, transport conditions, and stress experienced by goats at the time of slaughter. Overall, this review synthesizes current knowledge on both the intrinsic and extrinsic factors affecting goat meat quality. The findings emphasize the importance of a better understanding and optimizing of these factors at each stage of production and processing to ensure the consistent delivery of high-quality goat meat. Further research in these areas will contribute to the development of improved practices and technologies in the goat meat industry. [ABSTRACT FROM AUTHOR]

Simple Summary: Nutritional and organoleptic traits are important components of the meat industry, which can affect consumers' purchasing desire and the processing of meat quality. This study evaluated the effect of feeding system on the muscle fiber characteristics, antioxidant capacity, and nutritional and organoleptic traits of goat meat. It was found that the feeding system had great effect on muscle fiber composition, antioxidant capacity, nutritional value, and organoleptic traits of goat meat, but compared with grazing on mountain range (whole area with about 40% inclination), grazing on flatland (whole area with about 0% inclination) improved the meat nutritional value and quality by altering the myofiber characteristic and antioxidative status. This study assists us in comprehending the influence of diverse feeding systems on nutritional and organoleptic traits of goat meat so as to develop more appropriate measures to retain superior quality of goat meat and provide basic data for the development of goat meat products. The objective of this study was to evaluate the effect of feeding system on muscle fiber composition, antioxidant capacity, and nutritional and organoleptic traits of goat meat. Goats that grazed on flatland (whole area with about 0% inclination, FG group) and mountain range (whole area with about 40% inclination, MG group) were selected for the analysis. The results showed that grazing on flatland increased oxidized-twitch fiber percentage, the expression of the MyHC IIa gene (p < 0.001), the activity of glutathione peroxidase (GSH-Px) (p < 0.05), total antioxidant capacity (T-AOC) (p = 0.001), and radical scavenging ability (RSA) (p < 0.05); meanwhile, the MyHC IIb gene expression (p < 0.01) and malondialdehyde (MDA) content (p = 0.001) were decreased. Feeding system affected nutritional and organoleptic traits of goat meat, and grazing on flatland increased protein content, total content of monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), pH45min, a* value, and variety of volatile flavor compounds but decreased the content of saturated fatty acid (SFA), shear force, and b* value. In addition, the key flavor substances were screened using relative odor activity value (ROAV), including hexanal, heptanal, (E)-2-octenal, octanal, nonanal, decanal, (E)-2-nonenal, and 1-octen-3-ol. Among them, 1-octen-3-ol and (E)-2-nonenal were the most contributing flavor compounds in the FG and MG groups, respectively, providing distinctive odor to goat meat. [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]

Improving meat productivity and quality is an active process that uses combinations of genetic and non-genetic factors (Casey and Webb, 2010). According to Wattanachant, (2018), goat meat occupies increasingly higher positions in the markets and is preferred by consumers because of its low fat and cholesterol content. Meat quality is a subjective concept and can be characterized by its physicochemical parameters or by consumer tastes (Casey and Webb, 2010). The factors, such as sex, genotype, feeding, age, slaughter weight, rearing system interact with one other. Knowledge of these factors and their correct combination leads to an increase in meat productivity and quality. The purpose of this survey is to briefly examine some factors that have an impact on the yield and quality of goat and kid meat and the interaction between them. [ABSTRACT FROM AUTHOR]

Goats are an important livestock and goat meat is essential to local people. The intramuscular fat (IMF) content has a great influence on the quality of goat meat. The intramuscular preadipocytes differentiation is closely related to the IMF deposition; however, its potential regulatory mechanisms remain unclear. CircRNAs were revealed to be involved in multiple biological progressions. In this study, we took primary goat intramuscular preadipocyte (GIMPA) as the study model to verify the function and mechanism of chi-circ_0006511, which was abundant and up-regulated in mature adipocytes (GIMA). The results showed that the expression level of chi-circ_0006511 gradually increased in the early stage of GIMPA differentiation, and chi-circ_0006511 was confirmed to promote GIMPA lipid droplets aggregation and up-regulate the adipogenic differentiation determinants, further promoting GIMPA differentiation. Mechanistically, chi-circ_0006511 exerts its function by sponging novel-miR-87, thereby regulating the expression of CD36. The results from this study provided novel significant information to better understand the molecular regulatory mechanism of intramuscular preadipocytes differentiation, thereby providing a new reference for the intramuscular fat adipogenesis in goats. [ABSTRACT FROM AUTHOR]

This research aimed to elaborate a gelatin-Kappa carrageenan-based packaging with 0.22 %, 0.44 %, and 0.88 % w/v of Mekwiya date palm seeds extract (DSEMK). This extract improved the mechanical, physical, and thermal properties of the films. Moisture content, water solubility, and water vapor permeability were reduced from 17.54 ± 0.02 to 12.18 ± 0.02, from 77.61 ± 0.02 to 25.35 ± 0.29 %, and from 5.28 ± 0.29 to 1.69 ± 0.03 g s−1 m−1 Pa−1 × 10−10, respectively. During thermal degradation, DSEMK4 film had a residual weight of 27.99 %, compared to 20.67 % for the control. Despite a decline in the film's tensile strength from 24.19 to 8.94 MPa with the incorporation of DSEMK, elongation at the breaking point increased from 37.66 ± 0.16 to 46.17 ± 0.25 %. The film containing DSEMK4 displayed the highest phenolic contents and illustrated the best antioxidant effects in DPPH and FRAP assays, with IC 50s of 756 and 1445 μg/mL, respectively and inhibited pathogen growth on the meat surface. Over storage at 4 °C, monitoring of pH, lipid and protein oxidation parameters, microbial spoilage, optical properties, and sensory attributes disclosed that the DSEMK-films successfully enhanced the meat quality and safety. These findings were supported by principal component analysis and heat maps. • Mekwiya date pits extract (DSEMK) was used originally to produce composite film. • DSEMK at 0.88 % highly improved mechanical, physical and thermal film's properties. • Phenolics content, and biological activities of 0.88 % DSEMK film rose appreciably. • DSEMK-films successfully improved the raw goat meat quality and safety. • DSEMK at 0.88 % preserved the raw goat meat beyond 14 days under storage at 4 °C. [ABSTRACT FROM AUTHOR]

The Guizhou black goat is an excellent local goat breed in China, known for its resilience to coarse feed and adaptability to adverse conditions. However, due to hybridization, the production performance of the Guizhou black goat has declined. In this study, we slaughtered 60 Guizhou black goats to assess their slaughter performance and meat quality traits. We analyzed the effects of the ACADM gene on the variation in these traits, particularly focusing on its role in fat deposition and muscle development. Male goats had an overall better slaughter performance than female goats, with significant differences in pre-slaughter live weight, carcass weight, net meat weight, slaughtering percentage, and the thickness of back fat (P < 0.01). As for the meat quality traits, there were extremely significant differences in shear force (P < 0.01), and significant differences in meat color (a * and b * values) and pH value (P < 0.05) between male and female goats. The ACADM g.30914 G>A polymorphism was significantly associated with intramuscular fat content (P < 0.05). The observed association between polymorphisms in the ACADM gene of Guizhou black goats and intramuscular fat content suggests that this gene is a candidate molecular marker for selective breeding. • Slaughter and meat quality characteristics of Guizhou black goats were studied. • Intronic mutations in ACADM were associated with the intramuscular fat content. • The intramuscular fat content was higher for the GG genotype than the GA genotype. [ABSTRACT FROM AUTHOR]

Simple Summary: Industrial hemp is currently being investigated as a potential new crop in the U.S. after the passage and approval of the 2014 and 2018 Farm Bills. Hemp plants grow efficiently, and its seeds are used in the production of hemp oil, leaving hempseed meal (HSM) as a byproduct, which is reported to be rich in crude protein (CP) around 30–38% on a dry matter basis and fiber, making it a possible feedstuff and a protein source for ruminants. However, limited work has been carried out to evaluate the effects of utilizing HSM as feedstuffs for goats on their carcass characteristics. This study aims to investigate the effects of feeding various levels of HSM on the carcass traits of the crossbred Boer goats. Results suggest that including up to 30% of HSM in the diet of growing meat goats has no adverse effects on their carcass traits and meat quality. These results might be encouraging for the hemp industry as HSM could potentially be marketed and used as an alternative protein source for livestock. Hempseed meal (HSM) is the byproduct of hemp seeds and is rich in crude protein and fiber, making it an ideal candidate as a feedstuff for ruminants. The objective of the present study is to evaluate the effects of feeding different levels of HSM on the carcass traits of crossbred Boer goats. Forty castrated goat kids (approximately six months, 25.63 ± 0.33 kg) were assigned to one of four treatments (n = 10) in a completely randomized design. Goats were fed pelleted diets (50% forage and 50% concentrate) with additional supplementation of HSM: control with 0%, 10%, 20%, and 30% of the total diets. Goats were harvested and processed after a 60-day feeding trial. There were no significant differences (p > 0.05) in the mean values of dressing percentages, carcass weights, body wall thickness, and ribeye area among treatments. Marbling scores and percentages of moisture, fats, proteins, and collagen in the muscles showed no significant differences (p > 0.05) among the treatments. Results suggest that including up to 30% of HSM in the diet of growing meat goats does not affect their carcass traits. [ABSTRACT FROM AUTHOR]

Meat quality dictates consumer preferences with hygiene forming a key component, especially in meat types with declining popularity, such as sheep and goat meat. Aiming to increase the marketability of sheep and goat meat, we examined 370 sheep and goat carcasses from two abattoirs in Greece. Tests included enumeration of the total mesophilic viable count, total psychrophilic viable count and coliform count, and detection of Salmonella spp., Listeria monocytogenes and presumptive ESBL Escherichia coli. Moreover, designated samples of meat were used to measure pH, moisture, total fat and protein content. Goat carcasses had significantly higher microbial counts compared to sheep carcasses. Lamb and kid carcasses had larger TMVC, TPVC and coliform counts compared to carcasses from adult animals. One strain of L. monocytogenes (0.8%), typed as serovar 1/2a (3a), was isolated from one adult sheep carcass. Twelve strains of ESBL Escherichia coli (25%) were isolated; there were not any strains of Salmonella spp. The average values of pH, moisture, total fat and total protein were 5.83%, 67.76%, 7.21% and 21.31%, respectively, for sheep carcasses and 5.70%, 68.2%, 5.69% and 24.10%, respectively, for goat carcasses. The results showed a small deviation in assessed parameters, implying the uniformity of the conditions concerning rearing and slaughtering. [ABSTRACT FROM AUTHOR]

The experiment was to study the effect of compound Chinese herbal medicine 'Huoxiang longhuang powder' on growth performance, slaughter performance and meat quality of Boza goat. 40 three-month-old Boza goats were randomly divided into four groups, with ten replicates in each group and one goat in replicate. The goats in control group were fed with a basal diet, and the goats in test group Ⅰ, group Ⅱ and group Ⅲ were fed with a basal diet supplemented with 1.0%, 2.0% and 4.0% Huoxiang longhuang powder, respectively. The experiment lasted for 60 d. The results showed that compared with control group, the final weight and average daily gain of goats in group Ⅰ, group Ⅱ and group Ⅲ were increased (P<0.05), the feed to gain ratio was significantly decreased (P<0.05). The average daily feed intake of group Ⅱ was significantly increased (P<0.05). The carcass weight, slaughter percentage, carcass net meat percentage and eye muscle area of group Ⅱ were significantly higher than those of control group (P<0.05). The shear force and drip loss rate of goat meat in group Ⅱ were significantly lower than those in control group (P<0.05), and the shear force of goat meat in group Ⅲ was significantly lower than that in control group (P<0.05). The study indicates that Huoxiang longhuang powder can improve the growth performance and slaughter performance of Boza goat, improve the quality of Boza goat meat, and 2% Huoxiang longhuang powder in diet has a better effect. [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]

Sheep and goat meat production includes the increased demand for grass-fed and organic meat and value-added products such as sausages, meatballs, and burgers. Regarding sheep and goat meat products, Teixeira et al. [[1]] present a comprehensive overview of the origin and type of the most important sheep and goat processed meat products produced worldwide. The latter work studied the effect of replacing pork as a source of fat with an olive oleogel in goat meat burgers, with the aim of modifying and improving the meat's fatty acid profile. [Extracted from the article]

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]

Background: The intensive rearing systems of goats needs dietary formulations that will meet animal requirements, mainly the protein and energy to allow optimum growth rate. Alternative systems to attain 15-20 kg body weight by three months of age with better meat quality is need of the hour. Broiler goat production system is most suitable system of rearing for meat goat production. The current study was conducted to examine the impact of broiler goat production system on the carcass traits and meat quality characteristics of Malabari male kids. Methods: Fourteen pre-weaned kids were randomly allotted to two treatments. Treatment-I (T1) kids were allowed to suckle thrice a day during four weeks and twice in a day during consequent weeks. Whereas in Treatment-II (T2), kids were reared intensively by providing finely ground concentrate feed mixed with equal quantity of rice gruel from a feeding bottle after 7 days of colostrum feeding from the mother. The animals were slaughtered at an age of three months and the final body weight, carcass traits like dressing percentage, weight of different body parts and meat quality parameters like pH, color, cooking loss and shear force were analysed. The proximate composition and sensory evaluation was performed. Result: Broiler goat production system could produce significantly (P<0.01) higher final average body weight compared to natural system. All the carcass traits were significantly (P<0.01) higher in T2. The broiler goat production system could double the net live weight during the same period compared to natural suckling system with higher dressing % and the chevon produced was tender with less cooking loss. Hence, this system can be recommended for chevon production in shorter period with higher dressing % and lesser cooking loss in Malabari male kids. [ABSTRACT FROM AUTHOR]

Context: Goat farming is an important socio-economic activity. The feedlot system allows the finishing of the animals in short periods through use of concentrated diets; however, these diets increase the system's production costs. Palm kernel cake (PKC) has proved to be a good alternative feed source in diets for cattle and sheep because of its nutritional characteristics and potential to reduce production costs. Aim: This experiment aimed to evaluate the effect of high-concentrate diets with the inclusion of PKC on carcass traits and meat quality of feedlot goat kids. Methods: Thirty-two crossbred, castrated Boer goat kids, 4 months old and of average initial body weight 19.65 ± 3.00 kg, were used in the study. The animals were assigned to treatments in a completely randomised design, with four experimental diets containing PKC at 0%, 12%, 24%, and 36% on a dry matter basis. Measurements included total weight gain at slaughter, quantitative and sensory meat characteristics, and fatty acid profile. Key results: A quadratic effect (P < 0.05) on total weight gain, and on meat marbling, lightness, and yellowness, was observed. The highest total weight gain and marbling were recorded with the diet containing 12% PKC. Loin eye area was also highest at 12% PKC, then decreased, whereas protein content and shear force increased (P < 0.05) at the higher PKC levels. Diet affected (P < 0.05) saturated, monounsaturated, and polyunsaturated fatty acids. No effect was observed from the inclusion of PKC on sensory attributes or on nutritional quality of the lipid fraction of the meat. Conclusion: It is recommended the use up to 12% of this alternative source of nutrients, owing to the higher total weight gain and improved quantitative aspects of the goat kids' meat such as marbling and loin eye area. Implications: High-concentrate diets and the use of by-products for animal nutrition have become common in animal production systems. The increasing use of PKC in animal nutrition leads us to determine the best dietary inclusion level, avoiding undesirable production or product quality characteristics. Palm kernel cake has the potential to reduce production costs without affecting performance or product quality. In this trial, 12% inclusion of palm kernel cake increased performance without affecting meat quality of goat kids. This knowledge allows us to make decisions on replacement with palm kernel cake when common ingredients are in short supply or at high prices. [ABSTRACT FROM AUTHOR]

Background: Honey is largely used on a small scale as well as at an industrial level in beverages, baked products, confectionaries, candies, marmalades, jams and spreads. The nutritional value of honey is very high and it is highly acceptable by the consumers due to its characteristic flavour, sweetness and texture. Hence, a study was conducted to improve the quality of value added goat meat spread enriched with honey. Methods: Honey at different levels viz. 0, 1.0%, 3.0% and 5.0% was incorporated in the value added goat meat spread for which instrumental colour, physico-chemical properties and sensory quality analysis was carried out. Result: Redness (a*) score increased significantly (p<0.01) high in goat meat spread after incorporation of honey but in the lightness and yellowness score there was a non significant (p>0.05) increase noticed. There was no significant effect on hue and chroma due to incorporation of honey in goat meat spread. Cooking yield and spreadability were highly significant (p<0.01) and they increased with the increasing levels of honey as compared to control whereas, pH was decreased non significantly (p>0.05). Moisture content of meat spread decreased significantly (P<0.05), whereas protein content increased signiûcantly (P<0.05) with the increasing levels of honey. Sensory qualities in respect to appearance, flavor, spreadability, texture, after taste, adhesive ability and overall acceptability score were found to be significantly (p<0.01) increasing in 3% incorporated honey as compared to control, 1% and 5%. On the basis of all the above observations it was concluded that 3% incorporation of honey improved the quality of goat meat spread. [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.