Comparative study on carcass characteristics and meat quality of three Indian goat breeds

Abstract

Barbari (10), Jamnapari (6) and Marwari (4) male goat kids were reared under semi-intensive management system and slaughtered at 13 month to study the differences if any, in the carcass and meat quality traits. pH, water holding capacity, cooking loss, shear force value, cholesterol content and sensory attributes of Longissimus dorsi (LD) and Semimembranosus (SM) muscles were assessed for comparative meat quality evaluation. Study revealed that breed has no significant effect on slaughter weight. All the parameters except dressing percentage and fore cannon were nonsignificant among the 3 breeds. Jamunapari had marginally heavier carcass weight and higher dressing percentage. Marwari had the lowest back fat (1.00 mm) and breast fat (2.17 cm) thickness. Loin eye area was moderately higher in Jamunapari (8.62 cm2) followed by Barbari (8.45 cm2) and Marwari (7.38 cm2). The weight of cut portion of leg, loin, rack and breast and shank was marginally higher in Jamunapari kids. There were no significant differences between breeds and muscles in meat chemical composition among three Indian goat breeds. Marwari goats had marginally higher ultimate pH (5.71, 5.79) values than those from Barbari (5.67, 5.72) and Jamunapari (5.63, 5.69) goats. Cooking loss percentage from the 3 breeds ranged from 36.0 to 38.0% with little differences between the 3 breeds and muscles. Barbari goat muscles had lower mean cholesterol (68.38 mg/100 g) content than Jamunarpari (71.76) and Marwari goats (73.45). No significant difference was found between the breeds and muscles with regard to meat tenderness, juiciness and flavour. Barbari received better overall acceptability scores over other two breeds.